List of Moroccan dishes: Difference between revisions
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|pancakes or a shit of fried puff pastry<ref name="Hanger. C.">{{cite book|url=http://books.google.com/books?id=TT8iRuvzkNwC&dq=Moroccan+cuisine&source=gbs_summary_s&cad=0 |title=Morocco: World Food |author=Catherine Hanger |publisher=Lonely Planet|year=2000 |isbn=1864500247 |page=98}}</ref> |
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Revision as of 14:14, 13 September 2011
This article is part of a series on |
Moroccan cuisine |
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Main dishes |
Pastries and desserts |
Other foods |
Extinct dishes |
Beverages |
Alcoholic beverages |
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Related cuisine |
This is a list of dishes in the Cuisine of Morocco. Entries in beige color indicates types of generic foods
Main dishes
Name Other names |
Image | Type | Description |
---|---|---|---|
Baghrir Beghrir, or Rghayif |
Entrée | pancakes or a shit of fried puff pastry[1] | |
Briouat | Entrée | triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough)[2][3] | |
Brochetter Boulfaf |
Kebob | lamb kebab[1] | |
Bourekas Burek |
Entrée | ||
Couscous | Main course | Semolina meat vegetables"usually 7" | |
Ferakh Maamer | Entrée | a dish of spring chicken stuffed with sweeten couscous and enhanced with raisins, orange-flower water, almonds, and sugar. The ingredients are then placed in a large casserole and simmered slowly in a sauce made of honey, onion, garlic, ginger, cinnamon, and saffron.[4] | |
Harira | Entrée | thick soup based on tomatoes (beans, lentils and other products can be added) | |
Harsha | bread | fried buttery bread made of semolina[3] | |
Kwah | Kebob | liver kebabs[1] | |
Kefta | Main course | Meatballs | |
Kefta magawara | Main course | Kefta tajine served with tomato, eggs[1] | |
Kemia | an array of small dishes[3] | ||
Khlea khli[1] or Kleehe[5] |
Breakfast | Preserved dried meat[6] | |
Morrocan Cigars | Appetizer | ground beef wrapped in dough[7] | |
Moroccan Couscous | Main course | an imperial dish consisting of couscous with seven vegetables[1] | |
Lentil soup | soup | soup made with lentil | |
Merguez | a spicy lamb sausage[1] | ||
Mechoui M’Choui or Mashwi |
Main course | Roasted lamb | |
Milina | Entrée | Chicken/Eggs | |
Moroccan Flatbread (Khobz) | bread | Flatbread | |
Mrouzia | Main course | A sweet dish of lamb with raisins, almonds and honey | |
Mqualli | Entrée | Chicken/Citron | |
Pastilla | Entrée | Chicken/Almonds/Seafood | |
Rfisa | a dish made with shredded pieces of pancake and chicken (djej beldi) | ||
Sardine | Entrée | Sardines with preserved lemon | |
Tajine | Main course | meat, vegetable | |
Tanjia | Entrée | Red meat with preserved lemons (a typical dish of Marrakech) |
Salads
Name | Image | Type | Description |
---|---|---|---|
Moroccan salad | Salad | ||
Moroccan spreads | Salad | "Cooked salads."[8] | |
Chakchuka Taktouka |
Salad | Grilled tomato and green pepper salad[9] | |
Lhzina | Salad | Oranges/Paprika/Black olives | |
Zaalouk | Salad | Cooked mixture of eggplant and tomatoes[8] |
Condiments and sauces
Name | Image | Type | Description |
---|---|---|---|
Charmoula | a marinade to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. | ||
Leems | Pickled lemons |
Desserts
Name | Image | Type | Description |
---|---|---|---|
Pastili | Dessert | a rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. | |
Briouat bil luz | Dessert | Pastry stuffed with almond paste[3] | |
Faqqas | Dessert | a type of macaroon made with semolina flour.[1] | |
Ghriyyaba | Dessert | Biscuits flavored with aniseed and sesame seeds, or almonds and raisins.[1] | |
Keneffa | Dessert | a variety of bastila dessert[1] | |
Kaab el ghzal | Dessert | Almond Paste/Sugar[1] | |
Limun bel-Qerfa o khayezzou mahekouk(carrotte) | Dessert | Oranges/Cinnamon | |
Ma'amoul | Dessert | small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings). | |
Milk Pastilla | Dessert | Pastilla/Milk/Almonds/Vanilla | |
Rozz bel Hleeb (Rice pudding) | Dessert | Milk/Rice/Orange Blossom Water | |
Shebakia Shabbakiya[1] |
Dessert | Fried "cookie" dough dipped in honey and sesame seeds | |
Seffa Sfaa[3] |
sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds.[1] It is served with cream.[3] | ||
Sellu | Dessert | Roasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients[1] | |
Sfenj | Dessert | a doughnut sprinkled with sugar or soaked in honey. |
Drinks
Name | Image | Type | Description |
---|---|---|---|
'Asseer Rumman | Pomegranate/Orange Blossom Water | ||
'Asseer Limun | Orange juice | ||
Coffee | Moroccan coffee or 'half-half' | ||
Green tea | Tea/Mint | ||
Beet Juice | Beets/Orange Blossom Water | ||
Grape juice | White grapes | ||
Mint tea |
See also
Wikimedia Commons has media related to Cuisine of Morocco.
References
- ^ a b c d e f g h i j k l m n Catherine Hanger (2000). Morocco: World Food. Lonely Planet. p. 98. ISBN 1864500247.
- ^ http://moroccanfood.about.com/od/soupsandappetizers/r/Chicken_Briouat.htm
- ^ a b c d e f Anthony Ham (2007). Morocco. Lonely Planet. p. 74. ISBN 1740599748.
{{cite book}}
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- ^ Kitty Morse (2001). The Scent of Orange Blossoms: Sephardic Cuisine from Morocco. Ten Speed Press. p. 98. ISBN 1580082696.
{{cite book}}
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- ^ http://www.recipehound.com/Recipes/1524.html
- ^ a b Zeldes, Leah A. (Nov. 11, 2009). "Eat this! Zaalouk, a cooked salad from Morocco". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved Nov. 12, 2009.
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(help) - ^ Taktouka