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Summary
DescriptionMoroccan cuscus, from Casablanca, September 2018.jpg
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.
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