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Moroccan salad Salad Moroccan spreads Salad "Cooked salads." [7] Taktouka: Salad Grilled tomato and green pepper salad [8] Lhzina: Salad Oranges/Paprika/Black olives Zaalouk: Salad Cooked mixture of eggplant and tomatoes [7]
Spices and ras el hanout are used extensively in Moroccan food. [ 11 ] [ 12 ] [ 13 ] Although some spices have been imported to Morocco through the Arabs , introducing Persian and Arabic cooking influences, many ingredients—like saffron from Talaouine, mint and olives from Meknes , and oranges and lemons from Fes —are home-grown, and are ...
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.
A slice of chicken pastilla. Poultry pastilla was traditionally made of squab (fledgling pigeons), but shredded chicken is more often used today. It combines sweet and savoury flavours; crisp layers of the crêpe-like werqa, savory meat slow-cooked in broth and spices and then shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar. [16]
Seffa (Arabic: السفة) is a Maghrebi term [1] for a dish of sweetened semolina cuscus with butter, cinnamon, and almonds. [2] The dish may incorporate meat, [3] and also alternatively be made with vermicelli or rice.
العربية; Azərbaycanca; বাংলা; Беларуская; Cebuano; Čeština; Cymraeg; الدارجة; Deutsch; Ελληνικά; Español; Esperanto; Euskara
Download QR code; Print/export Download as PDF; Printable version; In other projects ... Food and drink companies of Morocco (1 C, 4 P) Moroccan cuisine (5 C, 59 P)
Babbouche is a dish originating in Morocco whose main ingredient is snails. The snails are cooked slowly in broth that contains ingredients such as thyme, aniseed, gum arabic, mint, [1] caraway and liquorice. [2] The dish is sometimes prepared and served as a soup. [2]