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North African Arabs
Maghrebi Arabs ( ar, :العرب المغاربة ''al-‘Arab al-Maghariba'') or North African Arabs ( ar, عرب شمال أفريقيا ''‘Arab Shamal Ifriqiya'') are the inhabitants of the North African Maghreb region whose native language is Arabic and identify as Arab. This ethnic identity is a product of the Arab conquest of North Africa during the Arab–Byzantine wars and the spread of Islam to Africa. The migration of Arabs to North Africa in the 11th century was a major factor in the ethnical, linguistic and cultural Arabization of the Maghreb region. Traditions Morocco Moroccan women traditionally wear copious amounts of jewelry on their neck, arms, head and ears. Preferably, the jewelry should be made from pure gold as this signifies that the family is economically well-off. The jewelry tends to be decorated with different jewels like rubies, olivines, Andalucian beads, pearls and diamonds. The olivines and the pearls are traditionally used in most Maghrebi jewe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maghreb
The Maghreb (; ar, الْمَغْرِب, al-Maghrib, lit=the west), also known as the Arab Maghreb ( ar, المغرب العربي) and Northwest Africa, is the western part of North Africa and the Arab world. The region includes Algeria, Libya, Mauritania (also considered part of West Africa), Morocco, and Tunisia. The Maghreb also includes the disputed territory of Western Sahara (controlled mostly by Morocco and partly by the Sahrawi Arab Democratic Republic) and the Spanish cities Ceuta and Melilla.Article 143. As of 2018, the region had a population of over 100 million people. Through the 18th and 19th centuries, English sources often referred to the region as the Barbary Coast or the Barbary States, a term derived from the demonym of the Berbers. Sometimes, the region is referred to as the Land of the Atlas, referring to the Atlas Mountains, which are located within it. The Maghreb is usually defined as encompassing much of the northern part of Africa, including ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rfissa
''Rfissa'' ( ar, رفيسة) is a Moroccan dish and is served during various traditional celebrations. It is traditionally served with chicken and lentils and fenugreek seeds (''tifiḍas'' in Amazigh, ''helba'' in Arabic), msemmen, meloui or day-old bread, and the blend of ras el hanout. It is traditional to serve ''rfissa'' to a woman who has just given birth, as fenugreek is purported to be beneficial for women that are recovering from child birth. ''Rfissa'' is derived from ''tharid'' (), a traditional Arab dish said to have been the Prophet Muhammad's favorite dish. This dish did not appear in Moroccan cookbooks until the 1990s. The cultural historian Anny Gaul suggests that this might be due to the fact that ''rfissa'' is related to rural culinary traditions, whereas the people writing cookbooks for a long time were mostly Fesi elites. See also * Couscous * Tajine A tajine or tagine ( ar, طاجين) is a North African dish, named after the earthenware pot in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab
The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, North Africa, the Horn of Africa, and the western Indian Ocean islands (including the Comoros). An Arab diaspora is also present around the world in significant numbers, most notably in the Americas, Western Europe, Turkey, Indonesia, and Iran. In modern usage, the term "Arab" tends to refer to those who both carry that ethnic identity and speak Arabic as their native language. This contrasts with the narrower traditional definition, which refers to the descendants of the tribes of Arabia. The religion of Islam was developed in Arabia, and Classical Arabic serves as the language of Islamic literature. 93 percent of Arabs are Muslims (the remainder consisted mostly of Arab Christians), while Arab Muslims are only 20 percent of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azwafit
The Azwafit or Azwafayt ( ar, أزوفيت) is a tribe of bedouin (nomad) Arab origin. Etymology The word "Azwafit" ( ar, أزوفيت) is derived from the Arabic word "zfata", means "To protect from the Zfata". The Zfata is a group of people which claim false payments for the transportation of goods. About The Azwafit are part of the greater Tekna confederation. Azwafit is a tribe which was accustomed to escort and protect caravans against the payment of "Ztata" or "Zfata", where the name Azwafit comes from. Because they became part of a bigger Berber tribe, the Arab subtribes are partially Berberised and speak Berber today. The writer La Chapelle noted that Azwafits counted the following fractions: Ait Ahmed Ou Ali, Ahl Hayin, Mhamd Ait Ait El Khennous, Ait Messaoud Ait Boukko and Ida Ou Louggan.Tribes of Morocco. Azwafit tribe of Morocco.http://tribusdumaroc.free.fr/azwafit.php See also * North African Arabs * Idrissid * Beni Hassan * Maqil * Beni Khirane Beni Kh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lablabi
Lablabi or Lablebi ( ar, لبلابي) is a Tunisian dish based on chick peas in a thin garlic and cumin-flavoured broth, served over small pieces of stale crusty bread. The name comes from the Turkish word ''leblebi'', meaning grilled chick-peas. It is commonly eaten in inexpensive restaurants. Raw or soft-cooked egg is nearly always added to the hot soup mix (thus cooking), along with olive oil, harissa, additional cumin, capers, tuna, Baklouti pepper and sometimes olives, garlic and vinegar or lemon or lime juice. Further garnishes may include cilantro (coriander), parsley and scallions. A traditional, but rarer, version, ''hergma'', is made with cow's trotters. In the Northern part of the country, the so-called Bizerte lablebi is a sandwich consisting of the same ingredients in a white bread baguette. Lablabi was originally a breakfast dish eaten in winter, but it is now eaten at any time of the day and year round. Some places sell it in late summer nights and it's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harissa
Harissa ( ar, هريسة ''harīsa'', from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. Rose harissa, made with rose petals, is also made. Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage. The origin of harissa goes back to the importation of chili peppers into Maghrebian cuisine by the Columbian exchange, presumably during the Spanish occupation of Ottoman Tunisia between 1535 and 1574. Etymology The word derives from the Arabic root 'harasa' () 'to pound, to break into pieces', referring to pounding chilis. Consumption and culinary traditions Algeria In Algeria, harissa is commonly added to soups, stews, and couscous. Harissa paste can also be used as a rub for meat or eggplan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fricasse
A fricasse ( ar, فريكسي or فريكاسي), (Hebrew: פריקסה) is a savory fried pastry often filled with tuna, hard boiled egg, olives, harissa, preserved lemons, capers and mashed potato, with turmeric as a condiment. They are usually purchased from traditional Tunisian food vendors. They can be made at home or in fast food restaurants. Oral history claims that the receipe originates in 19th century Tunisia, in a Tunisian Jewish family: The hostess had prepared ahead a large quantity of fried dough fritters (for dessert) for guests who didn't show up, so instead of rolling them in sugar, she looked for ways to recycle them into a main course and simply stuffed them with the inexpensive common ingredients she had available (and which are a standard fare of Tunisian sandwiches). These fried-dough sandwiches where such a hit with her family, neighbors and their friends, that a new receipe was born. Many Jewish families who fled Tunisia or Libya to Israel or other c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brik
Brik ( ; ) or ''burek'' is the north African version of borek, a stuffed filo pastry which is commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the ''brik'' is known in Algeria and Libya as ''bourek'' (). Brik is also very popular in Israel, due to the large Tunisian Jewish population there. It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a ''boreeka''. Brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. The brik dough sheets are called malsouka or warka. Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese. Regional variants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Assidat Zgougou
Assidat Zgougou ( aeb, عصيدة الزقوقو εasidet ezgougou) is a Tunisian dessert often prepared to celebrate the Mūled. It was originally made out of Aleppo pine, Flour, milk, cream and nuts, that one variant of the dish is now known as "εasida Tunisia". Preparation The lower layer is made of the grains (pine nut seeds), of Aleppo pines, "zgougou", not to be confused with pine nuts of stone pines, or pinus armandii. The grains are cleaned, then ground in water and sieved to very small sizes. The resulting juicy substance is then mixed with wheat flour and/or starch depending on the recipe. Sometimes concentrated milk is added. Then everything is cooked at low heat while stirred. Powdered sugar is added gradually as the mixture thickens, giving rise to a grayish-brown color. The result is poured hot into a bowl and covered in a white cream made from milk, starch, sugar, eggs and a bit of orange blossom essence, then decorated with almonds and other seeds and nuts, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shorba
Chorba or shorba (from dialectal Arabic ; from , 'to drink') is a broad class of stews or rich soups found in national cuisines across the Middle East, Central and Eastern Europe, Central Asia and the Indian subcontinent. It is often prepared with added ingredients but served alone as a broth or with bread. Etymology ''Chorba'', or ''shorba'', is variously derived from the Arabic word meaning 'gravy' or from a Persian term from (, 'salty, brackish') and /, (/, 'water/stew') or from a hypothetical cognate word common to Arabic and Persian. Chorba is also called ( am, ሾርባ), ( uz, шўрва), ( ps, شوروا), ( bg, чорба), (Serbo-Croatian), ( Somali), (Romanian), (russian: шурпа), ( ug, شورپا / ), ( Turkish), ( ky, шорпо) and ( kk, сорпа). In the Indian subcontinent, the term in Hindi () simply means gravy. It is a Mughlai dish and it has vegetarian forms such as tomato shorba. Types Shorwa is a traditional Afghan dish which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Méchoui
Méchoui ( ar, مشوي}) 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 organs of the stomach cavity are removed, 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 gently ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seffa
''Seffa'' () is a Maghrebi term for a dish of sweetened semolina cuscus with butter, cinnamon, and almonds. The dish may incorporate meat, and also alternatively be made with vermicelli or rice. This dish is generally consumed at the end of a meal, before dessert. It is often served at traditional marriage ceremonies and family gatherings. ''Seffa'' can also be served with chicken () or with raisins (). According to Emily Gottreich, the version of ''seffa'' involving a mixture of butter with chicken, or other meat, is a "distinctively Moroccan dish" traditionally only found in Muslim homes owing to the Jewish dietary prohibition on the mixing of meat and dairy in a single meal. However, ''seffa'' in its simpler form, flavoured with just sugar and cinnamon, is prepared by Moroccan Jewish communities on the night of the Mimouna. This dish is also known by the French: ''Couscous Sucré et Sec'' (sweet and dry couscous). There are also sweetened cuscus dishes besides ''seffa'', su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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