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Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The cuisine of Morocco is a mix of Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. Spices are used extensively in Moroccan food and chicken is the most widely eaten meat. The most commonly eaten red meat is beef; lamb is preferred, but is relatively expensive. Couscous is one of the most famous Moroccan dishes. The most popular drink is green tea with mint.
Egyptian cuisine consists of local culinary traditions while sharing similarities with food found throughout the eastern Mediterranean like kebab and falafel. Most Egyptians perhaps consider mashed fava beans, to be the national dish. Ful is also used in making Falafel. Bread accompanies most Egyptian meals. Egyptians are famous for stuffing spicy rice in vegetables like green pepper, aubergines, courgettes and tomatoes to make Mahshi. Mahshi is generally rolled in grapevine leaves or in cabbage leaves.
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Classes Taught Spring-07 Classes
Taught Fall-06 Classes Taught Fall-07