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  2. Maghrebi cuisine - Wikipedia

    en.wikipedia.org/wiki/Maghrebi_cuisine

    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 .

  3. Arab cuisine - Wikipedia

    en.wikipedia.org/wiki/Arab_cuisine

    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 ...

  4. Maghreb - Wikipedia

    en.wikipedia.org/wiki/Maghreb

    The Maghreb is usually defined as encompassing much of the northern part of Africa, including a large portion of the Sahara Desert, but excluding Egypt and the Sudan, which are considered to be located in the Mashriq — the eastern part of the Arab world. The traditional definition of the Maghreb — which restricted its scope to the Atlas ...

  5. List of Middle Eastern dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Middle_Eastern_dishes

    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.

  6. Couscous - Wikipedia

    en.wikipedia.org/wiki/Couscous

    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]

  7. Category:Maghrebi cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Maghrebi_cuisine

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  8. Tagine - Wikipedia

    en.wikipedia.org/wiki/Tagine

    Tagine is a mainstay of Sephardic cuisine [22] commonly prepared for Shabbat dinners in the Sephardi community, and served with couscous. Sephardim from different regions prepare different styles of tagine; for instance, Moroccan Jews often prepare tagine with dried fruits, while Tunisian Jews often prepare a vegetable tagine containing ...

  9. Maghreb cuisine - Wikipedia

    en.wikipedia.org/?title=Maghreb_cuisine&redirect=no

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