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Morocco (Arabic: المملكة المغربية)l officially: المملكة المغربية; Al-Mamlaka al-Maghribiyya; Tagldit n Lmeghrib; Royaume du Maroc [Kingdom of Morocco] is a relatively small African country with a population of 33 million. Morocco is the only African country that is not currently a member of the African Union. Morocco de facto administers the region of Western Sahara (yellow) as its "Southern Provinces". Its sovereignty, however, is currently in dispute. For historical references, medieval Arab historians and geographers used to refer to Morocco as Al-Maghrib al Aqşá ("The Farthest West"), disambiguating it from neighboring historical regions called al-Maghrib al Awsat ("The Middle West", Algeria) and al-Maghrib al Adna ("The Nearest West", Tunisia). The Latinized name "Morocco" originates from medieval Latin "Morroch," which referred to the name of the former Almoravid and Almohad capital, Marrakech. The name 'Marrakech' itself is presumably derived from the Berber word Mur-Akush meaning Land of God. Morocco is the fourth most populous Arab country, after Egypt, Sudan and Algeria. Most Moroccans are Sunni Muslims of Arab, Berber, or mixed Arab-Berber stock. About three-quarters of all present-day Moroccans are of Berber descent, while Arabs form the second largest ethnic group. Along with Tunisia and Algeria, Morocco forms part of the Maghreb region of North Africa and the basis for Moroccan cookery is Maghrebi cuisine. Moroccan cuisine, however, has been significantly influenced by both Spanish and French cooking traditions as the country was initially a Spanish and then a French colony. The most used ingredients are paprika, saffron, ginger, walnuts and almonds. Couscous is the national staple and is served with meat, fish, fowl and vegetable dishes. Moroccan cuisine is generally accepted as one of the World's great cuisines. |
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The alphabetical list of recipes from Morocco follows (limited to 100 recipes per page). There are 76 recipes in total:
| Aubergine Salad Origin: Morocco | Ma'quda (Potato Cakes with Coriander) Origin: Morocco | Moroccan Spiced Salmon Origin: Morocco |
| Bariwat (Moroccan Meat Parcels) Origin: Morocco | Mantecados (Moroccan Cinnamon Biscuits) Origin: Morocco | Moroccan Spiced Salmon on Lentils Origin: Morocco |
| Batinjaan Zalud (Aubergine Salad) Origin: Morocco | Marak Dar Marhzin (Pumpkin Stew) Origin: Morocco | Moroccan Stuffed Acorn Squash Origin: Morocco |
| Beet Salad Origin: Morocco | Marrakech Vegetable Curry Origin: Morocco | Moroccan Vegetable Harira Origin: Morocco |
| Bissara Origin: Morocco | Meshoui (Moroccan Lamb) Origin: Morocco | Nutty Moroccan Couscous Origin: Morocco |
| Byesar (Puree of Dried Broad Beans) Origin: Morocco | Mint Tea Origin: Morocco | Orange, Carrot and Chicory Salad Origin: Morocco |
| Carrot, Orange and Radish Salad Origin: Morocco | Moroccan Almond Stuffing Origin: Morocco | Orange-Nut Couscous Origin: Morocco |
| Chackchouka Origin: Morocco | Moroccan Anise Bread Origin: Morocco | Peasant Pancakes Origin: Morocco |
| Charosets Origin: Morocco | Moroccan Barbecued Chicken Origin: Morocco | Qotban (Lamb Kebabs) Origin: Morocco |
| Chermoula Origin: Morocco | Moroccan Barbecued Chicken 2 Origin: Morocco | Salat Tangiers Origin: Morocco |
| Chicken Simmered in Smen Origin: Morocco | Moroccan Braised Lamb Origin: Morocco | Salata ma Jibna (Salad with Parmesan Cheese) Origin: Morocco |
| Chicken Tagine with Honey and Apricots Origin: Morocco | Moroccan Chicken Harira Origin: Morocco | Semolina Bread Origin: Morocco |
| Chicken with Lemon and Rice Origin: Morocco | Moroccan Chicken Stew Origin: Morocco | Shalad Bil Mtesha Basila W'L'Hamad M'Rakad (Tomato, Onion and Preserved Lemon Salad) Origin: Morocco |
| Chizu Salad (Moroccan Carrot Salad) Origin: Morocco | Moroccan Chicken with Olives Origin: Morocco | Shalada Bortokal Bil Jazar (Orange Salad with Carrots) Origin: Morocco |
| Couscous Marrakech Origin: Morocco | Moroccan Chickpea Soup Origin: Morocco | Shlada Bellecheen (Orange, Lettuce and Walnut Salad) Origin: Morocco |
| Djedad (Moroccan Apricot-roasted Chicken) Origin: Morocco | Moroccan Coconut Cakes Origin: Morocco | Smen (Moroccan Butter) Origin: Morocco |
| Djej Mahshe Bil Seksu (Chicken Stuffed with Couscous, Almonds and Raisins) Origin: Morocco | Moroccan Grilled Fish Salad with Orichette Origin: Morocco | Spicy Pumpkin and Aubergine Stew Origin: Morocco |
| Djej Matisha Mesla (Chicken with Tomatoes and Honey) Origin: Morocco | Moroccan Grilled Lamb Salad with Orichette Origin: Morocco | Spinach Salad with Preserved Lemons Origin: Morocco |
| Grilled Red Pepper and Tomato Salad Origin: Morocco | Moroccan Harira Origin: Morocco | Steak in Moroccan Spices Origin: Morocco |
| Hake in Chermoula Mariande Origin: Morocco | Moroccan Harost Balls with Dates, Sultanas and Nuts Origin: Morocco | Tabah Moostafah (Tagine of Marrakech Lamb) Origin: Morocco |
| Harira Krawiya (Salad with Parmesan Cheese) Origin: Morocco | Moroccan Lemon Chicken with Olives Origin: Morocco | Tabikha B'salk (White Beans, Swiss Chard, and Groundnut Sauce) Origin: Morocco |
| Hut bel chermoulah (Crisp Fried Fish with Chermoulah) Origin: Morocco | Moroccan Lentil Soup Origin: Morocco | Tagine Lahm bil Beleh (Lamb Tagine with Dates) Origin: Morocco |
| Kaab el Ghzal (Gazelle's Horns) Origin: Morocco | Moroccan Orange Salad Origin: Morocco | Tangier Byesar (Tangier Broad Bean Dip) Origin: Morocco |
| Kebab Koutbane Origin: Morocco | Moroccan Spice-rubbed Leg of Lamb Origin: Morocco | Tomato and Pepper Relish with Preserved Lemons Origin: Morocco |
| Khobz (Whole-wheat Flat Bread) Origin: Morocco | Moroccan Spiced Lamb Shanks Origin: Morocco | |
| Lamb Tagine with Artichokes Origin: Morocco | Moroccan Spiced Olives Origin: Morocco |
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Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.