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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 .
Moroccan cuisine also ranked first in the Arab world and Africa, and second in the world in 2012 after France. Tajine is a Maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called maraq or marqa. Tunisian cuisine is the style of cooking used by the Tunisian people and is part of the Maghreb and ...
Maghreb: Traditional pancakes in Maghreb; usually eaten with a cup of aromatic morning mint tea or of creamy coffee. Msemen can also be stuffed with vegetable or meat fillings. Mulukhiyah: Egypt: The leaves of the Corchorus species are used as a vegetable in Middle Eastern, East African, North African, and South Asian cuisine.
A major staple food is the couscous that often accompanies one way or another all the food dishes. The influence of southern cuisine makes peanuts an accompaniment of some dishes. For meat, the Sahrawis favor camel and goat; lamb is also prominent. Some tribes are famous for growing wheat, barley and cereals in general.
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 .
The Maghreb is divided into a Mediterranean climate region in the north, and the arid Sahara in the south. The Maghreb's variations in elevation, rainfall, temperature, and soils give rise to distinct communities of plants and animals. The World Wide Fund for Nature (WWF) identifies several distinct ecoregions in the Maghreb.
Tunisian cuisine varies from north to south, from the coast to the Atlas Mountains, from urban areas to the countryside, and along religious affiliations. For instance, the original inhabitants of Tunis (the Beldiya), do not use harissa much; they prefer milder food, and have also developed their own breads and desserts.
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