Moroccan cuisine
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Moroccan cuisine is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, Mediter
Khudenjal, a herbal tea based on Alpinia officinarum, and two types of sellou at Jemaa el-Fnaa in Marrakesh.
Couscous with vegetables, meat, and tfaya, a confection of caramelized onions, raisins, sugar, butter, and cinnamon.
Tagine-cooked chicken and vegetables with mint tea and khobz el-dâr
Kourdass, a salted preserved meat dish made from lamb offal, sun-dried then boiled
Ras el hanout
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Ras el hanout or rass el hanout is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name means 'head of the shop' in Arabic and implies a mixture of the best spices the seller
Moroccan cuisine
…cooking fats are butter and animal fat, though olive oil is now replacing them. Butter is used both fresh, zebda, and preserved, smen. Spices and ras el hanout are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs, introducing Persian and Arabic cooking…
Ras el hanout in a bowl