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Ahriche
In Moroccan cuisine, Ahriche(ⴰⵃⵔⵉⵛ) is a dish eaten by the tribes of Zayanes and Khénifra. The name is derived from the Berber word for stick; this is in reference to the dish's manner of cooking. It is a dish of tripe usually consisting of ganglion, caul, lung or heart of an animal wound with intestines on a stick of oak and cooked on hot coals. See also * List of Middle Eastern dishes * List of African dishes * Berber cuisine The Amazigh (Berber) cuisine is a traditional cuisine with a varied history and influence of numerous flavours from distinct regions across North Africa. The traditional cuisine draws influences from Morocco's Atlas mountains and heavily populated ... Referencesfrdic.fr dictionary Moroccan cuisine Berber cuisine Offal Middle Eastern grilled meats {{Morocco-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berber Cuisine
The Amazigh (Berber) cuisine is a traditional cuisine with a varied history and influence of numerous flavours from distinct regions across North Africa. The traditional cuisine draws influences from Morocco's Atlas mountains and heavily populated Berber cities and regions, as well as Algeria's Berber cities and regions. Berber cuisine differs from one area to another within North Africa and West Africa(Mauritania). For this reason, every dish has a distinct and unique identity according to the specific region it originates from in North Africa, with some dishes estimated to be more than a thousand years old. Zayanes of the region of Khénifra around the Middle Atlas have a cuisine of a remarkable simplicity. It is based primarily on corn, barley, ewe's milk, goat cheese, butter, honey, meat, and game. Popular authentic Berber preparations of Tunisian, Moroccan, Algerian, and Libyan, Mauritanian cuisine include tajine, couscous, shakshouka, pastilla, msemen, merguez, asida, l ... [...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] |
Zayanes
Zayanes ( ber, Azayi (singular), (plural); ) are a Berber population inhabiting the Khenifra region, located in the central Middle Atlas mountains of Morocco. Zayanes tribes are known for their attachment to ancestral land and for their tenacity as warriors, especially during the colonization, led by Mouha ou Hammou Zayani. Thus they have prevented many invaders from easily seizing Khénifra. Despite the French defeat in the Battle of El Herri, 13 November 1914, the colonizers were determined not to abandon the fight against the Zayanes, but concerned French troops in invading Morocco in coming face to face with the Zayanes. Geography The tribes of Zayanes live in the Middle Atlas mountain range in the area of Khénifra. The Zayanes belong to a large tribe that twice a year wanders toward , where the climate is milder in contrast to Adrar where the winter is very severe. The Zayanes speak Central Atlas Tamazight (''Tazayit''), which is one of the Berber languages. The Zayane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khénifra
Khenifra ( Berber: ''Xnifṛa'', ⵅⵏⵉⴼⵕⴰ, ar, خنيفرة) is a city in northern central Morocco, surrounded by the Atlas Mountains and located on the Oum Er-Rbia River. National Highway 8 also goes through the town. The population, as of a 2019 census, was 228,567 History Khenifra has been the Zayanes' central town for centuries. As such, it was an important military holding in the Zaian War. French General Paul Prosper Henrys had planned to lead the first attack on Khenifra on 10 June 1914. There would be three columns of troops, totaling up to 14,000 officers, to take Khenifra from the Zayanes control.. One column was under Lieutenant-Colonel Henri Claudel, one under Colonel Gaston Cros, and one under Colonel Noël Garnier-Duplessix.. Mouha ou Hammou Zayani led troops to attempt to stop the Khenifra campaign, but was eventually unsuccessful.. The French took control of the town, but with losing around 600 men. In addition to leading the Zayanes, Hammou was responsib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berber Languages
The Berber languages, also known as the Amazigh languages or Tamazight,, ber, label=Tuareg Tifinagh, ⵜⵎⵣⵗⵜ, ) are a branch of the Afroasiatic language family. They comprise a group of closely related languages spoken by Berber communities, who are indigenous to North Africa.Hayward, Richard J., chapter ''Afroasiatic'' in Heine, Bernd & Nurse, Derek, editors, ''African Languages: An Introduction'' Cambridge 2000. . The languages were traditionally written with the ancient Libyco-Berber script, which now exists in the form of Tifinagh. Today, they may also be written in the Berber Latin alphabet or the Arabic script, with Latin being the most pervasive. Berber languages are spoken by large populations of Morocco, Algeria and Libya, by smaller populations of Tunisia, northern Mali, western and northern Niger, northern Burkina Faso and Mauritania and in the Siwa Oasis of Egypt. Large Berber-speaking migrant communities, today numbering about 4 million, have been livin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Middle Eastern Dishes
This is a list of dishes found in Middle Eastern cuisine, a generalized term collectively referring to the cuisines of the Middle East and the Maghreb region. The Middle East is home to numerous different cultural and ethnic groups. This diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques. Middle Eastern dishes } ''salat turki''). , - , Méchoui , , North Africa, Cameroon , A whole sheep or a lamb spit roasted on a barbecue. It is popular in North Africa and among the Bamileke people of Cameroon. , - , Merguez , , North Africa , A very spicy, red sausage of mutton or beef. , - , Mesfouf , , Tunisia , Similar to couscous, with butter added. , - , Mrouzia , , Morocco , Sweet and salty tajine with honey, cinnamon and almonds. , - , Msemen , , Maghreb , Traditional pancakes in Maghreb. These pancakes are usually used as an accompaniment to a cup of aromatic morning mint tea or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of African Dishes
There is a list of dishes found in African cuisine, a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second-largest landmass on Earth, and is home to hundreds of different cultural and Ethnic group, ethnic groups. This wikt:diversity, diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and Cooking, cooking techniques. African dishes } ''salat turki''). , - , Matoke , , Uganda , A meal consisting of steamed green Plantain (cooking), banana (or Plantain (cooking), plantain) and is one of the national dishes of Uganda. , - , Mbongo Tchobi , , Cameroon , A black soup made from the burnt mbongo spice, usually cooked with meat or fish and served with steamed ripe plantains. , - , Méchoui , , North Africa, Cameroon , A whole sheep or a lamb spit roasted on a barbecue. It is popular in North Africa and among the Bamileke people of Cameroon. , - , Melktert , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Offal
Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food or even as delicacies. Certain offal dishes—including '' foie gras'', '' pâté'', and haggis —are internationally regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and may be consumed especially during holidays. This includes sweetbread, Jewish chopped liver, U.S. chitterlings, Mexican menudo, as well as many other dishes. On the other hand, intestines are traditionally used as casing for sausages. Depending on the context, ''offal'' may refer only to those parts of an animal carcass discarded after butchering or skinning ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
