All recepies spicy moderately spicy

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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

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

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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Mashed pumpkin Moroccan is a subtle mix of sweet, salty and spicy.... 13k 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.... 13.8k views

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With eggplant, in Morocco we prepare "Zaalouk". A delicious and beloved vegetarian starter.... 17.8k 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.... 9.2k 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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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.... 10k 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.... 16k 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.... 16.3k views

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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.... 9.1k 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.... 7.2k 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

Dig the semolina with your spoon, you will discover a surprise!... 10.1k views

To change the classic "Msemen" (morrocan pancakes) savory, locals love to accommodate it with spicy stuffing.... 7.6k 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, ..... 7.3k 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.... 9.7k views

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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.... 7.9k 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.... 22.1k 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.... 13.3k 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.... 11.5k 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!... 13.7k 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.... 10.5k 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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"Chebakia" emblematic pastry of Moroccan cuisine. Every Ramadan, Moroccans consume pharaonic amounts of it.... 14.6k 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

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.... 14.9k views

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