Maghreb cuisine is the cooking of theMaghreb region, the northwesternmost part ofAfrica along theMediterranean Sea, consisting of the countries ofAlgeria,Libya,Mauritania,Morocco, andTunisia. Well-known dishes from the region includecouscous,pastilla,tajine andshakshouka.
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The cuisine of theMaghreb, the western region of North Africa, includes that ofAlgeria,Morocco,Tunisia andLibya, and is by origin a mixture ofArabian,Berber andMediterranean cuisines, with historic influences fromOttoman andEuropean cuisines.[1][2][3] The cuisines of Algeria, Tunisia and Libya and Morocco have also been influenced byFrench andItalian cuisine respectively.[1][4][5][6]
In Maghrebi cuisine, the most commonstaple foods arewheat (forkhobz bread[7] andcouscous[8]),[9]fish,seafood,goat,[10]lamb,[10]beef,[10]dates,almonds,olives and variousvegetables andfruits.
Because the region is predominantlyMuslim,halal meats are usually eaten. Most dishes are spiced.[11]
The use oflegumes,nuts, fruits andspices is very prominent.[10]Salt-preserved lemons (l'hamd mrakad) and so-called"oil-cured" olives are distinctive elements of the cuisine.[9]
The best-known Maghrebi dish abroad iscouscous,[12] made from wheatsemolina.[11] Thetajine, a cooking vessel made of clay, is also a common denominator in this region, although the dishes and preparation methods vary widely. For example, atajine in Tunisia is a bakedquiche-like dish,[13] whereas in Morocco it is a slow-cookedstew.[14]Pastilla is also an importantAndalusian dish of the region.[15]
Spices found in this region's cuisine areginger,allspice,caraway,saffron,paprika,cloves,cumin,coriander,cayenne pepper andturmeric.[16] Freshpeppermint,parsley, orcoriander are also very common. Spice mixtures such asras el hanout,baharat, and chili pastes likeharissa (especially inTunisia) are frequently used as well.
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The cuisine of North Africa, including Morocco, Egypt, Algeria, and Tunisia, blends Arabian influence with the traditional regional Berber cuisine, the original inhabitants of North Africa west of the Nile. This area also had many influences from various Mediterranean invaders and European traders and travelers, evident through various ingredients and cooking methods still in use today.
Maghreb cuisine is a mixture of Mediterranean, Arab and Berber traditions with a range of historical influences from European colonialism and Ottoman expansion.
North Africa's best-known dish has become one of the most widely consumed foods in France. These days, even ordinary neighborhood bistros often feature a couscous special one day of the week.
Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine?
