Street food

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

The spleen recipe is a spicy and delicious fast food.... 29.9k views

A spread thin and tasty, with almond paste, honey and argan oil. It is the local Nutella!... 29.7k 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

Ness-Ness means literally half-half, a mixture of milk and coffee. If it was only half coffee half milk, it would be too easy!... 25.9k views

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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It is the less noble version of Amlou, whose original recipe uses almonds. Here, almods are replaced with peanuts.... 22.9k 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

A light soup is prepared with wheat semolina, milk and olive oil. With this trio of ingredients, this dish bet on simplicity.... 22.4k views

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

"Broken coffee" is what is meant by the name of this drink: "kahoua mherrsa".... 21.1k 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

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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

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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

Other than mint, Moroccan like to add other herbs and plants in their tea.... 18.3k views

Little wonder of Moroccan street food. Moroccan fritters are crunchy outside and soft intside, just like a pastry.... 18.1k 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!... 17.3k 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.... 17.3k views

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« Ras Al Hanoute » means the head of the grocery store. It is a famous Moroccan spice mixture over the world.... 17.3k views

Round or baguette, wheat or barley, big or small, it is hard to choose what kind of bread to buy in Morocco.... 17.2k 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

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

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

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

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

"Chebakia" emblematic pastry of Moroccan cuisine. Every Ramadan, Moroccans consume pharaonic amounts of it.... 15.9k 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.... 15.6k 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

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A soft bread to accompany tagines, prepare sandwiches or stuff.... 14.5k views

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

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Crispy, the macarons made of grated coconut and egg white are a true Moroccan treat that can be found everywhere on sale at vendors.... 13.9k views

Impossible to miss this very popular drink in Morocco. Creamy, rich and slightly sweet.... 13.8k views

Even if it is widely appreciated and recognized in Morocco, we must admit that this cakes' roots are more from the neighboring countries: Tunisia and Algeria.... 13.8k 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

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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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This small puff cake is the epitome of the delicacy of Moroccan pastries. The sweetness of the almond paste, crunchy moroccan pastry sheets and the sweetness of honey are gathered in this little cake.... 13.1k views

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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

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"Kaab Ghzal" means gazelle's ankle. The name of this pastry refers to its form (In France, this pastry is called gazelle horns).... 12.7k views

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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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Al Fekkas is dry and crisp Moroccans biscuits. It is one of the classics of Moroccan pastry.... 12.2k views

The best representative of biscuits in Moroccan cuisine. It is called "Ghrayba".... 12.1k views

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Essential condiment in every kitchen of Morocco. The taste of lemon is completely transformed through a process of salting and preservation.... 11.2k views

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... 11k 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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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 the most complicated recipes from the Moroccan bakery. Rarely homemade these days.... 10.3k views

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

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