-Tanjia
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.
Been prepared Tunjah largest city in Marrakech on Saturday, April 4th of 2009 in El Fna Sahhjama a length of two meters has been made in Tameslouht was cooked by the flesh of calves weighing about 400 kg
-couscous
is a traditional Berber, dish of semolina (granules of durum wheat) which is cooked by steaming.It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya, as well as the Middle East.
Couscous was voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in east of France
-Tagine or Tajine
is a historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional method of cooking with a tajine is to place the tajine over coals.
Bessara
A bowl of hearty bean soup, mopped up with bread, is the breakfast of workers popular. It is common in Northern Morocco
Maghrebi mint tea
is a green tea with mint leaves and other ingredients. It is part of Tunisian, Algerian, and Moroccan culture. The tea has spread throughout North Africa, parts of the Sahel, and southern Spain.
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