Western Saharan cuisine
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Western Saharan cuisine comprises the cuisine of Western Sahara, a disputed territory in the Maghreb region of North Africa, bordered by Morocco to the north, Algeria to the extreme northeast, Maurita
Saharawi cuisine
Saharawi bread
Saharawi tea
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