All recepies taste salty

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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.... 24.4k 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

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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

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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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

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

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

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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

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.... 18.2k views

Round or baguette, wheat or barley, big or small, it is hard to choose what kind of bread to buy in Morocco.... 17.3k 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

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

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

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The spleen recipe is a spicy and delicious fast food.... 30k views

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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... 11.1k 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

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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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One of the most complicated recipes from the Moroccan bakery. Rarely homemade these days.... 10.4k 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 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

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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.... 11.2k views

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

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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

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"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

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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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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

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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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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

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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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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

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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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

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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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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

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

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The only known fennel recipe in Moroccan cuisine. And what better than a tagine to honor this vegetable.... 7.4k views

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.... 10.7k views

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One of condiments that we could find only in Morocco. When preparing the Khlii (meat dried and candied), Agrich is the bonus!... 17.4k views

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A light soup is prepared with wheat semolina, milk and olive oil. With this trio of ingredients, this dish bet on simplicity.... 22.5k 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.... 15.7k views

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Thinner than the pancakes, thicker than crepes, "Beghrir" (one baghrira) is a crepe with a full face of small holes. The French call it the thousand-holes!... 17.2k views

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Large consumers of bread, Moroccans have the recipe to avoid throwing the remains of the stale bread (homemade).... 11.7k views

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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... 16.4k 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.... 8.4k 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.... 16.6k views