Cooking class with Fatiha and Samira
Cooking class with Fatiha and Samira
Firstly, Moroccan Charmoula is a blend of spices and herbs used to enhance the flavor of cooked vegetables. Begin by boiling a variety of vegetables in water. Once they’re tender, drain the water and return the vegetables to the heat with olive oil, cumin, salt, black pepper, and a tablespoon of lemon juice. Allow them […]
Msemen is a traditional Moroccan pancake or Crepes that is often enjoyed for breakfast or as a snack. It is made from a simple dough that is folded and rolled out multiple times to create layers. Here’s a recipe to make msemen:
Tangia, a traditional Moroccan dish, originated in Marrakech and was originally prepared exclusively by men. However, nowadays women also make it. This dish is cooked in a clay pot and slow-cooked over charcoal, resulting in a delectable and aromatic flavor. It is perfect for sharing with friends and family. The ingredients for Tangia include lamb
Lemon Tagine is one of the favorite meals for Moroccans. They prepare it for special occasions and also for their daily life. It is easy to make, and if you have chicken and preserved or fresh lemons at home, you can make it too. Ingredients and instructions: To prepare this dish, you will need either
Couscous with Seven Vegetables topped with a caramelized onion and raisin garnish called Tfaya. Step1: Step2: Empty the couscous in a large plate and add some cold water and work the couscous, lift the grains rub them and make sure they are all coated with water, and transfer the couscous in the top of the pot.
Is an easy and healthy dish you can make it for Breakfast or any time of day. It’s a simple combination of simmering tomatoes, onions, garlic, olive oil, spices, (cumin, paprika and chili powder ) then you can crack the eggs on top when all this ingredient cooked, and reduce the heat to low, cover
A tajine is a North African dish, named after the pot in which it is cooked in. This traditional cookware is ideal for slow-cooked stews of meat, chicken or fish. To prepare Tagine you should avoid high heat to keep the tagine from cracking. The first step is to put the onions and garlic then
Step 1 – The Lemons The varieties of lemon used to make Moroccan preserved lemons are called doqq and boussera. Both are round in shape, golden yellow to yellow-orange in color, thin-skinned and fragrant. Boussera, which sports a flat apex and prominent nipple, is the variety shown here. Outside of Morocco, you’ll probably find Meyer lemons to be
Pastilla is a traditional Moroccan dish, a perfect combination of salty and sweet flavors. To prepare pastilla you need to follow some steps. It’s well worth the effort to make it. Heat the oil in a large frying pan, add the chicken until crisped up,add some butter and the onions and fry them gently then