All recepies kind homemade

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Al Fekkas is dry and crisp Moroccans biscuits. It is one of the classics of Moroccan pastry.... 12.2k views

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Delicious and appetizing, this flagship dish of Moroccan traditional cuisine particularly stands out for its subtle salty sweet taste that delights the taste buds.... 13.4k 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.... 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

Berber tagine in its preparation, is not different from a normal Moroccan tagine except the use of goat meat and argan oil.... 15.1k views

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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.... 9.9k views

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"Kaab Ghzal" means gazelle's ankle. The name of this pastry refers to its form (In France, this pastry is called gazelle horns).... 12.8k views

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With wheat flour, we can make several Moroccan specialties. Here the "Mlaoui" : Puff patties with circular lamination. ("Mlaoui" can be translated as "the rolled")... 14.3k views

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.... 19k 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.... 13k 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.... 8k views

The Harcha is a Moroccan galette made from semolina. Excellent for breakfast and snacking in the afternoon with coffee or milk or mint tea: it can be served with butter, olive oil, jam, honey, and eve... 17.2k views

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The zucchini tajine is prepared with lamb or beef.... 10.2k views

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A bowl of barley soup to warm the body in the fresh mornings of Moroccan winter.... 33.1k views

This Moroccan Tagine « M’hamer » is a classic dish infused with several flavors that is often served on special occasions and during the holy month of Ramadan.... 11.2k views

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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

This dish reminds to all Moroccans memories of breakfasts of muslim fests (Aid El Fitr, Eid El Adha). A recipe that has probably crossed the centuries.... 21.5k views

Mashed pumpkin Moroccan is a subtle mix of sweet, salty and spicy.... 14.5k views

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Sardine is the fish that Morocco consumes and produces the most, resulting in particular recipes such as the meatballs minced sardines that Moroccans of all ages appreciate very much.... 15k views

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"Illane" in moroccan dialect, millet seeds (or millet) in english is a calcium-rich grass whose consumption is recommended for people who have suffered fractures.... 32.5k views

What better than the « Mrouzia » to illustrate the mastering of sweet and salty in Moroccan cuisine.... 9.2k views

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Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!... 9.9k views

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With eggplant, in Morocco we prepare "Zaalouk". A delicious and beloved vegetarian starter.... 19.4k 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.... 10k 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" !!... 22.6k views

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Given the huge olive production in Morocco, it is not surprising to say that this tagine is a must of tagine in Moroccan cuisine.... 7.8k views

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[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... 20.9k views

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The seffa is the simplest sweet version of couscous.The semolina is prepared in the same way as in the couscous, then sprinkle on it cinnamon and icing sugar.... 19.7k 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.... 11.2k views

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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.... 19.7k views

Fried eggs, with dried and candied meat (Khlii). A must-try in the Moroccan breakfast.... 15.9k views

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"Sardine chrikate" means "associated sardines". This original name represent the way sardines are prepared where we put every two sardines together before frying them.... 17.2k views

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.... 13.8k views

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The pancake with the lentil sauce are inscribed for centuries among the most traditional and reputed dishes in Morocco.... 13.5k 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.... 15.1k views

"Msemen" or "Rghayif" thin puff patties prepared with wheat flour. Pan-fried in a little bit of vegetable oil, they are crispy on the outside while keeping the inside soft.... 13.7k views

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After the Friday couscous, it is the fried fish of Saturday that takes place, it is also among the favorite dishes of the Moroccans. It often happens on a weekend day when families visit each other.... 12.2k views

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As a starter or an accompaniment, the Moroccan style fava beans are a pure delight to prepare at home during the fava beans’ season.... 17.7k views

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Sardines marinate, to go in the oven!... 10.3k 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.... 7.9k 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.... 10.5k views

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Dig the semolina with your spoon, you will discover a surprise!... 11.2k views

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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.... 34.9k views

A soft bread to accompany tagines, prepare sandwiches or stuff.... 14.5k views

To change the classic "Msemen" (morrocan pancakes) savory, locals love to accommodate it with spicy stuffing.... 8.3k 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, ..... 8.2k 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.... 10.8k views

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Famous the whole world, it doesn't need to be introduced anymore. The mint tea is the first ambassador of the cuisine and the art of living of Morocco.... 17.1k views

Surprising as it may seem, the green salad is used in a sweet dessert.... 15.3k 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.... 9k 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.... 24.7k 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.... 14.7k views

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Other than mint, Moroccan like to add other herbs and plants in their tea.... 18.3k views

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A quick dish for little hungers, easy to prepare: the softness of couscous meets the acidity of the fermented milk.... 21.5k views

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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.... 17.4k 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".... 16.7k views

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The "Krachel" are a sweets of Moroccan pastries. Sweet breads , flavored with orange flower water and fennel seeds. An authentic and a very popular recipe.... 12.5k views

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"jelbna belbide" (peas with eggs in English), is an original and exquisite omelet served especially in spring as a starter or main course.... 13.9k views

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This dessert, yet simple to make, expresses the delicacy of Moroccan cuisine and the art of mixing flavors and exploit the wealth of local agricultural production.... 10.4k views

Impossible to miss this very popular drink in Morocco. Creamy, rich and slightly sweet.... 13.8k 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.... 13.8k views

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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.... 12.7k 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!... 15k 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.... 11.5k views