Welcome to the Kingdom of Morocco, country of Imazighens! The history of Moroccan cuisine, which is of Imazighens (Swassa, Ryafa and Zayanes), Jews, Andaloussi and Sahrawi origins, stretches back for several centuries and was able to adapt itself to changes and different modern ingredients from period to period. Moroccan cuisine is rated among one of the most cleverly balanced cuisines, with strong focus on rich flavours, aromas, texture, presentation, and perfect choice of spices and fresh ingredients, thus leading Moroccans to pride themselves on eating tasty, delicious and traditional food on a daily basis. Several Moroccan dishes have become increasingly popular now in other parts of the world (North of America, Australia and Western Europe) and it is no surprise that some neighbouring African countries have adopted the Moroccan Style Flavour. Welcome to my Blog!

12 Jun 2011

فْقّاسْ مالْحْ / Moroccan Mini-Fekkas or Mini-Fakkas With Dried-Tomatoes And Cumin Seeds!/ Mini-Fekkass ou Mini-Fakkass Marocain Aux Tomates Séchées Et Graines De Cumin !

فْقّاسْ مالْحْ
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Recipe and Photos by Mamatkamal
I often bake the sweet version because it's the kids' favourite, but this time I baked the savoury version,  Fekkas with dried-tomatoes and cumin seeds, ideal for a soiree. They can be served as spicy crackers instead of sweet cookies.  Their crisp texture is accented by the richness of dried-tomatoes, and the bite of cumin grains. You can serve them with dates, dried abricots, cheese, almonds, figues etc...
K. El Mary, Mamatkamal

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