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Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include couscous , pastilla , tajine and shakshouka .
[1] [2] Ful medames: Egypt: Mashed fava beans with olive oil, chopped parsley, onion, garlic, and lemon juice. Harira: Algeria and Morocco: A traditional Algerian and Moroccan soup of Maghreb. Hawawshi: Egypt: A traditional Egyptian food very similar to the Middle eastern pizza-like Lahmacun. It is meat minced and spiced with onions and pepper ...
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). [1] These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique ...
Centuries of Arab migration to the Maghreb since the 7th century shifted the demographic scope of the Maghreb in favor of the Arabs. In the 19th and early 20th centuries, the region was ruled by European powers: France ( Algeria , Tunisia , Mauritania and most of Morocco ), Spain ( northern Morocco and Western Sahara), and Italy ( Libya ).
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Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. [11] [12]: 250 It was integrated into French and European cuisine at the beginning of the twentieth century, [13] through the French colonial empire and the Pieds-Noirs of Algeria. [14] [15] [16]
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Maghrebis or Maghrebians (Arabic: المغاربيون, romanized: al-Māghāribiyyun) are the inhabitants of the Maghreb region of North Africa. [13] It is a modern Arabic term meaning "Westerners", denoting their location in the western part of the Arab world .