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Khubz is the traditional Moroccan bread, a staple food in Moroccan cuisine, often served with every meal. It is round, thick, and flat, with a slightly chewy texture and a golden-brown crust. Khubz is used to scoop up stews, tagines, salads, and dips, or eaten with a variety of toppings such as olive oil, honey,...
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Harira is a traditional Moroccan soup, widely loved for its rich, comforting, and flavorful nature. It is often served during the holy month of Ramadan to break the fast, but it is also enjoyed throughout the year, particularly during cold months. Harira is a hearty soup made with a variety of vegetables, legumes, and meat...
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Harcha is a traditional Moroccan semolina flatbread that is often enjoyed for breakfast or as a snack. It is made from semolina, flour, and butter, with a slightly sweet or savory flavor. Harcha is typically cooked on a griddle or in a frying pan, resulting in a crispy, golden-brown exterior and a soft, slightly crumbly...
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Fish Chermoula is a traditional Moroccan dish that features fish marinated in chermoula, a flavorful sauce made from a combination of herbs, spices, garlic, lemon, and olive oil. The fish is often grilled, baked, or fried after being marinated, and the chermoula sauce gives it a distinctive tangy, aromatic, and savory flavor. This dish is...
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Couscous is a traditional Moroccan dish made from steamed semolina wheat granules. It is a staple in Moroccan cuisine and is commonly served as a side dish or main course. Couscous has a light, fluffy texture and a mild flavor that pairs well with a variety of dishes, especially stews, tagines, and vegetables. It is...
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Moroccan Chicken Tagine is a traditional Moroccan dish that features chicken slow-cooked in a tagine (a clay cooking pot with a conical lid) with a combination of spices, vegetables, and fruits. The dish is characterized by its aromatic flavors, tender chicken, and rich, savory sauce that is often sweetened with dried fruits like apricots or...
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Chebakia is a traditional Moroccan pastry that is especially popular during Ramadan and other special occasions. It is a sweet, fried dough that is shaped into intricate flower-like patterns, coated with honey, and sprinkled with sesame seeds. Chebakia is often enjoyed with a cup of Moroccan mint tea or served alongside other sweets during festive...
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Charmoula Sardines (or Sardines with Charmoula) is a popular Moroccan dish where sardines are marinated in chermoula, a flavorful herb and spice marinade, and then either grilled, baked, or fried. The chermoula sauce is typically made from a mixture of cilantro, parsley, garlic, cumin, paprika, cayenne, lemon juice, and olive oil. This dish is a...
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Moroccan Brochettes are traditional Moroccan kebabs, typically made by skewering marinated pieces of meat, poultry, or seafood and grilling them over an open flame or charcoal. They are known as “Qotban” (plural) or “Qotb” (singular) in Arabic. Key Features: Meat Options: Lamb, beef, chicken, or fish. Sometimes liver or minced meat (kefta) is used. Marinade:...
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Moroccan Briouat (also spelled Briwat) are traditional Moroccan pastries that can be either savory or sweet. They are made by filling thin sheets of dough, such as warqa (similar to phyllo dough), with a variety of ingredients, folding them into triangular or cylindrical shapes, and then frying or baking them until crispy. Types of Briouat:...
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