{"version":"1.0","provider_name":"afrifoodlinks","provider_url":"https:\/\/afrifoodlinks.org\/fr\/","author_name":"afladmin","author_url":"https:\/\/afrifoodlinks.org\/fr\/author\/afladmin\/","title":"Partie 1 : Chebakia, un plat du folklore marocain - afrifoodlinks","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"A6b2rEXUlF\"><a href=\"https:\/\/afrifoodlinks.org\/fr\/resource\/partie-1-chebakia-un-plat-du-folklore-marocain\/\">Partie 1 : Chebakia, un plat du folklore marocain<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/afrifoodlinks.org\/fr\/resource\/partie-1-chebakia-un-plat-du-folklore-marocain\/embed\/#?secret=A6b2rEXUlF\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Partie 1 : Chebakia, un plat du folklore marocain\u00a0\u00bb &#8212; afrifoodlinks\" data-secret=\"A6b2rEXUlF\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/afrifoodlinks.org\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/afrifoodlinks.org\/wp-content\/uploads\/2024\/09\/Chebakia.png","thumbnail_width":837,"thumbnail_height":583,"description":"Dans de nombreuses r\u00e9gions du Maroc, et \u00e0 chaque Ramadan, un g\u00e2teau en forme de fleur, frit dans l&rsquo;huile et tremp\u00e9 dans le miel, s&rsquo;impose sur toutes les tables. Cette petite p\u00e2tisserie s&rsquo;appelle chebakia. La chebakia doit son nom \u00e0 sa forme de fleur, obtenue gr\u00e2ce \u00e0 une technique particuli\u00e8re d&rsquo;entrelacement de bandes de p\u00e2te. &hellip; Continued"}