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The Berber cuisine (Arabic: المطبخ البربري), though lacking a singular and standardized culinary framework, [1] encompasses a diverse range of traditional dishes and influenced by the numerous flavours from distinct regions across North Africa. [2] There is no consistent Berber cuisine, and it has been exposed to various influences.
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Tunisian cuisine varies from north to south, from the coast to the Atlas Mountains, from urban areas to the countryside, and along religious affiliations. For instance, the original inhabitants of Tunis (the Beldiya), do not use harissa much; they prefer milder food, and have also developed their own breads and desserts.
The regime of Muammar Gaddafi in Libya also banned the teaching of Berber languages, and, in a 2008 leaked diplomatic cable, the Libyan leader warned Berber minorities: "You can call yourselves whatever you want inside your homes – Berbers, Children of Satan, whatever – but you are only Libyans when you leave your homes."
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include couscous , pastilla , tajine and shakshouka .
To make a taguella, poured into a bowl of flour and water and mix with a spoon until it forms a homogeneous liquid with the consistency of a medium thick sauce; we made a fire in a place covered with sand and clean; when the fire has no flame and there are only embers, it deviates slightly them, so as to leave uncovered or only covered a few ashes, soil, sand; in this hot sand or hot ashes ...
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Matbucha (Arabic: مطبوخة; maṭbūkhah) is a North African [1] condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper, and slow-cooked for a number of hours. [2]