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List Of Moroccan Dishes
This is a list of dishes in the cuisine of Morocco. Entries in beige color indicate types of generic foods. Main dishes Salads Condiments and sauces Desserts Drinks See also * Moroccan cuisine Moroccan cuisine () is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab cuisine, Arab, Berber cuisine, Berber, Andalusian cuisine, Andalusi, ... References External links * {{DEFAULTSORT:Moroccan Dishes Dishes Cuisine-related lists ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Cuisine Of Morocco
Moroccan cuisine () is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, Mediterranean and African cuisines, with minimal European (French and Spanish). Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa. According to Moroccan chef and cuisine researcher , the oldest traces of Moroccan cuisine that can still be observed today go back to the 7th century BC. Moroccan cuisine is known for its bold and diverse flavors, often achieved through the skillful use of spices such as cumin, cinnamon, turmeric, ginger, and saffron. The cuisine also reflects Morocco’s historical role as a crossroads of civilizations, with Jewish, Moorish, and Ottoman Empire, Ottoman influences layered into local culinary traditions. Dishes typically balance sweet and savory components, as seen in Tagi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Purée
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., apple sauce or hummus. The term is of French origin, where it meant in Old French (13th century) ''purified'' or ''refined''. Purées overlap with other dishes with similar consistency, such as thick soups, creaming (food), creams (''crèmes'') and gravy, gravies—although these terms often imply more complex recipes and cooking processes. ''Coulis'' (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten immediately. Purées can be made in a blender, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Méchoui
Méchoui () or ''Meshwi'' is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine. The word comes from the Arabic word ''šawā'' (, "grilling, roasting"). This dish is very popular in North Africa. In Algeria and Morocco, the term ''méchoui'' "refers to the method of cooking a lamb or a sheep cooked whole on the spit". In Tunisia, however, it applies to any piece of meat or fish grilled with embers. Preparation After having slaughtered and dismembered the young lamb, all the internal organs of the animal are removed from the body cavity, with the exception of the kidneys. This cavity is stitched after being sprinkled with spices, particularly ras el hanout. The lamb is skewered on a tree branch and cooked next to a pile of embers. The spindle is rotated slowly and evenly so as to ensure evenly distributed cooking. The prepared lamb is not placed directly above the embers, for the melting fat could ignite and char the outer flesh. The cooking is started g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ma'quda
''Ma'qūda'' () is a Maghrebi fritter made of a potato-based batter. In addition to puréed potato, the batter can contain garlic, salt, hot pepper, egg, and cheese. In Algeria, the fritter is popular across the northern part of the country where it is sold as a sandwich in fast food restaurants, usually with harissa. Ma'qūda is also called ''khbizat ma'dnos'' () in the east, while in the west, it is sometimes stuffed with cheese or ground meat and eaten with harrira soup. It is a cheap food enjoyed by students and others of modest means in cities such as Fes. In Morocco Morocco, officially the Kingdom of Morocco, is a country in the Maghreb region of North Africa. It has coastlines on the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to Algeria–Morocc ..., maakouda is commonly sold at street stalls, especially in the form of a sandwich, served inside Moroccan bread and often accompanied by harissa. It is a typica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Merguez Sausages
Merguez () is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine. In France, merguez became popular in the 1960s and 1970s, as Algerian immigrants and the pieds-noirs of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez. The popularity of merguez in France was also fueled by the rise of fast food chains like Quick and McDonald's, which began to offer merguez sandwiches and burgers to cater to their North African clientele. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel and garlic. Merguez is usually eaten grilled. While not in traditional Maghrebi couscous, it is often used in couscous royal in France. It is also eaten in sandwiches and with french fries and dijon mustard. Etymol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Merguez
Merguez () is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine. In France, merguez became popular in the 1960s and 1970s, as Algerian immigrants and the pieds-noirs of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez. The popularity of merguez in France was also fueled by the rise of fast food chains like Quick and McDonald's, which began to offer merguez sandwiches and burgers to cater to their North African clientele. Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa, which give it its characteristic piquancy and red color, as well as other spices such as sumac, fennel and garlic. Merguez is usually eaten grilled. While not in traditional Maghrebi couscous, it is often used in couscous royal in France. It is also eaten in sandwiches and with french fries and dijon mustard. Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Lentil
The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually with two seeds in each. Lentil seeds are used around the world for culinary purposes. In cuisines of the Indian subcontinent, where lentils are a staple food, staple, split lentils (often with their hulls removed) known as ''dal'' are often cooked into a thick curry that is usually eaten with rice or roti. Lentils are commonly used in stews and soups. Botanical description Name Many different names in different parts of the world are used for the crop lentil. The first use of the word ''lens'' to designate a specific genus was in the 17th century by the botanist Joseph Pitton de Tournefort, Tournefort. The word "lens" for the lentil is of classical Roman or Latin origin, possibly from a prominent Roman family named Lentulus, just as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Moroccan Cuisine-Lentil Soup-02
Moroccan may refer to: * Something or someone from, or related to the country of Morocco ** Moroccans, or Moroccan people ** Moroccan Arabic, spoken in Morocco ** Moroccan Jews See also * Morocco leather Morocco leather (also known as Levant, the French Maroquin, Turkey, or German Saffian from Safi, a Moroccan town famous for leather) is a vegetable-tanned leather known for its softness, pliability, and ability to take color. It has been widely ... * * {{disambig Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Lentil Soup
Lentil soup is a soup with lentils as its main ingredient; brown, red, yellow, green or black lentils, with or without the husk, may be used. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. Lentil soup is a staple food throughout Europe, Latin America and the Middle East. History and literature Lentils were unearthed in the Paleolithic and Mesolithic layers of Franchthi Cave in Greece (13,000 to 9,500 years ago), in the end-Mesolithic at Mureybet and Tell Abu Hureyra in Syria, and at sites dating to 8000 BC in the area of Jericho. Aristophanes (5th – 4th centuries BC) called it the "sweetest of delicacies". Remains of lentils were found in royal tombs in the Theban Necropolis in Egypt, dating to 2400 BC. The Roman cookbook ''Apicius,'' compiled in the 1st century AD, includes a recipe for lentil soup with chestnuts. Lentil soup is mentioned in the Bible: in Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Moroccan Flatbread-01
Moroccan may refer to: * Something or someone from, or related to the country of Morocco ** Moroccans, or Moroccan people ** Moroccan Arabic, spoken in Morocco ** Moroccan Jews See also * Morocco leather Morocco leather (also known as Levant, the French Maroquin, Turkey, or German Saffian from Safi, a Moroccan town famous for leather) is a vegetable-tanned leather known for its softness, pliability, and ability to take color. It has been widely ... * * {{disambig Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Khubz
Khubz (), alternatively transliterated as ''khoubz'', ''khobez'', ''khubez'', or ''khubooz'',), date=February 2022 is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat ''tannur'' bread in Iraq. The oldest known kind of bread, found by archaeologists in the Syrian Desert (modern-day southern Syria and northern Jordan), dates back 14,000 years. It was a sort of unleavened flatbread made with several types of wild cereals. Tannur bread In Iraq, the most popular bread is tannur bread (, خبز التنور), which resembles other slightly leavened flatbreads such as Iranian '' nan-e barbari'', Central and South Asian flatbreads (such as ''naan''), and pizza base. (See also tandoor bread and taboon bread.) The word tannur comes from the Akkadian word (), which consists of the parts 'mud' and 'fire' and is mentioned as ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
