31 Mar 2014

Liponja Maskouta - Moroccan Sponge Cake


Liponja Maskouta or Kika
Moroccan Sponge Cake


This is a huge Liponja Maskouta (Kika), one of those spongy, light and fluffy cake that you like to serve for special occasions.  This one is flavoured with a hint of cinnamon spice, honey, almond and Moroccan tea. Plain Maskouta cake is quite possibly my favourite cake of all the ones I've made and tasted, and I've already posted one or two recipes of this delicious cake in my blog, because it is tasty, soft, moist, and easy to make.  It's the kind of everyday cake I like to enjoy with Moroccan tea.

15 Feb 2014

لنشوبة أو شطون ديال الفران/Moroccan Style Roasted Anchovies / Anchois au four à la marocaine!

Moroccan Style Roasted Anchovies
Anchois au four à la marocaine
لنشوبة أو شطون ديال الفران
Some people have an intense dislike for anchovies and at just the mention of the name of these tiny little creatures, they will turn up their nose, and I don't blame them if the only anchovies they've ever tasted are those over-salty, fishy and dried-up fillets that seem mostly bones, thrown on top of each takeaway seafood pizzas.

9 Mar 2013

Shamiya (Shameeya)-Kikat Smida-Harchat Fran-Moroccan Semolina Cake / Chamia-Gâteau marocain à la semoule!


الشَّمِيَّة
حلوة السّْميدة
حرشة الفران
Shamiya or Shameeya / Chamia
Dwaz Atay - دْوازْ أَتايْ

This traditional Moroccan Cake version doesn't include sugar syrup, instead, the cake is topped with a delicious date/almond glaze. This is one of the cakes that makes me feel Moroccan-Soussiya down to the tips of my toe nails! There are times when something very sweet and old fashioned, is exactly what you need for a winter dessert after a comforting meal, and for me, it has always been either Meskouta or Shamiya, served with some fresh whipped cream or even plain, bringing a smile of nostalgia as I recall my mother and grandmother making this exquisite, yet simple cake!  The use of semolina in this cake provides a unique perfect texture that will impress you, and you will not be able to hear yourself think or talk, let alone talk to anyone around you! It is so popular in Morocco that you can see several old or young vendors, nearly anywhere, carrying plastic or wood trays packed with freshly made Shamiya. There are a lot of different Shamiya recipes in Morocco, but this is my favourite and it is an absolute family recipe treasure that I would love to share with you today.

8 Mar 2013

How to make Date/Almond Glaze, the Southern Morocco (Swassa- Imazighen) version! / Comment préparer glaçage aux dattes et amandes (version marocains de Souss)!

الثّْمْرْ مْعْسّْلْ
 Date Glaze
Glaçage aux dattes


This cake/cookie glaze recipe is must make if you love almond and dates. It is a rich glaze used to top or fill any type of cake, brioche, bread ex. shameeya, maskouta, bashkito, 9rachel, or any pastry of your choice.  For stiffer glaze to top bachkito, use less water or juice and more date paste.

1 Mar 2013

Mshimisha or Richbond or Halwat Samira Bent Saïd or Moroccan Snow Balls / Mchimicha ou Richbond ou Boules de Neige à la Marocaine (Halwat Samira Bent Saïd)


Mshimisha (Mchimicha)
or Richbond
or Halwat Samira Bent Saïd
or Moroccan Snow Balls

مْشِيمِشَة
كْوِيراتْ الثلْجْ
حلوة ريشبوند
حْلْوَة سميرة بْنْتْ سْعيدْ


It's one of those cookies that I vaguely recall as being pretty popular in the 60s, 70s and 80s, and I still see them on Moroccan tea-tables frequently.  They are too soft, extremely moist and much melt-in-your mouth, special to serve, yet easy on any one's baking budget. This is a simple and traditional cookies passed on from mother to daughter, they taste really great, and as far as I know, they have four names and maybe more:

1 Feb 2013

âwinat mchicha / Cat's Eye Ghriba / Ghriba Œil-de-Chat!

عْويناتْ مْشِيشَة
 âwinat mchicha (3winat Mchicha)
Cat's Eye Ghriba
Ghriba Œil-de-Chat!
Dwaz Atay 

These "3winat Mchicha", which literally means "Cat's Eye" are little Moroccan almond round cookies of deliciousness, with a little hole in the centre filled with jam of your choice. Personally, I like to use apricot jam so the cookies look more like a "cat's eye", but my children prefer more strawberry jam.  It doesn't matter which jam you use, any flavour works!

31 Jan 2013

سْبيعاتْ لَلاَّ / Sbi3at (Sbiâat) Lalla / Lady Fingers / Doigts de Madame

سْبيعاتْ لَلاَّ 
Sbi3at (Sbiâat) Lalla 
Lady Fingers

حلويات مغربية من بلد المملكة المغربية - Moroccan Lady Fingers, Doigts de Madame -Sbi3at Lalla
These crunchy, chewy and delicious Moroccan cookies are truly a sweet treat. They are not difficult to make, but it would be useful to follow a step-by-step recipe to perfect them.  Every time I make these, they never last more than 1/2 hour!  My sons call them "1/2 Hour Cookies"!

23 Jan 2013

الدّْويدة / Dwida or Moroccan Worm Cookies!

الدّْويدة

I do remember so vividly from my childhood these yummy cookies, whose name is derived from Moroccan Darija word "Dwida" [Pronounced as D W E E D A], meaning "small or little worm".  As Dwaz Atay, Dwida was really very popular in the 70's and 80's in Morocco, with slight differences in shaping them from one region to another; some formed them into a crescent or moon shape as Cornes de gazelle, others preferred to mould the batter into a snail or snake shape.  Everyone used to customize these lovely cookies shape, depending upon their mood or the occasion!

14 Dec 2012

كيسان سْلُّو باللُّوزْ وْ شْكْلاطْ/ Kissan Sellou Blouz o Choklat / Chocolate-Amlou Cups With Sellou Crust / Tartelettes au Chocolat et Amlou sur Croûte Sellou! Hello 2013 and Happy New Year

كيسان سْلُّو باللُّوزْ وْ شْكْلاطْ

This incredibly addicting dessert is super crispy outside and so soft inside, a perfect treat for the lovers of the classic chocolate and almond combination!  It has enough of a chocolatey flavour to make my boys, avid chocolate and sellou lovers, happy, and one is never enough when it comes to munching those sweet treats. Last time I made 24 of those, hoping to have some leftover, well the boys just ate them all in a day and I can't blame them, these look horrendously addictive and whenever I make them, I try to keep my hands away from them, so I'm happy they never last more than one day!!!
K. El Mary (Mamatkamal)

11 Dec 2012

غريبة بْالثّْمْرْ وْ اللُّوزْ /Moroccan Almond and Date Ghriba-Cookies / Ghriba aux Dattes et Amandes!


غريبة بْالثّْمْرْ وْ اللُّوزْ


Dates are one of the most popular dried fruit in Morocco, we eat them anytime, though mostly during Ramadan, but any occasion is a good excuse to buy them, serve and eat them with almost everything: harira, inside harsha, ghriba, kaab ghzal (corne de gazelle), in some sweet tagines, in yogurt, in fruit salad, sweet seffa ... the love for those lovely dates is that intense!

22 Nov 2012

كعك وجدي/كعك وجدة/Kaâk Wejdi (Oujda ou Wajda) / Moroccan Sunny-Shaped Cookies with Anise, Fennel and Sesame Seeds /Brioches d'Oujda ou Biscuits Marocain sous Forme de Soleil à Base de Graines de Fenouil, d'Anis et de Sésame!

كعك وجدة
كعك وجدي
This is really one unique, delicious, crunchy cookie, a classic recipe from Oujda town (also called Wajda), the largest city in the East of the Kingdom. The richness of Moroccan sweets and pastry lies in its unlimited and huge diversity.  Every city, every village makes their own version of cookies, but in vastly, surprisingly different ways.  If Corne de Gazelle are considered in Fes, Tetouan, and Marrakesh as the top speciality, this typical Kaâk Wejdi  is the staple Dwaz Atay (sweets) in the East side of the Kingdom. Every region has its proudest speciality!

26 Oct 2012

Vanilla Ghriba Bahla (Moroccan Vanilla Shortbread or Cookies) / Ghirba au vanille (Sablé Marocain à la vanille )

 One of my favourite ingredients in my kitchen is fresh vanilla beans, but unfortunately they are not cheap, they come second after saffron on the list of the most costly spices. For Eid Adha, I made these special ghribas which turned out great and even one of the most delicious ghriba I've ever made!  These  beauties were just out-of-this-world and absolutely delicious!

4 Oct 2012

Bushkito ou Bachkitto B'Tmar / Moroccan Cookies with Date Filling/ Biscuits Marocains aux Dattes


بْشْكِيطُو بْالتّْمْرْ
Bushkito ou Bachkitto B'Tmar 

These sweet goodies, called in Morocco "Bushkito B'Tmar", have two layers of delicious and crunchy bushkitos, sandwiched with date filling and they are definitely type of cookies that get better the next day. My boys and me demolished them within one day, they're so more-ish!.

19 Sep 2012

طجين القُوقْ وْ الجَّلْباَنة/Green Tagine!Moroccan Stew with Beef, Artichoke and Peas/Tajine Vert! Tajine Marocain aux Petits Pois et Artichauts!

Serves 4 people / Pour 4 personnes
Preparation Time: 1 h  / Temps de préparation: 1 h 
Cook Time: 3 h / Temps de cuisson: 3 h 


طجين القُوقْ وْ الجَّلْباَنة
 Click the link below to learn more! / Cliquez sur le lien pour en savoir plus!

This is a Moroccan classic recipe of Artichoke and Peas Tajine with beef, all flavoured with saffron and ginger. Beef may be substituted for lamb or chicken. If you use chicken, omit paprika and tomatoes, then add some preserved lemons and green olives.  It is a very popular dish with the perfect combination of flavour and vegetables.

1 Sep 2012

Ghriba with Coconut and Semolina/Moroccan Coconut and Semolina Cookie/ Ghriba Marocaine à la Semoule et à la Noix de Coco

غريبة الكوكو وْ السّْميدة
These are the divinely simple Moroccan cookies, moist and chewy inside while still maintaining a fun crisp crust outside, they are called "Coconut-Semolina Ghriba".  This is one of my favourite treats as a child and I always loved making them with my mum right from childhood. I used to help her shaping the sticky dough into ghriba balls, and this is another story because this part was a very messy affair, but the best role I liked most was dusting them with icing sugar, I mean a lot of icing sugar. My mother always maintained that in our beloved country, Morocco, there are so many happy occasions to celebrate due to the multicultural population, thus each day in the year was a happy excuse to make those lovely ghribas, and as she used to say "No occasion is complete without Ghriba to sweeten our palette"!.

11 Aug 2012

Meskouta or Kika Yoghurt / Moroccan Yoghurt Cake / Meskouta au Yaourt / Gâteau Marocain au Yaourt!

مْسْكوتة بالرّيْبْ
كيكة

After a very busy week with Eid Adha Celebration and wondering how to entertain my three lovely boys during the half term, I invited a good friend and her two wonderful boys round for Moroccan tea and decided to do a bit of stress-free Friday afternoon, by baking a Meskouta Yoghurt,  a well-known simple butterless cake, which I make quite often as it is really easy!  I have already posted a Meskouta Recipe a few months ago, and this one is similar, just adapted to yoghurt flavour.

17 Jul 2012

المْخَرْقَة-الشّباكيّة/ Chebakia or Chebakiya (Mkharqua-Mkharka-Mkhar9a)/The Classic Moroccan Flower Cookies / Chabakia ou Chebakiya ou Tresses (Roses) au miel!

Since I was young I've always been intrigued by these sesame/honey cookies, called in Morocco "Chebakia", not only for their beautiful flower shape but also because they are surprisingly delicious sweet treats and I love all the flavours in them!  Chebakia is one of the luxurious, tasteful, traditional and special occasion sweet, served without fail on Moroccan Ramadan table with Harira on Ftour (Iftar) meal.  However; in some regions in Morocco, chebakia is also served at wedding ceremonies and other special feasts.  Traditionally, few days before Ramadanthe whole family usually gets together to make large numbers of these cookies, which are customarily shaped like a rose, symbolizing "Respect and Love". 

8 Jul 2012

تقاوت/سْلّو/سْلِيلُو/سْفُوفْ/زمّيطة/Tquawt or T9awt (Flourless version of Sellou or Slilou)/Tquawt ou Sellou ou Sfouf (Version Sellou Sans Farine)!

 تقاوت- سْلِيلُو - سْلّو- سْفُوف - زمّيطة

This is Tquawt (T9awt) = تْقَاوْتْ [T 9 A W T - number 9 stands for the Arabic letter "", which is pronounced like "K", except that to make the sound of  "", the back of the tongue touches the uvula, instead of the soft palate]. Some call it Seloo or Sellou [S L O O] = سْلُّو / Sleeloo (Slilou) [S L E E L O O] = سْلِيلُو / Sfoof (Sfouf) [S F O O F] =سْفُوف /or Zmeeta (Zammita) [Z M E E T A] = زمّيطة. It is called in so many different names but they are all the same nut-based paste.  One unique Moroccan speciality is this T9awt or Seloo, an amazing almonds/sesame seeds energy paste, which is not only impressive to look at, it is a taste buds pleaser too!  Although the recipe seems complicated, it is actually very easy to make, if you have all the tools and ingredients required.

25 Jun 2012

Stuffed Buttermilk and Argan Oil Harsha / Stuffed Harsha with Black Olives and Cheese/ Harcha au lait de beurre et l'huile d'argane, farcie aux Olives Noires et Fromage!

I already talked about harsha (harsha ) in my last post a few months ago, so I won’t blab again (Here is the Link for my last post about this bread).  I frequently turn to this stuffed harsha when there is no bread to serve with Harira or any type of soups for supper.  This is a classic harsha recipe that lends itself to endless possibility and variation.  I like to use cheese cream with coriander, but you can use any herbs or soft cheese that suit your preference, and you can use either fresh or buttermilk powder.

18 Jun 2012

"Morocco Version" of French Beignets (Sweet Doughnuts or Donuts)/Version Marocaine du Beignets Sucrés!

It is raining sugar!
A few weeks ago, I had a hankering for French Beignets, pronounced as (BAI-NYEE), a sugary pastry, very popular in Morocco as well. Like North-American version doughnuts (donuts), beignets are a French puffy deep-fried pastry, circle-shaped, and without a hole, served hot, garnished with caster or icing sugar.  However, unlike North-American doughnuts, beignets tend to be very light and airy with a hollow centre cavity that is usually filled with jam, crème patissière, melted chocolate etc......

8 Jun 2012

Black olives and Fresh Herbs Toghrift (Batboot)/Batbout aux herbes et olives noires!


Sure, I've already posted toghrift bread recipe, but here I switched things up a little bit by adding black olives, coriander/parsley and spices to the dough. Green olives would also be nice. The result is a very tasty, soft and spicy bread, the perfect accessory to any meal!

5 Jun 2012

عصير الرّْمّانْ /Pomegranate and Strawberry Smoothie, Moroccan Style! / Jus Panaché aux Grenades et Fraises, à la Marocaine!

 
 عصير الرّْمّانْ

In Coran or Quoran = القرآن, it is called the "Fruit of Paradise"!  In Moroccan Darija, we call it "Rman = R-MAN" = الرّْمّانْ, it is the Pomegranate Fruit!  I have wonderful childhood memories of eating and enjoying this fruit, and have loved eating these gorgeous ruby red seeds since I was a child, especially when served for desserts.  My mother would break open three or four pomegranates, fill up a bowl of those ruby-like seeds, add a segment of mandarin and some fresh orange juice, then sprinkle some icing sugar and ground cinnamon on top, then finally add the magic touch of orange blossom water. So delicious!

31 May 2012

إِباوْنْ- مْنْكوبْ/Mangoob/Moroccan Broad or Fava Bean Salad/Salade Marocaine aux Fèves Fraîches (Mangoub)!

مْنْكوبْ - إِباوْنْ 
We call them "Ibawn =إِباوْنْ " in Tachalhit or Imazighen, and "Fool" or "Ful = فُولْ ", in Moroccan Darija, elsewhere they are commonly known as fava beans, broad beans, horse beans or windsor beans etc.... When I was a kid, I tried to grow fava beans in a glass!  So I got a clear drinking glass, put some shredded newspaper to hold my beans inside, then put 4 or 5 fresh shelled fava beans in the center and poured a few cm of water. I was sure I could actually make fava beans sprout in my glass!  So there sat my glass, on our kitchen windowsill, and dutifully I watered or rather over-watered the beans every single day, waiting several weeks for a sprout to appear or for something or anything to emerge. Nothing, I gave up on my fava beans!

21 May 2012

طجينْ الكْفْتَة وْ الْبيظْ/KBM/Moroccan Kefta Tagine with Tomato and Eggs!/Tajine Kefta Marocain aux Oeufs et Tomates (Kefta bel bayd w maticha)!

طجينْ الكْفْتَة وْ الْبيظْ
KBM
Click the link below to learn more! / Cliquez sur le lien pour en savoir plus!

Today I'm sharing KBM, which is a Moroccan Kefta Tagine that I made a few weeks ago ("K" stands for Kefta, "B" for bayd, which means eggs, and "M" for Maticha, which means tomato).  I've received several e-mails from readers, requesting the recipe for this dish, and first I would like to apologize for the delay.  Kefta Tagine is a divine meal prepared with tomatoes, kefta and eggs, and the happy marriage of these three (3) ingredients has made this Tagine the national dish in Morocco, after of course Bastilla or Pastilla (Moroccan Pie)Couscous/SaksouSafa/Seffa and Mrouzia/Mroaziya.

16 May 2012

أسْكِّيفْ/حْسُوَّة/حْرِيرة البِيظَة/Warm up with Moroccan Cornmeal porridge!/Soupe Blanche à Base de Farine de Maïs à la Marocaine!


أسْكِّيفْ/حْسُوَّة/حْرِيرة البِيظَة


It’s so interesting how people choose their favourite breakfast dish from all around the world. Some start their day with eggs, beans, sausages, potatoes, tomatoes, rice, filled buns, toasts, croissants etc.... and others will drink a bowl of Askif, as my mother used to have for breakfast!  Askif (AS-KEE-F) is a dish made by boiling some types of flour, corn, semolina, barley flakes or grits, etc.... in water, or milk, or both (but usually milk is added at the end of cooking), and then the whole thing is stirred up like a soup. In some regions of Morocco, other grains, spices, seeds, herbs and vegetables are added to make Askif.

10 May 2012

عصير الحامض الخْظْرْ- بُوعْوِيدْ/Pear and Lime Smoothie/Milkshake, Moroccan Style! / Jus Panaché aux Poires et Lime (Citron Vert), à la Marocaine!

عصير الحامض الخْظْرْ- بُوعْوِيدْ

All you need is add a decorative paper umbrella to accompany this juice, garnish with a lime wheel and it will make you feel like you are in Agadir Beach, relaxing under the sun with toes in the sand!  The combination of sweet pears and sharp lime is invigorating.  The lime adds a nice and sharp flavour to the pears and keep them from turning brown. I had to add a drop of orange blossom water, I am such a sucker for that taste, but if you don't like it, a drop of natural vanilla extract will add some subtle flavour.
K. El Mary (Mamatkamal)

12 Mar 2012

مسكوتة بللّيمونْ وْ اللّوزْ / كيكة /Meskouta or Maskouta or Keeka/ Moroccan Orange and Almond Cake (Butterless Cake) / Maskouta ou Meskouta ou Kika, Gâteau Marocain à l'Orange et Amandes Sans Beurre!

مسكوتة بللّيمونْ وْ اللّوزْ
كيكة

I still haven't replaced my broken oven and I really miss baking!  My boys love cakes and cookies, especially GhribaFekkasMacarons etc.... and I used to bake a lot of these, but now, it will be impossible to give them what they like, till I get a new oven. We just have to draw, temporarily, the line at dessert treats, our ultimate ending for our meal. We bake lots of things on the grill, microwave, or we just order takeaways, praying it will be fresh and good.  Here is a popular Moroccan Cake, called Meskouta [M S K O O T A], that I made a few days before my oven broke!

1 Mar 2012

أمْلُو /How to make Amlo Paste? / Comment préparer Amlou? Amlou de la région de Souss-Sud du Maroc (Pâte à tartiner à base d'huile Argan)!

أمْلُو 
 
Amlo (AM-LO) is a richly tasty mixture or spread made of organic roasted almonds mixed with Argan Oil and then sweetened at the end with Pure Honey.  Amlo is a great delicacy among the Imazighen or Shlooh, known as Swassa, living in the South of Morocco .  It is usually served with bread at breakfast, or as a filling with BaghrirMsamen ,  Harcha, Rziza, or Malwi or any sort of Crepes.  It is a widely used ingredient, especially in the South of the Kingdom, in cooking, dressing and baking i.e Cakes, Friandes, SauceBreadsalads etc...

16 Feb 2012

خبز المْحْراشْ/Moroccan Bread Mahrash / Pain Marocain Mahrach / Pain à la semoule d'orge (Khobz L'mahrach)!



خبز المْحْراشْ

One of my favourite things about my country culture is the Souk (السّوق = Local market) and for me, it has always been an interesting place to wander. I just like walking through the grand Bazaar, the narrow streets and enjoy the smell of freshly baked bread drifts from Frane (communal ovens = فْرّانْ), and all those aromatic, exotic, colorful spices.  The place is filled with vendors, very friendly who bargain with a smile on their faces, and little boys running, with schoolbags bouncing on their backs, all grins and full of energy, and women carrying wassla (االوصلة = Wood Tray) of bread on their heads, and old men selling bundles of fresh mint, absinthium, coriander, parsley and Mahrash Bread (or Marhrach = مْحْراشْ)!

14 Feb 2012

سبيعات لَلاّ مريم باللّوز / Lalla Mariam's Almond Fingers / Doigts Lala Mariam aux Amandes!

سبيعات لَلاّ مريم باللّوز

Those almond fingers, commonly known as "Sbi3at Lalla Mariam Blouz" are so delightful and delicately flavoured cookies from Morocco that have been enjoyed by both adults and children for generations, nibbling on them between sips of fresh mint tea.

12 Feb 2012

Potato Buns / Buns ou Pain Hamburger aux Patates (Pommes de terre)!

In fact I was planning to post this recipe along with many other pictures of potato doughnuts, pizza crust and brioches, few recipes I will be sharing soon, under the title "Potato Dough", but these buns turned out to be such a lovely treat on their own that they are really worth to be posted separately with a few praising words!

2 Feb 2012

راس الحانوت / Ras El Hanout- Moroccan Spice Blend / Rass El Hanout, la plus élaborée des épices marocaines!

Rass El Hanout or Ras El Hanout = راس الحانوت, also known as "Mrouzia or Mrouziya Spice"  = مروزيّة is a popular Moroccan complex spice mix, and ranks as the most popular exported spice produced in Morocco.  Ras El Hanout has grown in popularity over the past few years, and become one of Morocco's most famous food flavour.  Known by its rich fragrant aroma, warm, sensual fragrance and overall robust flavour, Ras El Hanout is much like some traditional great spice combinations such as Curry and Garam Masalas of India, or the fabulous Moles of Mexico etc.....

1 Feb 2012

جْنيحاتْ الدّْجاجْ مْعَسّْلينْ/Sticky Roasted Ras El Hanout Chicken, Moroccan Style / Poulet à la Marinade de Rass El Hanout, style marocain!

جْنيحاتْ الدّْجاجْ مْعَسّْلينْ

Chicken is one of my boys' favourite meat, either cooked in Tagine (Tajine) or roasted, or fried, or grilled, or whatever I can try.  I often use this Ras El Hanout Sauce (Moroccan Spice Blend) to marinate chicken wings or drumsticks.

شرمولة راس الحانوت/Ras El Hanout Marinade For Chicken / Marinade de Rass El Hanout Pour Poulet!

شرمولة راس الحانوت
If you like sweet and savoury meat, this Ras El Hanout marinade is perfect.  It is easy to make, tasty to eat, and fits perfectly the taste of the the roasted chicken wings or drumsticks.
K. El Mary, Mamatkamal

23 Jan 2012

Dough for Sweet Pastries / Pâte Pour Pâtisseries et petits-fours!

عجينة كعب الغزال
عْجينَة الكْعَّابَة أَوْ عْجينَة الكْعْبَة

This is a dough made from a few ingredients and is widely used in Morocco to make sweet pastries, especially Moroccan Cornes de Gazelle or Kâab al-ghazal or Kâaba =  الكَعْبَة أَوْ كعب الغزال.  The most important part of making this, is the kneading and the rolling of the dough.  It is amazing how a small ball of this dough could be stretched thin and thinner that you could "read the newspaper through it"!  I can still remember my mother who in minutes could roll this magic dough around the rolling pin and spin out a THIN sheet of this dough that almost covered our large family table. She could not give any exact measurements of ingredients, she relied on her eyes. 

19 Jan 2012

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.

22 Dec 2011

خبز بالزيتون الكْحْلْ/Black Olive Bread Moroccan Style / Pain Aux Olives Noires à la Marocaine!


خبز بالزيتون الكْحْلْ

THIS bread, though I always serve it with Camembert or with nice hot soup, it is in fact so delicious on its own. When served as grilled cheese sandwich, this delicately flavoured bread is a dinner in itself!  I don't usually eat lots of bread before a meal but I actually ate 4 grilled slices with cheese by myself before even starting the dinner. I was stuffed!

28 Nov 2011

How To Blanch Almonds And The Almond Blossom Festival of Tafraout! / Blanchir des Amandes Entières et Festival Annuel à Tafraout!

Moroccans are famously hospitable and their love for their country and for its stunningly beautiful nature is reflected in the celebration of several Annual Festivals in the country such as : The Rose Festival, Gnawa Festival  Of Essaouira , Popular Arts Festival Of Marrakech , The Imichil Marriage Festival, The Erfoud Date Festival, The Almond Blossom Festival of Tafraout etc.....

27 Nov 2011

الغلمي بالحامظ وْ الزّعْفْرانْ/Moroccan Lamb with Preserved Lemon, Saffron and Olives /Moroccan Stew/Agneau au Citron Confit, Safran et Olives à la Marocaine!

الغلمي بالحامظ وْ الزّعْفْرانْ

Lamb goes beautifully with the preserved lemon, garlic and onions in this lovely stew.  If you like the melt-in-the-mouth meat that falls off the bone, you will absolutely like this dish.  Even though we call it  "Slow-Cooked Lamb", it does not mean an all-day cooking dish.  It is rather one pot-meal and with less washing-up to do.  All you need is few ingredients and few steps whose whole total cooking time is about 5 hours and let it go, emitting wonderful smells into your house.

24 Oct 2011

مدفونة تافلالت/Madfouna of Rissani (Region of Tafilalt) or Amazigh Flatbread or Moroccan Pizza / Madfouna de Rissani (Région de Tafilalt) ou Pain Farci des Amazighs ou Pizza Marocain

There are numerous regions worth exploring in Morocco for their nature contrasts, for their  amazing sights and landscapes or simply for their history and Tafilalt [T U F E E L A L T] is one such place!  Tafilalt is a region in the famous Ziz Valley, probably Morocco's most important Oasis, considered as a welcome relief from the dry desert, and which once was used as a passage for the caravans travellers who crossed the desert to the Mediterranean Sea.

23 Oct 2011

فْقّاسْ / Mint-Tea and Amlou Fekkas / Fakkass au Thé à la Menthe et Amlou!

فقّاسْ باللّوزْ

This recipe yields about 130 Fekkas or Fakkas, if that is too many then the recipe can be halved. / Pour environ 130 Fekkass ou Fakkass, vous pouvez couper les ingrédients en 2 si vous désirez.
Preparation Time: 0 h 30 minutes / Temps de préparation: 0 h 30 minutes
Time to let the dough rest: 24 h / Repos : 24 h
Cook Time: 0 h 30 minutes / Temps de cuisson: 0 h 30 minutes
To know more about Fekkas, click on the link below:
Fekkas/Fakas

I love all things green tea, as long as it's green tea served with fresh mint! These Almond-Tea Fekkas are not too sweet and are deliciously crunchy, just perfect for a snack or a treat, and go well with tea, coffee, juice, or milk etc... What more could we want!

22 Oct 2011

شلادة الّليمون حارّة/Moroccan Spicy Orange Salad with Black Olives / Salade Marocaine d'oranges et aux olives noires

V Suitable for vegetarians / Convient aux végétariens
Serves 4 people / Pour 4 personnes
Preparation Time: 0 h 15 minutes / Temps de préparation: 0 h 15 minutes  

شلادة الّليمون حارّة
Moroccan cuisine is well known for its diversity of ingredients and of its complex spiciness and miracle combinations.  There is such a broad range of Moroccan dishes that many tourists when they visit Morocco, they wonder where to begin.

15 Oct 2011

شلادة الكرموس وْ الرّْمّانْ/Fresh Figs and Prickly Pears Salad/Salade de Figues Fraîches et Figues de Barbarie!

V Suitable for vegetarians / Convient aux végétariens
Serves 4 people / Pour 4 personnes
Preparation Time: 0 h 15 minutes / Temps de préparation: 0 h 15 minutes

شلادة الكرموس وْ الرّْمّانْ
In Morocco, fresh figs are succulent, sweet and plentiful in Summer just like many other fruits, ex. Aknari  =أَكْناري  or L'karmouss L'handi (prickly pears) = الكرموسْ الهَنْدِي, grapes, water lemon, etc....

Fresh figs are so delicious and no cooking is necessary and for a late summer these fruits make an attractive dessert platter arranged with fig halves or quarters, sliced prickly pears and some pomegranate seeds, all drizzled with a vinaigrette made by whisking some fresh orange juice with pure honey and pinch of cinnamon and a few drops of orange blossom water.  Or you can just serve them as they are and enjoy their naturally sweet goodness by itself.

7 Oct 2011

Lemon Meringue Pie / Tarte Au Crème Au Citron Meringuée!

Recipe, adapted from Jane Price "The Baking Recipes You Must Have"

Last week, I was thinking about a nice, fresh and delicious dessert for a family dinner and I thought a lemon meringue pie would be the perfect treat. I was right, everyone enjoyed it!  I'm a big fan of all things lemon, I love lemon puddings, lemon cream, lemon biscuits, lemon cakes, lemon curd, lemon pies, lemon juice etc...., and if you like lemon taste, be warned that this lemon pie is extremely delicious and addictive. Who can resist that light lemon filling and that fluffy meringue on top that changes everything? Such rich flavor and texture from simple ingredients!

خبز أركان وْ النّافْعْ/Anise Seeds and Agan Oil Circle Bread Moroccan Style - Pain Marocain à l'Huile d'Argane et l'Anis


There are countless variations of Moroccan Bread, and this is the kind of bread that tastes so good and makes the house smell heavenly while it bakes!  It is almost flat, round and traditionally, Moroccan bread is leavened with naturally-occurring wild yeast starter, but this tradition is now changing as commercial yeast becomes more available.  I personally use both of them.

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!
By Mamatkamal, K. El Mary

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