Plats d'automne

"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.... 41.3k views

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.... 40.3k views

A bowl of barley soup to warm the body in the fresh mornings of Moroccan winter.... 38.2k 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... 35k views

A spread thin and tasty, with almond paste, honey and argan oil. It is the local Nutella!... 34.2k views

The spleen recipe is a spicy and delicious fast food.... 33.7k 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!... 30.4k 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.... 30.3k 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.... 28.2k views

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A light soup is prepared with wheat semolina, milk and olive oil. With this trio of ingredients, this dish bet on simplicity.... 27.2k 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.... 26.9k views

It is the less noble version of Amlou, whose original recipe uses almonds. Here, almods are replaced with peanuts.... 26.8k 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" !!... 26.4k views

A quick dish for little hungers, easy to prepare: the softness of couscous meets the acidity of the fermented milk.... 25.3k 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... 24.7k views

"Broken coffee" is what is meant by the name of this drink: "kahoua mherrsa".... 24.7k 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.... 23.4k views

In ancient times, before the introduction of the refrigerator, without the cold we had to find a method for preserving the meat. The solution: "Gueddid". The meat is salted, spiced and dried.... 23.1k 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.... 22.9k 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.... 22.6k views

Other than mint, Moroccan like to add other herbs and plants in their tea.... 22.4k views

Little wonder of Moroccan street food. Moroccan fritters are crunchy outside and soft intside, just like a pastry.... 22.2k views

Round or baguette, wheat or barley, big or small, it is hard to choose what kind of bread to buy in Morocco.... 22.1k views

With eggplant, in Morocco we prepare "Zaalouk". A delicious and beloved vegetarian starter.... 21.6k views

Starter, dessert and pastry, « Mhancha » (translation : snake-like) is a dish of the special days.... 21.4k views

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 ... 21k 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.... 20.9k 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... 20.9k 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!... 20.9k views

One of condiments that we could find only in Morocco. When preparing the Khlii (meat dried and candied), Agrich is the bonus!... 20.7k 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.... 20.3k 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.... 20.2k 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.... 20.1k views

« Ras Al Hanoute » means the head of the grocery store. It is a famous Moroccan spice mixture over the world.... 20.1k 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... 19.6k 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.... 19.5k 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".... 19.4k views

Fried eggs, with dried and candied meat (Khlii). A must-try in the Moroccan breakfast.... 19.2k views

"Chebakia" emblematic pastry of Moroccan cuisine. Every Ramadan, Moroccans consume pharaonic amounts of it.... 19k 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.... 18.4k 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... 18.2k 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")... 18.2k 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!... 18.1k views

Berber tagine in its preparation, is not different from a normal Moroccan tagine except the use of goat meat and argan oil.... 17.9k views

A soft bread to accompany tagines, prepare sandwiches or stuff.... 17.8k 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.... 17.8k views

Surprising as it may seem, the green salad is used in a sweet dessert.... 17.8k views

"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.... 17.5k 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.... 17.5k views

The milk is let to ferment at ambient temperature (under the effect of lactic acid bacteria naturally occurring in milk).... 17.2k views

Mashed pumpkin Moroccan is a subtle mix of sweet, salty and spicy.... 17k views

The recipe for couscous exists in several varieties in Morocco. Couscous called "Tfaya" is most known sweet and salty version.... 17k 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.... 17k views

Impossible to miss this very popular drink in Morocco. Creamy, rich and slightly sweet.... 16.9k 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.... 16.8k 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.... 16.6k views

The pancake with the lentil sauce are inscribed for centuries among the most traditional and reputed dishes in Morocco.... 16.5k views

"jelbna belbide" (peas with eggs in English), is an original and exquisite omelet served especially in spring as a starter or main course.... 16.3k views

"Kaab Ghzal" means gazelle's ankle. The name of this pastry refers to its form (In France, this pastry is called gazelle horns).... 16.3k views

With the snail, Moroccans prepare a surprising recipe, in a well spicy broth, ideal for cold winter.... 16.2k 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.... 16.2k 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.... 16.1k views

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.... 15.8k 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.... 15.6k views

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... 15.4k views

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.... 15.3k views

Al Fekkas is dry and crisp Moroccans biscuits. It is one of the classics of Moroccan pastry.... 14.9k 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.... 14.9k 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.... 14.8k views

The best representative of biscuits in Moroccan cuisine. It is called "Ghrayba".... 14.6k views

This Moroccan Tagine « M’hamer » is a classic dish infused with several flavors that is often served on special occasions and during the holy month of Ramadan.... 14.2k views

Essential condiment in every kitchen of Morocco. The taste of lemon is completely transformed through a process of salting and preservation.... 14k views

Not really a cake, « Sellou » is an amazing sweetness of Morocco.... 13.9k views

Dig the semolina with your spoon, you will discover a surprise!... 13.9k views

Large consumers of bread, Moroccans have the recipe to avoid throwing the remains of the stale bread (homemade).... 13.8k views

Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!... 13.7k 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.... 13.5k 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.... 13.4k views

One of the most complicated recipes from the Moroccan bakery. Rarely homemade these days.... 13.4k 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.... 13.1k 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... 13k 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.... 12.9k 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.... 12.7k views

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.... 12.6k views

Sardines marinate, to go in the oven!... 12.4k 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.... 12.4k 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.... 12.2k views

The zucchini tajine is prepared with lamb or beef.... 12k 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.... 11.8k views

A typical Moroccan tasty recipe made from white beans 'loubya' and very few ingredients. A simple delight to prepare and try.... 11.6k views

An unctuous tajine with squash (slaouia) and meat that can be prepared for both lunch and dinner.... 11.4k views

What better than the « Mrouzia » to illustrate the mastering of sweet and salty in Moroccan cuisine.... 11.1k views

Mixed or separated, melted or at room temperature, the association butter and honey and sweet sauce as a reference for a lot of dishes of Moroccan cuisine.... 10.9k views

This recipe of rice with tomato and chicken pieces is among the most popular Moroccan dishes because of the ease of its preparation and its delicious taste which even appeals to the little ones.... 10.9k views

To change the classic "Msemen" (morrocan pancakes) savory, locals love to accommodate it with spicy stuffing.... 10.7k views

Original way to use the beets. Very refreshing dessert drink during summer days.... 10.7k views

"Kadra belhammous" (translated pot with chickpeas), a specialty of the city of Fez is a tagine recipe of turnip and weight-chick.... 10.2k 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, ..... 10.1k views

Bitterness is an apreciated taste in Moroccan cuisine. It's naturally present in cardoons, a vegetable forgotten in other mediterranean countries where it grows.... 9.8k 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.... 9.7k views

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Given the huge olive production in Morocco, it is not surprising to say that this tagine is a must of tagine in Moroccan cuisine.... 9.6k views

Carrots mixed in the blender with orange juice and orange blossom.... 9.3k views

The only known fennel recipe in Moroccan cuisine. And what better than a tagine to honor this vegetable.... 9.1k views

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