|
Mrouzia
Mrouzia ( ar, المروزية), is one of the most important dishes of Moroccan cuisine. The plate is also known as M'assal in Rabat. It is a sweet and salty meat tajine, combining a ras el hanout blend of spices with honey, cinnamon and almonds. This tajine is one of the traditional dishes of the Eid al-Adha Muslim festival (Festival of Sacrifice). It is often made of lamb from animals ritually sacrificed during the festival. See also *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 o ... References {{Morocco-cuisine-stub Moroccan cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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, Berber, Andalusi, and Mediterranean cuisines, with minimal Europe ... List of Moroccan Authentic foods ReferencesCapetocasa Authentic Moroccan food External links * {{DEFAULTSORT:Moroccan Dishes Dishes Lists of foods by nationalityMoroccan Food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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, Berber, Andalusi, and Mediterranean cuisines, with minimal European (French and Spanish) and sub-Saharan influences. 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 Hossin Houari, the oldest traces of Moroccan cuisine that can still be observed today, go back to the 7th century BC. Ingredients Morocco produces a large range of Mediterranean fruits and vegetables, as well as tropical products like snails. Common meats include beef, goat, mutton and lamb, which, together with chicken and seafood, serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, preserved butter ( smen), olive oil, and dried fruits. The staple grains today ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rabat
Rabat (, also , ; ar, الرِّبَاط, er-Ribât; ber, ⵕⵕⴱⴰⵟ, ṛṛbaṭ) is the capital city of Morocco and the country's seventh largest city with an urban population of approximately 580,000 (2014) and a metropolitan population of over 1.2 million. It is also the capital city of the Rabat-Salé-Kénitra administrative region. Rabat is located on the Atlantic Ocean at the mouth of the river Bou Regreg, opposite Salé, the city's main commuter town. Rabat was founded in the 12th century by Almohads. The city steadily grew but went into an extended period of decline following the collapse of the Almohads. In the 17th century Rabat became a haven for Barbary pirates. The French established a protectorate over Morocco in 1912 and made Rabat its administrative center. Morocco achieved independence in 1955 and Rabat became its capital. Rabat, Temara, and Salé form a conurbation of over 1.8 million people. Silt-related problems have diminished Rabat's role as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tajine
A tajine or tagine ( ar, طاجين) is a North African dish, named after the earthenware pot in which it is cooked. It is also called or . Etymology The Arabic () is derived from the Berber 'shallow earthen pot', from Ancient Greek () 'frying-pan, saucepan'. Origin According to Rebecca Jones, in the 1990s, the late Dr Vivien Swan identified pottery from various sites on Scotland's Antonine Wall, built by the Numidian governor of Roman Britain, Quintus Lollius Urbicus, of a north African style, one being a casserole dish that may have been a precursor to the modern tajine. Fragments of tajines have also been identified among Numidian ceramics in modern-day Tunisia. According to some sources, the history of tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph. The concept of cooking in a tajine appears in the famous '' One Thousand and One Nights'', an Arabic-language story collection from the 9th century. Today, the cooking pot and its tradition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> List Of Moroccan Dishes")
