Breakfast

"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.... 41.2k 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.... 40.2k views

A bowl of barley soup to warm the body in the fresh mornings of Moroccan winter.... 38.1k views

A spread thin and tasty, with almond paste, honey and argan oil. It is the local Nutella!... 34.1k views

... 27.3k views

A light soup is prepared with wheat semolina, milk and olive oil. With this trio of ingredients, this dish bet on simplicity.... 27.2k 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.... 26.8k views

It is the less noble version of Amlou, whose original recipe uses almonds. Here, almods are replaced with peanuts.... 26.7k views

Other than mint, Moroccan like to add other herbs and plants in their tea.... 22.4k views

Little wonder of Moroccan street food. Moroccan fritters are crunchy outside and soft intside, just like a pastry.... 22.2k 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... 20.9k 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.... 20.8k views

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!... 20.8k views

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.... 20.3k views

Fried eggs, with dried and candied meat (Khlii). A must-try in the Moroccan breakfast.... 19.2k views

Specialty of the northern region of Morocco, "Bissara" (soup of dried beans) have its place on all regions of Morocco.... 18.3k 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")... 18.2k 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.... 17.8k 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.... 17.5k views

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.... 15.8k views

Large consumers of bread, Moroccans have the recipe to avoid throwing the remains of the stale bread (homemade).... 13.8k views

One of the most complicated recipes from the Moroccan bakery. Rarely homemade these days.... 13.3k views

A typical Moroccan tasty recipe made from white beans 'loubya' and very few ingredients. A simple delight to prepare and try.... 11.5k views