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The takshita is composed of two pieces, a dress as a first layer called tahtiya, often of fine but not ornately decorated fabric, and a more elaborate second layer or over-dress that often buttons up the front using the traditional sfifa and akaad closures and it is called dfina. The upper layer is often richly adorned with embroidery, beading ...
Moroccan man wearing a djellaba Traditionally, djellabas are made of wool in different shapes and colours, but lightweight cotton djellabas have now become popular. Among the Berbers, or Imazighen, such as the Imilchil in the Atlas Mountains , the colour of a djellaba traditionally indicates the marital status (single or married) of the bearer ...
Spices and ras el hanout are used extensively in Moroccan food. [11] [12] [13] Although some spices have been imported to Morocco through the Arabs, introducing Persian and Arabic cooking influences, many ingredients—like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes—are home
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Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough) [2] [3] and stuffed with almond paste. [3] Faqqas: Dessert A type of macaroon made with semolina flour. [1] Ghoriba (Ghriyyaba) Dessert Biscuits flavored with aniseed and sesame seeds, or almonds and raisins. [1] Keneffa: Dessert A variety of ...
Served on a styrofoam plate with chips and a beer, it was humble, extremely satisfying, and darn delicious," says Josh Miller, Senior Food Editor. Read the original article on Southern Living Show ...
Modern Standard Arabic and Standard Moroccan Berber are the official languages of Morocco, [14] while Moroccan Arabic is the national vernacular dialect; [15] Berber languages are spoken in some mountain areas, such as Tarifit, spoken by 3.2%, Central Atlas Tamazight, spoken by 7.4%, and Tashelhit, spoken by 14.2%.
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.