10 May 2015

My first ebook about Moroccan Tattagint or Tagine Soussi!


I am happy to announce that my first eBook about Moroccan tagine is ready.  Below you can read part of its introduction.  It includes 10 delicious tagines' recipes, all from Souss region in the south of Morocco.  I have just realised that the process of writing an ebook itself takes longer than expected because I miss some key technical information. My generation grows up with paper book and this new technology of ebooks is completely alien to me. I would like to thank my son Kamal for his technical support and help throughout this whole process. Thank you again son!
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Below is part of the introduction of my first ebook about Tattagint or Tagine (also spelled as tajine)

TATTAGINT OR TAGINE - A national pride throughout the whole Kingdom:

Tattagint [T U T A J E E N T] or Tagine [T U J E E N], an Imazighen (Berber) earthenware pot, popular in some African countries mainly Morocco and Tunisia, where you can find the most delicious, distinguished, well-known tagines.  However, Moroccan and Tunisian tagines are different.  Tunisian tagines are delicious egg-based dishes which is more like the French crustless quiche or the Italian Frittata, enriched with additional vegetables and spices, served as hot or cold side dish; whereas Moroccan tagines are slow-cooked stews, with either savoury or sweet flavours, served as a main dish along with bread and side dishes known in Morocco as Shlada [S H L U D A)..

3 May 2015

Honey/Date Mahrash - Moroccan Honey/Date Bread - Mahrach aux dattes et miel-Pain Marocain!



This is Honey/Date Mahrash, very popular to be served during Ramadan in some southern Imazighen villages. This is not quite a “quick” bread, yet easy to make if you have the patience of a home baker. The most taxing part of making this bread is chopping the dates, then place them in a saucepan on a low heat, adding some honey and orange blossom water. Once cooled, this mixture is to be transferred to the Mahrash dough to make the bread.

19 Apr 2015

Red-White Cake - Happy Birthday Raissa!

Very light and soft sponge meskouta cake with a sweet marriage of orange powder and vanilla flavouring. Three layers tall, romantic, and completely covered in mascarpone and vanilla frosting. Happy birthday Raissa!
Mamatkamal

15 Apr 2015

Naughty Chocolaty-Sweety Cake - Happy Birthday Leo!

Children can give us bizarre ideas how to decorate a cake. When Leo visited us last week, and I was asked to make him a cake for his 8th birthday, I said "How do you want your cake to look like Leo?".  "Lot of chocolate and sweeties please!" he replied with a big smile and shiny eyes.  Leo is such a happy lovely boy, very sociable with a sweet constant question asking habit that I love.

I made this 3 layers chocolate sponge cake all decorated with sweets and chocolate ganache, I thought this would be the perfect cake for him, and now it's ready to be picked by Leo's mum.. Happy birthday sweetheart!
Mamatkamal

10 Apr 2015

Cuisine of Figuig or Ifiyyey : Aghrom Anabsal or Anabssale or N'lebsal / Onion Bread

Figuig is a stunning little town in eastern Morocco near the Atlas Mountains.  The Imazighen locals call their town "Ifiyyey" which is an adjective derived from the verb "Afey" and which means "Cover". Figuig or Ifiyyey has the largest palmeraie  in Morocco with over 150,000 palm trees and I was told that the tall graceful palms are male trees vs female ones which are shorter.

29 Mar 2015

A tribute to My Father - This month, 10 years of my life without my dad!

When I visited my father in December of 2004 in Casablanca, he was diagnosed with stage 4 lung cancer. He was weak, very jaundice with skin and whites of eyes were yellow as well.  I was so shocked by his appearance that I started crying as I hugged him. I sat down next to him with my face buried in his shoulders as I cried my eyes out.  I could feel his weak hands, touching my hair, and rubbing my back, whispering to me out of the side of his mouth in the way he always did : “Matbkich abnti, rani bikhir", which means: “My daughter, please don't cry, I am fine”.

28 Mar 2015

Chocolate-Strawberry Cake - Happy Birthday Lovely Sabrina!


Finally, I put that cake in the box, ready to go! It took me two good hours to finish it. Such a torture to bake and smell a chocolate cake but not be allowed to touch it, it was meant for someone else's Birthday. The torture was getting worse when it came to finalise its decoration, and being a mad chocolaty myself, I let my imagination coming up with ways to fill this cake with a layer upon layer of chocolate and strawberry goodness. In total I sliced 4 layers, it was supposed to be a sky-high four-layered chocolate-strawberry cake, problem though, I ran out of chocolate icing, so I decided to stop at the 3rd layer.

The sponge cake is itself the same recipe I usually make known in Morocco as Meskouta or Kika (Liponja version with white eggs).  The only difference, I reduced the oil about 30%; knowing the cake will be massively iced. I love the texture of this cake because of the oil used as fat instead of butter, and for that reason it stays incredibly moist, tasty and soft even if in the fridge.

Happy birthday Sabrina!
Mamatkamal

16 Mar 2015

Pour avoir de beaux enfants donnez-leur du LAIT GUIGOZ / Halwat L' Ghoraf” or “ Halwat Guigoz / حلوة الغراف


I'm beginning to believe that I was born in the right place and on the right time, because I would have starved if I was born any earlier when sweets and cookies were a luxury! Blogging about food brings a lot of my childhood memories, and this post is one of them. My children always ask me what is in a dessert I am about to serve, but they never ask me how it got its name and frankly they don't care as long as it tastes good.  The origins of cookies/sweets in Kingdom of Morocco are as interesting as the sweets themselves, and this is one special 60s/80s cookies, which deserves food blog attention.

20 Feb 2015

Fkas Mal7 or 9at3a ( قطعة / فقاس مالح ) Moroccan Colourful Crackers /Moroccan Version of Indian Punjabi Mathri!!

It's time to nominate a better name for these Moroccan savoury cookies, I'm happy to call them “Moroccan colourful crackers" or "Moroccan version of Indian Punjabi Pathri".  The word FKAS pronouced as /FKKAːSS/ and here the letter "K" stands for the Arabic letter "ق" which is non-existent in English alphabet . The word “FKAS“ means, in Moroccan darija, “annoying or irritating", and my mum told me "FKAS" got its name due to the fact that it's notoriously time-consuming, difficult to make, to be baked twice, to be allowed to rest for over 24 hours, then cut thinly into diagonal slices with high precision to get the right thickness of fkas biscuit, and this has always been the old technique used to make either sweet or savoury version of fkas.

5 Feb 2015

In memory of my mum! Khbiza O Zbida! Bread and Butter Sandwich!

That was my favourite childhood sandwich, known in Morocco as “Khbiza O Zbida” = {Khbiza means Bread and Zbida means traditional butter}. Nothing fancy, only bread and traditional butter, but I was always delighted when my mum got to make one for me. This sandwich goes only with one type of bread, the yeasty goodness of fresh, hot home-made bread. I liked mine to get nice and dark crust and the butter had to be oozing out.

1 Jan 2015

Moroccan Cookies / Cakes! Dwaz Atay / دواز أتاي

Moroccan Cookies / Cakes!
Dwaz Atay  /   دواز أتاي  

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In Morocco, there are a variety of special cookies and biscuits, all are a wonderful luxury treat for any time!  Generally, these Moroccan cookies speak of home and are produced from natural ingredients, using no artificial colours or flavours and are served with hot fresh mint tea and this is why we call them in Morocco "Dwaz Atay"  which means = Cookies that are accompanied by tea. Serving Moroccan tea with rich cookies is widely used throughout the whole Kingdom, and it could be after a meal, or after school, or for an afternoon tea, or simply for the fact it is the weekend, or for any occasion, either special or a family reunion.

You've been warned, this is the show-off territory in Moroccan Cuisine! Though most of home-made Dwaz Atay recipes are simple, however they are meant to make friends, guests and family members "Wowed" as soon as they take their first bite! So we absolutely want to impress everyone who tastes them, and this is the reason why an authentic Moroccan recipe will focus on the combination of  "Great flavour Taste" with "Great-Looking"!

22 Nov 2014

Kingdom of Morocco, country of varied culture!

What you need to know before visiting Morocco!

                      Imazighen Flag           National Morocco Flag

1.What is Morocco and who are the Moroccans?

I do love my country for all its faults and virtues!  Lots of my blog readers sent me emails asking if Morocco is a perfect place for tourism?  I don't think there is such a place called "perfect country".  If you decide to travel abroad, the choice of the place will depend on your expectations, planning and goals. Are you an adventure traveller? or comfort-five-stars tourist? or are you looking for long sabbatical travel?  The most common questions I've received by e-mails or via private chat in Google or Facebook are:

1-One of my blog readers from Middle-East sent me an email (quoting him): "I always thought Morocco is an Arab country until I last visited small villages in the South and Atlas mountains and no one could understand my Arabic and nor could I understand their language, which I understood afterwards it was "Imazighen".  My question now to you, can we call Morocco an Arab country?
2-Is it safe to travel to Morocco?
3-Are Americans or non-Muslims a major target there?
4-Is it really safe to bring my "woman" with me for shopping or walking in the streets?
5-Should my "woman" wear a scarf or Hijab or skirt or Burka, or whatever? etc...

20 Nov 2014

Ramadan in Kingdom of Morocco ! What is Ramadan and when is Ramadan?

I often receive emails from my blog readers asking if it is ok to visit Morocco during Ramadan and what this celebration exactly means, and how long it lasts etc..., so I have decided to write this article to talk about Ramadan in Morocco, hoping it will be helpful and answer all your questions..

Ramadan {R A M A T H A N} in classic Arabic and Ramdan {R A M D A N} in Moroccan Darija is the ninth month of the Islamic lunar calendar and the most sacred of the twelve months of the year. The month of Ramadan marks the anniversary of the revelation of the Quoran (also spelled as Coran or Koran) to the Prophet Mohammed in the Cave of Hira.  During Ramadan, all Muslims around the world abstain from food and drink during the daylight hours. It is One (1) Month Celebratory Holiday, but there are also deeper spiritual meanings tied to this month.  Ramadan is not all about "Food" and "Drink", but it is an occasion that marks the beginning of the Month, during which all Muslims reflect upon their actions over the past year, seek forgiveness for their transgressions, purify their soul, refocus on spiritual practice and help the poor and needy.

19 Nov 2014

Top Two (2) Feel-Home Food for Ramadan in Morocco: Sellou or Slilo, a Unique Unbaked Moroccan Sweet for Ramadan!

I always spend my two weeks before Ramadan baking up a storm, but this year is exceptional! I've received a few orders from my blog readers and friends, willing to buy my chabakia and sellou, and this has been the longest uninterrupted two weeks pre-Ramadan ever.  I spent most of my time between work and baking, a lot of baking, but guess what? I loved it, it was a pure delight to me!
This is Tquawt (also known as Sellou or Slilo or Sfouf or Zmitta), this is definitively top feel-home food for Ramadan in Morocco.  It has so many different names but each name refers to the same nut-based paste, known as energy paste or brown mixture.  This is a unique Moroccan speciality which is made of amazing mixture of almonds, sesame seeds and other spices and flavourings. Sellou is not only impressive to look at, it is a taste buds pleaser too!

25 Sep 2014

عَقْدَةْ اللّوز/Homemade Almond Paste/Pâte d'Amandes!

Almonds are the most commonly used nuts in Morocco and where would Moroccan pastry be without them? The almonds, either whole or sliced or toasted or fried or ground with skin on, or blanched, are a staple in Moroccan dishes, as well as dessert pastes.

11 Sep 2014

European Macarons /Macarons Européens

The first time I tasted macaroons, I was in USA.  They are very delicious cookies, known as American coconut macaroon.  Then a few years ago, I went to France, it was my first trip to Paris.  Wowww, I still remember all those oh-la-la-so-French, exceptionally delicate almond meringue sandwich cookies in many Patisseries windows. I literally gasped when I saw those incredible macarons and I couldn't resist them! So creative, stunning and fashionable. Everything about them sounded perfect : the colour, taste, flavour, filling, etc ........

My attempt to make different flavours of French Macarons!

Last week, I prepared these macarons for my friend daughter first birthday . As you know, I made my first macarons two weeks ago, Orange Flavour Macarons RECIPE HERE; and looking at these pictures I am posting now, I am afraid to admit I might be hooked!

French Heart-Shaped and Dark Macarons/Macarons Français Coeurs et Noirs For Mactweets Challenge!


I was planning to make these macarons for Mac Attack 3 last week, but I was hesitant for one reason: THE WEATHER.  Last week the weather was horrible; it was pouring and snowing outside, then I decided to start making my first batch of heart-shaped macarons.  I chose pink powder colour.  I never tried this shape before, it was a big challenge for me!  However, I was disappointed with the filling, because the butter cream I bought, as you may see in the picture, breaks.  It must be made with margarine instead of real butter.  This will teach me to make my own butter cream next time.

French, Saffron, Curcuma Macarons For Mac Attack 5!


First I would like to wish you all a very happy Mother's Day!  Many countries of the world celebrate their own Mother's Day at different times throughout the year.  In UK, it is today, March 14, 2010 : the Mothering Sunday Date.  UK holds the prestige of being the first country in the world to celebrate that very special day.

French Macarons Rings / Bagues Macarons Français for MacAttack!


I had specially made these Macarons for Mactweets February Challenge that Deeba of Passionate about baking and Jamie of Life's a feast are hosting. This month theme is "Valentine Special"  Macarons. 

Macarons are difficult by themselves, and if you are trying to make them into different shapes, this means one thing : your obsession with baking macarons is getting out of hand.  SEEK HELP!  These macarons were not easy to shape into rings, it was harder than shaping Heart Macarons.  For the filling I chose something very simple: our farourite fruits and white chocolate butter cream Here is the recipe .

French Coffee Macarons/Macarons Français Au Café/For Mac Attack 7

This month's challenge at Mac attack is "MacTell Me A Story!" and our favourite book as a child. Mine,  was "One thousand and one nights"‎.  I basically grew up on this book.

French Chocolate and Almond Macarons / Macarons Français aux Chocolat et Amandes/Mac Attack #18


My love for chocolate gets me back to Mactweet attack! I really heart chocolate and my favourite is Dark Chocolate with Almonds! And who doesn’t love the combination of chocolate and almonds?  I think chocolate is one of the most mysterious sweets and so many questions were raised about the industry of chocolate, its consistency, texture, flavour, its secrets, etc.....  I served those macarons on Chocolate Dessert Cups with Strawberry and Moroccan Almond Briwat or Triangles! So delicious!

Violet and Mint French Macarons / Macarons Français Violets et à la Menthe

I should have posted these a long time ago. I made those mint-violet macarons quite a few weeks ago, but I haven't had the time to post them. Whenever I decide to make macarons, I always seem to make them after 8h00 pm or when it's raining or worst, on a hot humid day. When I decide to make macarons, nothing could change my mind.  So I decided to make these treats, so be it.

Another day, another macaron!

For recipe, I always use my usual recipe adapted from La cuisine de Mercotte...



Bûche au chocolat blanc et orange / Gâteau roulé!



Ingrédients:

-Gâteau roulé préparé en avance.

- Comme garniture, j'ai mis la crème au chocolat blanc dont voici la recette Cliquez pour lire la recette: Crème au chocolat blanc!

-Pour décorer, fleurs de pâte à sucre que j'ai préparées en avance dont voici le lien Cliquez pour lire la recette: Fleur faite à base de pâte de fleurs / Finger flower made with Sugar Florist Paste

Gâteau aux carottes, Spécialité Nord-Américaine! / Carrot Cake, North American Specialty!




Ingredients:

- 225 gr farine self-raising (si vous utilisez farine normale: il faut y ajouter à la recette 1 c à thé de levure chimique et 1/4 c à thé de bicarbonate de soude. / 225 gr self-raising four, should you use normal pastry flour , add 1 tea spoon of baking powder and 1/4 tea spoon of baking soda.  Self- raising flour has sodium bicarbonate or similar in it so no need to put baking powder 

Raspberry and White Chocolate Mousse Charlotte / Charlotte à la mousse au chocolat blanc et framboises



This charlotte double mousse recipe is an easy variation of the elegant fanciful French Cake.  Instead of lady fingers, I used 2 rolled cakes, sliced and soaked in a raspberry syrup.

Pièce montée / Croquembouche for DB Challenge of May 2010


The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a croquembouche.  The recipes she chose come from Peter Kump’s Baking School in Manhattan and were originally created by famed pastry chef, Nick Malgieri.
We were asked to make our own pate a choux (puff pastry) and crème patissière and the piece montée needs to be a mounted structure with some height to it.

The Australia's National Dish: Pavlova!




They call it the Australia's National Dish, named after Anna Pavlova, a Russian dancer, one of the finest classical ballet dancers in history.  Since I'm a big fan of meringue, I thought about it for a while and decided that I could make a Pavlova myself and why not?   I knew this would take sometime and practice, but nothing could stop me from making it.

My First Tiramisu Attempt... / Daring Bakers February 2010 Challenge


I have no more reason to postpone making Tiramisu. This is my first Tiramisu and I'm sure it will not be the last one. It tastes really good!  When I read the challenge for Februrary was Tiramisu, I had two immediate thoughts: first I was so happy because I love Tiramisu so much but never tried it before, and the second thought was "oupps, this will not be an easy challenge for me!".  I was lucky since I had one week off from work, so I managed to complete the task a few days ago instead of last minute as I was expecting.  It took me almost 4 days to finish my Tiramisu, first I started making those lovely savoiardi biscuits, then mascarpone cheese, zabaglione, and finally pastry cream and whipped cream.

Anwar's Castle Cake/Gâteau Château d'Anwar


I am not a great cake maker but when Kamal and Nassim wanted a castle cake for their little brother Anwar's first Birthday, I had to look for ideas.  I love cakes that have no plastics or any artificial stuff being used as part of decoration i.e. everything is to be eaten without any part of it left :).

Manhatthan roulade and Happy New Yea-Bonne Année


Mary Berry is one of the UK's best known and one of the most respected cookery writers in the country. I love her recipes because they are simple, clearly illustrated and most importantly, I've never tried one of her recipes and it didn't work well.

Gâteau chemise et cravate pour la fête des pères / Father's Day Shirt and Tie Cake

Image hébergée par Casimages.com : votre hébergeur d images simple et gratuit





Pour la fête des pères, mes enfants ont décidé de faire un gâteau pour Babatkamal et voilà le résultat.
My kids decided to make that cake for their dad on Father's Day. I did my best to help them.

Gâteau au fromage et aux framboises / Cheese and Raspberries Cake!





Ingredients:

Croûte / The base

- 150g de farine blanche / 150g white flour
- 3 cas de sucre semoule / 3 tablespoon caster sugar
- zeste d'1 citron / 1 lemon zest
- 60g de beurre coupé en petits morceaux / 60g butter cut into small pieces
- 1 jaune d'oeuf, battu / 1 egg yolk, beaten
- 1/2 cat d'essence de vanille / 1/2 teaspoon vanilla essence

Madeira Cake!



Un  gâteau bien connu et populaire, si riche et il se conserve très bien.  Normalement , ce gâteau est préparé avec "self-raising flour".  La recette est facile à retenir, comme vous allez le remarquer dans la recette, la quantité du beurre, sucre et farine sont les mêmes.  J'ai utilisé un moule à charnière rond 28 cm.

Source: Mary Berry

Chocolate and Mint-Tea Marble Loaf / Gâteau Marbré au Chocolat et Thé à la Menthe



This is such a simple, tasty and delicious cake, beautifully presented and it actually looks like it tastes, even better than it looks.  It is a wonderful treat for children anytime. Its texture is moist but not too moist either and the icing drizzle on top is really lovely!
Mamatkamal
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