sauces

The sauces, which are impregnated with spices and prepared, on the whole, from meat or chicken stock in which these have simmered for a long time, can be divided into three categorieS Mquatli : a yellow sauce made from oit, ginger and saffron. Mhammer : red sauce made essentiaily from butter, sweet peppers and cumin.

Kdra: a yellow sauce which is lighter than the mquaili sauce prepared whith onions,butter, pepper and saffron.

Mchermel : red sauce obtained by mixing certain quatities of each of the aboye sauces.

These basic sauces can be intinítely varied by personal touches .

Parsley, coriander, garlic, onion, olives,preserved Iemons,lemon juice, eggs, hot peppers sugar, honey and cinnamon are all flavourings which can be added fo these basic sauces fo improve the taste according to the dish being prepared.