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Morocco
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Fried double-sardines

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Taste
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Original name
Sardine chrikate Morocco
"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
SpicyModerately spicy
How to eat it - In a sandwich
- By hand
Caloric valueMedium
Temperature - Hot
- Room temperature
Vegetarian , Vegan
Allergy - Contains fish
Difficulty of preparationAverage
How to cook - Deep fried
Cooked - Raw - Cooked
Ustencile - In the pan

Side food

Homemade bread

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

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The guide of gastronomy of Morocco