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Original name
Sardine chrikate
"Sardine chrikate" means "associated sardines". This original name represent the way sardines are prepared where we put every two sardines together before frying them.
The making of "Chrikates" is complicated. The first step is to flatten sardines (sardines are cleaned and then we remove the edges column).nThen, we put the « #Charmoula# » (Moroccan marinade) between two sardines that are pasted on the flesh side (where there is no skin). Each couple is called "Chrika" (multiple "Chrikate")nThe "Chrikate" still raw are floured and fried in hot vegetable oil.nIn this way, the « #Charmoula# » penetrates the flesh of the fish. Which is itself protected from the high temperature of the oil by the skin side of sardines.nnCrispy on the outside and soft on the inside, the "Chrikate" sardines are absolutely to try!
| In the local culture | - For everyday |
| Regions | - Agadir, Essaouira, Safi |
| Spicy | Moderately spicy |
| How to eat it | - In a sandwich - By hand |
| Caloric value | Medium |
| Temperature | - Hot - Room temperature |
| Vegetarian , Vegan | |
| Allergy | - Contains fish |
| Difficulty of preparation | Average |
| How to cook | - Deep fried |
| Cooked - Raw | - Cooked |
| Outils de préparration | - In the pan |
Side food
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Homemade bread
Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!
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