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Morocco
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Mashed pumpkin

Original name
Algaraa maassla Morocco
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
SpicyModerately spicy
How to eat it - With a spoon
- Dipping bread
Caloric valueLight
Temperature - Hot
- Room temperature
- Cold
Vegetarian , Vegan
Difficulty of preparationAverage
Cooked - Raw - Cooked
Outils de préparration - In the pan

Side food

Homemade bread

Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!

Related food

The guide of gastronomy of Morocco