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Tangia
Tangia ( ar, طنجية) is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in Marrakech, Morocco. basically, it is prepared with lamb shank, one or more candied lemons, a few spices, garlic, and water. All in an amphora that is covered and placed in the embers or the oven. See also * Tajine * Bastilla * Harira * Tharid * Taktouka Taktouka (Arabic: تكتوكة) is a traditional Moroccan savory dish and spread made from tomatoes, bell peppers, garlic, toasted paprika and olive oil. Overview Taktouka is typically made from tomatoes, bell peppers, paprika, garlic, and various ... * Bissara References Arab cuisine Cooking vessels Moroccan cuisine {{Cooking-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marrakech
Marrakesh or Marrakech ( or ; ar, مراكش, murrākuš, ; ber, ⵎⵕⵕⴰⴽⵛ, translit=mṛṛakc}) is the fourth largest city in the Kingdom of Morocco. It is one of the four Imperial cities of Morocco and is the capital of the Marrakesh-Safi region. The city is situated west of the foothills of the Atlas Mountains. Marrakesh is southwest of Tangier, southwest of the Moroccan capital of Rabat, south of Casablanca, and northeast of Agadir. The region has been inhabited by Berber farmers since Neolithic times. The city was founded in 1070 by Emir Abu Bakr ibn Umar as the imperial capital of the Almoravid dynasty, Almoravid Empire. The Almoravids established the first major structures in the city and shaped its layout for centuries to come. The red Walls of Marrakesh, walls of the city, built by Ali ibn Yusuf in 1122–1123, and various buildings constructed in red sandstone afterwards, have given the city the nickname of the "Red City" ( ''Almadinat alhamra) or "Ochr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morocco
Morocco (),, ) officially the Kingdom of Morocco, is the westernmost country in the Maghreb region of North Africa. It overlooks the Mediterranean Sea to the north and the Atlantic Ocean to the west, and has land borders with Algeria to the east, and the disputed territory of Western Sahara to the south. Mauritania lies to the south of Western Sahara. Morocco also claims the Spanish exclaves of Ceuta, Melilla and Peñón de Vélez de la Gomera, and several small Spanish-controlled islands off its coast. It spans an area of or , with a population of roughly 37 million. Its official and predominant religion is Islam, and the official languages are Arabic and Berber; the Moroccan dialect of Arabic and French are also widely spoken. Moroccan identity and culture is a mix of Arab, Berber, and European cultures. Its capital is Rabat, while its largest city is Casablanca. In a region inhabited since the Paleolithic Era over 300,000 years ago, the first Moroccan s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pottery
Pottery is the process and the products of forming vessels and other objects with clay and other ceramic materials, which are fired at high temperatures to give them a hard and durable form. Major types include earthenware, stoneware and porcelain. The place where such wares are made by a ''potter'' is also called a ''pottery'' (plural "potteries"). The definition of ''pottery'', used by the ASTM International, is "all fired ceramic wares that contain clay when formed, except technical, structural, and refractory products". In art history and archaeology, especially of ancient and prehistoric periods, "pottery" often means vessels only, and sculpted figurines of the same material are called "terracottas". Pottery is one of the oldest human inventions, originating before the Neolithic period, with ceramic objects like the Gravettian culture Venus of Dolní Věstonice figurine discovered in the Czech Republic dating back to 29,000–25,000 BC, and pottery vessels that were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clay Pot Cooking
Clay pot cooking is a process of cooking food in a pot made of unglazed or glazed pottery. History Cooking in unglazed clay pots which are first immersed in water dates at least to the Etruscans in first century BC but likely dates to several centuries earlier. The Romans adapted the technique and the cooking vessel, which became known as the Roman pot, a cooking vessel similar to those made since the 1960s by Romertopf. According to Paula Wolfert, "all Mediterranean food used to be cooked in clay." In the Han Dynasty, pots unglazed on the exterior known as fus (now called sandy pots) were used for wet clay cooking. In Japan clay pots are mentioned from the 8th century and originally referred to as nabe. As pots made from other materials entered use, the Japanese clay pots were distinguished by calling them donabe; "do" means clay or earth. Cooking in clay pots became less popular once metal pots became available. Clay remained popular for those dishes that depended on the u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...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] |
Bastilla
Pastilla ( ara, بسطيلة, basṭīla, also called North African pie) is a North African meat or seafood pie made with ''warqa'' dough (), which is similar to filo. It is a specialty of Morocco and Algeria. It has more recently been spread by emigrants to France, Israel, and North America. History The name of the pie comes from the Spanish word ''pastilla'', meaning in modern Spanish either "pill" or "small pastry" after the transformation of the phoneme "p" into "b" that is specific to the Arabic language. The historian Anny Gaul attests to recipes that bear "a strong resemblance to the stuffing that goes inside modern-day bastila" in 13th century Andalusi cookbooks, such as Ibn Razīn al-Tujībī's . This recipe, in Gaul's words, calls for "cooking pigeon with cinnamon, almonds, saffron, onion, and eggs, as well as a double-cooking process similar to today's conventional recipe, by which the ingredients are first cooked in a pot and then finished in the oven." The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harira
Harira ( ar, الحريرة ''al-ḥarīra'', shi, ⴰⵣⴽⴽⵉⴼ ''azkkif'' or ⴰⵙⴽⴽⵉⴼ ''askkif'') is a traditional North African soup prepared in Morocco and Algeria. Algerian harira differs from Moroccan harira in that Algerian harira does not contain lentils. It is popular as a starter but is also eaten on its own as a light snack. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year. It is also part of the Maghrebi cuisine, where lemon juice and egg is added to brighten the flavors of the soup. Like Muslims, who traditionally have the filling soup for Iftar meals, Jews break their fast with it during Yom Kippur. Preparation Harira's base recipe is composed of the following ingredients, and may vary depending on regions: *''Tadouira'' - a thickening mixture made from flour and water and sometimes canned tomato paste, which is added at the end of the cooking process. *tomatoes and tomato concentrate *le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tharid
Tharid ( ar, ثريد, also known as ''trid'', ''taghrib'', ''tashreeb'' or ''thareed'') is a bread soup from Arab cuisine found in many Arab countries. Like other bread soups, it a simple meal of broth and bread in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread legend, this unremarkable and humble dish was the prophet's favorite food. It is especially consumed in the holy month of Ramadan. Origin The dish belongs to Arabian cultures. The dish is notable in that it was mentioned in a number of hadith attributed to the Islamic prophet Muhammad, in which he said that tharid was the best among all dishes, and that it was superior to other dishes in the way that Aishah was superior to other women. Spread Tharid is not only widespread in the Arab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taktouka
Taktouka (Arabic: تكتوكة) is a traditional Moroccan savory dish and spread made from tomatoes, bell peppers, garlic, toasted paprika and olive oil. Overview Taktouka is typically made from tomatoes, bell peppers, paprika, garlic, and various spices. It can be prepared by grinding all the ingredients together, or by cutting them in small pieces. Taktouka is consumed during all seasons of the year. It is prepared in a form of a mezze, together with other dishes. A side dish, it can be served semi-warm or cold, and is typically eaten with bread. See also * Chermoula * Mezze * Tajine * Couscous * Bastilla * Shakshouka Shakshouka ( ar, شكشوكة : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper ... References Salads Moroccan cuisine African cuisine Arab cuisine {{morocco-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bissara
Bissara, also known as Bessara, Besarah and Tamarakt (Arabic: "بصارة", Berber: "Tabissart" or "talkhcha") is a soup and a bean dip in North African cuisine, prepared with dried, puréed broad beans as a primary ingredient. Additional ingredients include garlic, olive oil, lemon juice, hot red pepper, cumin, and salt. Bissara is sometimes prepared using split peas or chickpeas. In Egypt, bissara also includes herbs or leafy greens—particularly parsley, mint, dill, spinach, or molokhiya, though the latter is more commonly added by Egyptian expatriates in Palestine—and is eaten with bread as a dip. It is typically inexpensive, and has been described as a pauper's dish. Bissara is a dish in Egyptian cuisine and Moroccan cuisine. In Egypt, bissara is eaten exclusively as a dip for bread, and is served for breakfast, as a ''meze'', or more rarely, for lunch or dinner. Egyptian bissara includes herbs or leafy greens, hot peppers, lemon juice, and occasionally onion. It is tradi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
