Moroccan
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Continue readingAubergine or eggplant caviars are very popular in the Middle East, North Africa and some European countries. Among the most popular Baba Ghanoush and moutabel from the Levant, Greece and Cyprus “melitzanosalata”, “ajvar” from the Balkans and “zaalouk” the Moroccan version prepared with aubergine / eggplant, tomatoes and Chermoula spices: garlic, cumin, paprika, parsley, coriander and lots of olive oil. Cooked salads are an integral part of Moroccan cuisine, you will rarely see a main dish served on its own. Aubergine / eggplant zaalouk is the most popular (at least for me) to accompany certain dishes such as grilled meats…
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Continue readingThis savoury – sweet chicken tagine with onions and raisins is a classic of Moroccan cuisine. It’s really delicious, easy to make and doesn’t require a lot of ingredients. The tagine is a staple of Moroccan cuisine. Its name actually designates both the cooked dish and the earthenware pot in which the food is cooked. The secret to get a delicious tagine it’s not only the choice of the ingredients but above all it’s the cooking time. So please forget all recipes that offer quick and express tagines. This kind of dishes should be cooked for a long time and…
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Continue readingWhen you think about Moroccan cuisine you’ll probably think about couscous, tagines and chicken pastilla which are the most popular.But today, I’m here to talk about briwats (or briouates). These small Moroccan samosas stuffed with sweet or savoury filling, then fried or baked for a lighter version. There are many varieties to make the savoury briwats, meat with spices, shrimp with chermoula or vegetables. They are most often prepared during the month of Ramadan to accompany harira ( the Moroccan soup). The sweet version which is the recipe I’m sharing with you today is almond briwats. The filling is made…
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Continue readingToday I share with you a dish that I particularly love, “Moroccan Stuffed squids with rice” with its spicy tomato sauce. A recipe full of Moroccan flavours. I had already shared a “stuffed squids with quinoa and shrimp”. But today is the one that mom made for us, it’s really delicious. The squid is tender, the stuffing is just sublime and perfectly flavoured with the Chermoula, I’m not even talking about the spicy tomato sauce. You can use the tomato sauce to cook prawns with chermoula (at home we call it pil pil, nothing to do with the “Prawns Spanish…
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Continue readingMoroccan cuisine is rich of seafood dishes given its long sea coasts along the Mediterranean and Atlantic. These dishes can be prepared in a variety of ways depending on the region. So today I share with you a dish not as well known as tagine, couscous or the famous pastilla, but which is still a very popular dish in Morocco: « Stuffed calamari in tomato sauce ». When I was living with my parents, we usually enjoyed this dish during the weekend. Sometimes we made paella, or seafood tagine like : « Moroccan sardines & burnt aubergine balls tagine » or « oven baked fish with Moroccan Chermoula ». We usually use the calamari but…
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Continue readingPastilla is for sure one of the most popular dish of Moroccan cuisine. It’s a beloved classic, reserved for special occasions like weddings, births, or eids. In Morocco the pastilla is generally served as a starter at the beginning of special meals. And of course, you can serve it as a main dish with a simple green salad. There are two main versions of pastilla, one with poultry and one with seafood. Pastilla which is pronounced “bastilla” in Morocco, because the letter « p » doesn’t exist in Arabic alphabet. The recipe of the day : Today I’m sharing with you my family’s recipe. The traditional poultry pastilla is a sweet and savory dish. Usually made with pigeon, but can also be made with chicken. The filling contains chicken perfectly cooked with onions and spices : saffron,…
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Continue readingThe tagine is a staple of Moroccan cuisine, simple to make, healthy and above all delicious. The recipe I share with you today is a sweet – savory tagine of salmon with sweet potatoes. This kind of sweet and salty fish tagine is very well known in certain Moroccan coastal towns. More precisely the towns of Safi and Essaouira which are known for their “Tfaya” fish tagine. The « tfaya » is a kind of confit prepared with raisins, caramelized onions with honey, all flavored with cinnamon and saffron. It is usually used as a garnish for couscous and meat tagine. How to make today’s dish? It’s best…