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About Merguez
Merguez (pronounced /margueze/) is a red, spicy mutton- or beef-based fresh sausage in North African cuisine. It is also popular in France, Israel, the Middle East, and northern Europe. Merguez is a fresh sausage made with lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with chili pepper or harissa, which gives it its characteristic piquancy and red color, as well as other spices such as sumac, fennel, and garlic. |

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About Couscous
Couscous is a North African dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout West Africa, Sahel, France, Spain, and the Canary Islands, Portugal, Madeira, Italy (particularly in western Sicily's Province of Trapani), as well as in Turkey, Greece, Malta, Cyprus, the Middle East and India. |

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Tagines
Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid. |
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