All recepies regions agadir, essaouira, safi

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

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

"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

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

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

Sardines marinate, to go in the oven!... 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