Arab Cuisines, Arab Foods and Arab Recipes
Arab Cuisine - Maghreb Cuisine
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Spices are used extensively in western Arabs food. Contrary to the rest of the Arab world, the most common red meat is beef. However, lamb is still the meat of choice, only avoided due to its higher cost. Dairy products are used less than in other countries in the Arab world.
Among the most famous Tunisian , Moroccan and Algerian dishes are couscous, pastilla (also spelled bsteeya or bastilla), tajine, tanjia and harira. Although the latter is a soup, it is considered as a dish in itself and is served alone or with dates, especially during the month of Ramadan.
The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco and Algeria is considered an art form and the drinking of it with friends and family members is one of the important rituals of the day. The technique of pouring the tea is as crucial as the quality of the tea. The tea is accompanied with hard sugar cones or lumps.
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