Search results
Results from the WOW.Com Content Network
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
العربية; Azərbaycanca; বাংলা; Беларуская; Cebuano; Čeština; Cymraeg; الدارجة; Deutsch; Ελληνικά; Español; Esperanto; Euskara
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.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Microcosmus sabatieri, commonly called the grooved sea squirt, [2] sea fig, [3] or violet, [3] is a species of tunicates (sea squirts). The species has a rocky-shape appearance. It is mainly found in the Mediterranean Sea. [4] It is used as food in parts of Europe. [2]
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]
Baghrir [1] or beghrir (Arabic:البغرير), also known as ghrayef or mchahda, is a pancake consumed in Algeria, [2] Morocco and Tunisia. [3] They are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with).