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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 .
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.
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 ...
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 ...
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The culture of North Africa encompasses the customs and traditions of art, architecture, music, literature, lifestyle, philosophy, food, politics and religion that have been practiced and maintained by the numerous ethnic groups of North Africa. North Africa encompasses the northern portion of Africa, including a large portion of the Sahara Desert.
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]