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Mashed pumpkin Moroccan is a subtle mix of sweet, salty and spicy.
The naturally sweetened taste of this vegetable is accentuated by Cinnamon (sugar-cinnamon mixture widely used in Moroccan cuisine).It is usually offered as a starter or accompaniment (cold or hot) to other dishes or tagines.
The secret is a slow cooking, technique for good caramelization.
| In the local culture | - For everyday |
| Regions | - Marrakesh - Rabat,Sale - Fes, Meknes |
| Spicy | Moderately spicy |
| How to eat it | - With a spoon - Dipping bread |
| Caloric value | Light |
| Temperature | - Hot - Room temperature - Cold |
| Vegetarian , Vegan | |
| Difficulty of preparation | Average |
| Cooked - Raw | - Cooked |
| Outils de préparration | - In the pan |
Side food
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Homemade bread
Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!
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