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A dish made with shredded pieces of pancake and chicken (djej beldi) Sardine: Entrée Sardines with preserved lemon: Tajine: Main course Meat, vegetables Tangia: Main course Meat, vegetables (a typical dish of Marrakech) Rfissa [] Main course Meat, lentil (Rfissa is a traditional Moroccan dish that's usually made for women who gave birth. It's ...
Food of Morocco: Authentic Recipes from the North African Coast, by Fatema Hal ISBN 962-593-992-X; Scent of Orange Blossoms: Sephardic Cuisine from Morocco, by Kitty Morse, Owen Morse ISBN 1-58008-269-6; Traditional Moroccan Cooking: Recipes from Fez, by Madame Guinaudeau ISBN 1-897959-43-5
Tagine is a very important dish in Sephardi cuisine, and is commonly eaten and prepared by Moroccan Jews, Algerian Jews, Tunisian Jews, Libyan Jews, Djerban Jews, and also by French Jews, Jewish Americans, and Israelis, due to the large population of Sephardim in those countries. [citation needed]
Serves: 5. Ingredients:. 1kg lamb shanks. 250g dried prunes. 50g almonds. 3 onions. 1 tsp turmeric. 1 tsp ginger. ½ tsp ras el hanout. Pinch of salt. Pinch of white pepper
Couscous (Arabic: كُسْكُس, romanized: kuskus) is a traditional North African dish [5] [6] of small [a] steamed granules of rolled semolina [7] that is often served with a stew spooned on top. Pearl millet , sorghum , bulgur , and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also ...
Taktouka (Arabic: تكتوكة) is a traditional Moroccan savory dish and spread made from tomatoes, bell peppers, garlic, toasted paprika and olive oil. [ 1 ] [ 2 ] Taktouka is an extremely popular dish and can be found in many a restaurant in different parts of Morocco.