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Maghreb cuisine
The Maghreb, the northernmost part of Africa along the Mediterranean Sea〔("Northern Africa." ) (Foodspring.com ). Accessed June 2011.〕 is composed of the countries of Algeria, Libya, Morocco, and Tunisia. The region has a high degree of geographic, political, social, economic and cultural diversity which influences the region's cuisine and the culinary style.
==Common foods and dishes==
In North African cuisine, the most common staple foods are fish, seafood, goat,〔("North African Cuisine." ) (''Jamaica Observer'' ). Accessed June 2011.〕 lamb,〔 beef,〔 dates, almonds, olives and various vegetables and fruits. Because the region is predominantly Muslim, halal meats are usually eaten. Halal meats are derived from animals that are slaughtered according to Sharia, Islamic law. Most dishes are spiced,〔Mourad, Mazouz. ("The Momo Cookbook." ) (The Globalist ). Accessed June 2011.〕 especially with cumin,〔("Organic Cooking: North African Cuisine." ) (Organicauthority.com ). Accessed June 2011.〕 ginger, paprika, cinnamon〔 and saffron. Fresh peppermint, parsley, or coriander are also very common. Spice mixtures such as ras el hanout, baharat, and chilli pastes like harissa (especially in Tunisia) are frequently used. The use of Legumes, nuts, fruits and spices is very prominent.〔
The best-known North African/Berber dish abroad is surely Couscous.〔 Pastilla and The Tajine, a cooking vessel of Berber/Amazigh origin, is also a common denominator in this region, although what each nation defines as the resulting dish from being cooked in a tajine as well as the associated preparation methods, may be drastically different. For example, a "tajine" in Tunisia is a baked frittata/quiche-like dish, whereas in Morocco it is dish is a slow-cooked stew .
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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