All recepies containing olive oil

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.... 29.1k 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.... 16k 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.... 24k 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.... 12.1k views

Bitterness is an apreciated taste in Moroccan cuisine. It's naturally present in cardoons, a vegetable forgotten in other mediterranean countries where it grows.... 10.2k views

The zucchini tajine is prepared with lamb or beef.... 12.3k views

What better than the « Mrouzia » to illustrate the mastering of sweet and salty in Moroccan cuisine.... 11.4k views

With eggplant, in Morocco we prepare "Zaalouk". A delicious and beloved vegetarian starter.... 21.9k views

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.... 12.8k 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.... 10k views

[autoTrans]In general, this specialty is prepared in the homes especially during the time of the festival of the sheep with offal still fresh which one cooking to obtain a kind of spicy stew with piec... 25.6k 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... 18.8k views

Mallow is a plant that grows wild in Morocco. Forgotten in other Mediterranean countries, in Morocco we use it to prepare a delicious vegetarian starter.... 13.9k views

It is the Moroccan salad par excellence, very light and tasty, present practically every day and on all the tables that it is to accompany a tajine or a grill.... 24.3k views

The pancake with the lentil sauce are inscribed for centuries among the most traditional and reputed dishes in Morocco.... 16.9k views

The omelet with tomato or "Bide Maticha" as the Moroccans call it. Slightly spicy tomatoes, garlic and olive oil, slowly cooked before adding the eggs at the end of cooking.... 18.4k views

As a starter or an accompaniment, the Moroccan style fava beans are a pure delight to prepare at home during the fava beans’ season.... 20.7k views

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.... 10.1k 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.... 13.3k views

Dig the semolina with your spoon, you will discover a surprise!... 14.4k 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.... 41.4k views

Potato cooked in the "charmoula". A moroccan dish for every day, generally used as an accompaniment or to garnish other main dishes of meat, fish, eggs, ..... 10.5k views

A Moroccan style lentil recipe "laadess" which not only cheap but also easy to make. Very appreciated for its taste, it is very popular and it is served everywhere.... 13.7k views

This recipe of rice with tomato and chicken pieces is among the most popular Moroccan dishes because of the ease of its preparation and its delicious taste which even appeals to the little ones.... 11.3k views

A real spring recipee. Green beans is one of the vegetables produced in huge quantity and good quality during the spring season in Morocco.... 17.5k views

The queen of the Moroccan soups. Hrira or Harira in moroccan dialect means in its broadest sense "soup".rnTo distinguish it, we call it sometimes "Harira Hamda", which means soup Tangy.... 21.9k views

It is a sweet and savory tajine whose cover is closed with a kind of paste lute. Hence the name "makfoul" which means "closed".... 19.9k views

"jelbna belbide" (peas with eggs in English), is an original and exquisite omelet served especially in spring as a starter or main course.... 16.8k views

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.... 16.7k views

The "Khardoula" is simply a tagine exclusively prepared with vegetables. We use all kind of vegetables, typically of the current season. And sometimes we add rice seeds.... 15.2k views

Is it really necessary to introduce this old Moroccan tagine? It is simply a classic of Moroccan cuisine. Simple, cheap and quick, we all like to taste it with a hot homemade bread!... 18.7k views

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Another entry from tomatoes and peppers. This time, the vegetables are not raw but cooked in a spicy sauce, where you find the flavors of garlic, paprika and olive oil.... 14k views

The only known fennel recipe in Moroccan cuisine. And what better than a tagine to honor this vegetable.... 9.6k views

One of condiments that we could find only in Morocco. When preparing the Khlii (meat dried and candied), Agrich is the bonus!... 21.3k views

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Specialty of the northern region of Morocco, "Bissara" (soup of dried beans) have its place on all regions of Morocco.... 19.2k views

Large consumers of bread, Moroccans have the recipe to avoid throwing the remains of the stale bread (homemade).... 14.3k 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... 20.6k views

"Kadra belhammous" (translated pot with chickpeas), a specialty of the city of Fez is a tagine recipe of turnip and weight-chick.... 10.6k views

A spring dish, the season of cauliflower in Morocco. Moroccan cuisine use the tomato, olive oil to enhance the flavor of cauliflower deemed a bit tasteless.... 20.1k views

A typical Moroccan tasty recipe made from white beans 'loubya' and very few ingredients. A simple delight to prepare and try.... 12.1k views

An unctuous tajine with squash (slaouia) and meat that can be prepared for both lunch and dinner.... 11.7k views