Moroccan 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 readingToday I share with a vegan cauliflower soup by Jamie Oliver. I have to say I’m amazed to see how a simple, vegan soup can be so tasty. what’s the secret ? First, the vegetables ( cauliflower, onions and garlic) are roasted. This is how the vegetables bring out all their flavours and sweetness, with a nutty flavour from the main ingredient the « cauliflower ». Which sometimes can be a boring vegetable. Second secret, the added spices. The « cinnamon », and the famous Moroccan blend « Ras El Hanout » along with coconut milk make this soup rich, creamy and absolutely bursting with flavour.…
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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 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…