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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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Moroccan Bissara is a traditional Moroccan dish made primarily from dried fava beans or split peas that are cooked and pureed into a thick, flavorful soup or dip. It is a staple comfort food, especially during colder months, and is often served for breakfast or lunch. Key Features: Ingredients: Base: Dried fava beans (or split...
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