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Other ingredients Image File history File links Title_Cuisine_2. ...
Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ...
Percentages are relative to US recommendations for adults. ...
Percentages are relative to US recommendations for adults. ...
Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
For other uses, see Rice (disambiguation). ...
For the computer protocol, see SAUCE. Or see source. ...
Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ...
Not to be confused with Desert. ...
Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ...
For other uses, see Spice (disambiguation). ...
Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
| | Regional cuisines | Asia - Europe - Caribbean
South Asia - Latin America
Middle East - North America - Africa
Other cuisines... | | Preparation techniques and cooking items | Techniques - Utensils
Weights and measures | | See also: | Kitchens - Meals
Wikibooks: Cookbook | Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African and Jewish influences. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ...
See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine...
Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ...
South Asian cuisine includes the cuisines of the South Asia. ...
Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ...
The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ...
North American cuisine is a term used for foods native to or popular in countries of North America. ...
Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ...
Cooking is the act of preparing food. ...
This is a list of food preparation utensils, also known as kitchenware. ...
In recipes, quantities of ingredients may be specified by mass (weight), by volume, or by count. ...
A kitchen is a room used for food preparation and sometimes entertainment. ...
For the coarsely ground flour, see flour. ...
An Arab (Arabic: ) is a member of a complexly defined ethnic group who identifies as such on the basis of one or more of either genealogical, political, or linguistic grounds. ...
The Berbers (also called Amazigh, free men, pl. ...
For the terrain type see Moor Moors is used in this article to describe the medieval Muslim inhabitants of al-Andalus and the Maghreb, whose culture is often called Moorish. For other meanings look at Moors (Meaning) or Blackamoors. ...
A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ...
The Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2. ...
World map showing location of Africa A satellite composite image of Africa Africa is the worlds second_largest continent in both area and population, after Asia. ...
The word Jew ( Hebrew: יהודי) is used in a wide number of ways, but generally refers to a follower of the Jewish faith, a child of a Jewish mother, or someone of Jewish descent with a connection to Jewish culture or ethnicity and often a combination...
Bab Bou Jeloud, gate to the Old Medina of Fes Leather dyeing vats in Fes For specific travel tips, see the entry on Fez at http://wikitravel. ...
Medresa Bou Inania in Meknes Meknes (Arabic: مكناس) is a city in northern Morocco, located 130 kilometres from the capital Rabat and 60 kilometres from Fes. ...
For the record label, see Marrakesh Records. ...
Mausoleum of Mohammed V through mosque ruins NASA image of Rabat Rabat (Arabic الرباط, transliterated ar-RabÄá¹ or ar-RibÄá¹), population 1. ...
Tétouan (Arabic: Titwan or Tittawen) is the capital and cultural centre of the region Tanga (Tangiers) in the north of Morocco. ...
Influence and history
Being at the crossroads of many civilizations, the cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine; brought by the Moriscos when they left Spain, the Turkish cuisine from the Turkish and the Middle Eastern cuisines brought by the Arabs as well as the Jewish cuisine. Central New York City. ...
The Berbers (also called Amazigh, free men, pl. ...
Morisco (Spanish Moor-like) or mourisco (Portuguese) is a term referring to a kind of New Christian in Spain and Portugal. ...
Turkish cuisine inherited its Ottoman heritage which could be described as a fusion and refinement of Turkic, Arabic, Greek, Armenian and Persian cuisines. ...
The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ...
Jewish cuisine isnt one unified cuisine, but rather a collection of international cookery traditions, loosely linked by kashrut, the Jewish dietary laws. ...
The history of Morocco is reflected in its cuisine. Political refugees left Baghdad in the Middle Ages and settled in Morocco, bringing with them traditional recipes that are now common in Morocco but forgotten in the Middle East. We know this because there are striking similarities between a 12th century (Common Era) collection of recipes by Al-Baghdadi, and contemporary Moroccan dishes. A signature characteristic is cooking fruit with meat like quince with lamb or apricots with chicken. Further influences upon Moroccan cuisine came from the Morisco (Muslim refugees) who were expelled from Spain during the Spanish inquisition. Baghdad (Arabic: ) is the capital of Iraq and of Baghdad Governorate. ...
Middle age is the period of life beyond young adulthood but before the onset of old age. ...
This article is about culinary recipes. ...
This article is about culinary recipes. ...
Binomial name Mill. ...
It has been suggested that Lambing be merged into this article or section. ...
Binomial name Prunus armeniaca The scientific name for the apricot is Prunus armeniaca L., which puts it in the same subgenus as the plum (Prunophora). ...
This article or section does not adequately cite its references or sources. ...
Morisco (Spanish Moor-like) or mourisco (Portuguese) is a term referring to a kind of New Christian in Spain and Portugal. ...
Saint Dominic (1170 – August 6, 1221) Presiding over an Auto-da-fe, by Pedro Berruguete, (1450 - 1504). ...
According to Paula Wolfert, the specialist of Moroccan cuisine and author of a renowned book on the subject (see recipe books section):
| “ | To my mind four things are necessary before a nation can develop a great cuisine. The first is an abundance of fine ingredients, a rich land. The second is a variety of cultural influences: the history of the nation, including its domination by foreign powers, and the culinary secrets it has brought back from its own imperialist adventures. Third, a great civilization, if a country has not had its day in the sun, its cuisine will probably not be great; great food and a great civilization go together. Last, the existence of a refined palace life, without royal kitchens, without a Versailles or a Forbidden City in Peking, without, in short, the demands of a cultivated court, the imaginations of a nation's cooks will not be challenged. Morocco, fortunately, is blessed with all four. | ” |
Ingredients Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. The country produces large quantities of sheep, cattle, poultry, and seafood which serve as a base for the cuisine. Species See text. ...
For general information about the genus, including other species of cattle, see Bos. ...
This article does not cite any references or sources. ...
Spaghetti with seafood (Spaghetti allo scoglio). ...
Use of spices
 Spices at central market in Agadir Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (tumeric), skingbir (ginger), libzar (pepper) , tahmira (paprika), anis seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron) and mint. Download high resolution version (1547x1137, 863 KB) Wikipedia does not have an article with this exact name. ...
Download high resolution version (1547x1137, 863 KB) Wikipedia does not have an article with this exact name. ...
Panorama of the seaside from the Kasbah Agadir (Arabic: أكادير, Berber (Amazigh): ) is a city in southwest Morocco, capital of the Souss-Massa-Dra region. ...
Binomial name L. Cumin (Cuminum cyminum) (sometimes misspelled cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ...
Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric or curcumin) is a spice commonly used in curries and other south Asian cooking. ...
For other uses, see Ginger (disambiguation). ...
Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ...
Binomial name L. Percentages are relative to US recommendations for adults. ...
This article needs additional references or sources to facilitate its verification. ...
Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ...
Structure of meals The midday meal is the main meal, with the exception of the holy month of Ramadan. The typical formal meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often a lamb or chicken dish is next, followed by couscous topped with meats and vegetables. A cup of sweet mint tea is commonly used to end the meal. It is common for Moroccans to eat using the fingers of their hand, and use bread as a "utensil." This article is about Islamic religious observances in the month of Ramadan. ...
Main dishes
 Fresh Poo with vegetables and chickpeas. - See also: List of Moroccan dishes
The main Moroccan dish most people are familiar with is couscous which is very old and is probably of Berber origin. Image File history File linksMetadata Download high resolution version (2772x1914, 1168 KB) Beschreibung Couscous with vegetables and chickpeas Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Couscous Metadata This file contains additional information, probably added from the...
Image File history File linksMetadata Download high resolution version (2772x1914, 1168 KB) Beschreibung Couscous with vegetables and chickpeas Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Couscous Metadata This file contains additional information, probably added from the...
This is a list of dishes in the Cuisine of Morocco. ...
Couscous with vegetables and chickpeas Couscous (IPA - Berber Seksu - Arabic: [1]) is a food of the Maghreb of Berber origin. ...
Beef is the most commonly eaten red meat in Morocco. Lamb is preferred, but is not as common due to its higher cost. Poultry was historically used and the importance of seafood is increasing in Moroccan food. The breed of sheep in North Africa has much of its fat concentrated in its tail, which means that Moroccan lamb does not have the pungent flavor that Western lamb and mutton can have. For other uses, see Beef (disambiguation). ...
It has been suggested that Lambing be merged into this article or section. ...
Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bastilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan. Couscous with vegetables and chickpeas Couscous (IPA - Berber Seksu - Arabic: [1]) is a food of the Maghreb of Berber origin. ...
Pastilla, Bsteeya, Bastilla or Bstilla (pronounced Pastiya) is a North African dish made usually of pigeon. ...
A tajine is a Moroccan dish as well as a special pot for preparing this dish. ...
Harira served at fasting time along with sweets and dates Harira is the traditional Moroccan soup. ...
Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ...
Binomial name Phoenix dactylifera L. The Date Palm (Phoenix dactylifera) is a palm extensively cultivated for its edible fruit. ...
This article is about Islamic religious observances in the month of Ramadan. ...
Image File history File linksMetadata Photo_135. ...
Image File history File linksMetadata Photo_135. ...
A pit oven, or earth oven is used to cook food using the heat and steam from hot rocks. ...
Desserts Sweets are not necessarily served at the end of a Moroccan meal. A common dessert is kaab el ghzal ("gazelle's horns"), which is a pastry stuffed with almond paste and topped with sugar. Another dessert is honey cakes, which is essentially pretzel-shaped pieces of dough deep-fried and dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of Ramadan. Zucre Coco are coconut fudge cakes. Halva (modern English spelling), halava (Sanskrit transliteration), halvah (Hebrew transliteration), halawi (Arabic transliteration), helva (Turkish transliteration) or halwa (alternate Hindi transliteration) is a confection made from semolina. ...
This article is about Islamic religious observances in the month of Ramadan. ...
Drinks -
 Woman pouring mint tea into tea glasses in a Moroccan village The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family members is one of the important rituals of the day. The technique of pouring the tea is as crucial as the quality of the tea. The tea is accompanied with hard sugar cones or lumps. A cup of mint tea Moroccan tea culture (Arabic: ‎ - AtaÃ) is defined by the way tea (exclusively green tea) is prepared and consumed in Morocco. ...
Image File history File links Download high-resolution version (465x700, 97 KB) From blueshawks photoblog. ...
Image File history File links Download high-resolution version (465x700, 97 KB) From blueshawks photoblog. ...
A cup of mint tea Moroccan tea culture (Arabic: ‎ - AtaÃ) is defined by the way tea (exclusively green tea) is prepared and consumed in Morocco. ...
Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. To acquire the optimum taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses.
Snacks and Fastfood Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna square in Marrakech. Starting in the 1980s, new snack restaurants started serving "Bocadillo" (which is a Spanish word for a sandwich, widely used in Morocco). The bocadillo is a baguette filled with salad and a choice of meats, or similar to a tortilla, which is also a widely used term. Image File history File links Fastfoodmorocco. ...
Image File history File links Fastfoodmorocco. ...
Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ...
An overview of the Djemaa el Fna in the morning Djemaa el Fna (Arabic: جامع الÙناء jâmiÊ» al-fanâʼ) is a square and market place in Marrakeshs medina quarter (old city). ...
For the record label, see Marrakesh Records. ...
This article does not cite any references or sources. ...
An Italian sandwich. ...
A baguette (French for little stick) is a variety of bread distinguishable by its much greater length than width, and noted for its very crispy crust. ...
Salad Platter Salad is a light meal — or, as part of a larger meal, much more of an appetizer — consisting of mixed vegetables (usually including at least one leaf vegetable) or fruit, often with a dressing or sauce, occasionally nuts and sometimes with the addition of meat, fish or cheese. ...
Two cooked flour tortillas. ...
During the 1990s, a new trend started to emerge. New dairy product shops (Mahlaba in Moroccan Arabic) began to open throughout cities in Morocco. Those mahlabas generally offer all types of dairy products, juices, and breakfasts as well as bocadillos, competing with former established snack restaurants. For the band, see 1990s (band). ...
Dairy products are generally defined as foodstuffs produced from milk. ...
Moroccan Arabic, also known as Darija, is the language spoken in the Arabic-speaking areas of Morocco, as opposed to the official communications of governmental and other public bodies which use Modern Standard Arabic, as is the case in most Arabic-speaking countries, while a mixture of French and Moroccan...
Dairy products are generally defined as foodstuffs produced from milk. ...
For other uses, see Juice (disambiguation). ...
This article does not cite any references or sources. ...
The late 1990s also experienced the opening of franchises of multinational fast food chains, especially in major cities. For the band, see 1990s (band). ...
Franchising (from the French for honesty or freedom[1]) is a method of doing business wherein a franchisor licenses trademarks and tried and proven methods of doing business to a franchisee in exchange for a recurring payment, and usually a percentage piece of gross sales or gross profits as well...
Moroccan food abroad Couscous is one of the most popular North African dishes globally. Markets, stores and restaurants in Europe, especially in France and lately the UK feature tajines, couscous, preserved lemons and Moroccan spices. Couscous with vegetables and chickpeas Couscous (IPA - Berber Seksu - Arabic: [1]) is a food of the Maghreb of Berber origin. ...
Northern Africa (UN subregion) geographic, including above North Africa or Northern Africa is the northernmost region of the African continent, separated by the Sahara from Sub-Saharan Africa. ...
See also This is a list of dishes in the Cuisine of Morocco. ...
The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ...
External links Mediterranean cuisine guide and recipes Categories: Stub | Mediterranean cuisine ...
Sample food of Zimbabwe Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ...
Jewish cuisine isnt one unified cuisine, but rather a collection of international cookery traditions, loosely linked by kashrut, the Jewish dietary laws. ...
The Berber cuisine is considered as a traditional cuisine which evolved little in the course of time. ...
Zellige, the Moroccan mosaic Culture of Morocco - Morocco is a country of multi-ethnic groups with a rich culture and civilization. ...
External links Wikimedia Commons has media related to: Cuisine of Morocco Image File history File links Wikibooks-logo-en. ...
Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ...
Image File history File links Commons-logo. ...
The Open Directory Project (ODP), also known as dmoz (from , its original domain name), is a multilingual open content directory of World Wide Web links owned by Netscape that is constructed and maintained by a community of volunteer editors. ...
Recipe books - Cooking at the Kasbah: Recipes from My Moroccan Kitchen, by: Kitty Morse, Laurie Smith ISBN 0-8118-1503-X
- Scent of Orange Blossoms: Sephardic Cuisine from Morocco, by: Kitty Morse, Owen Morse ISBN 1-58008-269-6
- Couscous and Other Good Food from Morocco, by: Paula Wolfert, Gael Greene ISBN 0-06-091396-7
- Food of Morocco: Authentic Recipes from the North African Coast, by: Fatema Hal ISBN 962-593-992-X
- Cuisine des palais d'orient, by: Alain Mordelet ISBN 2-87678-868-3
| Cuisine of Africa | Algeria • Angola • Benin • Botswana • Burkina Faso • Burundi • Cameroon • Cape Verde • The Central African Republic • Chad • Comoros • Côte d'Ivoire • The Republic of the Congo • The Democratic Republic of the Congo • Djibouti • Egypt • Equatorial Guinea • Eritrea • Ethiopia • Gabon • Gambia • Guinea • Guinea-Bissau • Ghana • Kenya • Lesotho • Liberia • Libya • Madagascar • Malawi • Mali • Mauritania • Mauritius • Morocco • Mozambique • Namibia • Niger • Nigeria • Rwanda • São Tomé and Príncipe • Senegal • Seychelles • Sierra Leone • Somalia • Somaliland • South Africa • Sudan • Swaziland • Tanzania • Togo • Tunisia • Uganda • Zambia • Zimbabwe Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ...
Bariis Iskudhexkaris, is a traditional vegetables and rice dish, served with a lamb stew. ...
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