All recepies category meats

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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

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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.... 17.5k views

Berber tagine in its preparation, is not different from a normal Moroccan tagine except the use of goat meat and argan oil.... 13.7k views

Sugar of fondant carrots, preserved lemon acidity and flavor of meat and spices. These ingredients define the character of this tajine, simple to make but very tasty.... 8.9k views

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A very special way to prepare liver skewers. The Boulfaf which could be translated as the "wrapped" is an essential of the feast of "Eid El Kebir" in Morocco.... 17.2k views

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Bitterness is an apreciated taste in Moroccan cuisine. It's naturally present in cardoons, a vegetable forgotten in other mediterranean countries where it grows.... 7.1k views

The zucchini tajine is prepared with lamb or beef.... 9.2k views

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What better than the « Mrouzia » to illustrate the mastering of sweet and salty in Moroccan cuisine.... 8.4k views

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The spleen recipe is a spicy and delicious fast food.... 28.3k views

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Artichokes and peas are at the top of Morocco's agricultural production during the spring season. With these two vegetables, we make an exceptional tagine, very popular among the locals.... 9.2k views

Moroccans like lamb so much that simply steaming it is considered as an exceptional dish in the local culture. This preparation is the "Choua" !!... 20.7k views

Given the huge olive production in Morocco, it is not surprising to say that this tagine is a must of tagine in Moroccan cuisine.... 7.1k views

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Fried eggs, with dried and candied meat (Khlii). A must-try in the Moroccan breakfast.... 14.2k views

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Quinces, these fruits whose texture is hard and almost inedible when they are raw, when cooked in the tagine, the fruit becomes soft and reveald the subtlety of its aromas.... 7.2k views

This is the only Jerusalem artichoke recipe known in Moroccan cuisine.Generally it is prepared with lamb. Preserved lemon, ginger and garlic are essential in this recipe.... 9.4k 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

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There is no need to introduce it, the most famous Moroccan food in the world. Rich flavors and unique in its preparation, this dish says a lot about the generosity of Moroccan cuisine.... 22.1k views

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It is a sweet and savory tajine whose cover is closed with a kind of paste lute. Hence the name "makfoul" which means "closed".... 15.1k views

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The "Gueddid" is a dried meat on the bones. It may surprise with its spicy taste and strong odor. Couscous is one of those dishes that could be adapted perfectly with it.... 12.6k views

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The only seasoning for the minced meat is the "Smen" (rancid butter). It brings all the flavors needed to make this dish a Moroccan particularity.... 9.8k views

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The recipe for couscous exists in several varieties in Morocco. Couscous called "Tfaya" is most known sweet and salty version.... 13.3k views

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"Kadra belhammous" (translated pot with chickpeas), a specialty of the city of Fez is a tagine recipe of turnip and weight-chick.... 7.6k views

An unctuous tajine with squash (slaouia) and meat that can be prepared for both lunch and dinner.... 8.3k views

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