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History
Preserved lemon
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Preserved lemon or lemon pickle is a condiment that is common in the cuisines of Indian subcontinent and Morocco. It was also found in 18th-century English cuisine.
Lemon pickle
Lemon pickle
Preserved lemons drying
Preserved lemons drying
Pickled lemons are a Moroccan delicacy
Pickled lemons are a Moroccan delicacy
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, and Mediterranean cuisines, with minimal European and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.
Khudenjal, an herbal tea based on Alpinia officinarum, and two types of sellou at Jemaa el-Fnaa in Marrakesh.
Khudenjal, an 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.
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.
Tagine-cooked chicken and vegetables with mint tea and khobz el-dâr.
Salad asorti, served in Beni Mellal
Salad asorti, served in Beni Mellal