All recepies caloric value very high

Very important preparation in Moroccan food culture. the meat is confited for some, for others smoked. In all ways, it is a traditional method for preserving the meat.... 22.6k views

Delicious and appetizing, this flagship dish of Moroccan traditional cuisine particularly stands out for its subtle salty sweet taste that delights the taste buds.... 12.1k views

Mixed or separated, melted or at room temperature, the association butter and honey and sweet sauce as a reference for a lot of dishes of Moroccan cuisine.... 7.5k views

A spread thin and tasty, with almond paste, honey and argan oil. It is the local Nutella!... 27.3k views

The "Bastila" (a word derived from the Spanish pastilla) is certainly a legacy of Andalusian culture. Today is the reference dish for receptions and special occasions.... 11.6k views

The Smen also called rancid butter, or clarified butter, is a preserved aged butter used in Maghrebian and especially Moroccan cuisine. It is described as the most popular kitchen butter in Morocco an... 27.3k views

What better than the « Mrouzia » to illustrate the mastering of sweet and salty in Moroccan cuisine.... 8.3k views

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Even if it is widely appreciated and recognized in Morocco, we must admit that this cakes' roots are more from the neighboring countries: Tunisia and Algeria.... 12.5k views

The pancake with the lentil sauce are inscribed for centuries among the most traditional and reputed dishes in Morocco.... 12.3k views

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Dig the semolina with your spoon, you will discover a surprise!... 10.1k views

The Tanjia before being a dish, it's an earthenware jar for slow cooking on coals. The original recipe of Marrakech is made with veal shanks, cumin, rancid butter and preserved lemon.... 32.8k views

It is the less noble version of Amlou, whose original recipe uses almonds. Here, almods are replaced with peanuts.... 20.7k views

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This small puff cake is the epitome of the delicacy of Moroccan pastries. The sweetness of the almond paste, crunchy moroccan pastry sheets and the sweetness of honey are gathered in this little cake.... 12k views

One of condiments that we could find only in Morocco. When preparing the Khlii (meat dried and candied), Agrich is the bonus!... 15.9k views

Starter, dessert and pastry, « Mhancha » (translation : snake-like) is a dish of the special days.... 17.4k views

"Chebakia" emblematic pastry of Moroccan cuisine. Every Ramadan, Moroccans consume pharaonic amounts of it.... 14.6k views

Moroccan cow trotters (hargma or koriin) are traditionally prepared for big days, parties or family reunions. They are part of the culinary heritage of Morocco and are considered one of the prestigiou... 15k views

Not really a cake, « Sellou » is an amazing sweetness of Morocco.... 10.9k views