Maghreb gastronomy

Gastronomy of the Maghreb corresponds to the culinary practices of the countries and ethnic groups that live and make up the so-called: Maghreb in Arabic) المغرب in geographical opposition to the Máshreq. The maghreb kitchens have, in their northernmost part, typical characteristics of Mediterranean cuisine, while they are connected with part of the African kitchens. It has some influences from Turkish cuisine, due to the expansion of the Ottoman empire and that is why you can see the dolmas and the baclava in many of its regions. It includes the countries of Morocco , Tunisia , Algeria and Libya.

Summary

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  • 1 Food
  • 2 condiments
  • 3 Countries
  • 4 Sources

Foods

The foods used are marked by the halal rules of Islam, for this reason pork is not eaten, but lamb and poultry do exist as a common denominator .

The most famous and common of the Maghreb ingredients is: Couscous . Some of the most common condiments among the maghreb are the harîssay pasta in the fish marinade. Chermoula is a basic ingredient in all regions.

The use of mint in meat dishes is very pronounced in Moroccan cuisine as well as in eastern Algeria and Tunisia. The three countries Morocco , Algeria and Tunisia have adopted the technique of preservation and drying of the meat called Gedid , where spices are mixed with meat and salt and all that is left to dry in the sun .

Seasonings

Some of the most common condiments among the Maghreb are the “harîssa” pasta and in the fish marinade, Chermoula is a basic ingredient in all regions. The use of mint in meat dishes is very pronounced in Moroccan cuisine as well as in eastern Algeria and Tunisia. The three countries Morocco, Algeria and Tunisia have adopted the “gedîd” meat preservation and drying technique, in which spices are mixed.

 

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