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| Moroccan cuisine |
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This is a list of dishes in the Cuisine of Morocco . Entries in beige color indicate types of generic foods.
| Name Other names | Image | Type | Description |
|---|---|---|---|
| Baghrir |  | Entrée | A yeasted semolina pancake. [1] |
| Briouat |  | Entrée | Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough) [2] [3] |
| Boulfaf skewers |  | Entrée | cubed lamb liver wrapped in lamb fat, grilled on skewers [1] |
| Bourekas Burek |  | Entrée | |
| Couscous |  | Main course | Semolina, meat, and vegetables. Traditionally 7 vegetables [1] |
| Ferakh Maamer | Entrée | A dish of spring chicken stuffed with sweeten couscous and enhanced with raisins, orange-flower water, almonds, and sugar. The ingredients are then placed in a large casserole and simmered slowly in a sauce made of honey, onion, garlic, ginger, cinnamon, and saffron. [4] [3] | |
| Harira |  | Entrée | Thick soup based on tomatoes (beans, lentils and other products can be added) |
| Bissara |  | Entrée | A soup prepared with dried, puréed broad beans as a primary ingredient |
| Kefta magawara | Main course | Kefta tajine served with tomato, eggs [1] | |
| Kemia | An array of small dishes [3] | ||
| Khlea khli [1] or Kleehe [5] |  | Breakfast | Preserved dried meat [6] |
| Khobz |  | bread | bread |
| Lentil soup |  | soup | Soup made with lentil |
| Merguez |  | A spicy lamb sausage [1] | |
| Ma'quda |  | potato fritter | |
| Méchoui |  | Main course | Roasted lamb |
| Milina | Entrée | Chicken/Eggs | |
| Moroccan cigars |  | Appetizer | Ground beef wrapped in dough |
| Mrouzia |  | Main course | A sweet dish of lamb with raisins, almonds and honey |
| Djaj mqalli | Entrée | Chicken cooked with preserved lemon | |
| Pastilla |  | Entrée | Chicken/Almonds/Seafood |
| Rfisa | A dish made with shredded pieces of pancake and chicken (djej beldi) | ||
| Sardine |  | Entrée | Sardines with preserved lemon |
| Tajine |  | Main course | Meat, vegetables |
| Tangia |  | Main course | Meat, vegetables (a typical dish of Marrakech) |
| Rfissa | [] | Main course | Meat, lentil (Rfissa is a traditional Moroccan dish that's usually made for women who gave birth. It's made of Filo pastry, soaked in a broth of meat, and lentils]) |
| Name | Image | Type | Description |
|---|---|---|---|
| Bakoula | Salad | Salad of cooked greens such as mallow leaves, or spinach, and parsley, cilantro, lemon, olives. | |
| Moroccan salad |  | Salad | |
| Moroccan spreads |  | Salad | "Cooked salads." [7] |
| Taktouka | Salad | Grilled tomato and green pepper salad [8] | |
| Lhzina | Salad | Oranges/Paprika/Black olives | |
| Zaalouk |  | Salad | Cooked mixture of eggplant and tomatoes [7] |
| Name | Image | Type | Description |
|---|---|---|---|
| Charmoula |  | A marinade to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. | |
| Pickled lemons |  | Pickled lemons | |
| Marinated Olives |  | Olives marinated in : olive oil, paprika, lemon, salt, pepper, harissa, cumin and other spices and herbs [9] |
| Name | Image | Type | Description |
|---|---|---|---|
| Briouat bil luz | Dessert | Pastry stuffed with almond paste [3] | |
| Faqqas | Dessert | A type of macaroon made with semolina flour. [1] | |
| Ghoriba (Ghriyyaba) |  | Dessert | Biscuits flavored with aniseed and sesame seeds, or almonds and raisins. [1] |
| Keneffa | Dessert | A variety of bastila dessert [1] | |
| Gazelle ankles / ka'ab ghzal |  | Dessert | Almond Paste/Sugar [1] |
| Limun bel-Qerfa o khayezzou mahekouk(carrotte) | Dessert | Oranges/Cinnamon | |
| Ma'amoul |  | Dessert | Small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings). |
| Jowhara / Pastilla with milk | Dessert | Pastilla/Milk/Almonds/Vanilla | |
| Rozz bel Hleeb (Rice pudding) | Dessert | Milk/Rice/Orange Blossom Water | |
| Chebakia Shabbakiya [1] |  | Dessert | Fried dough "rose" dipped in honey and sesame seeds |
| Seffa Sfaa [3] |  | Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds. [1] It is served with cream. [3] | |
| Sellou |  | Dessert | Roasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients [1] |
| Sfenj |  | Dessert | A doughnut sprinkled with sugar or soaked in honey. |
| Qrashel |  | Dessert | traditional sweet sesame rolls, made with anise and fennel and sprinkled with sesame, made in Morocco at least since the 16th century. |
| Meskouta |  | Dessert | A small cake made with orange, lemon, or vanilla |
| Name | Image | Type | Description |
|---|---|---|---|
| 'Asseer Rumman | Pomegranate/Orange Blossom Water | ||
| 'Asseer Limun | Orange juice | ||
| Diks |  | Moroccan 'nus-nus' or 'half-half' | |
| Beet Juice |  | Beets/Orange Blossom Water | |
| Grape juice | White grapes | ||
| Maghrebi mint tea |  | Green tea with mint and copious sugar |
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.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal and Tripura. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken and mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Poila Boishakh, Eid feast.
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:
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A burrito in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. In modern times, it is considered by many as a different dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served "wet", i.e., covered in a savory and spicy sauce, when they would be eaten with a fork and knife.
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Harissa is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.
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Svið is a traditional Icelandic dish consisting of a sheep's head cut in half, singed to remove the fur, and boiled with the brain removed, sometimes cured in lactic acid.
Shebakia or Chebakia, also known as Griwech or Griouech, is a Maghrebi pastry made of strips of dough rolled to resemble a rose, deep-fried until golden, then coated with a syrup made of honey and orange blossom water and sprinkled with sesame. It is typically consumed during Ramadan and religious celebrations. Chebakia is from the Ottoman desserts culture.
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