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
Middle Eastern cuisine
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Middle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley,
The Turkish döner kebap
Kebab koobideh
Kibbeh nayyeh
Tursu are pickled vegetables served in many Balkan and Middle East countries