All recepies category culinary preparations from morocco

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.... 24.4k views

In ancient times, before the introduction of the refrigerator, without the cold we had to find a method for preserving the meat. The solution: "Gueddid". The meat is salted, spiced and dried.... 19.1k 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.... 8.7k views

A spread thin and tasty, with almond paste, honey and argan oil. It is the local Nutella!... 29.7k views

Offals in Morocco are considered as a prime food. In the moroccan "Cordas", they are marinated in a salty and spicy mixture before being put to dry in the sun. This helps to conserve them a long time ... 17.3k views

Essential condiment in every kitchen of Morocco. The taste of lemon is completely transformed through a process of salting and preservation.... 11.3k 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... 29.6k views

Tunisians have their sheets of brick, the Asian rice sheets, in Morocco they have "Lwerka" (translation: the sheet). Extra thin sheets with wheat flour-based dough, essential for making Moroccan pastr... 11.1k views

The Moroccan marinade or the charmoula in the Moroccan dialect is a simple but rich mixture of flavors that is prepared with spices (cumin, salt, paprika) and aromatic herbs (coriander, parsley) finel... 15.2k views

« Ras Al Hanoute » means the head of the grocery store. It is a famous Moroccan spice mixture over the world.... 17.3k views

The classics are jostled in Moroccan cuisine. The famous salt-pepper that we propose to adjust the seasoning of dishes is replaced by salt-cumin.... 10.2k views

The milk is let to ferment at ambient temperature (under the effect of lactic acid bacteria naturally occurring in milk).... 14.1k views

It is the less noble version of Amlou, whose original recipe uses almonds. Here, almods are replaced with peanuts.... 22.9k views

One of condiments that we could find only in Morocco. When preparing the Khlii (meat dried and candied), Agrich is the bonus!... 17.3k views