Moroccan
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Continue readingThe sardines balls tagine is one of the most popular dishes in Morocco. Especially in the coastal towns of the kingdom. To keep the meatballs tender, we add rice to the sardine kefta. But in the recipe I’m sharing with you today, of Jewish origin, we’ll add grilled eggplant. Not only the meatballs are very tender, but the smoky taste adds a special note to this delicious dish. The sardine balls are cooked in a slightly spicy tomato sauce (or not according to taste). You can very well add vegetables such as carrots, potatoes or peppers. This traditional dish is tasty, easy…
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Continue readingI love this dish, one of my favorite weekday meals plus It’s very healthy, full of flavours and the best part is you can make it in very little time. It takes 5 minutes to make the Chermoula, the classic marinade widely used in North Africa. Made with fresh herbs (coriander and parsley), garlic, and spices. In Morocco this sauce is traditionally used to marinate the fish, but it can be used for poultry and vegetables as well as fish. It goes very well with everything, it’s a magic blend that makes everything tastes delicious. Today I’m sharing with you a simple and easy version of the classic Moroccan fish…
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Continue readingThe tagine, at its base, is a terracotta kitchen utensil, topped with a cone-shaped lid. It allows food to be stewed, thus preserving its flavors and benefits. In Morocco the tagine is a family sharing style dish, which is eaten with homemade bread. You can prepare all kinds of tagines: with meat (chicken, beef, lamb and goat in certain regions of Morocco). With fish, most often marinated in a kind of sauce made from fresh herbs (coriander and parsley) and spices called “chermoula”. Or quite simply a vegetarian tagine, there are often seasonal vegetables. Today I’m sharing with you a tagine that…
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Continue readingEggplant caviars and eggplant salads are quite popular throughout the Middle East, North Africa and certain European countries. Among the most popular, « Baba Ghanoush » or « Moutabel » orignally from levantine cuisine, In Greece and Cyprus « melitzanosalata », « ajvar » from the Balkan, Georgian « badrijnis khizilala » and « zaalouk » the Moroccan version prepared with eggplant and tomatoes with Chermoula spices : garlic, cumin, paprika, parsley, coriander and plenty of olive oil. Cooked salads are a big part of a Moroccan everyday cooking, you’ll rarely see a main course served without at least one salad. And « Zaalouk » is the common side dish for to many meals like grilled meat, or…
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Continue readingI have always said that cuisine reflects the culture, traditions and even history of each country. And while preparing this article, I myself learned new things about the history of my country. Throughout its history, Morocco has been a crossroads of civilizations: Berber, Arab-Andalusian, Jewish, European, Ottoman. Pastilla, for example, which is pronounced “bastilla” in Morocco, is a dish very popular especially at weddings and special events . According to Anny Gaul (American historian of food specialist in the Arabic-speaking world): “If you look at the written records and the recipes that we have from Al-Andalus, you find that there were dishes very similar to…