page_title: Maghreb
section_title: Culture
hierarchical_section_title: Maghreb / Culture
caption_attribution_description: العربية: منظر جوي لصحن كسكس مغربي منزلي الصنع، بالقرع الأحمر والكوسى والحمص وبيض الحجل، كلها موزع فوق الكسكس حول التفاية (وهي وهي تدرج كثيرا في الأطباق المغربية، وهي مكونة من البصل المحلى والزبيب والزبدة والتوابل) وعليها اللوز المحمصة. تحيطه أوعية صغيرة فيها البلول، وهو السائل المجمع من الوعاء الذي طهيت فيه الخضروات ويضاف البلول للكسكس حسب المذاق. English: An overhead view of a communal platter of homemade Moroccan cuscus (كسكس), with chunks of squash (a species similar to kabocha cultivated in Morocco), zucchini halves, chickpeas, and partridge eggs laid on a bed of steamed cuscus, oriented around tfaya (a confection featured prominently in Moroccan cuisine made of caramelized onions with raisins, butter and spices) topped with toasted almonds. It's surrounded by bowls of bloul (بلول), the broth collected from the pot in which the vegetables were cooked, added to taste.
context_page_description: The Maghreb, also known as Northwest Africa, the Arab Maghreb, and Barbary, is a subregion of North Africa that is effectively a western part of the Arab world and is predominantly Muslim. The region includes Algeria, Libya, Mauritania, Morocco, and Tunisia, which are all member states of the Arab Maghreb Union. The Maghreb additionally includes the disputed territories of Western Sahara and the cities of Ceuta and Melilla. As of 2018, the region had a population of over 100 million people.
  Through the eighteenth and nineteenth centuries, English and European sources often referred to the region as the Barbary Coast or the Barbary States, a term derived from the Berbers. Sometimes, the region is referred to as the Land of the Atlas, derived from the Atlas Mountains found in the region. In Berber languages, "Tamazgha" refers to the Maghreb region together with smaller parts of Mali, Niger, Egypt, and the Spanish Canary Islands—the lands traditionally inhabited by Berbers.
context_section_description: The countries of the Maghreb share many cultural traditions. Among these is a culinary tradition that Habib Bourguiba defined as Western Arab, where bread or couscous are the staple foods, as opposed to Eastern Arab, where bread or white rice are the staple foods. In terms of food, similarities beyond the starches are found throughout the Arab world.
caption: Cuscus
exif: {}