Lunch

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

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

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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

A quick dish for little hungers, easy to prepare: the softness of couscous meets the acidity of the fermented milk.... 21.5k views

[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

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

The seffa is the simplest sweet version of couscous.The semolina is prepared in the same way as in the couscous, then sprinkle on it cinnamon and icing sugar.... 19.7k views

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

Starter, dessert and pastry, « Mhancha » (translation : snake-like) is a dish of the special days.... 18.9k views

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

"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

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.... 17.1k views

It is a sweet and savory tajine whose cover is closed with a kind of paste lute. Hence the name "makfoul" which means "closed".... 16.7k 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

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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Fried eggs, with dried and candied meat (Khlii). A must-try in the Moroccan breakfast.... 15.9k views

Specialty of the northern region of Morocco, "Bissara" (soup of dried beans) have its place on all regions of Morocco.... 15.7k views

Surprising as it may seem, the green salad is used in a sweet dessert.... 15.3k views

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

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

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

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

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

Mashed pumpkin Moroccan is a subtle mix of sweet, salty and spicy.... 14.5k views

The recipe for couscous exists in several varieties in Morocco. Couscous called "Tfaya" is most known sweet and salty version.... 14.5k views

The milk is let to ferment at ambient temperature (under the effect of lactic acid bacteria naturally occurring in milk).... 14.1k views

"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

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 pancake with the lentil sauce are inscribed for centuries among the most traditional and reputed dishes in Morocco.... 13.5k views

Delicious and appetizing, this flagship dish of Moroccan traditional cuisine particularly stands out for its subtle salty sweet taste that delights the taste buds.... 13.4k views

The "Bastila" (a word derived from the Spanish pastilla) is certainly a legacy of Andalusian culture. Today is the reference dish for receptions and special occasions.... 13k 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

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

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

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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Dig the semolina with your spoon, you will discover a surprise!... 11.2k views

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

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

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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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

This dessert, yet simple to make, expresses the delicacy of Moroccan cuisine and the art of mixing flavors and exploit the wealth of local agricultural production.... 10.4k views

Sardines marinate, to go in the oven!... 10.3k views

The zucchini tajine is prepared with lamb or beef.... 10.2k 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

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

A typical Moroccan tasty recipe made from white beans 'loubya' and very few ingredients. A simple delight to prepare and try.... 9.4k views

An unctuous tajine with squash (slaouia) and meat that can be prepared for both lunch and dinner.... 9.3k views

What better than the « Mrouzia » to illustrate the mastering of sweet and salty in Moroccan cuisine.... 9.2k views

Original way to use the beets. Very refreshing dessert drink during summer days.... 8.5k views

"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

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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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

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.... 7.9k 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.... 7.8k views

Carrots mixed in the blender with orange juice and orange blossom.... 7.8k views

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