All recepies not containing sugar

... 10.7k views

... 10.8k views

... 8.4k views

... 7.2k views

... 16.8k views

... 9.7k views

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

... 8.7k views

... 9.2k views

... 10.9k views

... 8.3k views

... 14.5k views

... 10.9k views

... 10.3k views

... 7.7k views

... 8.8k views

... 15.5k 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

... 14k views

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

... 8.2k 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

... 11.7k views

... 11.3k views

... 14k 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.... 9.8k views

... 8.4k views

... 13.7k views

... 9.2k views

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

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

... 10.2k views

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

... 8.5k views

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

... 9.3k 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

... 9k views

... 12.5k views

... 15.7k 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

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

... 18k 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

Little wonder of Moroccan street food. Moroccan fritters are crunchy outside and soft intside, just like a pastry.... 18.1k views

Round or baguette, wheat or barley, big or small, it is hard to choose what kind of bread to buy in Morocco.... 17.2k views

... 8.7k views

... 10.4k views

... 11.9k views

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

... 8.1k views

... 10.2k views

"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

... 11.9k views

... 19.5k views

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

... 8.8k views

With eggplant, in Morocco we prepare "Zaalouk". A delicious and beloved vegetarian starter.... 19.3k views

... 14.5k views

... 10.2k views

... 14.9k views

... 8.8k views

... 11.8k views

... 13.1k views

... 10.3k views

... 14k views

The spleen recipe is a spicy and delicious fast food.... 29.9k views

... 8.9k 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... 11k 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.... 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

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

... 11.1k views

One of the most complicated recipes from the Moroccan bakery. Rarely homemade these days.... 10.3k 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... 20.9k views

... 7.3k 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

... 12.7k 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

... 7k views

With the snail, Moroccans prepare a surprising recipe, in a well spicy broth, ideal for cold winter.... 13.4k views

... 7.2k views

... 7.7k views

... 9.6k views

... 6.3k 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.... 19.7k views

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

... 10.4k views

"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

... 10k views

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

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

... 10.9k views

... 9.2k 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.... 17.7k views

... 13.1k views

... 22.1k views

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

... 12.5k views

... 23.1k views

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

... 13.1k views

... 11.5k views

... 11.7k views

... 11.9k views

... 8.2k views

... 12.6k views

... 14.6k views

... 11k views

... 9.8k 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

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.... 10.4k views

... 13.2k views

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

... 8k views

... 20.5k views

... 9.2k 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.... 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

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

... 11k views

... 12.8k views

... 11.7k 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.... 9k views

A kind of finger food we buy at street vendors especially during the cold seasons. With a very slow cooking, simply on water, chickpea become very soft. Often accompanied with salt and cumin and serve... 13k views

... 17.8k views

... 9.7k views

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

... 10.3k views

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

... 9.7k views

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

... 14k 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.... 17.3k views

... 9.7k views

... 12.5k views

... 11k views

... 11.4k views

"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

... 7.9k views

... 13.6k 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

... 11.5k 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.... 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

... 8k views

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

... 12.2k views

... 11.6k views