Vegetarian

A bowl of barley soup to warm the body in the fresh mornings of Moroccan winter.... 33.1k views

"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.... 32.5k 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

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

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.... 21.5k views

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

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.... 19.3k 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

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

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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

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

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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Offals in Morocco are considered as a prime food. In the moroccan "Cordas", they are marinated in a salty and spicy mixture before being put to dry in the sun. This helps to conserve them a long time ... 17.3k views

« 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

It is a sweet and savory tajine whose cover is closed with a kind of paste lute. Hence the name "makfoul" which means "closed".... 16.6k 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

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"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

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

The Moroccan marinade or the charmoula in the Moroccan dialect is a simple but rich mixture of flavors that is prepared with spices (cumin, salt, paprika) and aromatic herbs (coriander, parsley) finel... 15.2k 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.... 15.1k views

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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

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

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Mashed pumpkin Moroccan is a subtle mix of sweet, salty and spicy.... 14.5k 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")... 14.3k views

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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"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

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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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

"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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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

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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.... 12.5k 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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Not really a cake, « Sellou » is an amazing sweetness of Morocco.... 11.9k views

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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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Essential condiment in every kitchen of Morocco. The taste of lemon is completely transformed through a process of salting and preservation.... 11.3k 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

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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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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

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

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

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The classics are jostled in Moroccan cuisine. The famous salt-pepper that we propose to adjust the seasoning of dishes is replaced by salt-cumin.... 10.2k views

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Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!... 9.9k views

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