Moroccan Cuisine
(Morocco)
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Moroccan cuisine is typically a mix of Mediterranean, Arabic, Andalusian and Berber cuisine. The cooks in the royal kitchens of Fes, Meknes, Marrakech, Rabat and Tetouan created the basis for what is known as Moroccan cuisine today.
Dishes: 7 / 38
Couscous is a Maghrebi (Northwest Africa) dish made of small steamed balls of semolina, usually served with a stew spooned …
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(Moroccan)
(Turkish)
Shish kebab is a popular meal of skewered and grilled cubes of meat. The word kebab denotes a wide variety …
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(Moroccan)
This dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit.[6] Spices, …
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(Moroccan)
Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh …
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Tagine
(Moroccan)
Tagine is a type of dish found in the North African cuisine of Morocco. It is named after the special …
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Djej M'chemel, Djej…
(Moroccan)
Djej emshmel is a popular Moroccan chicken tagine. The unique flavor of the chicken slow simmered with olives and preserved …
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(Moroccan)
Lamb mince with garlic, fresh coriander and parsley, cinnamon and ground coriander is rolled into balls and cooked in a …
Lists including this cuisine: 1 of 1
(Moroccan)
by anika854 (0 ) Public: Users can add dishes
Eid Al Adha is a very holy festival throughout the Muslim country. On this day animals like cow, goat, sheep, camel, and other halal animals are slaughtered. Different dishes are made at home with fresh meat. Again many desserts are also made.
