food

1. AFRICA

2. Morocco

3. Traditions and Events
• Aid Al Adha.
• Eid Al-Fitr and Eid Al-Adha.
• (HIJRI).

4. Traditional food and Drinks
• Moroccan Couscous
• Briouat and Tea
• Lentil soup
• Cuisine

5. Moroccan couscous
• History
• Tradition
• Ingredients

6. Lentil soup
• History
• Tradition
• Ingredients

7. CUISINE
Kushari, one of Egypt's national dishes.
•Vegetarian Diets
•Fish and Seafood
•Lots of garlic and onions
•Bread
•Tea is the national drink
•Turkish coffee

8. Briouat
• History
• Tradition
• Ingredients

9. •Capital: Cairo
•Language: Arabic
•Currency: Egyptian Pound
•Population: 87,500,000
EGYPT

12. •Pasta and tomato sauce
• rice
•Lentils
•Caramelized onions
•Garlic and chickpeas.
•Kushari’s origins are not Egyptian at
all.
•This dish brought in by the British
army in Egypt in the 19th century.

13. • Layers of rice
• Fried bread
• Covered in a garlic and
vinegar meat soup
• Chunks of stewed beef
and deep-fried poached
eggs

14. • Fatta is prepared for
festivities such as a
woman’s first birth.
• Both Christian and
Muslim holiday
celebrations.
• 50 days before Easter
for Coptic Christians,
or the month of
Ramadan before Eid-
Al-Futr

15. • This dish is made from the
leaves of jute and
corchorus plants.
• Chopping the leaves with
garlic and coriander and
cooking it in an animal
stock (chiken, beef or
rabbit).

16. • Tenth century, the dish was
banned by the Fatimid Caliph
(emperi), Al Hakim Bi-Amr Allah.
• Religious sects such as the Druze
still refuse to eat the dish in
respect for the late Caliph.
Fatimid Caliph (Emperi)

17. •Drying the fish in the sun then
salting it.
•It is usually stored in thick glass
jars that are firmly closed
The Sham-El-Nessim
festival