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Pages in category "Orders, decorations, and medals of Morocco" The following 5 pages are in this category, out of 5 total. This list may not reflect recent changes .
Name Other names Image Type Description Baghrir: Entrée A yeasted semolina pancake. [1]Briouat: Entrée Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough) [2] [3]
The dish is often served with vegetables, meat, or fish, and is a staple food in many North African countries, including Morocco. [25] The inscription of couscous traditions on UNESCO's list is a testament to the cultural significance of this dish and the communities that have preserved its preparation and consumption practices for generations.
In Maghrebi cuisine, the most common staple foods are wheat (for khobz bread [7] and couscous [8]), [9] fish, seafood, goat, [10] lamb, [10] beef, [10] dates, almonds, olives and various vegetables and fruits. Because the region is predominantly Muslim, halal meats are usually eaten. Most dishes are spiced. [11]
Orders, decorations, and medals of Morocco (2 C, 5 P) Pages in category "National symbols of Morocco" The following 5 pages are in this category, out of 5 total.
A traditional Algerian and Moroccan soup of Maghreb. Hawawshi: Egypt: A traditional Egyptian food very similar to the Middle eastern pizza-like Lahmacun. It is meat minced and spiced with onions and pepper, parsley and sometimes hot peppers and chilies, placed between two circular layers of dough, then baked in the oven. Hummus: Middle East
Moroccan cuisine (Arabic: المطبخ المغربي) is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. [1] Moroccan cuisine is usually a mix of Arab , Berber , Andalusi , and Mediterranean cuisines, with minimal European (French and Spanish) and sub-Saharan influences. [ 2 ]
العربية; Azərbaycanca; বাংলা; Беларуская; Cebuano; Čeština; Cymraeg; الدارجة; Deutsch; Ελληνικά; Español; Esperanto; Euskara
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