tag:blogger.com,1999:blog-37556499473538586472024-03-13T21:12:02.503+00:00When Food Meets Culture!By Khadija El Mary
Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.comBlogger221125tag:blogger.com,1999:blog-3755649947353858647.post-64914536453020987642020-04-25T10:01:00.002+01:002022-11-04T12:25:34.226+00:00Tquawt/Sellou or Slilou /No Bake Cake!<br />
<div align="LEFT" class="western" style="margin-bottom: 0cm; orphans: 2; widows: 2;">
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<span face=""arial" , sans-serif"><span face="arial, sans-serif" style="color: #5f6368; font-size: 14.6667px;">تقاوت/سْلّو/سْلِيلُو/سْفُوفْ/زمّيطة</span></span><br />
<div style="text-align: center;">
<span face=""arial" , sans-serif"><span face="arial, sans-serif" style="color: #5f6368; font-size: x-small;">Tquawt or T9awt </span></span></div>
<div style="text-align: center;">
<span face=""arial" , sans-serif"><span face="arial, sans-serif" style="color: #5f6368; font-size: x-small;">Flourless version of Sellou or Slilou</span></span></div>
<div style="text-align: center;">
<span face=""arial" , sans-serif"><span face="arial, sans-serif" style="color: #5f6368; font-size: x-small;">No Bake Cake</span><span face="arial, sans-serif" style="color: #5f6368; font-size: 14.6667px;">!</span></span></div>
<span face=""arial" , sans-serif"><span style="font-size: 11pt;"><em><span style="color: #5f6368;"><span style="font-style: normal;"><br /></span></span></em></span></span>
<span face=""arial" , sans-serif"><span style="font-size: 11pt;"><em><span style="color: #5f6368;"><span style="font-style: normal;">I
already posted </span></span></em><em><span style="color: #4d5156;"><span style="font-style: normal;">Sellou <a href="https://moroccancuisinemarocaine.blogspot.com/2007/11/tquawte-t9awte-ou-sellou-marocain.html">here</a>.
Today's recipe, same ingredients and method were followed with a
slight twist. This version </span></span></em><span style="color: #4d5156;">featured
here will use almond paste or marzipan known as </span><span style="color: #333333;">"3a9dat
Louz" = (</span></span></span><span face=""arial" , sans-serif"><span style="font-size: 11pt;"><span style="color: #333333;">عَقْدَةْ
اللّوز</span></span></span><span face=""arial" , sans-serif"><span style="font-size: 11pt;"><span style="color: #333333;">), <a href="http://moroccancuisinemarocaine.blogspot.com/2012/01/homemade-almond-pastepate-damandes.html">recipe
here</a></span><span style="color: #4d5156;">. </span></span></span></div>
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<span face=""arial" , sans-serif"><span style="font-size: 11pt;"><span style="color: #4d5156;"><br /></span></span></span></div>
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<span face=""arial" , sans-serif"><span style="font-size: 11pt;"><span style="color: #4d5156;">Roll
sellou into a log shape and set aside. Lightly dust the </span><em><span style="color: #5f6368;"><span style="font-style: normal;">rolling</span></span></em><em><span style="color: #4d5156;"><span style="font-style: normal;">
</span></span></em><span style="color: #4d5156;">pin
with icing sugar then carefully </span><em><span style="color: #5f6368;"><span style="font-style: normal;">roll</span></span></em><em><span style="color: #4d5156;"><span style="font-style: normal;">
</span></span></em><span style="color: #4d5156;">the
</span><em><span style="color: #5f6368;"><span style="font-style: normal;">marzipan</span></span></em><em><span style="color: #4d5156;"><span style="font-style: normal;">
</span></span></em><span style="color: #4d5156;">up.
Gently, place sellou log on the marzipan, brush it with honey or sugar syrup then lift the long side and roll it up. Press gently so it will stick. As for decoration, it's up to you. I decided to use only roasted almond flakes but Kamal suggested, or rather insisted, to use sprinkles.!</span></span></span></div>
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<span style="color: black;"><span face=""arial" , sans-serif"><span style="font-size: 11pt;">Happy
Ramadan 2020 which I'm sure will be remembered for the rest of our
life. Over the last five weeks, our lives have changed hugely with
the lock down. Massive "THANK YOU" to NHS staff who are
working around the clock and putting their lives at risk to keep us
safe!</span></span></span></div>
<div class="western" style="margin-bottom: 0cm;">
<span style="color: black;"><span face=""arial" , sans-serif"><span style="font-size: 11pt;"><br />K. El Mary</span></span></span></div>
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<br />Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0tag:blogger.com,1999:blog-3755649947353858647.post-69218545133196819992019-10-20T17:53:00.005+01:002022-11-04T10:50:18.860+00:00Vichysoisse<span face=""arial" , sans-serif"><br /></span>
<span face=""arial" , sans-serif"><span style="font-size: 14.6667px;">This is a very popular French soup called Vichyssoise [VEESHY-SSWAZ], made of pureed leeks and potatoes, two ingredients vere common in the 19th century in France. A comforting and easy dish to make which will warm you from the inside out this winter. </span></span><br />
<span face=""arial" , sans-serif"><span style="font-size: 14.6667px;"><br /></span></span>
<span face=""arial" , sans-serif"><span style="font-size: 14.6667px;">Whip up this easy <i>Potage Parmentier</i> either as a starter or as a main meal, along with some cheese and baguette of course.Though Vichyssoise is traditionnaly served as a cold soup, I prefer to serve ours warm. </span></span><span face=""arial" , sans-serif" style="font-size: 14.6667px;">The only inconvenience if you decide to serve it warm or hot is the garnishing with cold whipped cream. If the soup is too hot, better avoid this detail. Honestly this soup is extremely delicious and doesn't need any additional garnishing to brighten it up or to complement its taste. </span><br />
<span face=""arial" , sans-serif"><span style="font-size: 14.6667px;"><br /></span></span>
<span face=""arial" , sans-serif"><span style="font-size: 14.6667px;">One of the so many versions of the story behind this "cold soup" is that King Louis XV of France suspected that someone would poison him so he ordered his many servants to taste the potato leek soup before being served to him. By the time he tried it, the soup was cold, and since then, he enjoyed his cold soup, thus it became a cold soup.</span></span><span face=""arial" , sans-serif"><span style="font-size: 14.6667px;"><br /></span></span>
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<br />
<div class="western" style="font-weight: normal; margin-bottom: 0cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;"><b>Ingredients</b>:</span></span></div>
<ul>
<li><div class="western" style="font-weight: normal; margin-bottom: 0cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">160g, onions, finely
sliced</span></span></div>
</li>
<li><div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">175g, leeks, finely
sliced</span></span></div>
</li>
<li><div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">125g, butter</span></span></div>
</li>
<li><div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">750g, potatoes, diced
small</span></span></div>
</li>
<li><div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">1.8 litres, water or
vegetable stock or both combined</span></span></div>
</li>
<li><div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">Salt to taste</span></span></div>
</li>
<li><div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">Pepper to taste</span></span></div>
</li>
</ul>
<div class="western" style="font-weight: normal; margin-bottom: 0cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;"><u><b>GARNISH</b></u>:</span></span></div>
<div class="western" style="font-weight: normal; margin-bottom: 0cm;">
<br /></div>
<div class="western" style="font-weight: normal; margin-bottom: 0cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">- About
100ml of whipped cream</span></span></div>
<div align="LEFT" class="western" style="font-weight: normal; margin-bottom: 0cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">- Some of chives, finely
chopped</span></span></div>
<div align="LEFT" class="western" style="font-weight: normal; margin-bottom: 0cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">- Some croutons</span></span></div>
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<br /></div>
<div align="LEFT" class="western" style="font-weight: normal; margin-bottom: 0cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;"><u><b>METHOD</b></u>:</span></span></div>
<ul>
<div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">1- Melt butter in a
cooking pan, add in onions and leek and allow to sweat without
colour in the butter. Cook until very tender.</span></span></div>
<div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">2- Add potatoes, allow
to steam a little bit then add in liquid and bring to boil.</span></span></div>
<div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">3- When cooked, adjust
the seasoning which should reflect the serving temperature.</span></span></div>
<div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">4- Process then pass
through a chinois.</span></span></div>
<div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">5- Transfer to a chiller
or fridge.</span></span></div>
<div class="western" style="font-weight: normal; margin-bottom: 0cm; margin-right: 0.11cm;">
<span face=""arial" , sans-serif"><span style="font-size: small;">6- Serve cold with
whipped cream and spread some chopped chives on top and
croutons. </span></span><span face="arial, sans-serif">Enjoy!</span></div>
</ul>
<br />Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0tag:blogger.com,1999:blog-3755649947353858647.post-14145401044971968452017-05-30T11:57:00.003+01:002022-11-04T12:24:04.059+00:00 Msamen or Mssamen<div style="text-align: center;">
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<span style="font-size: x-large;"><u>مْسْمّْنْ </u></span><span style="font-size: large;"><u><b><br /></b></u></span></div>
<span style="font-family: "georgia" , serif; text-align: left;"><br /></span>
Moroccans living in the west known as "Gharbawa" excel at making all types of crepes and bread, including msamen, rghayef (fried msamen version), r'zatte l'quadi, melwy, sfenj etc.. Msamen is extremely popular and can be found in all cities across the country. Msamen is traditionally served during Ramadan or occasionally for breakfast with a sauce of butter-honey, or <a href="http://moroccancuisinemarocaine.blogspot.com/2011/03/how-to-make-amlou-and-what-is-amlou.html" style="background-color: white; color: #dd66bb; font-family: arial, tahoma, helvetica, freesans, sans-serif; text-decoration-line: none;">AMLOU</a>, jam, peanut butter, chocolate spread etc... It can also be stuffed with anything, but most popular filling is minced lamb with vegetables and cheese.<br />
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Msamen is such a great treat anytime and when it is plain, you can freeze it if surprisingly there will be any left to freeze! A well-made mssaman has up to 3 or 4 layers, and should slightly puff up during baking as it fills with air. It raises by the steam trapped between layers of the dough and the use of fine semolina and butter helps as well to create those nice layers<span style="font-weight: normal;">. </span>The main ingredients of this dough are made from hard unbleached flour all purpose, fine semolina, water, pinch of yeast add, olive oil, butter and salt to taste.<br />
<b><u>Tips:</u><span style="font-size: large;"> </span></b><br />
<br />
1-Add some white or plain flour to the flour mixture.<br />2-<span style="font-size: large;"> </span>Some prefer not to use yeast, but I highly recommend that you not omit yeast from this recipe, but don't put too much to avoid the risk of over-yeasting the dough. To give you an idea the amount of yeast, I used in this recipe : for 600 gr flour, I added in LESS THAN 1 gr YEAST (+/- 0.4 gr).<br />3-Add some butter, some honey (or sugar), and olive oil to the dough.<br />4-The dough shouldn't be sticky or runny, and knead it as long as it takes until it reaches an elastic consistency. You may use any bread machine or a bowl of a stand mixer or food processor to knead the dough and it is practically impossible to over-knead it because the over-kneaded, the better! Personally, I use hands to knead the dough to feel it. Once you become familiar with these crepes, it becomes naturally a matter of feel, and I would say 20 to 30 minutes of hand-kneading is usually the target to make this dough.<br />5- If the dough is runny by mistake, cover it and transfer to the fridge for a few minutes to make it easy to handle.<br /><div style="text-align: center;"><b><b><b><b><span style="font-size: medium;">Here are some pics to show how it looks like!</span></b></b></b></b></div>
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<b><b><b><b><a href="http://4.bp.blogspot.com/-c9SB75uAuWs/T2M4bUJD6oI/AAAAAAAAFFs/qNWLVag_ypE/s1600/IMG_7898.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-c9SB75uAuWs/T2M4bUJD6oI/AAAAAAAAFFs/qNWLVag_ypE/s400/IMG_7898.JPG" width="400" /></a></b></b></b></b></div>
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<b><b><b><b><a href="http://2.bp.blogspot.com/-Wh765bhKU4E/T2M4gn-vNVI/AAAAAAAAFGQ/4vWWwVac5dQ/s1600/d13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://2.bp.blogspot.com/-Wh765bhKU4E/T2M4gn-vNVI/AAAAAAAAFGQ/4vWWwVac5dQ/s400/d13.jpg" width="400" /></a></b></b></b><b><b><b><b><a href="http://3.bp.blogspot.com/-IlKIUCabhJw/T2M4eisPBgI/AAAAAAAAFGA/ViQ-ON8UvZY/s1600/amlou-mssaman.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-IlKIUCabhJw/T2M4eisPBgI/AAAAAAAAFGA/ViQ-ON8UvZY/s400/amlou-mssaman.JPG" width="400" /></a></b></b></b><b><b><b><b><b></b></b></b><b style="font-weight: bold;"><b><b></b></b></b></b></b></b></b></div>
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<div style="font-weight: bold; text-align: center;">
<b><b><b><b><span style="color: blue;">Here is the recipe how to prepare Msamen or Mssamen dough:</span></b></b></b></b></div>
<div style="font-weight: bold; text-align: center;">
<b><b></b></b></div>
<div style="font-weight: bold; text-align: center;">
<b><b>Comment pré</b><b>parer la pâte de Msamen ou Mssamen</b> :</b></div>
<div style="font-weight: normal;">
<b><span style="color: blue;">This recipe yields 12 medium msamens, if that is too many then the recipe can be halved</span> </b><br />
<b>Pour 12 msamens, vous pouvez couper les ingrédients en 2 si vous désirez.</b></div>
<div style="font-weight: normal;">
<b><br /></b></div>
<div style="font-weight: normal;">
<b>Ingredients:</b></div>
<div style="font-weight: normal;">
<b>-<span style="color: blue;">550 gr hard unbleached flour all puprose or fine semolina </span>/ 550 gr de farine de blé dur non blanchi ou semoule très fine</b></div>
<div style="font-weight: normal;"><b>-<span style="color: blue;">50 gr strong white flour </span>/ 50 gr de farine blanche</b></div>
<div style="font-weight: normal;"><b><span style="color: blue;">-Some salt to taste</span> / Un peu de sel selon le goût</b></div>
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<b><b><a href="http://2.bp.blogspot.com/-Lei03sfDrHw/T2M4L3DxbII/AAAAAAAAFD0/RZE9B5EaqVA/s1600/IMG_7827.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-Lei03sfDrHw/T2M4L3DxbII/AAAAAAAAFD0/RZE9B5EaqVA/s320/IMG_7827.JPG" width="320" /></a></b></b></div>
<div style="font-weight: normal;"><b><b><span style="color: blue;">-Pinch of dried yeast <u>(Don't put too much, I put less than 1 gr)</u> </span>/ Une pincée de levure boulangère sèche <u>(Surtout, ne pas mettre trop de levure, ici j'ai mis moins qu'1 gr)</u></b></b></div>
<div style="font-weight: normal;"><b><span style="color: blue;">-2 tablesopoons pure olive oil </span>/ 2 c à soupe d'huile d'olive de bonne qualité</b></div>
<div style="font-weight: normal;"><b>-<span style="color: blue;">2 tablesopoons unsalted soft butter </span>/ 2 c à soupe de beurre non-salé mou</b></div>
<div style="font-weight: normal;"><b>-<span style="color: blue;">About 350 ml warm water </span>/ Environ 350 ml d'eau tiède</b></div>
<div style="font-weight: normal;"><b>-<span class="Apple-style-span" style="color: blue;">1</span> <span class="Apple-style-span" style="color: blue;">tablespoon</span><span class="Apple-style-span" style="color: blue;"> honey or caster sugar (Known as Sanida in Morocco) / </span> 1 c à soupe de miel ou sucre semoule (Qu'on apelle Sanida)</b></div>
<div style="text-align: center;"><b><span style="color: blue;">What you need to shape and fold Msamen </span>:</b></div>
<div style="text-align: center;"><b> Dont vous aurez besoin pour le façonnage de Msamen ou Mssamen :</b></div>
<div style="font-weight: normal;"><b>-<span style="color: blue;">About 100 ml vegetable oil</span> / Environ 100 ml d'huile végétale</b></div>
<div style="font-weight: normal;"><b>-<span style="color: blue;">About 2 tablespoons fine semolina</span> / Environ 2 c à soupe de semoule très fine</b></div>
<div style="font-weight: normal;"><b>-<span style="color: blue;">About 150 ml unsalted-melted butte</span>r / Environ 150 ml de beurre non-salé et fondu</b></div>
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<b><b><u><b>N.B. <span style="color: blue;">You might need to add more butter and oil!</span> </b></u></b></b><br />
<b><b><u><b>Si necessaire, ajouter plus d'huile et du beurre</b></u></b></b></div>
<b><b><u style="font-weight: bold;"><br /></u><b> </b><b style="font-weight: bold;"><span style="color: blue;">How to make the dough :</span></b></b></b><br />
<b><b><b style="font-weight: bold;"> Préparation de la pâte</b><b>:<br /></b></b></b>
<b><b><span style="color: black; font-weight: normal;">-</span><span style="color: blue; font-weight: normal;"><span style="color: black;"><span style="color: blue;">Mix all the ingredients in a kasriya or a large bowl, then gradually add water and using your hands and knuckles, knead the dough nicely for 20 to 30 minutes or continue to knead it until the dough becomes soft, easy to knead and pliable. But it shouldn't be sticky. This process of kneading is very important since Msamen will be soft if the dough is well kneaded. Add more water or flour if necessary. Coat the dough with 1 or 2 tablespoons vegetable oil, cover it and let it rest for 20 minutes.</span> </span></span></b></b><br />
<span style="color: blue; font-weight: normal;"><span style="color: black;"><span style="font-weight: bold;"><span style="font-weight: normal;">Mélanger tous les ingrédients dans une kasria ou un grand bol, former une pâte en ajoutant graduellement de l'eau tiède. Bien pétrir vigoureusement la pâte entre 20 à 30 minutes. Former une pâte lisse, homogène, </span></span>consistance<span style="font-weight: bold;"><span style="font-weight: normal;">, souple et facile à manier. C'est la durée du pétrissage qui texture la pâte alors il est important de pétrir pendant au moins 20 minutes! Utiliser 1 ou 2 c à soupe d'huile végétale pour huiler légèrement la pâte. Couvrir et laisser reposer environ 20 minutes.</span></span></span></span><br />
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<b><b> <b><span style="color: blue;">How to shape and fold Msamen ?</span></b></b></b><br />
<b><b><b>Comment façonner Mssamen ?</b></b></b></div>
<div style="font-weight: bold; text-align: center;"><b><b><b><u>N.B. <span style="color: blue;">We need here to fold the dough into a square shape</span></u></b></b></b><br />
<b><b><b><u> Le but ici est de former un carré avec la pâte </u><u>obtenue</u></b></b></b></div>
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<b>1<span style="color: blue;">-Form the dough into equal balls. How big should they be? This I guess would depend on the final Mssamen you want to achieve, is it small, medium or big</span>!</b><br />
<b>Former des boules égales de la pâte dont la taille définnera la taille de votre Mssamen i.e grand, moyen ou petit!</b></div>
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<b><b></b>2-<span style="color: blue; font-weight: normal;">Drizzle some oil over the dough balls to coat this will prevent the dough forming a skin. Cover with a clean kitchen towel and let rest for about 15 minutes. It is important to let the dough relax as it will be much easier to work with. The dough will become pliable and stretch into the right shape!</span></b><br />
<b><span style="color: blue; font-weight: normal;"><span style="color: black;">Arroser les boules de </span></span>pâte<span style="color: blue; font-weight: normal;"><span style="color: black;"> avec un peu d'huile, couvrir avec un torchon propre et laisser reposer pendant environ 15 minutes. </span></span>Il est bien important de laisser la pâte reposer pour qu'elle devient souple et facile à manier.</b><br />
<div style="font-weight: normal;"><b><b><span style="font-weight: normal;">3-</span><span style="color: blue; font-weight: normal;">Take a ball of dough and use oiled hands to flatten and spread the dough into a VERY THIN circle (This is important, basically as thin as possible!). You might punch a hole in the dough from time to time, do not worry, no one will see them, they will be concealed when you fold the dough.</span></b></b></div><div style="font-weight: bold; text-align: left;">
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<b><b><span style="color: red; font-weight: normal;"><span style="color: black;">Etaler la boule de pâte en un disque BIEN MINCE. Essayer de ne pas briser ou d</span></span><span style="font-weight: normal;">é</span><span style="color: red; font-weight: normal;"><span style="color: black;">chirer la </span></span><span style="color: red; font-weight: normal;"><span style="color: black;">pâte </span></span><span style="color: red; font-weight: normal;"><span style="color: black;">en l'</span></span><span style="font-weight: normal;">é</span><span style="color: red; font-weight: normal;"><span style="color: black;">talant, mais si toutefois celà arrive, ce n'est pas grave, le côté moins esthétique sera dissimul</span></span><span style="font-weight: normal;">é</span><span style="color: red; font-weight: normal;"><span style="color: black;"> avec la proc</span></span><span style="font-weight: normal;">é</span><span style="color: red;"><span style="color: black;">dure du façonnage. </span></span></b></b></div>
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4-<span style="color: blue;">Brush the dough with some melted butter (Use butter only, but not oil), then sprinkle with a pinch of fine semolina (don't put too much, just a pinch)</span>.<br />
Badigeonner la <span style="color: red;"><span style="color: black;">pâte </span></span>d'un peu de beurre fondu (Utiliser uniquement du beurre et non pas de l'huile), puis saupoudrer d'un tout petit peu de semoule fine, pas trop, à peine une pincée.</div>
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5-<span style="color: blue;">Fold one side of the dough into the center</span>.<br />
Plier la moitié du rond envers l'intérieur.</div>
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<b><b></b>6-<span style="color: blue; font-weight: normal;">Fold the other side to the center too. Now you have a long strip</span>! </b><br />
Joindre l'autre moitié du rond envers la partie qui est déjà pliée, de façon à former une longue bande.<br />
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<b>7-<span style="color: blue; font-weight: normal;">Bring one end of the strip to the center and the same with the other end to form a square.</span></b><br />
<span style="color: blue; font-weight: normal;"> </span>Plier les pointes ainsi formées vers le milieu pour obtenir un carré.<br />
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<div style="font-weight: bold; text-align: center;"><b><b><b><u>N.B. <span style="color: blue;">There are 2 methods to shape Moroccan Msamen (Mssamen) </span>: </u></b></b></b><br />
<b><b><b><u> Il y a 2 façons </u><u>de façonnage </u><u>de Msamen ou Mssamen Marocain:</u></b></b></b></div>
<b><br /></b><b><b></b>1-<span style="color: blue; font-weight: normal;">Simple Folding, as explained above. </span></b><br />
Un façonnage simple, tel expliqué ci-haut.<br />
<div style="font-weight: normal;"><b><b>2-<span style="color: blue; font-weight: normal;">Double Folding</span></b></b></div>
Double façonnage<br />
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<span style="color: blue;">8-</span><span style="color: blue;">Take an other ball of dough and use oiled hands to flatten and spread the dough into a VERY THIN circle, same you did in step 3</span>. <span style="color: blue;">Brush the dough with some melted butter</span><span style="color: blue; text-align: left;"> </span><span style="color: blue; text-align: left;">(Use butter only, but not oil),</span><span style="color: blue;"> then sprinkle with a pinch of fine semolina</span><span style="color: blue; text-align: left;"> </span><span style="color: blue; text-align: left;">(don't put too much, just a pinch)</span><span style="color: blue;">, and place the first Mssamen square you've just shaped in the middle, then fold it in the same way as explained in step 5, 6 and 7</span> .<br />
<span style="color: red;"><span style="color: black;">Huiler les mains et </span></span>é<span style="color: red;"><span style="color: black;">taler une autre boule de pâte en un disque BIEN MINCE et p</span></span>lacer le carré de Mssamen au centre en badigeonnant et en saupoudrant le tout avec un peu de beurre et de semoule fine <span style="text-align: left;">(Utiliser uniquement du beurre et non pas de l'huile. Pour la semoule, ne pas mettre trop, </span><span style="text-align: left;">à</span><span style="text-align: left;"> </span><span style="text-align: left;">peine une pinc</span><span style="text-align: left;">é</span><span style="text-align: left;">e)</span>. Procéder au façonnage tel illustré dans les étape 5,6 et 7.</div>
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<b><b></b>9-<span style="color: blue; font-weight: normal;">Drizzle some oil over the Mssamen Squares to coat and prevent forming a skin. Let relax for about 15 minutes.</span></b><br />
<b><span style="color: blue; font-weight: normal;"><span style="color: black;">Arroser les carr</span></span>é<span style="color: blue; font-weight: normal;"><span style="color: black;">s </span></span>de Mssamen <span style="color: blue; font-weight: normal;"><span style="color: black;">avec un peu d'huile et laisser reposer pendant environ 15 minutes.</span></span></b><br />
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<b><br /></b><b><span style="color: blue;">How to cook Msamen (Mssamen) </span>:</b><br />
<b>Faire cuire Msame (Mssamen):</b><br />
<b><br /></b><b><b></b>1-<span style="color: blue; font-weight: normal;">Heat a heavy non-stick frying pan over medium heat.</span></b><br />
Sur un feu moyen, faire chauffer une poêle anti-adhésive assez lourde.<br />
<div style="font-weight: normal;"><b>2</b>-<span style="color: blue;">Start to flatten your first Massaman Square. It is important to work in order, i.e. you have to start cooking the first Squares you shaped, so that each square would have been given enough time to rest and relax</span>!</div><div style="font-weight: normal;">
Commencer à aplatir la première Mssamen carré confectionnée pour donner aux autres carrés leur part de temps de repos.</div>
<div style="font-weight: normal;"><b>3-</b><span style="color: blue;">When the pan is heated, add 2 or 3 drops of vegetable oil.</span></div><div style="font-weight: normal;">
Quand la poêle est bien chaude, verser 2 ou 3 gouttes de l'huile végétale.</div>
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<b>4-</b><span style="color: blue; font-weight: normal;">Press with your oiled palm to flatten the Mssamen Square, repeat this until it becomes thin as possible without breaking the dough or punching a hole (This time, there will be no way to conceal them!)</span>.<br />
Huiler les mains et aplatir Mssamen carré avec la paume de la main aussi mince que possible. Procéder délicatement pour éviter de déchirer la <span style="color: red; font-weight: normal;"><span style="color: black;">pâte </span></span>.<br />
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<b><b>5-<span style="color: blue; font-weight: normal;">Place the Mssamen Square in the heated pan and let it cook for about 1 minute then turn it over (Don't wait until it is cooked on one side to turn it!). Keep turning it over and over several times, until golden brown. If your mssamen becomes dry, drizzle over it 2 or 3 drops of vegetable oil mixed with few drops of melted butter</span><span style="font-weight: normal;">. </span></b></b><br />
<b><b><span style="font-weight: normal;"> Déposer Mssamen carré sur la poêle bien chaude, puis laisser cuire environ 1 minute, et tourner-le immédiatement (Surtout, il ne faut pas attendre que Mssamen carré soit complètement cuit sur un côté pour le tourner). Tourner-le plusieurs fois durant la cuisson et s'il devient un peu sec, arroser-le légèrement de quelques gouttes d'huile mélangées avec du beurre fondu.</span></b></b></div>
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<span style="font-weight: normal;"><b>6-</b><span style="color: blue;">Keep turning it several times, until it is cooked and golden. It will slightly puff up during baking as it fills with air</span>. </span><br />
Tourner-le fréquemment jusqu'à qu'il soit cuit et bien doré. Durant la cuisson, vous allez remarquer qu'il va légèrement gonfler, c'est un bon signe, car ceci veut dire que votre Mssamen sera bien feuilleté!</div>
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<span style="font-weight: normal;"><b>7-</b><span style="color: blue;">Do not flatten the Mssamen until you are ready to cook it. Use 2 pans to go faster</span>. </span><br />
N'aplatir le Mssamen que lorsque vous êtes prêt(e) à le faire cuire. Utiliser 2 poêles pour aller plus vite.</div>
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<div style="font-weight: normal;">8-<span style="color: blue;">Store the cooked Massaman between kitchen towels to keep warm</span>.</div><div style="font-weight: normal;">
Couvrir Massaman avec un torchon propre pour les garder au chaud.</div>
<div style="font-weight: normal;">9-<span style="color: blue;">Enjoy. Serve with honey , or </span><a href="http://www.moroccancuisinemarocainebymamatkamal.com/2011/03/how-to-make-amlou-and-what-is-amlou.html">Amlou</a><span style="color: blue;">, or maple syrup or chocolate spread etc..</span>.</div><div style="font-weight: normal;">
Bssa7a w ra7a. Servir avec du miel, <a href="http://www.moroccancuisinemarocainebymamatkamal.com/2011/03/how-to-make-amlou-and-what-is-amlou.html">Amlou</a>, sirop d'érable, tartinade au chocolat etc...!</div><div style="font-weight: normal;"><br /></div>
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<div style="text-align: center;"><span style="color: blue;">Here you can see those lovely layers!</span><br />
Vous pouvez voir ici ce beau feuilletage du Mssamen!</div>
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<b><b><a href="http://4.bp.blogspot.com/-8xpDSHlEG1M/T2M4YEuSYmI/AAAAAAAAFFU/XzyMQEFw0fw/s1600/IMG_7890.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-8xpDSHlEG1M/T2M4YEuSYmI/AAAAAAAAFFU/XzyMQEFw0fw/s400/IMG_7890.JPG" width="400" /></a></b></b></div>
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<b><b><a href="http://4.bp.blogspot.com/-XIV2Gf5VgE8/T2M4Zb6um2I/AAAAAAAAFFc/MqzSFcNoc6s/s1600/IMG_7892.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-XIV2Gf5VgE8/T2M4Zb6um2I/AAAAAAAAFFc/MqzSFcNoc6s/s400/IMG_7892.JPG" width="400" /></a></b></b></div>
<b><span style="color: blue;">Stuffed Msamen </span></b><br />
<b> Mssamen Farci</b></div>
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<b><br /></b><b><span style="color: blue;">Stuffed Msemen can be either cooked on a frying pan over medium heat or baked in the oven</span> </b><br />
<b>Msemen farci peut être cuit soit dans une poêle sur un feu moyen ou dans le four</b><b><br /></b><b><span style="color: blue;">Use the same technique. Folding into square. No need to use semolina</span></b><br />
<b> Même principe: confectionner sous forme de carré mais pas besoin d'utiliser la semoule dans cette version de Mssamen!<br /></b>
<b><b><b><span style="color: blue;">This is Msemen stuffed with Zaalouk (Za3louk), minced meat and hot pepper</span>! </b></b></b><br />
<b><b><b> Voici photos de Msemen farci au Zaalouk (Za3louk), viande haché</b><b>e et piment fort!</b></b></b></div>
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<b><b><a href="http://3.bp.blogspot.com/-2Avs2jL3wM0/T2NjNFNvdwI/AAAAAAAAFGY/icHbu8srxCg/s1600/IMG_7998.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://3.bp.blogspot.com/-2Avs2jL3wM0/T2NjNFNvdwI/AAAAAAAAFGY/icHbu8srxCg/s400/IMG_7998.JPG" width="400" /></a></b></b></div>
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<b><b><b><span style="color: blue;">This is Msemen stuffed with cheese baked in the oven!</span></b></b></b><br />
<b><b><b>Voici photos de Msemen farci au fromage cuit au four</b><b>!</b></b></b></div>
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Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0Morocco30.798474179567819 -6.118880510330217.062650679567817 -26.7731775103302 44.534297679567821 14.5354164896698tag:blogger.com,1999:blog-3755649947353858647.post-86008581356958129882017-05-23T18:21:00.003+01:002022-11-04T11:19:13.736+00:00Beignets (Sweet Doughnuts or Donuts)/Beignets!<div style="text-align: center;">
<span style="font-size: large;"><b><i>It is raining sugar!</i></b></span></div>
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<a href="http://4.bp.blogspot.com/-frXlJdceb4Y/T9HjSl-DRSI/AAAAAAAAG3A/Z3rc_2-mWes/s1600/IMG_3049.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-frXlJdceb4Y/T9HjSl-DRSI/AAAAAAAAG3A/Z3rc_2-mWes/s400/IMG_3049.JPG" width="400" /></a></div>
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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, <i>crème patissière, </i>melted chocolate etc......</div>
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When the French and Spanish occupied Morocco, they introduced a wide variety of baked foods into the Kingdom as khringo, beignets, dairy products, elegant cakes, crêpes etc... these are only a few examples of European influences, which has contributed significantly to elaborate Moroccan style of cooking. There is no doubt that the French cuisine, along with the Moroccan ingredients, all together, makes an excellent gastronomic marriage, though our culinary culture holds its roots firmly from its inhabitants who are Imazighens, Jews, Sahrawis and Arabs.<br /><span style="background-color: white;">This recipe is a simplified version, so easy to make; requiring a few hours of rising and proofing time. The dough is not supposed to be wet or too sticky to handle, and some popular local flavours are usually added to the dough such as lemon/orange zest, ground cinnamon, orange blossom water, anise seeds, etc....</span></div>
<div style="clear: both;">I'm submitting this post to <b style="background-color: white; color: #3299bb; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15px; line-height: 21px;"><a href="http://www.wildyeastblog.com/" style="color: #3299bb; text-decoration-line: none;">Susan's Yeastspotting</a>, </b>a blog devoted to yeast bread. Please check it out!<br />
<b>Khadija El Mary </b><br />
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<b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 19px;"><span style="color: black;"><span style="color: blue;">In the beach of Ain Diab Corniche, those lovely beignets are served hot in a white paper bag or pochette! </span></span></b></div>
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<b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 19px;"><span style="color: black;">C'est ainsi que les beignets de la page Ain Diab sont servis tout chauds, dans des pochettes en papier!</span></b></div>
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<a href="http://1.bp.blogspot.com/-cBGyijAacNs/T9HjKGNAsCI/AAAAAAAAG24/sS8WfGB5dXo/s1600/IMG_3040.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-cBGyijAacNs/T9HjKGNAsCI/AAAAAAAAG24/sS8WfGB5dXo/s400/IMG_3040.JPG" width="300" /></a></div>
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<div style="text-align: center;"><b><span class="Apple-style-span" style="color: blue;">Here is the recipe</span> / Voici la recette:</b><b><br /></b></div>
<b><span style="color: blue;">Yields: 18 to 20 beignets</span> / Environ pour 18 </b><b>à </b><b>20 beignets</b><br />
<b><span class="Apple-style-span" style="color: blue;">Preparation Time: 0 h 25</span></b><b><span class="Apple-style-span" style="color: blue;"> minutes</span> / Temps de préparation: 0 h 25 minutes</b><br />
<b><span class="Apple-style-span" style="color: blue;">Time to let the dough rest: 2 </span></b><span style="color: blue;">½ </span><b><span class="Apple-style-span" style="color: blue;">to 3 h</span><span style="color: blue;"> </span>/ Repos : 2 ½ à 3 h</b><br />
<b><span class="Apple-style-span" style="color: blue;">Cook Time: 0 h 25 minutes</span> / Temps de cuisson: 0 h 25 minutes</b><br /><b><br /></b>
<b>Ingredients</b>:<br />
-<span style="color: blue;">500 gr flour (I used strong white flour)</span> / 500 gr de farine (J'ai mis la farine blanche)<br />
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<span style="color: blue;">Known as</span> /Connue sous le nom de "<i>FORCE"</i></div>
-<span style="color: blue;">80 gr soft unsalted butter</span> / 80 gr de beurre mou non-salé<br />-<span style="color: blue;">7 gr yeast</span> / 7 gr de levure boulangère<br />
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<b>N.B. : <span style="color: blue;">I used instant dry yeast, but you might use fresh or active dry yeast as well. For all my baking, personally, I prefer using a little block of fresh yeast instead of dry one, but it is hard to find it where I live. If you go here to a store or a shop and ask for fresh yeast, they will look at you like you were from another planet and 'how dare you ask for fresh yeast!'. Having given no choice, I just go for instant or active dry yeast and the vendors usually tell you how to use this "thing" on the package. I often use instant yeast where the package says it doesn't need to be dissolved in water, you simply mix it in with the dry ingredients and knead your dough. However, if you use other types of yeast, make sure to read the package, you may have to dilute the yeast with some warm water and sometimes sugar as well until it puffs up before using it</span>. <span style="color: blue;">I also find these beignets a little temperamental depending on the weather shifts. Based on temperature, these beignets can rise most rapidly and expand, but sometimes they take longer than most to develop. </span>/ J'ai mis la levure instantanée mais vous pouvez aussi utiliser d'autres types de levure soit fraîche ou sèche active. Personnellement, je préfère utiliser la levrure fraîche, mais il m'est parfois difficile de trouver ce petit trésor de levure fraîche ici, alors je dois me contenter d'utiliser la version sèche. Que ça soit levure sèche instantanée ou active que vous avez choisi, il faut tout simplement suivre les directives du fabricant. J'utilise souvent la levure sèche instantanée et d'apr</b><b>è</b><b>s les fabricants, ce type de levure ne doit pas être diluée, et elle doit se mélanger directement à la farine, sel, etc..... Par contre, si vous utilisez la levure fraîche ou la levure sèche active, assurez-vous qu'elle soit émiettée dans un peu d'eau tiède (et une pinc</b><b>é</b><b>e de sucre qui aide la levure à bien lever) avant d'être utilisée, et lorsqu'elle est diluée, il est recommandé de la couvrir et la laisser reposer quelques minutes avant de l'incorporer à la farine. </b> <b>J'ai remarqué aussi que selon la température, ces beignets </b><b>gonflent si bien et si vite, ainsi le temps de levée peut être considérablement raccourci, mais parfois, ils </b><b>ne lèvent pas assez!</b><br />-<span style="color: blue;">2 tablespoons caster sugar</span> / 2 c à soupe de sucre semoule<br />
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<span style="color: blue;">Known as </span>/Connue sous le nom de "<i>SANIDA"</i></div>
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-<span style="color: blue;">100 ml warm milk (I used whole milk)</span> / 100 ml de lait tiède (J'ai mis du lait entier)<br />-<span style="color: blue;">Orange zest (from 1 medium Navel Orange)</span> / Zeste d'orange (d'1 orange Navel, de taille moyenne)<br />-<span style="color: blue;">30 ml orange or lemon juice</span> / 30 ml de jus d'orange ou de citron<br />-<span style="color: blue;">½ teaspoon salt</span> / Sel ½ c à café ou à thé<br />-<span style="color: blue;">2 medium eggs, lightly beaten</span> / 2 oeufs de taille moyenne, légèrement battus<br />-<span style="color: blue;">Pinch ground cinnamon</span> / Pincée de cannelle moulue<br />-<span style="color: blue;">30 ml honey </span>/ 30 ml de miel<br />-<span style="color: blue;">2 drops orange blossom water</span> / 2 gouttes d'eau de fleur d'oranger<br />
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<b><span style="color: blue;">Other</span>/Autres Ingredients:</b><br />-Vegetable oil for deep frying, about 500 ml or more / Huile végétale à friture, eviron 500 ml ou plus<br />-Caster or icing sugar for dusting / Du sucre semoule ou sucre glace pour saupoudrer<br />
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<b><span style="color: blue;">Method </span>/ Préparation:</b><br />1-<span style="color: blue;">Sift the flour. </span> / Tamiser la farine.<br />2-<span style="color: blue;">Put</span> <span style="color: blue;">orange blossom water in the milk and mix them together.</span> / Mélanger le lait avec de l'eau de fleur d'oranger.<br />3-<span style="color: blue;">In a Kassriya or a large bowl, place flour, salt, zest, cinnamon, eggs, juice, butter, honey, sugar and yeast, then mix well with your hands, adding gradually milk mixture. Knead with hands to make a soft dough for at least 15 or 20 minutes. Keep in mind you might need to add more or, less milk, depending on quality flour.</span>/ Dans une Kassriya ou un grand bol, mélanger la farine, sel, zeste, cannelle, oeufs, le jus, miel, sucre et levure, puis bien mélanger avec les mains en ajoutant graduellement du lait pour former une pâte. Bien pétrir au moins 15 ou 20 minutes. Il se peut que vous aurez besoin d'ajouter plus de lait ou mettre encore moins, car ceci dépend de la farine choisie, si elle absorbe plus ou moins de liquide.<br />4-<span style="color: blue;">Cover the dough and allow to rest for 30 minutes to 1 hour, depending on temperature in your kitchen! Allow the dough to rest as long as it needs to.</span> / Couvrir la pâte et laisser reposer 30 minutes jusqu'à 1 heure ou plus. Le temps de laisser lever la pâte dépend de la température de votre pièce, s'il fait bien froid chez vous, laissez la
pâte
assez de temps pour lever.<br />5-<span style="color: blue;">Divide it into small equal balls. Cover and leave them to rest for about 30 minutes</span>./ Diviser la pâte en petites boules de dimension égales. Couvrir et laisser reposer environ 30 minutes.<br />
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6-<span style="color: blue;">Flatten each ball into thin beignet circle, till they become about 0.2 cm thick. </span>/ Etaler progressivement les boules en cercles de beignets sur une
épaisseur de 0.2 cm environ. </div>
<div class="separator" style="clear: both;"><b><span style="color: blue;"><span style="color: black;">B.N. </span>I like to roll my beignets very thin because when I fry them, I know they will balloon up a lot and get a hollow effect. Use a rolling pin to go faster.</span> / Plus les beignets sont minces, plus ils gonfleront bien aisément pendant la cuisson, ayant cette texture bien aérée. </b><span style="background-color: white;"><b>Utiliser un rouleau à pâtisserie pour aller plus vite.</b></span></div>
<div class="separator" style="clear: both;">7-<span style="color: blue;">Set the rolled out dough on a clean, DRY towel and cover with another DRY towel. Don't worry, they won't stick, but if you're not sure, set them, then in a well-oiled pan, not touching and cover. Leave to rise for about 1½ hour to 2 h</span><span style="color: blue;">ours</span>. / Déposez-les sur un torchon propre et pas besoin de fariner le torchon, les beignets ne colleront pas. Sinon, placer-les sur une plaque bien huilée, en laissant un peu d'espace entre eux, puis couvrir et laisser reposer entre
1½ heure to 2 heures.</div>
<div class="separator" style="clear: both;">8<span style="color: blue;">-In a deep fryer or large pot, heat vegetable oil over moderate heat.</span> / Sur un feu moyen, faire chauffer l'huile dans une poêle à frire ou autres.</div>
<b>N.B . <span style="color: blue;">Before starting to fry the beignets, test the temperature by dropping a small piece of carrot into the oil; if it floats and quickly starts to brown, then you can start frying. It is very important to make sure the oil is hot enough before frying because if the temperature is too low, the resulting product is very greasy and unappealing.To keep the oil temperature constant while frying, fry only a few beignets at a time.</span> / Avant de commencer à faire frire les beignets, vérifier la température de l’huile de friture, en jetant dans l'huile un morceau de carotte, et s’il dore et remonte à la surface, alors vous avez le feu vert pour commencer. Surtout n'essayez pas d'aller plus vite en mettant trop de beignets en même temps dans la poêle à frire car si il y en a trop, ils vont abaisser la température de friture, ainsi vos beignets absorberont beaucoup de gras et goûteront l'huile.</b><br />9-<span style="color: blue;">When the oil is hot, then reduce a little bit the heat, and add the beignets, only a few at a time, and fry for 3 to 4 minutes, on both sides or until brown. The beignet will rise. Add more cold oil, if necessary, and allow a couple of minutes to return to perfect frying temperature, then continue cooking the beignets</span>. / Dés que l'huile est bien chaude, baisser immédiatement un peu la température. Faire frire seulement quelques beignets à la fois pour 3 à 4 minutes de chaque côté ou jusqu'à ce qu'ils soient bien dorés et gonflés. Ajouter plus d'huile froide si nécessaire et attendre quelques minutes jusqu'à que l'huile se réchauffe et continuer à cuire le reste des beignets de la même façon.<br />
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10-<span style="color: blue;">Remove from oil and drain on paper towels. While the beignets are still warm, sprinkle heavily with sugar. Serve while still warm. Enjoy!</span> / Retirer les beignets et laisser égoutter complètement sur un papier éponge. Encore chauds, saupoudrer avec du sucre et servir bien chauds.<br />
Bssaha w Raha!<br />By Khadija El Mary<br />
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Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com12Kingdom of Morocco30.902224705171442 -5.976562517.165507705171443 -26.6308595 44.63894170517144 14.6777345tag:blogger.com,1999:blog-3755649947353858647.post-23142124947104820892017-05-23T18:18:00.013+01:002022-11-04T12:21:31.383+00:00Ramadan!<div class="separator" style="clear: both; text-align: center;">
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Ramadan {<i>R A M A T H A N</i>} 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)<span style="font-size: large;"> </span>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.<br />
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The Fast starts the 1st day of the month of Ramadan according to the Islamic calendar, and since the Gregorian date changes every year, so whatever date Ramadan starts, it is assumed that it will start about 10-12 days earlier the following year, and so on. Three years ago, Ramadan started on August 2nd, 2011 (I remember well the date, since it was my son Nassim's Birthday), and in 2012, the First Day of Ramadan was around July 20th or 21st, then in 2013, it was around July 11th or 12th. So, this year 2014, Ramadan is likely to start around the end of June or beginning of July. Unfortunately, Muslims have never agreed on one day to start the Fasting of Ramadan because of the differences between Chiâa and Sunniyine (<span style="font-size: large;">الشيعيون-السنيون </span>), so don't be surprised if some countries start their fasting with Arabia Saudia and others with Iran and Syria, no doubt. Two different opinions are implied here: some believe Ramadan should start at one (1) single moon sight regardless of the place, whereas others insist that the moon should be sighted in each locality of the country. Sadly, this issue splits families in Ramadan, so some people will decide to start fasting one day before the rest of their family members, which means celebrating Eid Adha one day before the rest. Ironically, the religion that is supposed to strengthen the ties of families, relatives and friends has been reduced to a tool by certain distinctive groups to separate families' paths and beliefs.<br />
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<b>Who should fast and who shouldn't?</b><br />All Muslims should fast one month per year except:<div><br />1-<b>Children under 16:</b> are definitively not obliged to fast but this is again very controversial between Chiâa and Suniyine, and between the Islamists and social-modern Muslims. Quoran doesn't specify exactly the age when to start fasting, but as parents, we are responsible for our children's well-being and we never force them to fast. Kids are so different, some of them might be capable of going through Ramadan at an early age whereas some of them just cannot. For example, my son Kamal started fasting at the age of 18 whereas my second son Nassim started fasting at the age of 10! 8 years of difference, I can't explain that. <div>We usually allow our children to find out what Ramdan feels like, by letting them fast a few hours or even half day if they want to, and of course as the children mature, they eventually embrace their parents' religious beliefs and understand the meaning of Ramadan, just like we all did!<br />
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2- <b>Travellers</b>: if you are travelling, it is permitted to break the fast, provided that you make up the missed day when you can.<br />
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3-<b>Pregnant and breastfeeding women </b>: should not fast, since this will definitively harm their babies. Drinking and eating on different hours during the day is quite important and vital if you are pregnant or breastfeeding. What you eat and drink will help your baby to develop and grow healthy! Of course, these women can make up the missed days when they can.<br />
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4-<b>Menstruating women, women with postpartum bleeding, women going through menopause and suffer from SEVERE migraine </b>: should not fast since blood loss frequently results in fatigue, severe headache, stomach ache, dizziness, vomiting, physical weakness and bad mood. Of course, you can make up the missed days when you feel better after.<br />
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5- <b>Old people, mentally sick people and people with diabetes </b>should not fast. In general, if you are suffering from any sickness and you have to take medicine several times during the day, and you know that fasting is making your sickness worse and no better, you shouldn't fast. Listen to your doctor and use your common sense. Ramadan should be a happy and healthy celebration and not a torture.<br />
<a name='more'></a><b>Zakat </b>= <span style="font-size: large;"><b>الزكاة</b></span>:<br />
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Ramadan is viewed as the Month of giving and generosity and all Muslims have the obligation to assess and pay their "Zakat" during Ramadan. Zakat is the arabic word for the acts that we call "Charity" as known in English language, and it refers to the obligation that all Muslims have to donate a certain proportion of their wealth each year. However the act of "Charity" is quite different from the obligation of Zakat in Islam. If Charity suggests a magnanimous act by a small group of people who are very wealthy and powerful for the benefit of the poor or a certain institution, Zakat is rather a mandatory process, and not considered as a magnanimous act. It is obligatory upon all Muslims to give a certain percentage of their wealth and assets each year to the poor and needy. Zakat is viewed as an act of justice, fairness in taxation, and a duty, so it's every Muslim's responsibility to find out exactly the amount of money he/she should donate at the end of Ramadan. Some Muslims use Zakat calculator or ask help from specialists to define the right amount for Zakat.<br />
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<b>Food and preparation for Ramadan</b>:<br />
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Even if Ramadan means fasting all day from dawn to sunset, this does not mean "Light Food or Less Cooking". Actually, there are so many traditional, rich and versatile dishes made specially for Ramadan and which differ widely from one country to another. The main meal in Ramadan is called "FTOOR" in Darija (known in Arabic as "IFTAR"), which means the end of fasting at sunset. Ftoor is a happy, special occasion for all families to get-together around the table, listening to Quoran, or to Tarab Andaloussi (Classic Music), or simply watching TV, chatting, sharing recipes, etc..... Ftoor, an important meal which lasts for a good couple of hours, happens just after the sunset after Maghreb prayer, and this meal is served surrounded by all family members, and sometimes Ftoor is served on 3 or 4 tables especially during the four (4) weekends of this month, it is pretty much akin to Christmas Night!<br />
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During the few days before Ramadan arrives, everyone becomes excited especially children and mums: children because they know Ramadan means less hours at school, less exams, less homework and most importantly a lot of special and traditional treats on the table every single day for 30 days. It is almost like a party atmosphere every night for the happy children. As for mums, they are responsible for a well stocked pantry and an essential list of ingredients to have on hand before the start of Ramadan, and the dads have to pay the bills, of course. If you go to the Souk or market few days before Ramadan, you can see mums shopping, hustling and bustling about preparing the most popular Ramadan treats i.e. Chabakiya, the famous tressed cookies soaked in honey, Krachel, Hrira, Briwat, Mini-Bastilla, Salloo, Rziza, Mssamen, Malwi, Baghrir, Harsha etc... That's why, exactly one week before Ramadan, the streets are transformed into Food Workshops and Iron Food Competition!</div><div><br />
<b><u>Traditions of Ramadan in Morocco</u>:</b><br />
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1 )<b>Air Raid Siren, called "Zowaka" = <span style="font-size: large;">الزواكة </span>:<span style="font-size: large;"> </span></b><br />
This is a traditional practice of Ftour. An Air Raid Siren (Zowaka {Z O W A K A}) goes off and can be heard throughout the whole town to announce the end of fasting. So if you happen to be visiting a Muslim country in Ramadan, don't be surprised if you hear the air raid siren blasting out at sunset. Eventually this loud sound is followed immediately by the ritual “Adan or Athan” , which means "the call to prayer". For some reasons, this tradition has been stopped in some towns, and replaced by a recorded sound, aired on national TV or Radio.<br />
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2)<b> Lilt Sab3a W3achrin</b> = <span style="font-size: large;"><b>ليلة سبعة عشرين or </b><b>ليلة القدر</b>:</span><br />
Called in Quoran "Laylat Al-Quadr or Al9adr", and which is the 27th night of Ramadan Month. This is a special night for all Muslims because the first verses of the Quran were revealed to the prophet Mohammed (SWS) on this very night. The first Sura revealed to him was "Surat Al-Alaq" = <span style="font-size: large;"><b>سورة </b></span><b><span style="font-size: large;">العلق</span></b>:<br />
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<span style="font-size: large;">... اقرأ باسم ربك الذي خلق</span></div>
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Read in the name of your Lord who created...</div>
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This is such a big family gathering night where the children offer gifts to their parent and grand-parents to show their appreciation. The gifts given are usually traditional clothes, Kaftan, Jlaba, Charbil, Balgha, Scarf, or simply money. On this night, it is also important to perform Tarawih = <b><span style="font-size: large;">التراويح</span></b>, which are prayers that come after Isha prayer, and they are performed in pairs, and can be prayed in at 10, 20, 40 until dawn, this <b>again </b>differs from Shiaa to Sunna Schools. Women usually prefer to pray their Tarawih at home, whereas the men choose the Mosque, taking brief breaks between Tarawih by coming back home for a cup of mint tea and some spoonfuls of Sellou or Tquawt.<br />
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Another particularity that sets "lilt sab7a w3achrin" apart from all other Ramadan nights is that lovely smell in every single house. It's called L'Bkhour (incense) which is burnt in M'bakhra (incense burner), and after few hours the house smells just heavenly, some call it the "Smell of Paradise". This smell can sometimes lasts for few days after, especially if L'Bkhour used is of high quality. L'Bkhour coming from Arabia-Saudi is known to be the best and the most expensive.<br />
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3)<b> Laylat Al Quadr Stars or Stars of Lilt Saba w3achrine</b>: Children who feel ready to go for their first day fasting, choose the special night of Laylat Al-Quadr. To celebrate the children's first day of fasting, parents held a traditional family ceremony, after Ftour meal, for their little stars to mark the beginning of their upbringing in the Islam faith. With the help of Negafa (Lady who offers stylist and make-up services), the girls wear beautiful make-up, formal traditional clothes and gold. Whereas the boys wear traditional Jelaba, Fassi hat, and Balgha. Then the boys should take a short ride on a beautiful horse, usually accompanied by one of the parent. The horse is dressed in beautiful traditional attire, parading the neighbouring street, followed by a group of traditional musician group, performing cheerful music, followed by Zgharit (women roll their tongues and produce this cheerful sound). The horse enjoys the music, moving his head and legs responding to the music rhymes. These horses look stunning and I think they are well schooled to tolerate all what is associated with the drums, dancing and music sound. What a night! These are one of the best childhood moment and souvenir for every single Laylat Al Quadr Star!<br />
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4) <b>Nafar</b>, <b>a volunteer who is a kind of town "Crier" = </b><span style="font-size: large;">النفّار: S'hour Time</span><br />
This is another special, old tradition of Ramadan in Morocco. A Nafar is a kind of town "Crier", whose task is walking down the streets, and playing a special instrument, like a trumpet, or calling people by their family names, to wake them up for Shoor meal, which is the last meal before sunrise. A Nafar is usually chosen from the local community and he knows everyone in the neighbourhood.<br />
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5 ) <b>Charities : </b>During the whole Month of Ramadan, there are many charities, volunteers and mosques throughout all muslim countries, who hand out free Ftoor meal to the poor and the needy.<br />
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6 ) <b>Night Promenade : </b>After Ftoor meal, most families, including children will start going out to have fresh air, meet with friends and enjoy the rest of the evening. Needless to mention that working and school hours are greatly reduced to suit Ramadan hours. However, some families prefer to go to the mosque to pray Tarawih until Fajr (Dawn).<br />
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7) <b>Greetings : </b>Since Ramadan is the time for celebrations, muslims send greetings and best wishes to their family members, hoping that they have a long life and a healthy one. A long time ago, greetings were conveyed by family visits one or two days before the starting of Ramadan, talking about the excitement and preparation of Ramadan, and enjoying a fresh mint tea with Dwaz-Atay. However, nowadays, most greetings are conveyed in the form of phone calls, text messaging, e-mail, facebook, twitter, blogging, etc...<br />
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<b>Travelling to a muslim country in Ramadan:</b><br />
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Most tourists avoid travelling to muslim countries during Ramadan, but if you happen to be there for some reason during this month, it is good to know that Ramadan is a very special time for all muslims. In tourist areas, you will be able to find a few restaurants and food stores open during the day to serve non-Muslims, but it is good to show some respect and avoid doing this publicly, instead, you can eat in the Hotel during the day. It is also beneficial in some way to visit Morocco during Ramadan since during the day, especially in the morning, the streets, markets, souks etc.. are less crowded and less busy as usual and the beach is almost empty! <br /><br />Ramadanlly yours,<br />
<b>By Khadija El Mary</b></div></div></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div><div><div style="text-align: center;"><b>Ramadan Food</b></div></div></div></blockquote><div><div>
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<span style="text-align: left;"><b>Wish all of you and your Family a very Blessed Ramadan Mobarak!</b></span><br />
<span style="text-align: left;"><b><i>Ftourkom Mabrouk, as we say in Morocco</i></b></span></div>
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<span style="text-align: left;"><span style="font-size: large;"><i>فتوركم مبروك</i></span></span></div>
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<a href="http://moroccancuisinemarocaine.blogspot.com/2010/02/moroccan-traditional-harira-harira.html" style="color: #dd66bb; font-size: 15px; text-align: left; text-decoration: none;">Traditional Moroccan Harira</a><br />
<b style="color: #dd66bb; line-height: 19px; text-align: left;"><span style="font-size: large;">حريرة </span></b></div>
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<span style="text-align: left;"><span style="line-height: 19px;"><img height="320" src="https://3.bp.blogspot.com/-6fNaHwM4bQ4/TeCh2P0ca1I/AAAAAAAAD4w/dKWfckptGNg/w400-h320/good.JPG" width="400" /> </span></span><a href="http://moroccancuisinemarocaine.blogspot.com/2010/02/moroccan-traditional-harira-harira.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 21px; text-align: left; text-decoration: none;">.</a><br />
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/08/boules-t9awt-enrobes-de-chocolat.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-decoration: none;">Boules de Tquawt Marocain au Chocolat et Amlou!</a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/08/boules-t9awt-enrobes-de-chocolat.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration: none;"><span style="font-size: large;">كويرات بالتّقاوت بالشّكلاط و أملو</span></a><br />
<a href="http://2.bp.blogspot.com/-fRjh87IirH8/T31GHWf8TQI/AAAAAAAAF90/LwRNl596TGg/s1600/vvv.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-fRjh87IirH8/T31GHWf8TQI/AAAAAAAAF90/LwRNl596TGg/w400-h300/vvv.jpg" width="400" /></a><br />
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/09/chocolate-amlou-truffles-truffes-au.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-align: -webkit-auto; text-decoration: none;">Chocolate-Amlou Balls/ Boules Au Chocolat et Amlou!</a><br />
<span style="font-size: x-large;"><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/09/chocolate-amlou-truffles-truffes-au.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: -webkit-auto; text-decoration: none;">كويرات شكلاط وْ أملو</a></span><br />
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2007/11/tquawte-t9awte-ou-sellou-marocain.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-align: -webkit-auto; text-decoration: none;">Tquawte ou Sfouf ou Sellou Marocain (Version sans Farine)!</a><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #dd66bb; font-size: xx-small; text-align: -webkit-auto;"><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2007/11/tquawte-t9awte-ou-sellou-marocain.html" style="color: #dd66bb; text-align: -webkit-auto; text-decoration: none;">تقاوت/سْلّو/سْفُوفْ/زمّيطة</a></span><br />
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/08/chbbakiya-ou-lm5ar9a-marocaine.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-align: -webkit-auto; text-decoration: none;"> Chbakiya ou Chabbakia ou L'mkharka Marocaine!</a><br />
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #dd66bb; font-size: xx-small; text-align: -webkit-auto;"><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/08/chbbakiya-ou-lm5ar9a-marocaine.html" style="color: #dd66bb; text-align: -webkit-auto; text-decoration: none;">المْخَرْقَة- الشّباكيّة </a></span><br />
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2010/03/rzatte-lquadi-lkadi-or-ll9adi-or-rziza.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-decoration: none;">Traditional Handmade Moroccan Rziza or R'zatte L'quadi (L'kadi or lL'9adi) / Moroccan Judge's Turban </a><br />
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<span style="text-align: left;"><a href="http://moroccancuisinemarocaine.blogspot.com/2011/10/madfouna-of-rissani-region-of-tafilalt.html" style="color: #dd66bb; font-size: 14px; text-decoration: none;">Madfouna of Rissani (Region of Tafilalt) or Amazigh Flatbread or Moroccan Pizza </a></span></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2010/03/krachel-or-9rachel-moroccan-buns-or.html" style="color: #dd66bb; font-size: 14px; text-decoration: none;">Potato Krachel (9rachel) / Spicy Moroccan Potato Buns</a><br />
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<a href="http://1.bp.blogspot.com/-rE4kBdXxb0k/T31IKPoxs0I/AAAAAAAAF-E/Z9rrgrgs56k/s1600/IMG_8833.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-rE4kBdXxb0k/T31IKPoxs0I/AAAAAAAAF-E/Z9rrgrgs56k/w258-h400/IMG_8833.JPG" width="258" /></a></div>
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<span style="color: #dd66bb; font-family: "times new roman"; font-size: small; text-align: left;">**************</span></h3>
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<span style="text-align: left;"><a href="http://moroccancuisinemarocaine.blogspot.com/2010/01/morrocan-baghrir-or-moroccan-pancakes.html" style="background-color: white; color: #3299bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-decoration: none;"> Morrocan Baghrir (Beghrir) or Moroccan Pancakes</a></span></div>
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<span style="text-align: left;"><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #3299bb; font-size: x-large;">بغرير </span></span></div>
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<a href="http://3.bp.blogspot.com/-y4krHkBPljE/T322uIuXefI/AAAAAAAAGAQ/Kv5m_rCwq6g/s1600/10.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-y4krHkBPljE/T322uIuXefI/AAAAAAAAGAQ/Kv5m_rCwq6g/w400-h300/10.JPG" width="400" /></a></div>
<span style="text-align: left;"><span style="background-color: white; color: #dd66bb;">**************</span></span><br />
<span style="text-align: left;"><a href="http://moroccancuisinemarocaine.blogspot.com/2011/04/moroccan-harcha-or-harsha-or.html" style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-decoration: none;"> Moroccan Harcha or Harsha or Kasra or Mbessess </a></span></div>
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<span style="text-align: left;"><span style="font-size: x-large;"><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #2187bb;">حَرْشَة / مْبَسّسْ / كسرة</span></span></span></div>
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<a href="http://3.bp.blogspot.com/-9JvwZish9hc/T323SiMZTSI/AAAAAAAAGAY/X6rxIOvim5A/s1600/20.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-9JvwZish9hc/T323SiMZTSI/AAAAAAAAGAY/X6rxIOvim5A/w400-h300/20.JPG" width="400" /></a></div>
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<span style="text-align: left;"><span style="background-color: white; color: #dd66bb;">**************</span></span><br />
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/02/zammitta-marocaine-region-awlouz.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-decoration: none;">Zammitta ou Bssisse Marocain de la Région de Souss (Amazigh du Sud du Maroc)</a><br />
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/02/zammitta-marocaine-region-awlouz.html" style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left; text-decoration: none;"><span style="font-size: x-large;">الزّمّيطة بْسيسْ</span></a><br />
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<span style="text-align: left;"><a href="http://3.bp.blogspot.com/-S8mLm33LsVI/T4G8I46AOMI/AAAAAAAAGLI/P5Mp9jngub8/s1600/zametta3-blog-3.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://3.bp.blogspot.com/-S8mLm33LsVI/T4G8I46AOMI/AAAAAAAAGLI/P5Mp9jngub8/w400-h278/zametta3-blog-3.png" width="400" /></a></span></div>
<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="text-align: left;"><span style="color: #dd66bb; font-family: "times new roman"; font-size: small;">**************</span></span></h3>
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<span style="text-align: left;"><b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"><a href="http://moroccancuisinemarocaine.blogspot.com/p/how-to-make-moroccan-toghrift-or.html" style="color: #dd66bb; text-align: -webkit-auto;">How to make Toghrift or Batboot/Moroccan Pita Breadot</a></b></span></div>
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<span style="text-align: left;"><img height="300" src="https://2.bp.blogspot.com/-W-FRyTWr5g0/T2hTZ1OF4tI/AAAAAAAAFgY/Sp2dPuSweq8/w400-h300/147.jpg" width="400" /></span><br />
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="text-align: left;"><span style="color: #dd66bb; font-family: "times new roman"; font-size: small;">**************</span></span></h3>
<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/04/sandwich-breads-moroccan-mini-toghrift.html" style="color: #dd66bb; font-size: 14px; text-align: left; text-decoration: none;">Sandwich Mini-Toghrift or Mini-Batboot or Moroccan Pitta</a></h3>
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<span style="text-align: left;"><span style="font-size: x-large;"></span></span><br />
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="text-align: left;"><span style="font-size: x-large;"><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/04/sandwich-breads-moroccan-mini-toghrift.html" style="color: #dd66bb; text-decoration: none;">تغريفت أو بتبوت</a></span></span></h3>
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<span style="text-align: left;"><span style="font-size: x-large;"></span></span></div>
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<span style="text-align: left;"><img height="276" src="https://2.bp.blogspot.com/-_rXw3aIgw9g/T4LpuZzt4VI/AAAAAAAAGO0/z2sk3CvKzu4/w400-h276/d.JPG" width="400" /></span><br /><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative;"><span style="text-align: left;"><span style="color: #dd66bb; font-family: "times new roman"; font-size: small;">**************</span></span></h3>
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<b style="background-color: white; color: #3299bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px; text-align: -webkit-auto;"><a href="http://moroccancuisinemarocaine.blogspot.com/p/how-to-shape-and-fold-moroccan-massaman.html" style="color: #3299bb; text-align: -webkit-auto; text-decoration: none;">How to make Moroccan Mssamen or Msamen</a> </b></div>
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<img height="360" src="https://2.bp.blogspot.com/_s8GJndL-aRc/TFguey_khNI/AAAAAAAABiY/9hqvYiGHmAw/w400-h360/6.JPG" width="400" /><br />
<span style="background-color: white; color: #dd66bb; text-align: left;">**************</span><br />
<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/04/moroccan-massaman-or-msemen-or-mssaman.html" style="color: #dd66bb; font-size: 14px; text-align: -webkit-auto; text-decoration: none;">Moroccan Mssamen or Msamen/Mssamen ou M'ssaman Marocain!</a></h3>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/04/moroccan-massaman-or-msemen-or-mssaman.html" style="color: #dd66bb; text-align: -webkit-auto; text-decoration: none;"><span style="font-size: x-large;">مْسْمّْنْ</span></a></h3>
</div>
<div class="separator" style="clear: both;">
<a href="http://2.bp.blogspot.com/-3o3y1A9vt-Q/T4P4MxDrfSI/AAAAAAAAGRg/9Gp-Fw7wHWg/s1600/c12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-3o3y1A9vt-Q/T4P4MxDrfSI/AAAAAAAAGRg/9Gp-Fw7wHWg/w400-h300/c12.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #dd66bb; text-align: left;">**************</span></div>
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<span style="text-align: left;"><span style="font-size: x-small;"><b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 19px; text-align: -webkit-auto;"><a href="http://moroccancuisinemarocaine.blogspot.com/p/how-to-fold-and-shape-moroccan-meloui.html" style="color: #dd66bb; text-align: -webkit-auto;">How to make Moroccan Melwy or Malwi</a></b></span></span></div>
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<span style="text-align: left;"><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white; color: #222222; font-size: x-large; line-height: 33px; text-align: center;">مْلْوي </span></span></div>
<div style="text-align: center;">
<span style="text-align: left;"><img height="300" src="https://4.bp.blogspot.com/-IOMXhBbsCI8/T2OQneACOpI/AAAAAAAAFJ8/LMtXwrzJKJ0/w400-h300/IMG_8128.JPG" width="400" /></span></div>
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<span style="text-align: left;"><span style="background-color: white; color: #dd66bb;">**************</span></span></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/04/moroccan-meloui-or-malwi-or-malwy-round.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: -webkit-auto; text-decoration: none;"><span style="font-size: x-small;">Moroccan Meloui or Malwi or Malwy! Round Moroccan Layered Crepes!</span></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/04/moroccan-meloui-or-malwi-or-malwy-round.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: -webkit-auto; text-decoration: none;"><span style="font-size: x-large;">مْلْوي</span></a></div>
<div style="text-align: center;">
<img height="300" src="https://1.bp.blogspot.com/-mV4oqI31yf8/T2OQxKG9giI/AAAAAAAAFLQ/q7vbD3hJXAA/w400-h300/IMG_8241.JPG" width="400" /></div>
<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative; text-align: center;"><span style="text-align: left;"><div style="color: black; font-family: "Times New Roman"; font-size: medium; text-align: center;"><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #dd66bb; text-align: left;">**************</span></div>
<div style="color: black; font-family: "Times New Roman"; text-align: center;">
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/05/pear-and-lime-smoothiemilkshake.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: -webkit-auto; text-decoration: none;"><span style="font-size: small;">Pear and Lime Smoothie/Milkshake, Moroccan Style! </span></a></div>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative; text-align: center;">
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/05/pear-and-lime-smoothiemilkshake.html" style="color: #dd66bb; text-align: -webkit-auto; text-decoration: none;"><span style="font-size: x-large;">عصير الحامض الخْظْرْ- بُوعْوِيدْ</span></a></h3>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: left;"><a href="http://3.bp.blogspot.com/-vOwhn6MB2uQ/T6wcgea95LI/AAAAAAAAGu0/g34dovHyfJw/s1600/jus.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-vOwhn6MB2uQ/T6wcgea95LI/AAAAAAAAGu0/g34dovHyfJw/w296-h400/jus.JPG" width="296" /></a></span></div>
<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative; text-align: center;">
<span style="text-align: left;"><div style="color: black; font-family: "Times New Roman"; font-size: medium; text-align: center;">
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #dd66bb; text-align: left;">**************</span></div>
<div style="color: black; font-family: "Times New Roman"; text-align: center;">
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/04/lime-and-kiwifruit-juice-jus-de-limes.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: -webkit-auto; text-decoration: none;"><span style="font-size: small;">Lime and kiwifruit Juice </span></a></div>
</span></h3>
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<span style="text-align: left;"><a href="http://4.bp.blogspot.com/-LwoZmgl0XBQ/T6wa_TiVFRI/AAAAAAAAGus/Q3E47EiOVKM/s1600/140.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-LwoZmgl0XBQ/T6wa_TiVFRI/AAAAAAAAGus/Q3E47EiOVKM/w400-h300/140.jpg" width="400" /></a></span></div>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative; text-align: center;">
<span style="text-align: left;"><div style="color: black; font-family: "Times New Roman"; font-size: medium; text-align: center;">
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #dd66bb; text-align: left;">**************</span></div>
<div style="color: black; font-family: "Times New Roman"; font-size: medium; text-align: center;">
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/05/warm-up-with-moroccan-cornmeal.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-align: left; text-decoration: none;">Warm up with Moroccan Cornmeal porridge!</a></div>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative; text-align: center;">
<span style="text-align: left;"><span style="font-size: x-large;"><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/05/warm-up-with-moroccan-cornmeal.html" style="color: #dd66bb; text-decoration: none;">أسْكِّيفْ/حْسُوَّة/حْرِيرة البِيظَة</a></span></span></h3>
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: left;"><a href="http://3.bp.blogspot.com/-LnKFF95FvSA/T7SjEFE-dMI/AAAAAAAAGwQ/i2eBv9dLTZ8/s1600/IMG_2833.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-LnKFF95FvSA/T7SjEFE-dMI/AAAAAAAAGwQ/i2eBv9dLTZ8/w300-h400/IMG_2833.JPG" width="300" /></a></span></div>
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<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #dd66bb; text-align: left;">**************</span></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/06/pomegranate-and-strawberry-smoothie.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-decoration: none;">Pomegranate and Strawberry Smoothie, Moroccan Style!</a></div>
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-weight: normal; margin: 0.75em 0px 0px; position: relative; text-align: center;">
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/06/pomegranate-and-strawberry-smoothie.html" style="color: #dd66bb; text-decoration: none;"><span style="font-size: large;">عصير الرّْمّانْ </span></a></h3>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qdgd9JR8_Rg/T88TdRvnsJI/AAAAAAAAG00/hARs7ESYNRo/s1600/IMG_2960.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-qdgd9JR8_Rg/T88TdRvnsJI/AAAAAAAAG00/hARs7ESYNRo/w276-h400/IMG_2960.JPG" width="276" /></a></div>
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<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #dd66bb; text-align: left;">**************</span><br />
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/06/black-olives-and-fresh-herbs-toghrift.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-decoration: none;">Black olives and Fresh Herbs Toghrift (Batboot)</a><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #222222; font-size: 14px;">!</span></div>
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<a href="http://3.bp.blogspot.com/-LIaRxEX45s4/T9Jq9KXy2GI/AAAAAAAAG4I/mGmMzHcKWOA/s1600/IMG_3002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-LIaRxEX45s4/T9Jq9KXy2GI/AAAAAAAAG4I/mGmMzHcKWOA/w300-h400/IMG_3002.JPG" width="300" /></a></div>
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<div style="color: black; font-family: "Times New Roman"; font-size: medium; text-align: center;">
<span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="color: #dd66bb; text-align: left;">**************</span></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/06/morocco-version-of-french-beignets.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-align: -webkit-auto; text-decoration: none;">"Morocco Version" of French Beignets (Moroccan Sweet Doughnuts or Donuts)/Version Marocaine du Beignets Sucrés!</a></div>
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<a href="http://1.bp.blogspot.com/-_-Pl9tjUS78/T98Ft4Nq4DI/AAAAAAAAG5g/4oet10Fxw5c/s1600/IMG_3049.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-_-Pl9tjUS78/T98Ft4Nq4DI/AAAAAAAAG5g/4oet10Fxw5c/w400-h300/IMG_3049.JPG" width="400" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/06/stuffed-buttermilk-and-argan-oil-harsha.html" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;">Stuffed Buttermilk and Argan Oil Harsha / Harcha Marocaine au lait de beurre et l'huile d'argane, farcie aux Olives Noires et Fromage</a></div>
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<a href="http://3.bp.blogspot.com/-1I_6b06dgko/T-ibiP7jKXI/AAAAAAAAG9o/A4Y4ttQ-hWQ/s1600/IMG_3117.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-1I_6b06dgko/T-ibiP7jKXI/AAAAAAAAG9o/A4Y4ttQ-hWQ/w300-h400/IMG_3117.JPG" width="300" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2013/03/shamiya-or-moroccan-semolina-cake.html">Shamiya or Kikat Smida or Harchat Fran or Moroccan Semolina Cake / Chamia ou gâteaux marocain à la semoule!</a><br />
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<a href="http://4.bp.blogspot.com/-SFl3mRdT8ek/UTu974V4zFI/AAAAAAAAH5Y/WGJGkn61SIU/s1600/Chamiya-Moroccan+Semolina+Cake+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-SFl3mRdT8ek/UTu974V4zFI/AAAAAAAAH5Y/WGJGkn61SIU/w300-h400/Chamiya-Moroccan+Semolina+Cake+1.JPG" width="300" /></a></div>
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<span style="background-color: white; color: black; font-family: "times new roman";">Thanks for stopping by my site! </span><br />
<div style="text-align: -webkit-auto;"><span style="background-color: white; font-size: 15px;"><b>By Khadija El Mary</b></span></div>
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</div>Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com1Kingdom of Morocco30.600093873550072 -7.73437516.863376873550074 -28.388672 44.336810873550071 12.919922tag:blogger.com,1999:blog-3755649947353858647.post-73749875562129714802017-01-11T21:12:00.003+00:002022-11-04T12:47:57.140+00:00Good to Know Before Eating Tagine, What Type of meat in it?<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-z2f5-hP6kao/VkpjLUu_PHI/AAAAAAAAJwU/XQ3NT7sFbz0/s1600/Mamatkamal-Meat%2Band%2BChicken%2Bin%2BMorocco.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-z2f5-hP6kao/VkpjLUu_PHI/AAAAAAAAJwU/XQ3NT7sFbz0/s320/Mamatkamal-Meat%2Band%2BChicken%2Bin%2BMorocco.JPG" width="320" /></a></div>
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<div style="text-align: left;">I guess we eat more beef in my house than any type of meat, with chicken queuing close behind, after comes fish, and sea food, then a once a week lamb in Fridays couscous, and to be honest I can't remember the last time I fixed veal, but I probably will be posting a tagine veal soon.</div>
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<b>Meat</b>: beef, lamb and chicken are very popular in making tagines, and the cooking time of a medium tagine for about one kilo of meat will take more or less 2 hours and a half, sometimes more, depending on the size of meat cuts. Some areas, especially the south, goat and camel meat may be turned into tagines. However, camel meat is a delicacy and not eaten on a daily basis, but only at parties, big occasions and wedding receptions. In some areas, rabbits and pigeons can also ended up in tagines. Play safe and always ask type of meat used in your tagine to avoid any bad surprise.</div>
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<a name='more'></a><div style="clear: both; text-align: center;"><div style="text-align: left;">Meat used in tagines is Halal or Kosher. Jews like Muslims are not allowed to eat pork so both religions contain some points of similarity, representing dietary laws of Abrahamic religion. So all meat served in restaurants in Morocco is either Halal or Kosher. Here are some laws that Muslims and Jews follow when it comes to meat: </div>
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1-Animals must be alive and healthy at the time of slaughter.</div>
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2-All blood should be drained from the carcass. </div>
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3-Stunning is not allowed either electrical or gas or percussive method.</div>
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So if you don't eat Halal or Kosher, you have to make inquiries via your travel agent to help you find a non-halal butcher, where pork meat is sold.</div>
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<b>Chicken</b>: there are 3 types of chicken: Djaj Beldi or Baldi, Djaj Roumi and Djaj Croisé. The word "Djaj" means “Chicken”:</div>
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a-<u><i>Djaj Baldi</i></u> : It's fed only grain, bread soaked in water, any vegetables and fuits left over. They are never given any antibiotics. It takes over 2 hours to cook djaj baldi, depending on its weight. It's considered the most delicious type of djaj and most expensive as well. Traditionally, djaj beldi is considered as a natural dietary remedy, and is recommended for nursing mothers as it has been known to increase the milk supply. Nursing mothers consume djaj beldi for at least 30 days after childbirth, prepared in different ways, mostly in Rfissa dish. Djaj Beldi is also considered as a traditional medicine to conceive. Women who wish to start a family and for some reasons the conceiving process is delayed, they turn to a traditional recipe made of Djaj Beldi and Msakhn, which is a very elaborated version of Rass El Hanout, also called <b>Traditional Viagra</b> for humour sake. The fertility slow-cooked Djaj Beldi is first marinated with Mssakhn overnight, then cooked, with the help of granny, mum and aunties, for several hours. Before her man shows up, the wife has to make sure no curious family member is around, and this is quite a challenge with all the endless hilarious quotes, teasing jokes and funny comments! Finally, when everyone leaves, and the husband comes home, he smells the delicious flavours in the kitchen, eats the dinner served by his beautiful wife, immediately turns him on and finally settles him down to start a family which he will never regret!</div></div>
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b-<u><i>Djaj Roumi</i></u> : also known as djaj lbyad which means “white chicken”. This is the fruit of incubation method mostly located in Casablanca. The eggs are placed in large walk-in incubators, kept warm and periodically rotated by machine. They begin to hatch in about 21 days. The chicks peck their way out of their shells when they are ready. They are then sprayed with a mist of vaccine against diseases, then shipped to the nearby farms. This becomes the most affordable meat and it takes less time to cook, between 30 to 45 minutes. It's less tasty than djaj beldi, but due to its price, it is more popular.</div>
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c-<i><u>Djaj Croisé</u></i>: This is the reformed and marketed laying hens known as “élevage des poulets de réforme” in French. Commercial laying hens are moved to laying farms just before they start laying eggs, and they are kept there for more or less 2 years. We distinguish first choice of Croisé (the one with full plumage), second choice (half bald hens) and third choice (the one with bruises, cuts and scratches). It's less delicious than Djaj Beldi but more delicious than Djaj Roumi. This is the type of Djaj most used in occasions as weddings etc...</div>
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In short we summarize the physical characteristics of chicken as follows: Beldi is tall and skinny, with colourful plumage. Roumi is short and fat, with white plumage. Croisé is compact round chicken, with brown plumage.</div>
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<div style="text-align: left;"><b>By Khadija El Mary</b></div>
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Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0tag:blogger.com,1999:blog-3755649947353858647.post-52408914689233509752016-12-29T00:49:00.004+00:002018-02-17T19:27:02.632+00:00Crimat Choklat L'byad / Crème au chocolat blanc / White Chocolate Butter Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-dfTg6NlGlMo/WGUDsyDXKJI/AAAAAAAAKxM/J0YdeStwShkyt7NcmBE0ODAtkv2UopvdACLcB/s1600/20161228_172731-1-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-dfTg6NlGlMo/WGUDsyDXKJI/AAAAAAAAKxM/J0YdeStwShkyt7NcmBE0ODAtkv2UopvdACLcB/s400/20161228_172731-1-1.jpg" width="238" /></a></div>
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<span style="font-size: medium;"><b>Ingredients/Ingrédients:</b></span><br />
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<span style="font-size: medium;"><b>-</b></span><b style="font-size: large;"> 100 gr chocolat blanc</b><br />
<b style="font-size: large;"> </b><b style="font-size: large;">100 gr white chocolate</b><br />
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<a href="https://1.bp.blogspot.com/-JrnVm9VIYGE/WGRcOJI2FZI/AAAAAAAAKwk/S9bnPHxkNSkVmA-Cp4-p8522qSEQseXvQCEw/s1600/DSCF1849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-JrnVm9VIYGE/WGRcOJI2FZI/AAAAAAAAKwk/S9bnPHxkNSkVmA-Cp4-p8522qSEQseXvQCEw/s320/DSCF1849.JPG" width="240" /></a></div>
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<a name='more'></a><span style="font-size: medium;"><b>-</b></span><span style="font-size: medium;"><b> </b></span><b style="font-size: large;">250 gr sucre glace</b><br />
<b style="font-size: large;"> </b><b style="font-size: large;">250 gr icing sugar</b><br />
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<a href="https://1.bp.blogspot.com/-FOgJKo7zA5M/WGUEeNJAWNI/AAAAAAAAKxQ/i2qTwWS_hsgnffpTmwBPXkdvpeJzImNOwCLcB/s1600/DSCF1872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-FOgJKo7zA5M/WGUEeNJAWNI/AAAAAAAAKxQ/i2qTwWS_hsgnffpTmwBPXkdvpeJzImNOwCLcB/s320/DSCF1872.JPG" width="240" /></a></div>
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<b style="font-size: large;">-</b><b style="font-size: large;"> 250 gr de crème
double ou 35% </b><b style="font-size: large;"> </b><br />
<b style="font-size: large;"> 250 gr double cream</b><br />
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<a href="https://3.bp.blogspot.com/-jllQRcwerz8/WGRcL-TtIpI/AAAAAAAAKwg/au9Ylj1rwm8ZaL0fKnHfwbOJR_Q2eWW_QCEw/s1600/DSCF1850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-jllQRcwerz8/WGRcL-TtIpI/AAAAAAAAKwg/au9Ylj1rwm8ZaL0fKnHfwbOJR_Q2eWW_QCEw/s320/DSCF1850.JPG" width="240" /></a></div>
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<b><u> N.B</u>. : </b><b>Vous pouvez aussi utiliser crème poudre diluée dans 250 ml du lait</b></div>
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<b>You may use cream powder diluted with 250 ml of milk</b></div>
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<a href="https://3.bp.blogspot.com/-lJPg8vrF_AI/WGbNGjD83JI/AAAAAAAAKys/h9eakQ4YHB0RhRtSM693_cH2Lyrkbc50ACLcB/s1600/20161222_200826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-lJPg8vrF_AI/WGbNGjD83JI/AAAAAAAAKys/h9eakQ4YHB0RhRtSM693_cH2Lyrkbc50ACLcB/s320/20161222_200826.jpg" width="180" /></a></div>
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<span style="font-size: medium;"><b>-</b></span><b style="font-size: large;">1 feuille gélatine, 2 gr </b><br />
<b style="font-size: large;">1 gelatin sheet, 2 gr</b></div>
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<a href="https://2.bp.blogspot.com/-J766JqJ_7z0/WGRcR84K8dI/AAAAAAAAKwo/XZimMMJ-PlonZwlqAdQai-2gA9Oyx1oMgCEw/s1600/DSCF1854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-J766JqJ_7z0/WGRcR84K8dI/AAAAAAAAKwo/XZimMMJ-PlonZwlqAdQai-2gA9Oyx1oMgCEw/s320/DSCF1854.JPG" width="320" /></a></div>
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<span style="font-size: medium;"><b>-</b></span><b style="font-size: large;"> 250 gr de beurre mou </b><br />
<b style="font-size: large;">250 gr soft butter</b></div>
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<a href="https://1.bp.blogspot.com/-96CQ6B_7yVw/WGRcUBHQAPI/AAAAAAAAKws/TEJXEe3TmPw0YFHjA599j2kGJLnH1UgeQCLcB/s1600/DSCF1860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://1.bp.blogspot.com/-96CQ6B_7yVw/WGRcUBHQAPI/AAAAAAAAKws/TEJXEe3TmPw0YFHjA599j2kGJLnH1UgeQCLcB/s320/DSCF1860.JPG" width="240" /></a></div>
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<span style="font-size: medium;"><b>-</b></span><b style="font-size: large;">2 cuillères à café de poudre
d'amandes, environ 6 gr </b><br />
<b style="font-size: large;"> </b><b style="font-size: large;">2 teaspoon almond powder, about 6 gr</b></div>
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<a href="https://3.bp.blogspot.com/-vJ2Q7-5zRKk/WGRcWzRBBoI/AAAAAAAAKww/5lOQ2Yq-JQsQJW9OMDb6gUp9qgemD6HJQCLcB/s1600/DSCF1861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-vJ2Q7-5zRKk/WGRcWzRBBoI/AAAAAAAAKww/5lOQ2Yq-JQsQJW9OMDb6gUp9qgemD6HJQCLcB/s320/DSCF1861.JPG" width="320" /></a></div>
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<span style="font-size: medium;"><b>-</b></span><span style="font-size: medium;"><b> </b></span><b style="font-size: large;">2 à 3 gouttes arôme d'amandes amère </b><br />
<b style="font-size: large;"> 2 to 3 drops bitter almond flavour</b></div>
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<a href="https://3.bp.blogspot.com/-pDJKx1CnsPA/WGRcCn5CNlI/AAAAAAAAKw4/nYeOP6fptuUAePkH_ujtqAZxahyB8AUhwCEw/s1600/101-227-large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-pDJKx1CnsPA/WGRcCn5CNlI/AAAAAAAAKw4/nYeOP6fptuUAePkH_ujtqAZxahyB8AUhwCEw/s200/101-227-large.jpg" width="200" /></a></div>
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<b style="font-size: large;">-</b><b style="font-size: large;"> Pincée de sel </b><br />
<b style="font-size: large;"> Pinch salt</b></div>
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<span style="font-size: medium;"><b>-</b></span><b style="font-size: large;"> 50 ml de thé à la menthe (OU du lait ou jus
d'orange ou café ou autres) </b><br />
<b style="font-size: large;"> 50 ml mint tea OR any other flavour you like as coffee or orange juice etc...</b></div>
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<b style="font-size: large;">Method/Méthode</b><span style="font-size: medium;">:</span></div>
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<span style="font-size: medium;"><b>1-</b></span><b style="font-size: large;"> Faites fondre le chocolat au bain-marie avec la crème.</b><br />
<span style="font-size: medium;"><b>Mix chocolate and cream, then sit over a pan of barely simmering water (on bain marie) and allow the chocolate to melt.</b></span></div>
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<span style="font-size: medium;"><b>2-</b></span><b style="font-size: large;">Mettre la feuille de gélatine à tremper dans un bol d'eau froide pendant 15 minutes.</b><br />
<span style="font-size: medium;"><b>Soak sheet of gelatin in a bowl cold water for 15 minutes.</b></span><br />
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<span style="font-size: medium;"><b>3-</b></span><b style="font-size: large;">Lorsque le chocolat est presque entièrement fondu, retirer le mélange du feu. Y ajouter poudre d'amandes, sel, gélatine (sans eau) et arôme d'amandes et thé, puis bien mélanger. Laisser refroidir, puis passer au chinois (filtrer) le mélange du chocolat.</b></div>
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<span style="font-size: medium;"><b>When chocolate mixture is almost completely melted, remove from heat. Add into almond powder, bitter almond aroma, salt, gelatin (only sheet, discard cold water), tea and stir well. Allow to cool, then strain the chocolate sauce through a fine sieve.</b></span><br />
<span style="font-size: medium;"><b><br /></b></span><span style="font-size: medium;"><b>4-</b></span><b style="font-size: large;">Battre sucre et beurre pendant au moins 12 à 15 minutes.</b><br />
<span style="font-size: medium;"><b>Beat sugar and butter for about 12 to 15 minutes.</b></span><br />
<span style="font-size: medium;"><b><br /></b></span><span style="font-size: medium;"><b>5-</b></span><b style="font-size: large;">Y ajouter le mélange du chocolat blanc refroidi au beurre, en continuant à battre jusqu' à que la crème ait un fini lisse, homogène et brillant.</b><br />
<span style="font-size: medium;"><b>Pour the chocolate cold mixture into the creamed butter, and continue beating until you get a shiny and silky buttercream.</b></span><br />
<span style="font-size: medium;"><b><br /></b></span>
<span style="font-size: medium;"><b>Mamatkamal</b></span><br />
<span style="font-size: medium;"><b>K. El Mary</b></span><br />
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Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com1tag:blogger.com,1999:blog-3755649947353858647.post-44318790848752720322016-12-03T22:38:00.003+00:002022-11-04T12:26:24.878+00:00Brownies / 7alwat L'Marikan<div class="separator" style="clear: both;">
There are so many recipes of brownies and every family has its own favourite. When it comes to make this treat, you cannot avoid the question: are you cakey, chewy, or fudgy?</div>
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From this recipe I am posting today, we are definitely cakey. If you love this type of brownies, go for it, it's easy to make. There is no need to melt chocolate before adding it to the batter, you also might add pinch of baking or soda powder to lift the brownies up; thus creating lighter cakey texture. If you add some coffee, it's another bonus; enhancing complexity and mystery to the flavour!</div>
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If you like brownies with that shiny and crackly crust on top: simply increase the amount of caster sugar and when adding eggs into creamed butter/sugar mixture, keep beating for longer than usual so that meringue layer be formed on top of your brownies.</div>
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<a href="https://2.bp.blogspot.com/-66HX-fXCRec/WENP5YBxXPI/AAAAAAAAKZM/bFEnP_MRZpYWeKlD1noxnxHFj1abkoYeQCEw/s1600/DSCF1800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-66HX-fXCRec/WENP5YBxXPI/AAAAAAAAKZM/bFEnP_MRZpYWeKlD1noxnxHFj1abkoYeQCEw/s400/DSCF1800.JPG" width="400" /></a></div>
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In fact you can use this cake as a rich chocolate sponge cake. Refrigerate it for few hours so it will be easy to slice, then use any chocolate frosting to sandwich the slices. Cover the whole cake with more frosting and here you have: a delicious chocolatey cake for any happy occasion.</div>
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<a href="https://4.bp.blogspot.com/-SGbKz5nx0Fg/WENP7ALw4cI/AAAAAAAAKZU/N_QD848ryvMYQkPGxmpujZ73KuBjmwqRwCEw/s1600/DSCF1805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-SGbKz5nx0Fg/WENP7ALw4cI/AAAAAAAAKZU/N_QD848ryvMYQkPGxmpujZ73KuBjmwqRwCEw/s400/DSCF1805.JPG" width="400" /></a></div>
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The tips for cakey brownies are as you might have noticed in the recipe below is :</div>
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-Cutting all the brown sugar and add more flour. This will reduce the moistness found in fudgy and chewy brownies.</div>
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-Add 1 or 2 extra eggs.</div>
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-Add some baking or soda baker to lift it up.</div>
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-Bake 5 or 10 minutes longer. </div>
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-Don't melt chocolate or butter when added to the batter</div>
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<a href="https://2.bp.blogspot.com/-23i3WYscVFM/WENP85LX_AI/AAAAAAAAKZc/koGlRHRXzuIbg3iVcIOpXMynDEn8AaTTACEw/s1600/DSCF1811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-23i3WYscVFM/WENP85LX_AI/AAAAAAAAKZc/koGlRHRXzuIbg3iVcIOpXMynDEn8AaTTACEw/s320/DSCF1811.JPG" width="320" /></a></div>
Enjoy serving with ice cream.<br />
<b><u>What you need for this recipe:</u></b><br />
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1 Rectangular tin used : 30 x 22 x 3.5 cm<br />
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Length:<span class="Apple-tab-span" style="white-space: pre;"> </span>30 cm<br />
Width:<span class="Apple-tab-span" style="white-space: pre;"> </span>22 cm<br />
Height:<span class="Apple-tab-span" style="white-space: pre;"> </span>3.5 cm<br />
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<b>Ingredients</b>:<br />
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-250 gr soft butter<br />
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<a href="https://2.bp.blogspot.com/-WJZYLw_IbkE/WENPod-dKlI/AAAAAAAAKXY/qrcRiQ2K16gAu2pQGMxjuOxcKzvPfXjSwCEw/s1600/DSCF1738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-WJZYLw_IbkE/WENPod-dKlI/AAAAAAAAKXY/qrcRiQ2K16gAu2pQGMxjuOxcKzvPfXjSwCEw/s320/DSCF1738.JPG" width="240" /></a></div>
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-250 gr plain or white flour<br />
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<a href="https://2.bp.blogspot.com/-_AbGGRuPp14/WENPoeXS_II/AAAAAAAAKXc/x62E4cGsNPwdZDw7Jj-QBZHwh8e93HbCACEw/s1600/DSCF1734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-_AbGGRuPp14/WENPoeXS_II/AAAAAAAAKXc/x62E4cGsNPwdZDw7Jj-QBZHwh8e93HbCACEw/s320/DSCF1734.JPG" width="240" /></a></div>
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-100 gr cocoa powder<br />
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<a href="https://2.bp.blogspot.com/-HB3x5noRnsI/WENPoSVt6PI/AAAAAAAAKXg/DncmKlhVRucbv76DfToGOAgQ1TByemCPQCEw/s1600/DSCF1739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-HB3x5noRnsI/WENPoSVt6PI/AAAAAAAAKXg/DncmKlhVRucbv76DfToGOAgQ1TByemCPQCEw/s320/DSCF1739.JPG" width="240" /></a></div>
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-400 gr caster sugar<br />
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<a href="https://4.bp.blogspot.com/-WoomUjvo1nk/WENPpxrNKPI/AAAAAAAAKXk/r8xGMUEUJWIiOLd8V812NyXbFL6jrZcAACEw/s1600/DSCF1742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-WoomUjvo1nk/WENPpxrNKPI/AAAAAAAAKXk/r8xGMUEUJWIiOLd8V812NyXbFL6jrZcAACEw/s320/DSCF1742.JPG" width="240" /></a></div>
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-6 medium eggs<br />
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<a href="https://1.bp.blogspot.com/-Pl5JMRSjQoI/WENPp5fqc2I/AAAAAAAAKXo/nLtfclQYaKAhpziKXEP0WCxS3AqclW8pACEw/s1600/DSCF1743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-Pl5JMRSjQoI/WENPp5fqc2I/AAAAAAAAKXo/nLtfclQYaKAhpziKXEP0WCxS3AqclW8pACEw/s320/DSCF1743.JPG" width="240" /></a></div>
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-Pinch salt<br />
-1 teaspoon vanilla<br />
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-About 100 gr of chocolate chips or any chopped nuts.<br />
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<b>Method</b>:<br />
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1-Pre-heat the oven to 180C/350F/Gas 4.<br />
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2-Use baking paper to line the bottom of the brownies pan. No need to grease the edges.<br />
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3-Cream sugar and butter.<br />
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4-Add one egg at a time. Then add vanilla<br />
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5-Mix flour, cocoa powder and salt together. Sift and set aside.</div>
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6-Add half of flour mixture into the butter/egg mixture, and using a spatula, gently mix until adequately combined.<br />
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7-Add the remainder of flour and chocolate chips, then mix lightly with spatula.<br />
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8-Transfer to the tin and bake for 15 to 20 minutes. Don't overcook.<br />
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9-Remove from oven and allow to cool. then dust with icing sugar, cut into desired portions and serve with ice cream, custard or as it is. Enjoy!<br />
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<b><i>Mamatkamal</i></b><br />
<b><i>K. El Mary</i></b><br />
<br />
<br />Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0tag:blogger.com,1999:blog-3755649947353858647.post-85869042259973659152016-10-27T19:24:00.001+01:002018-02-17T19:29:17.553+00:00Ghriba Dyal Sfar L'Bid (Ghriba't Nass Rab3a)/ Egg Yolk Cookies/Petits Biscuits Aux Jaunes D'oeufs <div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-u_5x5jA0fm8/WBJGtDoD9NI/AAAAAAAAKKA/KDgxmNV18ak_zKoyyNuZMIeVGLz_OdLWACLcB/s1600/DSCF1720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-u_5x5jA0fm8/WBJGtDoD9NI/AAAAAAAAKKA/KDgxmNV18ak_zKoyyNuZMIeVGLz_OdLWACLcB/s400/DSCF1720.JPG" width="400" /></a></div>
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If one day you’re faced with a bowl of leftover yolks, this is a delicious recipe to use them. I mostly double the recipe to make over 60 cookies. Feel free to add more flavour to the mixture, it's simple and a success every time I try it.<br />
<br />
<b><u>For 32 small Ghriba</u></b><br />
<br />
<b>Ingredient</b>:<br />
<br />
-125 gr caster sugar<br />
-125 gr soft butter<br />
-250 gr white flour<br />
-4 gr baking powder<br />
-4 egg yolk<br />
-Pinch of salt<br />
-Pinch of cinnamon powder<br />
<a name='more'></a><b>Other ingredients:</b><br />
<br />
-About 100 gr of seeds of your choice for decoration<br />
<br />
<b>Method</b>:<br />
<br />
1-Pre-heat the oven to 180C/350F/Gas 4<br />
2-Cream butter and sugar either with hand using the back of a fork or use a stand mixer.<br />
3-Mix together flour, salt, baking powder and cinnamon.<br />
4-Gradually add flour to butter mixture using a spatula or your hand. Don't over mix.<br />
5-Form a dough which should be very soft and slightly sticky. Rub a little cooking oil on your hands if the dough is too sticky to handle. If it's too runny, add some flour.<br />
6-Form small balls dough, coat them with seeds of your choice, transfer to a lined tray.<br />
7-Bake for 10 to 20 minutes maximum. Don't over cook.<br />
8-Allow to cool and serve.Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0tag:blogger.com,1999:blog-3755649947353858647.post-19795857411873800582016-06-01T19:36:00.000+01:002018-02-17T19:30:04.213+00:00 Boolfaf or Melfoof or Kwaa, Moroccan Grilled Liver Kebabs-Boulfaf L'3id L'kbir<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-c2ZCWoF1t2g/V08nlEPj6lI/AAAAAAAAJ8Y/ndJrr0waS4YxRpoyxsc3qRQAPw7HxwNxQCLcB/s1600/Boolfaf%2Bor%2BMelfoof%2Bor%2BKwaa%252C%2BMoroccan%2BGrilled%2BLiver%2BKebabs-Boulfaf%2BL%25273id%2BL%2527kbir7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-c2ZCWoF1t2g/V08nlEPj6lI/AAAAAAAAJ8Y/ndJrr0waS4YxRpoyxsc3qRQAPw7HxwNxQCLcB/s320/Boolfaf%2Bor%2BMelfoof%2Bor%2BKwaa%252C%2BMoroccan%2BGrilled%2BLiver%2BKebabs-Boulfaf%2BL%25273id%2BL%2527kbir7.JPG" width="288" /></a></div>
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These are the most traditional, delicious barbecued brochettes you
could ever wish for in Morocco (not that I'm biased). They are very
popular brochettes all over the kingdom and widely enjoyed. These
brochettes are seasoned with black pepper, ground cumin, red paprika,
olive oil and are cooked, usually outdoors, on a majmar, which is a
Moroccan charcoal clay brazier. They have several names according to
different regions, some call them Boolfaf, some Melfoof some
Kwaa.</div>
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<span style="line-height: 0.61cm;"></span><br />
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<span style="line-height: 0.61cm;">Traditionally, Boolfaf is served with Moroccan tea as a
beverage and usually enjoyed outdoors during Eid L'kbri or Eid-Adha,
the Islamic festival to celebrate both the end of the month of Haj
and the sacrifice that Abraham was prepared to make in the name of Allah or God.</span></div>
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<span style="line-height: 0.61cm;">What makes these brochettes so special is the caul fat (lace fat
or fat netting), a membranous tissue surrounding the stomach of
animals. Wrapping the liver before cooking allows the fat to insulate
it, then the fat melts and baste the liver while cooking,
transferring a lovely flavour and making the liver tastes juicy lucy.
You don't need any other ingredient to stick caul fat to the liver,
no toothpicks or egg white or flour paste, absolutely nothing,
because the fat will simply seal itself while cooking.</span><br />
<span style="line-height: 0.61cm;"><br /></span>
<br />
<div style="text-align: center;">
<span style="line-height: 0.61cm;"><b>Go, go boys, bring some water for tea!</b></span></div>
</div>
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<b>Ingredients</b>:</div>
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</div>
<ul>
<li><span style="line-height: 0.61cm;">1 kg lamb liver (you may use less or more)</span></li>
<li><span style="line-height: 0.61cm;">1 lump of sheep caul fat (about 400g)</span></li>
<li><span style="line-height: 0.61cm;">1 teaspoon ground cumin</span></li>
<li><span style="line-height: 0.61cm;">3 tablespoons chopped fresh coriander and parsley</span></li>
<li><span style="line-height: 0.61cm;">Salt to taste</span></li>
<li><span style="line-height: 0.61cm;">1 teaspoon paprika</span></li>
<li><span style="line-height: 0.61cm;">½ teaspoon ground black pepper</span></li>
<li><span style="line-height: 0.61cm;">4 tablespoons of olive oil or argan oil</span></li>
<li><span style="line-height: 0.61cm;">1 medium onion chopped</span></li>
</ul>
<b style="line-height: 0.61cm;">Method</b><span style="line-height: 0.61cm;">:</span><br />
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</div>
<ul>
<li><span style="line-height: 0.61cm;"> First fire up majmar in the garden as the fat while melting will
produce smoke. If you use a regular grill, make sure all the windows
are open or the extractor fan is on .</span></li>
<li style="line-height: 0.61cm;"><span style="line-height: 0.61cm;">Peel the liver and remove the outer membrane, then you can either </span><span style="line-height: 0.61cm;">boil the liver in hot water with some salt for 10 to 15 minutes </span><span style="line-height: 0.61cm;">or you may grill the liver for 15 minutes. It's up to you. I always boil it.</span></li>
<li><span style="line-height: 0.61cm;">Mix all the herbs and spices, onion and oil together.</span></li>
<li><span style="line-height: 0.61cm;">Once the liver is boiled or grilled, remove from
fire. Let cool a few minutes and cut it into 3 to 4 cm cubes.</span></li>
<li><span style="line-height: 0.61cm;">Put the liver pieces in mixture of spices and herbs, then stir ,
turning the cubes to attain even distribution.</span></li>
<li><span style="line-height: 0.61cm;">Stretch the fat out and cut it into 6 to 7 cm pieces. If you cut liver into 3 to 4 cm, then cut the fat into 7 to
8 cm squares, roughly.</span></li>
<li><span style="line-height: 0.61cm;">You need 1 square of
fat for one square of liver. </span><span style="line-height: 0.61cm;">Place one square of liver inside the </span><span style="line-height: 23.0551px;">square</span><span style="line-height: 0.61cm;"> of fat. Pull the fat up
around the liver to wrap. Don't worry, it will stick to itself while cooking.</span></li>
<li><span style="line-height: 0.61cm;">Thread 5 to 6 fat-wrapped liver on a skewer. Repeat until all the liver has been used up</span></li>
<li><span style="line-height: 0.61cm;">Grill for around 5 minutes each side. Still hot, serve </span><span style="line-height: 0.61cm;">with bread and hot tea.</span></li>
</ul>
<span style="line-height: 23.0551px;">K. El Mary</span><br />
<span style="line-height: 23.0551px;">Mamatkamal</span>Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0Morocco31.503629305773032 -6.32812517.766946805773031 -26.982422 45.240311805773032 14.326172tag:blogger.com,1999:blog-3755649947353858647.post-12666240496998873062016-05-07T14:41:00.000+01:002018-02-18T10:55:25.440+00:00Afolous Imim - Djaj 7lou (Hlou)- Moroccan Sweet, Sticky Chicken Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">This sauce is meant to cover a cooked roasted chicken, which is then put back in the over for an extra 10 to 15 minutes, allowing it to taste all the different flavours in the sauce. Timing is important in this recipe, since the bird should be cooked to use its sauce to make this recipe. Start making the sauce 15 to 20 minutes before the bird is fully cooked. </span><br />
<span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"><br /></span>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.6667px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>The sauce is for 1.5kg to 2kg whole chicken</b></span><br />
<a name='more'></a></div>
<span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;"><b>Ingredients</b></span><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">:</span><br />
<br />
<br />
<li style="line-height: 1.38;"><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Ground mace: ¼ teaspoon</span></li>
<b style="font-weight: normal;"><br /></b>
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<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"><span style="font-size: 14.6667px; line-height: 20.24px;">Cardamom : </span>3 to 4 seeds (Toast the cardamom pods in a dry skillet over low heat for 5 or 6 minutes, stirring occasionally, transfer in a mortar and smash with a pestle to crack open the pods, or put them on a cutting board and chop them with a </span><span style="font-family: "arial";"><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">knife)</span></span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Onion sliced: 1 medium</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">Garlic: </span><span style="font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;"> 2 cloves, crushed</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">Bay leaf :</span><span style="font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;"> 1</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Celery stalk: 1, cut in half or small pieces</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Coriander and parsley leaves: 4 stalks for each (Allow the sauce to benefit from texture of all the herbs you're using, so don't stem your parsley nor your coriander)</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">Argan oil:</span><span style="font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;"> 3 tablespoons, or use olive oil</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Powdered black </span><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">pepper: 1/4 teaspoon</span></li>
<li><span style="font-family: "arial";"><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Apple </span><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">vinegar</span><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">: 2 </span></span><span style="font-family: "arial"; font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">tablespoons</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Salt: to taste</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;"> Powdered cinnamon: </span><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">¼ teaspoon</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Tomato: 1 medium</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Honey: 2 tablespoons</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Powdered ginger: ¼ teaspoon</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">Black raisins</span><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"> or (dates, or prunes, stones removed and chopped): 50 to 80 gr</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Most of the sauce you can collect from the cooked roasted chicken</span></li>
<li><span style="font-family: "arial"; font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">Turmeric or Curuma: </span><span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">¼ teaspoon</span></li>
<li><span style="font-family: "arial";"><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">Cornstarch or starch or maize : 1 teaspoon (to use only if the sauce is too runny)</span></span></li>
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Method</b>:</span></span><br />
<div>
<span style="font-family: "arial";"><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;"><br /></span></span><span style="font-family: "arial";"><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">You need a cooked roasted </span><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">chicken</span><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"> for your sauce. Remove giblets from chicken if it has any. If you always wash chicken before cooking, make sure the sink is empty and no dishes </span><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">around. Washing</span><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"> the bird or not, it’s up to you, some does, some does not. However; food professionals and chefs recommend not to to wash any type of meat before cooking to minimise bacteria spread in your kitchen.</span></span><br />
<span style="font-family: "arial";"><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;"><br /></span></span>
<span style="font-family: "arial";"><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">Place it into a roasting pan. Chop some fresh coriander and </span><span style="font-size: 14.6667px; line-height: 20.24px; white-space: pre-wrap;">parsley</span><span style="font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">, mix them with pinch of salt, 1 tablespoon of lemon juice, pinch of powdered black pepper and ginger. Rub this mixture all over the inside and outside of the chicken. Cover and refrigerate overnight if possible, to marinate. Just before roasting, roughly chop 1 small orange or lemon and stuff into the cavity of the chicken. Cover with aluminium paper, and roast at the maximum heat for 5 to 6 hours, depending on the weight of the bird. Halfway cooking, begin basting the bird with the pan juices. Repeat this, 2 or 3 times before removing the bird from the oven.</span></span><br />
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<span style="font-family: "arial"; font-size: 14.6667px; line-height: 1.38; white-space: pre-wrap;">The chicken is ready when the internal temperature is between 180 degrees, use a thermometer to make sure it’s cooked and should be inserted into the thickest part. When cooked, remove all the sauce, and put aside. Cover the chicken with a clean aluminium paper and set aside.</span><br />
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<span id="docs-internal-guid-1bef3f43-8b51-291c-61f4-0f717ee3a423"><b>Prepare the sauce </b>:</span><br />
<ul>
<li>Pour oil in a large pan over medium heat. Saute onion, garlic until soft and translucent.</li>
<li> Stir in celery, tomato, vinegar, chicken sauce you put aside, all spices and herbs. Simmer 25 to 30 minutes </li>
</ul>
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<ul>
<li> After about 30 to 35 minutes, the sauce is cooked and less runny. If not, add cornstarch and mix well and allow to cook few minutes. </li>
</ul>
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<li>Transfer the sauce into a food processor and blend.</li>
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<ul>
<li> Pass the sauce through a sieve into back to the pan where it was cooked.</li>
</ul>
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<ul>
<li>Add honey and raisins and stir on a medium heat for about 10 minutes. Remove from the heat.</li>
</ul>
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<ul>
<li>Before serving, cover the whole chicken with sticky sauce and back to the oven for a 10 to 15 minutes. Watch it closely, it can burn easily. </li>
</ul>
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<ul>
<li>Remove from the oven and serve.</li>
</ul>
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<b><u>Other Moroccan Chicken Recipes:</u></b><br />
<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/06/honey-and-orange-roasted-chicken-poulet.html" target="_blank">Honey and Orange Roasted Chicken</a><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-O2tyo4DR4fU/Vy9WO7Hh3sI/AAAAAAAAJ7Y/zJ9OSMHQg1U-Jb-ShK3_gtco64yePYcJACLcB/s1600/2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="150" src="https://1.bp.blogspot.com/-O2tyo4DR4fU/Vy9WO7Hh3sI/AAAAAAAAJ7Y/zJ9OSMHQg1U-Jb-ShK3_gtco64yePYcJACLcB/s200/2.JPG" title="Honey and Orange Roasted Chicken" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/02/moroccan-chicken-with-almonds-and.html" target="_blank">Moroccan sweet chicken with almonds and apricots</a><br />
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<a href="https://3.bp.blogspot.com/-APaBKXv-LuI/Vy9XXR4amQI/AAAAAAAAJ7g/kfpDE2xWezUzZCHKj1_rppz_zc9HVTVHwCLcB/s1600/sweet%2Bmoroccan%2Bchicken%2Bmamatkamal.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="150" src="https://3.bp.blogspot.com/-APaBKXv-LuI/Vy9XXR4amQI/AAAAAAAAJ7g/kfpDE2xWezUzZCHKj1_rppz_zc9HVTVHwCLcB/s200/sweet%2Bmoroccan%2Bchicken%2Bmamatkamal.gif" title=" Moroccan sweet chicken with almonds and apricots" width="200" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/02/ras-el-hanout-marinade-for-chicken_01.html" target="_blank">Sticky Roasted Ras El Hanout Chicken</a><br />
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<a href="https://1.bp.blogspot.com/-OkNbS9o2gyw/Vy9YBLPR5hI/AAAAAAAAJ7k/YoGzCvQU9ggUKG6OM_OOe8H2ZS-HOXHpgCLcB/s1600/IMG_2355.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="150" src="https://1.bp.blogspot.com/-OkNbS9o2gyw/Vy9YBLPR5hI/AAAAAAAAJ7k/YoGzCvQU9ggUKG6OM_OOe8H2ZS-HOXHpgCLcB/s200/IMG_2355.JPG" title="Sticky Roasted Ras El Hanout Chicken" width="200" /></a></div>
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Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0tag:blogger.com,1999:blog-3755649947353858647.post-91355243824805994802016-02-16T20:50:00.001+00:002018-02-17T19:35:03.445+00:00Moroccan Preserved Lemon / Pickled Lemons/ L'hamd Mssayr or L'hamd Mra9d<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-1A9wYYjyKlo/VsOEBXGjafI/AAAAAAAAJ18/Z-8P0VMQh8w/s1600/Mamatkamal-Preserved%2BLemon-Morocco8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-1A9wYYjyKlo/VsOEBXGjafI/AAAAAAAAJ18/Z-8P0VMQh8w/s400/Mamatkamal-Preserved%2BLemon-Morocco8.JPG" width="400" /></a></div>
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<div style="text-align: justify;">
Preserved lemons are called in Morocco "L'hamd Mra9ad" or "L'hamd Mssayr". Hamd Beld or Hamd Marrakshi is mostly used for preserved lemon, but Eureka or Meyer lemons are fine to use. Making your own preserved lemon is so ridiculously easy. You have made enough lemon lemonade, meringue-lemon pies, marmalade and lemon curd, but you still have some Meyer or Eureka lemons left. Why not try preserved lemon if you're a big fan of Moroccan Chicken Tagines? Your heart always sinks for a moment when you realise that preserved lemon is a crucial ingredient used to enhance your Moroccan Tagine recipe and you know you can't find it in any shop near you. Don't let that simple ingredient stopping you from enjoying your favourite dishes. All you need is Hamd which is lemon in Moroccan Darija. To make preserved lemons, you'll need:</div>
<br />
-1 or 2 large glass jar with a tight-fitting lid<br />
-10 (or more) fresh lemons<br />
-Fresh lemon juice from 4 lemons or white vinegar (about 50 ml)<br />
-Lots of salt and salt<br />
-1 teaspoon of baking soda<br />
-2 tablespoons of olive oil or vegetable oil<br />
-Boiled water<br />
<a name='more'></a><b>Method</b>:<br />
<br />
1-First you need to sterilize the glass jars you're using.<br />
a-You may use the dishwasher, setting the cycle at 80°C or 176°F. However, I find it waste of electricity and water to use dishwasher for only 1 or 2 glass jar.<br />
b-or you may use the top-stove, and it will take only 15 to 20 minutes to do so. Place your glass jars with their lids in a big pot filled with cold water. Fire up your top-stove and put the pan on high heat, then cover it. Allow it to boil for 10 minutes. Carefully remove the sterilized jars from the pan, but be careful when you do so because the water is hot, hot, hot! If you are not comfortable with this method, please use dishwasher, better waste water and electricity than hurt yourself!<br />
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2-Wash lemons.<br />
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3-Cut each lemon into quarters but when you cut all way down, make sure that the lemon is still attached to its base.<br />
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4-Pack the crevices of all the lemons with salt. Use a lot of salt at least 25 grams per lemon.<br />
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5-Now start transferring the salt-filled lemon to the clean jar. Lemons should be packed closely to release their juice so compress them as much as you can.<br />
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6-Add lemon juice (or vinegar), baking soda and about 50ml of boiled water<br />
7-Sprinkle generously with salt.<br />
8-Pour oil on top.<br />
9-Put the lid on and give it a gentle shake.<br />
10-Set aside in a dark place as food pantry.<br />
11-Leave it for 3 days. On the 4th day, shake the jar and turn it upside down so the lemons on top should be now on the bottom and vice versa.<br />
12-Leave it for 3 days again and turn it upside down. Don't be tempted to open the jar.<br />
13-Leave it now for 1 week, then turn it upside down.<br />
14-Leave it for 2 weeks, turn it upside down.<br />
15-Your lemon should be ready now.<br />
16-Open the jar, lemons must be soft and look lovely.<br />
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17-If for some reasons, your lemons are dry maybe because you didn't use the right type of lemon, they are not enough juicy. If it happens, simply add more lemon juice and some boiled water, then close the jar and leave it for another week.<br />
18-When ready to use, store the lemons in the refrigerator, where they’ll keep for at least 6 months, if not 1 year. Rinse before using to remove excess salt.<br />
19-For flavoured preserved lemon, you can add garlic, or cinnamon sticks, or dried chilli, or bay leaf etc...<br />
20-This is the good news: you've just made preserved lemon. However, the bad news is that for the whole year, you'll have no more excuse to avoid making Moroccan Chicken Tagine for your family and your friends!<br />
21-Enjoy!<br />
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<br />Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0Morocco31.791702 -7.092620000000010818.0550195 -27.74691700000001 45.5283845 13.561676999999989tag:blogger.com,1999:blog-3755649947353858647.post-32986794290483317932016-01-30T21:12:00.002+00:002018-01-21T21:28:37.139+00:00Warquat or War9at Bastilla / Moroccan Phyllo Sheets (Filo)<div style="text-align: justify;">
Warquat Bastilla is very thin, small or big and round sheets to make two popular dishes : Bastilla and Briwat. The ingredients of this unleavened, runny and sticky dough are flour and water, some will add a bit of salt or even vegetable oil. To make bastilla sheet you need a special pan which is quiet heavy, a topstove or marjmar (traditional barbecue), love, special skills and luck.</div>
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Warquat bastilla is a labour of love and you need plenty of time, patience, accurate performance and diligent hand skills. Bastilla bakers prepare the dough one day before, cover it and let it rest for hours if not the whole night. Then the dough is stirred until it becomes smooth and shiny. The fun part starts then: using only one hand, they pinch a small sticky piece out of the dough , magically form a ball though the dough is so runny, tap it over the hot pan continuously. The tapping keeps going on in a circle way, until the whole pan is covered with a thin dough sheet. The tapping is so fast and accurate that each tap is close to the next and its previous one. This is very important to obtain the ideal thinness of the sheet. Only one hand is used to do all this work, the other hand is used to transfer the thin sheet onto a clean dry tea towel, and brush it with some vegetable oil to keep it soft. It takes only 15 to 20 minutes to make more than 1 kilo of warquat bastilla. If the famous Turkish phyllo called yufka is jazz, Moroccan warquat bastilla is certainly akin to classical art.<br />
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<u><b>Warquat Bastilla Pan</b></u></div>
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In Morocco you can buy fresh warquat bastilla in some markets or bakeries, where only few bastilla bakers can make it. Of course you might think it is easy to make at home since all you need is flour and water, why not, but it is not that easy. It is a labour-intensive process requiring lot of skills and experience to obtain a perfect circle sheet with the desired thinness. Even the best cooks and bakers in Morocco can't make it, they would rather buy it in the shops and markets. Of course The fresher, the better, these fresh sheets should be used within 3 days maximum, otherwise they will will dry out and become brittle.<br />
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<b><u>Warquat bastilla ready to use</u></b></div>
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<b><u>I am making a chicken bastilla with these lovely sheets</u></b></div>
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<b>Mamatkamal</b></div>
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<b>K. El Mary</b></div>
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Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0tag:blogger.com,1999:blog-3755649947353858647.post-25059068720558080412015-11-28T07:56:00.002+00:002018-02-17T19:37:13.946+00:00What is Tagra? It is an earthenware pot of North Morocco<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , sans-serif;">Tagra is a northern fish stew, a speciality of Moroccan Imazighens of
Riff. It's a wide and shallow unglazed earthenware cooking base,
looks like tagine but without the top. Tagra refers to all the fish
dishes in northern Morocco, especially Tangier, Assila, Larache and
Tetouan. The traditional shape of tagra is round though its shape has
changed over the years and we can see now some tagra in oval sizes
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<span style="font-family: "arial" , sans-serif;">Tagra is believed to be man's dish and it is
to Riff as what Tanjiya is to Marrakesh or Bouillabaisse to
Marseilles. The legend says "Tagra" originally was a fish
stew made by Ryaffa fishermen using the pageot fish that they caught
but found too small to bring home. It was believed that every
fisherman had to bring with him some ingredients to make tagra, as
fresh tomatoes, lemon, olives, green peppers and spices.</span><br />
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Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0tag:blogger.com,1999:blog-3755649947353858647.post-67796309401901927382015-05-03T15:06:00.000+01:002018-02-17T19:38:13.376+00:00Honey/Date Mahrash - Moroccan Honey/Date Bread - Mahrach aux dattes et miel-Pain Marocain!<span style="color: black;"><span style="font-family: "times new roman";"><span style="font-size: medium;"><br /></span></span></span>
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<a href="http://1.bp.blogspot.com/-uI1eubKsJlo/VUYr1lxcYeI/AAAAAAAAJjQ/AslqJ6ghcEI/s1600/IMG_6722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-uI1eubKsJlo/VUYr1lxcYeI/AAAAAAAAJjQ/AslqJ6ghcEI/s200/IMG_6722.JPG" width="200" /></a><span style="font-size: medium;">This is Honey/Date Mahrash, very popular to be served during Ramadan in some southern Imazighen villages.</span><span style="font-size: medium;"> 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.</span></div>
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<span style="font-size: medium;">This is the same recipe as the one I posted in my blog before, and which you'll find </span><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/02/mahrash-bread-pain-mahrach-khobz.html" style="font-size: large;" target="_blank">HERE</a><span style="font-size: medium;">. This bread has a delicious chewy texture flavoured with mouthfuls of yummy-jammy sweet majdoul dates, freshness added with orange blossom water perfume, and the whole goodness bread is kissed with pure honey. Definitely worth the work and the wait if you wish to give it a try!</span><br />
<span style="font-size: medium;"><b><i>Mamatkamal</i></b></span>Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0Morocco31.791702 -7.092620000000010818.0550195 -27.74691700000001 45.5283845 13.561676999999989tag:blogger.com,1999:blog-3755649947353858647.post-44178885669938384622015-04-15T09:09:00.000+01:002015-10-29T10:57:48.288+00:00Naughty Chocolaty-Sweety Cake - Happy Birthday Leo!<div class="separator" style="clear: both; text-align: center;">
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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.<br />
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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!<br />
<b><i>Mamatkamal</i></b>Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0Morocco31.353636941500987 -6.679687517.616954441500987 -27.3339845 45.090319441500988 13.9746095tag:blogger.com,1999:blog-3755649947353858647.post-15093810831368135912015-04-10T20:04:00.001+01:002015-11-18T16:43:11.846+00:00Cuisine of Figuig or Ifiyyey : Aghrom Anabsal or Anabssale or N'lebsal / Onion Bread<div class="separator" style="clear: both; text-align: center;">
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Figuig is a stunning little town in eastern Morocco near the Atlas Mountains. The Imazighen locals call their town "<b>Ifiyyey"</b> which is an adjective derived from the<b> </b>verb "<b>Afey</b>" and which means "<b>Cover</b>". 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.<br />
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I was fascinated how locals can easily tell you what sex their palm trees are! There are other trees especially olives, lemons and pomegranates, making this palmeraie look like a green jewel in the middle of sahara with ancient wooden building style and loads of birds singing, drumming, winnowing, or simply displaying to impress or proclaim their territories. From the highest part of the town, you can see the for-ever-closed borders, dividing Kingdom of Morocco from Algeria, and it's about 3 or 4 km from Figuig to Moroccan customs. Figuig or Ifiyyey should be on your list to visit if you're after destinations to relax, enjoy big scenery and allow yourself to wander in nature but watch out, sometimes you may find yourself in someone’s private farm.<br />
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There are so many cuisine specialities in Figuig, and Aghroum Anabsal is one of them. It's very important not to confuse Aghroum Anabsal with Mihmih or Mi7mi7, which is sort of <a href="http://moroccancuisinemarocaine.blogspot.co.uk/p/how-to-shape-and-fold-moroccan-massaman.html" target="_blank">Msemen </a>sheet layers cooked on top of the other with special pre-cooked stuffing sauce separating each sheet. I would say, in a typical Figuigian home, either you have visitors over or not, it's pretty much tradition to sit down and have a snack with Aghroum Anabsal along with Moroccan tea or Tahrirt or Askif. This bread is just perfect for any occasion, afternoon snack, Ftour meal during Ramdan etc...<br />
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Aghroum Anabsal, Imazighen name, which can be translated as follows: aghroum = bread and anabsal = onions. This is so easy to make and it's incredibly delicious when all that goodness sauce is cooked inside the bread, so I might say the hardest part in this recipe is making the sauce and chopping the vegetables. The dough is quite the same as <a href="http://moroccancuisinemarocaine.blogspot.co.uk/p/how-to-make-moroccan-toghrift-or.html" target="_blank">Toghrift or batboot</a> that I posted before, as for the sauce, it is made with both green/red/yellow peppers, onions, I mean loads of onions, herbs (usually coriander/parsley), some butter or smen and spices. The original Figuigian recipe sauce calls for stuffing Aghroum Anabsal with raw vegetables, which are simply chopped then mixed with butter and spices. I prefer to make mine as my mum used to do, sauteing onions along with some garlic, using olive or argan oil instead of butter, then add the peppers, parsley/coriander and lot of hot pepper, stir everything over medium heat for about 3 to 4 minutes, then remove to allow to cool before stuffing the bread.<br />
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<b><br /></b>Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0Province de Figuig, Morocco32.111077500051941 -1.228408813476562532.057276000051942 -1.3090898134765625 32.16487900005194 -1.1477278134765625tag:blogger.com,1999:blog-3755649947353858647.post-30126071569425196142015-03-29T14:14:00.000+01:002018-05-25T22:53:42.489+01:00A tribute to My Father - This month, 10 years of my life without my dad!<div class="separator" style="clear: both; text-align: center;">
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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 : “<i>Matbkich abnti, rani bikhir</i>", which means: “My daughter, please don't cry, I am fine”.<br />
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At that stage of cancer, my dad was having severe pain and no medicine would work on. He tried hydromorphone which stopped working, then was switched to oxycontin or oxycodone ..... I can't remember all the names of pain killers they put him on. He stopped eating or refused to or maybe both, then we were informed that he had only three months to live, and prepare ourselves for the worst. The world stopped turning!<br />
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My dad was the most loving, caring and generous man. I've been proud of him for my whole life, a real gentleman. I never heard him shouting, screaming or losing his temper. He was a very clever, thoughtful man of few words and deep thoughts. He would never talk about something only for the love of talk, but his words had to hit the point, otherwise he wouldn't say anything.<br />
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Thank you mum for having great taste and choosing such a wonderful, special and unique dad for your children and a good hard-working husband who respected, loved and treated you so well.<br />
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I love you dad, you worked hard for your family and your departure was and still is a great loss. You will always be remembered fondly. <br />
<b><i>K. El Mary</i></b>Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com1Kingdom of Morocco31.052933985705138 -7.5585937517.316251485705138 -28.21289075 44.789616485705139 13.09570325tag:blogger.com,1999:blog-3755649947353858647.post-20053570398970776462015-03-28T14:00:00.000+00:002015-11-19T14:41:17.678+00:00Chocolate-Strawberry Cake - Happy Birthday Sabrina!<div class="western" style="line-height: 0.48cm; margin-bottom: 0cm; orphans: 1;">
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<span style="line-height: 0.48cm;">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 icin</span><span style="line-height: 0.48cm;">g, so I decided to stop at the 3</span><sup style="line-height: 0.48cm;">rd</sup><span style="line-height: 0.48cm;">
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The sponge cake is itself the same recipe I usually make known in
Morocco as <a href="http://www.hellocoton.fr/to/SN3U#http://moroccancuisinemarocaine.blogspot.com/2014/03/liponja-maskouta-or-kika-moroccan.html" target="_blank">Meskouta or Kika (Liponja version with white eggs)</a>. 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.<br />
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Happy birthday Sabrina!<br />
<b><i>Mamatkamal</i></b></div>
Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com1Kingdom of Morocco30.902224705171442 -7.382812517.165542205171441 -28.0371095 44.638907205171442 13.2714845tag:blogger.com,1999:blog-3755649947353858647.post-76753744321680623162015-03-16T20:43:00.000+00:002015-11-18T16:50:10.872+00:00Pour avoir de beaux enfants donnez-leur du LAIT GUIGOZ / Halwat L' Ghoraf” or “ Halwat Guigoz / حلوة الغراف<br />
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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.</div>
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<a href="http://1.bp.blogspot.com/-KL8KQWXbKnw/VQdEamKM82I/AAAAAAAAJas/IceNtoWcEjE/s1600/HALWAT%2BLGHORAF%2BMAMATKAMAL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-KL8KQWXbKnw/VQdEamKM82I/AAAAAAAAJas/IceNtoWcEjE/s320/HALWAT%2BLGHORAF%2BMAMATKAMAL.jpg" width="218" /></a>I learned to make these cookies, called in Morocco “Halwat L'Ghoraf” or “ Halwat Guigoz” =حلوة الغراف , from my mum and my older sister. I remember these cookies made regular appearances on our table throughout the whole year, and from the 60s to 80s, Halwat L'Ghoraf seemed to be the big thing! What kids and teenagers would like to have, if asked for a snack? Of course Halwat L' Ghoraf, yes, I speak from experience. When served on a plate with Moroccan tea, these could be decadent and addictive, I mean, I could have inhaled the whole plate by myself. I unabashedly adored Halwat L'Ghoraf, it has a great mild sweet flavour and crunchy texture, the perfect consistency with a little bit caramely outside due to the icing sugar sprinkled on top. Two decades later, sadly, these cookies would disappear from Moroccan tables, and I truly missed them, sigh!<br />
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These cookies were actually an invention originating in Casablanca and then spread all over the Kingdom. The cookies got their name from the fact that they were fried in an infant milk tin box, which were very popular in Morocco in 60s, under the name of Guigoz, a brand launched in France after 1st world war about 1921, in order to decrease the malnutrition problems among newborn babies. I remember these milk tin boxes were in every household, and were reused to make Halwat L'Ghoraf. Why Guigoz tin? simply because the tin was taller and thinner than the other types of infant milk tins available in the market at that time, the tin was the perfect size to make these cookies. Guigoz packaging had changed over the years, and the tall thin boxes were replaced by larger ones, and gradually our old Guigoz tin box will disappear, as well as Halwat L'Ghoraf.<br />
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The Guigoz tin could have been replaced by other types of moulds to make these cookies, but in the 90s, baked sophisticated almond cookies became more fashionable, and sadly Halwat L'Ghoraf was looked at as old-fashioned cheap cookie, a simple dough fried in oil and coated with icing sugar, Grrr! Some snobbish cook would call them "diabetes and heart-attack on a plate", and they would demonize them because they were fried. I didn't care, I never wanted to eat a healthy dessert anyway, I just loved my mum's sweets and wished badly old Guigos' milk tin came back.<br />
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Yes, finally Halwat L'Ghoraf is back, at least on my table! I recently bought on eBay an antique Guigoz milk tin dating back to the 60s, and here I am once again, reconciled with my lovely childhood cookies, and nothing will stop me making them, nor police food, nor snobbish diet cooks, nor even Guigoz's Processing and Packaging Department ...<br />
<b><i>Mamatkamal</i></b><br />
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<br />Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0Morocco31.791702 -7.092620000000010818.054976500000002 -27.74691700000001 45.5284275 13.561676999999989tag:blogger.com,1999:blog-3755649947353858647.post-29995950343915214392015-02-20T19:45:00.002+00:002015-11-17T20:50:13.151+00:00Fkas Mal7 or 9at3a ( قطعة / فقاس مالح ) Moroccan Colourful Crackers /Moroccan Version of Indian Punjabi Mathri!!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Z2R-qnWT35Y/VOeMhTOUqrI/AAAAAAAAJVc/OaeSqkIEyPM/s1600/Moroccan%2BCrackers-Fkas-Mamatkamal1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Z2R-qnWT35Y/VOeMhTOUqrI/AAAAAAAAJVc/OaeSqkIEyPM/s400/Moroccan%2BCrackers-Fkas-Mamatkamal1.jpg" width="300" /></a></div>
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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 "<span style="font-size: large;">ق</span>" which is non-existent in English alphabet . The word “FKAS“ means, in Moroccan darija, “<u>annoying </u>or <u>irritating</u>", 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.</div>
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There are two sizes of fkas, and the one you can see on the picture is the mini-savoury version, known in Morocco as fkas mal7 <span style="font-size: large;">فقاس مالح</span>. They are little tiny dry, hard and twice-baked crackers, delicious and truly addictive. Fkas is largely appreciated in Morocco that every city developed its own flavored version, and no need to mention there are hundreds of ways and ingredients used to make these bites. I have already shared the pictures of <a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/07/mint-tea-fekkas-fakkass-au-a-la-menthe.html" target="_blank">Fkas Mlawaz, the popular sweet version (almond version),</a> but this one is different, since it's made with spices, herbs and vegetables. The orange one, you see on the picture, is made of carrots, lemon and tomato juice, garlic, onion, tomato paste, red chilli, dried tomatoes, black olives, curcuma, cumin seeds and other spices. As for the green one, it is made of mallow, green olives, olive oil, lemon juice, garlic, onion, green chilli, parsley, coriander, fresh thyme, cumin seeds and spices.<br />
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In general, Moroccans like to have these tiny crackers with tea, coffee or simply as a snack, while non-muslim Moroccans like to have them with wine, calling them "9at3a" = <span style="font-size: large;">قطعة </span>(the number 9 stands for letter <span style="font-size: large;">ق</span> and number 3 stands for letter <span style="font-size: large;">ع</span>). Either way you choose, these tiny crackers still taste hearty delicious, having that Moroccan wildly unique flavour, and just to make our diet worse, they are so crispy, and have the perfect size for a quick snack, inviting you to eat the entire batch by yourself.</div>
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Once made in bulk, you can store them in an air tight container and enjoy them for the next few weeks, if only they last! You can make your life easier by cutting them after the first baking step, then freeze them. When needed, just bake them to finish the second baking step, and enjoy.</div>
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<b>Mamatkamal</b></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/p/fekkas.html" target="_blank">To read more about Fkas, click here!</a><a href="http://3.bp.blogspot.com/-a5IR-tR-OJM/VOeMhXc2qFI/AAAAAAAAJVE/4_34i2MF4So/s1600/Moroccan%2BCrackers-Fkas-Mamatkamal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-a5IR-tR-OJM/VOeMhXc2qFI/AAAAAAAAJVE/4_34i2MF4So/s400/Moroccan%2BCrackers-Fkas-Mamatkamal.jpg" width="400" /></a></div>
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<br />Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0Morocco31.791702 -7.092620000000010818.054976500000002 -27.74691700000001 45.5284275 13.561676999999989tag:blogger.com,1999:blog-3755649947353858647.post-87778384707396826592015-02-05T21:02:00.003+00:002017-01-11T21:11:16.001+00:00In memory of my mum! Khbiza O Zbida! Bread and Butter Sandwich!<div align="LEFT" class="western" style="border: none; line-height: 0.48cm; margin-bottom: 0.26cm; padding: 0cm;">
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<span style="color: #222222;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;"><span style="font-size: 10pt;">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.</span></span></span><br />
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<span style="color: #222222; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 10pt; line-height: 0.48cm;">I
made it through geometry thanks to my mum's sandwich. I have been good at math but I
sucked when it came to spacial reasoning. I violently hated calculus
and physics and I couldn't visualize any of the shapes because of my
bad spacial reasoning. I dreaded angles, slopes, coordinates..... I
thought they were aliens. It didn't help that my brother, who was
three years older than me, who happened to have the same geometry
teacher as me in high school, and he was genius in spacial
reasoning, he was at the top of his class in geometry, algebra, physics ... , and his scores were (A*****). Geometry teacher had always to comment on my poor scores whenever
he handed them to me: “Ask your brother to help you, you're lucky
to have such a brother". I would look at him, nodding my head and grinning sheepishly.</span></div>
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<span style="color: #222222; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 10pt; line-height: 0.48cm;">I
remember my geometry class was always before my morning breaks which
were at 10h. Since I refused to have my breakfast in the morning, my
mum always made my favourite sandwich to eat at break time. After geometry class, I was always hungry, grumpy and dizzy.
Actually, I never knew if it was geometry or rather hypoplycemia that
was causing me all the headache and the bad mood. Then at break
time, nothing could made me feel better than my mum's sandwich,
wrapped in foil aluminium paper. I would quickly pull my sandwich out
of its paper, smell Zabda Baldiya, and knew instantly it was my
mum's lovely sandwich “Khbiza o Zbida”. Thanks to mum I finally passed
geometry, painfully slowly, and most importantly learned how to make
the most delicious sandwich of my childhood. Thanks mum! </span><br />
<span style="color: #222222; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 10pt; line-height: 0.48cm;">K. El Mary</span><br />
<span style="color: #222222; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; font-size: 10pt; line-height: 0.48cm;">Mamatkamal</span></div>
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Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0tag:blogger.com,1999:blog-3755649947353858647.post-54695572365695965782015-01-01T00:17:00.002+00:002015-11-17T20:51:06.142+00:00Moroccan Cookies / Cakes! Dwaz Atay / دواز أتاي <div style="text-align: center;">
<b><span style="font-size: large;"><span style="background-color: white;">Moroccan </span>Cookies / Cakes!</span></b><br />
<b><span class="Apple-style-span" style="background-color: white; font-size: large;">Dwaz Atay</span><span class="Apple-style-span" style="background-color: white; font-size: x-large;"> / </span></b><b><span class="Apple-style-span" style="background-color: white; font-size: large;"> دواز أتاي </span></b><br />
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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"<b> </b>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.</div>
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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 "<i>Wowed</i>" 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 "<b>Great flavour Taste</b>" with "<b>Great</b>-<b>Looking</b>"!<br />
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In fact there is no limit to the Moroccan pastry, very talented women use their imagination, baking expertise and effort to come up with new shape, filling, flavour variations and new creations on daily basis to satisfy their family members or their customers. If you live in Morocco, you'll see how new flavoured and shaped Dwaz Atay could be discovered daily, obviously made by women or Pastry Chefs who take pride in using only the freshest and best quality ingredients. So many talented Dwaz Atay makers and such wonderful flavour combinations!<br />
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Some say that "Cookies or Desserts or Cakes" are not "<i>good</i>", and considered to be "<i>unhealthy</i>", but frankly, I do believe all cookies and cakes have something special about them which cheers us up and put a smile on our children's face, and this is quite enough for me to make these treats for my three lovely boys whenever I can.<br />
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Some Moroccan cookies (Especially <b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><a href="http://moroccancuisinemarocaine.blogspot.co.uk/p/ghribabahla.html">Ghriba</a>,</b> <b><a href="http://moroccancuisinemarocaine.blogspot.co.uk/p/fekkas.html">Fekkas </a></b>and<a href="http://www.moroccancuisinemarocaine.com/t4207-patisserie-marocaine-cornes-de-gazelle-ka3b-ghzal-classique-aux-amandes-en-photos-et-astuces-version-de-la-ville-fes"> </a><b><a href="http://www.moroccancuisinemarocaine.com/t4207-patisserie-marocaine-cornes-de-gazelle-ka3b-ghzal-classique-aux-amandes-en-photos-et-astuces-version-de-la-ville-fes">Kaab el Ghazal (Cornes de gazelle)</a></b>, carry fond memories of a childhood weekends tea-time. When my mother presented a plate of home-baked Dwaz Atay, we (my brothers and sisters) could stare at these goodies forever! We would examine attentively those lovely cookies at length and at width to choose the biggest one! It was an agonizing choice, who would get the Big Top <a href="http://moroccancuisinemarocaine.blogspot.co.uk/p/ghribabahla.html"><b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Ghriba</b> </a>or <a href="http://www.moroccancuisinemarocaine.com/t4207-patisserie-marocaine-cornes-de-gazelle-ka3b-ghzal-classique-aux-amandes-en-photos-et-astuces-version-de-la-ville-fes">Corne de gazelle</a>? And I still remember Summer days when Mum and I would amble around all the Souks in our local town Casablanca, and often the sun would force us to retreat and seek shelter in some of our favourite Pastry Shops (called, <i>Mahlaba in Moroccan language<span class="Apple-style-span" style="font-size: large;"> </span></i>or <i>Pâtisserie in French), </i>then, Mum would ask me to choose our snack, and my choice was always the same : Four <a href="http://www.moroccancuisinemarocaine.com/t4207-patisserie-marocaine-cornes-de-gazelle-ka3b-ghzal-classique-aux-amandes-en-photos-et-astuces-version-de-la-ville-fes">Kaab Ghzal (<i>Cornes </i>de gazelle)</a>, two <a href="http://moroccancuisinemarocaine.blogspot.co.uk/p/ghribabahla.html"><b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;">Ghribas</b> </a>Bahla, and two large glasses of Rayb or Raib, (a very popular yoghurt in Morocco), flavoured with mint. Then, we would go to the basement where there was a small <i>Café </i>for customers to enjoy our goodies, and the fresh smells of Almond/Orange Dwaz Atay, rising from the kitchen bakery above us, were such a delight to the senses, allowing my mind and body to relax, taking me to my dream world of my favourite childhood characters : "<i>One Thousand and One Nights</i>" and "<i>Ali Baba and the Forty Thieves</i>". Oh my, those smells could bring anyone from the whole Casablanca neighbourhood!<br />
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<b><u>Baking ingredients used in Dwaz Atay</u></b>:<br />
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<b>1-Baking powder = </b>"Khmirat Lhalwa" =<span style="font-size: large;"> خميرة الحلوة</span><br />
This is a raising agent which is a mixture of bicarbonate of soda and cream of tartar. If my recipe mention "<i><u>1 spoon baking powder</u></i>", please scrape the excess off the top of the spoon with a knife. You must always respect the quantity used in the recipe, and try to measure accurately the baking powder or you will get disappointing results.<br />
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<b>2-Flour = </b>Thin or Farina or "Dgig"= <span style="font-size: large;">الطحين - فرينة - الدقيق</span><br />
You can use any type of flour you wish: plain flour, white flour, wheat flour, hard unbleached flour all puprose etc...., however, in Moroccan sweets, white flour is widely used, known by the name "Force" which means "strong white flour".<br />
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<b>3-Butter = </b><span style="font-size: large;">الزبدة</span><br />
I do not recommend using margarine in my recipes, if you decide to give them a try. I always use <a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/02/oudi-ou-smen-lbaldi-soussi.html">Oudi (Moroccan butter)</a> or<b> REAL </b>butter, and sometimes a mixture of both, since they give better flavour than margarine. I use unsalted butter which I mostly prefer using when making Dwaz Atay, but it is all down to personal taste and preference.<br />
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If my recipe indicates using "<b>soft butter</b>", please make sure that the butter is kept at room temperature before starting making the cookies. "Soft butter" <b>does not mean</b> "Melted butter", and if you use melted butter in some of my recipes that require soft butter, this might cause Dwaz Atay to spread too much during baking and lose their shape.<br />
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<b>4-Oil = </b><span style="font-size: large;">الزيت</span><br />
I use sunflower oil, and occasionally olive or argan or sesame oil if I want to add an extra spicy kick (but I use them only in small quantities). However; you can use vegetable oil or any variety with less or strong flavour, it is down to your personal taste.<br />
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<b>5-Sugar = </b> <span style="font-size: large;">السكر السنيدة</span><br />
If I can, I prefer to use muscovado or molasses sugars (unrefined and more natural variety), if not I simply use caster or granulated sugar.<br />
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<span style="background-color: white; font-family: "times new roman" , "new york" , "times" , serif; font-size: 16px;"><b>6-</b> <b>Warka (or Ouarka or Warqua) = </b></span><span style="font-family: "times new roman" , "new york" , "times" , serif; font-size: large;"><b>ورقة</b></span><br />
Warka is a very typical Moroccan thin pastry (Called sometimes Moroccan version of Filo), and which is widely used in several traditional dishes such as: Bastilla, Briwate, Mhansha, Jawhara etc..... Warka looks like Filo (Phyllo) pastry and Brik (Brick) sheets (a Tunisian speciality), however Warka is much thinner, smoother, softer and tender. Unfortunately, it's not easy to find Warka outside Morocco, so I will not recommend to replace a Moroccan recipe, requiring the use of Warka with any other similar pastry as Filo or Bricks, since the resulting dish will have nothing in common with the authentic recipe. This will be waste of your time, energy and money!<br />
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Not every one in Morocco knows how to make Warka, it is an extremely skilled task that only a few talented persons can make it. If you have the chance to visit Morocco, go to the Souks to watch and enjoy the techniques of the few skilled Warka makers! I was told that the Warka dough is made of strong white flour known in Morocco as ("La Force" and pronounced : [L F O R S S E]), vinegar, pinch of salt, then water! The dough should be well kneaded, same way as Sfenj dough, then allow it to rest for several hours or even overnight.<br />
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Actually, the most difficult part of making Warka is not the dough but the cooking technique, which is quite intimidating, mysterious and challenging! The Warka maker uses a domed heavy metal or bronze pans, which is heated over a Majmar (Canoun/Kanoun) or a small portable gas stove on a very low heat, then he takes a small portion of the slightly runny and sticky dough, then starts to tap it, gradually, on the hot pan 30 to 40 times in succession in a series of concentric circles or repetitive parallel movements, performed in a quick, accurate and perfect rhythmic pattern. After a few seconds, you can see a thin circle sheet being formed on the pan and this is what is called "Warka sheet". The Warka maker brushes immediately the thin sheet, while it is still warm. It is just amazing how accurately, quickly, professionally and impressively Warka is made. Total Perfection process!<br />
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Most people now prefer to buy Warka ready-made from specialists instead of learning its complicated technique. If you buy Warka and once its packaging has been opened, it is important to keep Warka sheets at all times covered with a damp dish towel or others. You also have to work as fast as possible since Warka dries out quickly if exposed too long to the air.<br />
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Here is two videos posted on YouTube, and which show how Warka is made.<br />
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<b>7-Spices = </b> <span style="font-size: large;">العطرية</span><br />
Some spices are usually added to the dough for more flavour such as <b>cinnamon </b>(ground or sticks), <b>ginger, </b><b>gum arabic </b>(Maska Horra), <b>cumin seeds</b>, and <b>nutmeg</b> (ground or grated), which are a fiery spice mix, and are the key ingredients in Moroccan sweets.<br />
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<b>Cinnamon (ground and sticks)</b></div>
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<b style="text-align: start;">Gum arabic </b><span style="text-align: start;">(Maska Horra)</span><br />
<span style="text-align: start;">In some Asian countries, it is called <b>Babul Goond</b></span></div>
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<b>8-Nuts</b>:<br />
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<b>Almonds and <a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/12/homemade-almond-paste-moroccan-style.html">Almond Paste</a> </b>: <a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/12/homemade-almond-paste-moroccan-style.html">they 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.</a><br />
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<b>Peanuts </b>: are also widely used in cookies and other desserts. Some recipes call for skinless raw peanuts, and if you cannot find them, simply buy ones with skin on, then bake them in the oven at medium temperature for about 7 to 10 minutes until they start popping. Remove them from the oven, and place them in a kitchen towel, then cover them and start rubbing them vigorously to remove the skin.<br />
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Use those two nuts either whole, chopped or ground as stated in my recipe, but you can choose the variety of nuts you prefer. Try to use nuts which are more commercially available in your place and which you like most. In Morocco, we generally use almonds and peanuts because they are available through out the year, provided fresh any time with the lowest prices, compared to other nuts as pistachio which can be very expensive.<br />
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<b>Almond Paste</b></div>
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<b>Blanched Ground Almonds</b></div>
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<b>Roasted Almonds With Skin</b></div>
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<b><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/03/how-to-make-amlou-and-what-is-amlou.html">Amlou or Amloo</a> Mixed With Chopped Almonds With Skin</b></div>
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<b style="text-align: start;">Peanuts</b></div>
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<b>9-Oranges (</b>Called in Moroccan darija <span style="font-size: large;">اللِّيمون </span>and in classic Arabic <span style="font-size: large;">البرتقال</span>)<br />
In Moroccan Cuisine, oranges feature prominently in salads, Dwaz Atay, cakes, desserts, drinks, and some chicken dishes. Due to its delectable taste, oranges, including its peel, zest juice and fragrance, are widely used in cooking various types of dishes and orange recipes are quite popular in Morocco.<br />
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<b>9.1. </b>Freshly squeezed orange juice, served for breakfast, along with French croissant and mint tea or French Coffee is very popular in Morocco, and the fresh orange juice is abundant on the street, Souks, and super-markets.<br />
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<b>9.2</b>. Orange zest is often used to add flavour to different Dwaz Atay and other treats, such as <a href="http://moroccancuisinemarocaine.blogspot.co.uk/p/ghribabahla.html">Ghriba</a>, <a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/08/oujda-wajda-kaak-moroccan-sunny-shaped.html">Kaâk</a>, <a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/12/homemade-almond-paste-moroccan-style.html">Almond </a>or <a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/11/south-morocco-style-date-paste-filling.html">Date </a>paste, <a href="http://moroccancuisinemarocaine.blogspot.co.uk/p/fekkas.html">Fekkas</a>, <a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/03/moroccan-orange-cake-butterless-cake.html">Meskouta</a> etc... They are also added to sour dishes as "Orange Chicken", a very traditional sweet/sour dish with a delicious sweet and tangy sauce.<br />
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<b>9.3</b>. As for the fragrant flavour of oranges, it is used to spice up everything from salads, Dwaz Atay, and cakes to drinks.<br />
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<b>9.4</b>. Orange peels are used, especially for seasoning, desserts or dish accents. Peels are also dried to make orange powder, which could be used as natural fruit food colouring. It is so amazing how something as bitter as orange peel can be used to flavour so many dishes.<br />
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<b>9.5</b>. Oranges are also commonly eaten raw as a dessert after a meal.<br />
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<b><br /></b><b>10-Salt</b>: I use finely ground sea salt : <span style="font-size: large;">الملحة</span></div>
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<b>11-Eggs</b>: With no doubt, for me when it comes to choosing eggs, they have to be free-range. Happy hens, happy eggs. In all my recipes, I always use medium eggs (about 61 gr). <span style="font-size: large;">البيظ</span><br />
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<b><u>Tools and kitchen equipment used in Dwaz Atay</u></b>:<br />
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In fact, you do not need anything complicated and expensive for baking Moroccan cookies or cakes. Just an oven, a measuring jug, measuring spoons, baking sheets (For certain cookies, it is preferable to use a <b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><a href="http://moroccancuisinemarocaine.blogspot.com/p/moroccan-ghoriba-or-ghriba-or-ghriyba.html" style="color: #dd66bb;">Ghriba</a></b> mold, but it is not a MUST, wire rack and a big bowl or Kassriya for mixing.<br />
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1-<b>Oven</b>: It is important to preheat the oven before baking any cookies, otherwise it will not be properly cooked in the time stated in the recipe. It is obvious that every oven is different and has its own special foibles. Some cook slightly quicker and some slightly slower.<br />
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Two or more trays of cookies can be placed on the same rack in the oven and baked at the same time, provided that there is enough space between them to allow proper heat circulation. You can also bake two pans on two different racks at once, moving pans from one rack to another during baking. Obviously, the pan on the lower rack will brown more quickly on the underside while the pan on the higher rack will brown more quickly on the top. After 10 or 15 minutes of baking, you can certainly move the pan which is on the bottom rack to the centre rack to finish baking and vice versa. If you don't have a fan oven, you can also try to rotate the sheets half-way through the baking process, so the cookies will bake evenly, preventing half of your cookies from browning too much than the other half.<br />
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2-<b>Cooking Time</b>: Don't worry if you need to bake a few minutes less or longer than my recipe states. I have a big fan-forced oven which can bake about 3 trays of cookies at a time without the need to alternate shelf positions. It is up to you to choose the best way for baking your cookies in your own oven and it depends on type of the oven you have.<br />
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There is no such accurate and exact baking time for cookies. All these recipes, I am posting and I will be posting in the future about Moroccan Dwaz Atay, are all tested in my own oven, so baking time in my recipes are a guide only. It might take you 20 minutes to cook a cookie which took me 15 minutes only, so here, using the common sense is the key. However, generally speaking, all cookies are soft in the oven and become firmer when cold (Except for <b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><a href="http://moroccancuisinemarocaine.blogspot.com/p/moroccan-ghoriba-or-ghriba-or-ghriyba.html" style="color: #dd66bb;">Ghriba</a></b> which should stay soft), so to make sure it is cooked, push very <b>GENTLY </b>with your finger on top of a cookie and if you can touch it gently without breaking it, so it is normally cooked.<br />
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3- <b>A hemisphere</b> <b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><a href="http://moroccancuisinemarocaine.blogspot.com/p/moroccan-ghoriba-or-ghriba-or-ghriyba.html" style="color: #dd66bb;">Ghriba</a></b> <b>Mold</b>: To bake <b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><a href="http://moroccancuisinemarocaine.blogspot.com/p/moroccan-ghoriba-or-ghriba-or-ghriyba.html" style="color: #dd66bb;">Ghriba</a></b> Bahla, generally a <span style="color: black;">special mold is used (see picture below), and which you don't need to grease or dust with flour. It is a sort of Hemisphere Mold and you place the uncooked dough balls at the top and it helps to give to</span> <b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><a href="http://moroccancuisinemarocaine.blogspot.com/p/moroccan-ghoriba-or-ghriba-or-ghriyba.html" style="color: #dd66bb;">Ghriba</a></b> <span style="color: black;">L'bahla this plump cracked lovely look. This mold is not expensive, if you want to buy one, it costs about <b><u>40Dh</u></b>, which is </span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px;"><b>£</b></span><span class="bld" style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px;"><b>3 </b></span><span class="bld" style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-weight: bold;">British Pound </span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-weight: bold;">Sterling</span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-weight: bold;"> </span><span class="bld" style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px; font-weight: bold;">(GBP)"</span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px;"> or "<b>3.5 Euro", </b>or <b>"$ 5 US Dollar".</b></span><br />
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4-<b>Baking sheets</b>: If you don't have that special <b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19px;"><a href="http://moroccancuisinemarocaine.blogspot.com/p/moroccan-ghoriba-or-ghriba-or-ghriyba.html" style="color: #dd66bb;">Ghriba</a></b> mold, use any baking sheets, that should be rigid and sturdy, so they don't buckle in the heat. It is also important to use trays with no or very shallow sides, this will allow the heat to circulate freely. It is recommended in all my recipes to use baking paper, but if you prefer to grease your baking sheets, don't over-grease them, since this can cause the cookies to burn on the bottom.<br />
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5-<b>Wire rack</b>: Necessary for cooling your cookies.<br />
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6-<b>Fluted Pastry Wheel </b>: If this is known as a "Jagger" in UK, in Morocco, it is known as "Jrrara" = <span class="Apple-style-span" style="font-size: large;">جْرّارَة</span><br />
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Traditionally, it is used to cut the dough of <b><a href="http://www.moroccancuisinemarocaine.com/t4207-patisserie-marocaine-cornes-de-gazelle-ka3b-ghzal-classique-aux-amandes-en-photos-et-astuces-version-de-la-ville-fes">Kaab el Ghazal </a>and <a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/08/chbbakiya-ou-lm5ar9a-marocaine.html">Chabakiya </a>or <a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/08/chbbakiya-ou-lm5ar9a-marocaine.html">Mkharqua </a>and other dough for filled pastries. </b>It creates a fluted edge to give baked cookies a neat finish and a nice edge.<br />
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7<b>-Crimper : Mangach or Mangash = </b><span style="font-size: large;"><b>مْنْكاشْ</b></span><br />
<span style="font-size: large;"></span>(Arabic does not have equivalent letter and sound to the Imazighen and Moroccan Dialect letter "G", so " <span style="font-size: large;">ك</span> " is used instead)<br />
They come in variety different shapes and sizes, allowing to make different patterns.<br />
<b><br /></b><b><br /></b><b>8-How to store Dwaz Atay</b>:<br />
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I bet a delicious well-made Dwaz Atay will not hang around for a long time, but it can be stored in a biscuit tin with a tight lid for several days.<br />
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Below is a list of my Dwaz Atay Recipes, hope you enjoy!<br />
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<span style="background-color: white;">Thanks for stopping by my site! </span><br />
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<b><u><span class="Apple-style-span" style="font-size: large;">Fakkas or Fekkas - Moroccan Cookies</span></u></b><br />
<b><u><span class="Apple-style-span" style="font-size: large;"> (Click on the links to read recipes):</span></u></b></div>
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<span class="Apple-style-span" style="font-size: x-large;">فْقّاسْ </span></div>
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<a href="http://moroccancuisinemarocaine.blogspot.com/2011/06/what-is-moroccan-fekkas-or-fakkas-cest.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration: none;">فْقّاسْ / What is Moroccan Fekkas or Fakkas / C'est Quoi Fekkass ou Fakkass Marocain!</a></div>
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<span style="font-size: small;"><a href="http://moroccancuisinemarocaine.blogspot.com/2011/07/mint-tea-fekkas-fakkass-au-a-la-menthe.html" style="color: #dd66bb; text-decoration: none;">فْقّاسْ / Mint-Tea and Amlou Fekkas / Fakkass au Thé à la Menthe et Amlou</a></span></h3>
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<img height="320" src="http://2.bp.blogspot.com/-2QxhrFNMwTI/T2iIWvnrezI/AAAAAAAAFhQ/8aoDLCqyZsU/s320/fakkass1.JPG" width="166" /> </div>
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<span style="font-size: small;"><a href="http://moroccancuisinemarocaine.blogspot.com/2009/02/fa9ass-au-chocolat-blanc-et-orange.html" style="color: #dd66bb; text-decoration: none;">فْقّاسْ / Fa9ass ou Fakkass Marocain au Chocolat Blanc et Oranges</a></span></h3>
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<a href="http://moroccancuisinemarocaine.blogspot.com/2009/06/mini-fe9ass-ou-fekass-au-fromage-et.html" style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration: none;">فْقّاسْ مالْحْ / Mini-Fe9ass ou Fekass Marocain au Fromage et Olives Noires/ Moroccan Cheese & Olive Mini-Fa9ass (Fakass)</a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.com/2011/06/moroccan-spicy-mini-fekkas-or-mini.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration: none;">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 !</a><br />
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<b style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 19px;"><a href="http://moroccancuisinemarocaine.blogspot.com/p/moroccan-ghoriba-or-ghriba-or-ghriyba.html" style="color: #dd66bb;">How To Make Moroccan Ghriba or Ghriyba</a></b><b>?</b></div>
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<a href="http://moroccancuisinemarocaine.blogspot.com/2011/05/peanut-butter-moroccan-ghriba-ghriba.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;">Moroccan Peanut Ghoriba (Ghriba) L'bahla / Ghoriba (Ghriba) L'bahla Marocaine aux Cacahuètes</a><br />
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<a href="http://moroccancuisinemarocaine.blogspot.com/2009/01/ghriba-lbahla-ou-ghriba-lamramla.html" style="color: #dd66bb; text-decoration: none;">Moroccan Sesame Seeds Ghriba / Ghriba Marocaine Aux Graines De Sésame</a></h3>
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<span style="font-size: small;"><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/03/we-call-it-queen-of-ghoribas-or-ghribas.html" style="color: #dd66bb; text-decoration: none;">Moroccan Almond Ghoriba or Ghriba or Ghriyba or Moroccan Macarons!/ Ghoriba ou Ghriyba ou Ghriba Marocaine aux Amandes ou Macarons Marocains!</a></span></h3>
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<span style="font-size: x-small;"> </span><img height="240" src="http://4.bp.blogspot.com/-h9ugRA9nG9s/T2dFk9REOqI/AAAAAAAAFaw/yW8ThDQuJ-8/s320/00.JPG" style="background-color: transparent;" width="320" /></h3>
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<span style="font-size: small;"><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/03/moroccan-ghoriba-lbahla-or-shortbread.html" style="color: #dd66bb; text-decoration: none;">Moroccan Ghoriba L'bahla or Shortbread with Chocolate / Ghoriba ou Ghriba Marocaine Lbahla au chocolat !</a></span></h3>
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<img src="http://2.bp.blogspot.com/-Dko7G5hwe6Y/T2dFqJIGGLI/AAAAAAAAFa4/QYAikmIomGI/s1600/IMG_7620.JPG" /> </h3>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/03/moroccan-ghoriba-or-ghriba-with-amlou.html" style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration: none;">Moroccan Ghoriba Lbahla or Shortbread with Amlou and Chocolate / Ghoriba Marocaine Lbahla au chocolat et Amlou!</a><br />
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2009/09/ghriba-la-poudre-de-cacao-amer-et-noix.html" style="color: #dd66bb; text-decoration: none;">Ghoriba ou Ghriba Marocaine à la poudre de cacao amer et noix de cajou / Cashew nuts Moroccan Ghriba!</a></div>
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<b><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/08/vanilla-ghriba-moroccan-vanilla.html">Vanilla Ghriba Bahla (Moroccan Vanilla Shortbread or Cookies) / Ghirba au vanille (Sablé Marocain à la vanille)</a></b><br />
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/09/ghriba-with-coconut-and.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;">Ghriba with Coconut and Semolina/Moroccan Coconut and Semolina Cookie/ Ghriba Marocaine à la Semoule et à la Noix de Coco</a><br />
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/12/biscuit-kaltoum.html" style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration: none;">Biscuit Marocain d'Anis et Amandes</a></div>
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<span style="font-size: 14px;"><a href="http://moroccancuisinemarocaine.blogspot.com/2011/12/how-to-blanch-almonds-comment-blanchir.html" style="color: #dd66bb; text-decoration: none;">To Blanch Almonds And The Almond Blossom Festival of Tafraout! / Blanchir des Amandes Entières et Festival Annuel à Tafraout!</a></span></div>
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<img height="266" src="http://1.bp.blogspot.com/-gYLELWxsYic/T2dpkLJ9qpI/AAAAAAAAFbQ/bqQMFa_fUWw/s320/IMG_2382.JPG" width="320" /> </div>
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<a href="http://moroccancuisinemarocaine.blogspot.com/2011/12/homemade-almond-paste-moroccan-style.html" style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-decoration: none;">عَقْدَةْ اللّوز/Homemade Almond Paste Moroccan Style / Pâte d'Amands A la Marocaine!</a></div>
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<img height="320" src="http://4.bp.blogspot.com/-6M-SPOXh7Gg/T2YauVKYcwI/AAAAAAAAFYQ/T5AQzegkH3k/s320/IMG_2425.JPG" width="240" /> </div>
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<a href="http://moroccancuisinemarocaine.blogspot.com/2011/12/dough-for-moroccan-sweet-pastries-pate.html" style="color: #dd66bb; text-decoration: none;">Dough for Moroccan Sweet Pastries / Pâte Pour Pâtisseries Marocaines!</a></h3>
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<a href="http://moroccancuisinemarocaine.blogspot.com/2012/02/almond-fingers-doigts-aux-amandes.html">سبيعات لَلاّ مريم باللّوز / Lalla Mariam's Almond Fingers / Doigts Lala Mariam aux Amandes!</a><a href="http://www.blogger.com/blogger.g?blogID=3755649947353858647" name="4556999268656779588"></a></div>
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<span style="font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14px;"><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2011/09/chocolate-amlou-truffles-truffes-au.html" style="color: #dd66bb; text-decoration: none;">كويرات شكلاط وْ أملو/Chocolate-Amlou Balls/ Boules Au Chocolat et Amlou!</a></span></div>
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<a href="http://3.bp.blogspot.com/-GoEsdow-dl8/T31dMQ5YNeI/AAAAAAAAF-0/ABO4tHlPpo8/s1600/1.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://3.bp.blogspot.com/-GoEsdow-dl8/T31dMQ5YNeI/AAAAAAAAF-0/ABO4tHlPpo8/s320/1.JPG" width="256" /></a></div>
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<span style="font-size: 15px; line-height: 21px;"><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2007/11/tquawte-t9awte-ou-sellou-marocain.html" style="background-color: white; color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; text-decoration: none;">تقاوت/سْلّو/سْلِيلُو/سْفُوفْ/زمّيطة/Moroccan Tquawt or T9awt (Flourless Seloo)/Tquawt ou Sellou ou Sfouf Marocain (Version Sellou Sans Farine)!</a></span></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/03/moroccan-orange-cake-butterless-cake.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; text-decoration: none;">حلوة الّلوز أُ اللّيمون/Moroccan Orange Cake, Butterless Cake / Gâteau Marocain à l'Orange, Sans Beurre!</a></div>
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<a href="http://2.bp.blogspot.com/-9AKOXRm4vmM/ULJHqt9tcoI/AAAAAAAAHfs/p4kyUqYZdEs/s1600/Photo2999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-9AKOXRm4vmM/ULJHqt9tcoI/AAAAAAAAHfs/p4kyUqYZdEs/s320/Photo2999.jpg" width="240" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/11/south-morocco-style-date-paste-filling.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;">South Morocco Style Date Paste Filling / Pâte de Dattes Style Marocain, Région de Souss, Sud du Royaume!</a></div>
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<a href="http://4.bp.blogspot.com/-L7oYfaF0sfk/UJQVLrOZXCI/AAAAAAAAHX0/ryVP0pnVYbg/s1600/IMG_4174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-L7oYfaF0sfk/UJQVLrOZXCI/AAAAAAAAHX0/ryVP0pnVYbg/s320/IMG_4174.JPG" width="240" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/08/oujda-wajda-kaak-moroccan-sunny-shaped.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;">Oujda (Wajda) Kaâk / Moroccan Sunny-Shaped Cookies with Anise, Fennel and Sesame Seeds / Kaâk de la ville Oujda (Wajda) ou Brioches d'Oujda ou Biscuits Marocain sous Forme de Soleil à Base de Graines de Fenouil, d'Anis et de Sésame!</a><br />
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<a href="http://1.bp.blogspot.com/-RIq3uAk3Ho4/UKPwosVgmgI/AAAAAAAAHcM/FQAwYwT58w4/s1600/IMG_4047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-RIq3uAk3Ho4/UKPwosVgmgI/AAAAAAAAHcM/FQAwYwT58w4/s320/IMG_4047.JPG" width="215" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/10/sticky-date-and-almond-fekkas-moroccan.html" style="color: #dd66bb; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;">Sticky Date and Almond Mini-Fekkas / Moroccan Date and Almond Mini-Cookies / Mini-Fekkas aux Dattes et Amandes / Croquets aux Dattes et Amandes, Style Marocain !</a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/08/meskouta-or-kika-yoghurt-moroccan.html" style="color: #dd66bb; text-decoration: initial;">Meskouta or Kika Yoghurt / Moroccan Yoghurt Cake / Meskouta au Yaourt / Gâteau Marocain au Yaourt!</a></h3>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2010/01/gateau-au-poudre-de-cacao-amandes-et.html" style="color: #dd66bb; text-decoration: initial;">Meskouta Hazelnut & Almond/ Hazelnut & Almond Moroccan Cake / Gâteau Marocain aux Amandes et Noisettes / Meskouta aux Amandes et Noisettes!</a></h3>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/12/moroccan-almond-and-date-ghriba-cookies.html" style="color: #dd66bb; text-decoration: initial;">غريبة بْالثّْمْرْ وْ اللُّوزْ /Moroccan Almond and Date Ghriba-Cookies / Ghriba aux Dattes et Amandes!</a></h3>
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<a href="http://3.bp.blogspot.com/-jhTxxsdKFSY/UMOB9ap_9iI/AAAAAAAAHlY/JEh1sJlY3gw/s1600/IMG_4912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-jhTxxsdKFSY/UMOB9ap_9iI/AAAAAAAAHlY/JEh1sJlY3gw/s320/IMG_4912.JPG" width="240" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2012/12/kissan-sellou-blouz-o-choklat-chocolate.html" style="color: #dd66bb; text-decoration: initial;">كيسان سْلُّو باللُّوزْ وْ شْكْلاطْ/ Kissan Sellou Blouz o Choklat / Chocolate-Amlou Cups With Sellou Crust / Tartelettes au Chocolat et Amlou sur Croûte Sellou!</a></h3>
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<a href="http://2.bp.blogspot.com/-LZWONqbXxC8/UMsf4gTZd9I/AAAAAAAAHoI/Lx8aVuSvIKo/s1600/Moroccan+Chocolate-Amlou+Cups+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-LZWONqbXxC8/UMsf4gTZd9I/AAAAAAAAHoI/Lx8aVuSvIKo/s320/Moroccan+Chocolate-Amlou+Cups+8.JPG" width="240" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2013/01/dwida-or-moroccan-worm-cookies.html" style="color: #dd66bb;">Dwida or Moroccan Worm Cookies!</a></h3>
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<a href="http://2.bp.blogspot.com/-fz4NsxcNGO0/UP7esaoV83I/AAAAAAAAHwM/1BzqCKcDIMA/s1600/IMG_5387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-fz4NsxcNGO0/UP7esaoV83I/AAAAAAAAHwM/1BzqCKcDIMA/s320/IMG_5387.JPG" width="240" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2013/02/awinat-mchicha-cats-eye-ghriba-ghoriba.html" style="color: #dd66bb; text-decoration: initial;">عْويناتْ مْشِيشَة / âwinat mchicha / Cat's Eye Ghriba / Ghoriba Œil-de-Chat!</a></h3>
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<a href="http://4.bp.blogspot.com/-Wcdk_DhOvq4/UQwKiQfUMEI/AAAAAAAAH18/xfgvxqlG1r0/s1600/Moroccan+Pastry-Patisserie+Marocaine-Dwaz+Atay8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Wcdk_DhOvq4/UQwKiQfUMEI/AAAAAAAAH18/xfgvxqlG1r0/s320/Moroccan+Pastry-Patisserie+Marocaine-Dwaz+Atay8.JPG" width="240" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2013/03/mshmisha-or-halwat-samira-bensaid-or.html" style="color: #dd66bb; text-decoration: none;">Mshimisha or Halwat Samira Bensaïd or Snow Balls / Mchimisha ou Halwat Samira Bensaïd ou Boules de Neige!</a></h3>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2013/03/shamiya-or-moroccan-semolina-cake.html" style="color: #dd66bb; text-decoration: none;">Shamiya or Kikat Smida or Moroccan Semolina Cake / Chamia ou gâteaux marocain à la semoule!</a></div>
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<a href="http://3.bp.blogspot.com/-IM8CHVrA1WY/UTx7p4kfiSI/AAAAAAAAH50/AYYCzq9sUcE/s1600/IMG_5746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-IM8CHVrA1WY/UTx7p4kfiSI/AAAAAAAAH50/AYYCzq9sUcE/s320/IMG_5746.JPG" width="254" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2013/01/sbi3at-sbiaat-lalla-lady-fingers-doigts.html" style="color: #dd66bb; text-decoration: none;">سْبيعاتْ لَلاَّ / Sbi3at (Sbiâat) Lalla / Lady Fingers / Doigts de Madame</a></h3>
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<a href="http://4.bp.blogspot.com/-FlJNbqtE7yQ/UWM6iCqxWsI/AAAAAAAAH8Q/S3RLxSY0Ny8/s1600/Moroccan+Lady+Fingers-Doigts+de+Madame-Sbi3at+Lalla+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-FlJNbqtE7yQ/UWM6iCqxWsI/AAAAAAAAH8Q/S3RLxSY0Ny8/s320/Moroccan+Lady+Fingers-Doigts+de+Madame-Sbi3at+Lalla+7.JPG" width="240" /></a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2013/01/rjilat-mchicha-ou-halwat-farchitta-cat.html" style="color: #dd66bb; text-decoration: none;">رْجيِلاتْ مْشِيشَة / حلوة فْرْشِيطَة / Rjilat Mchicha ou Halwat Farchitta / Cat Paws Cookies / Pattes de Chat!</a></h3>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2013/03/bushkito-ou-bachkitto-btmar-moroccan.html">Bushkito ou Bachkitto B'Tmar or Moroccan cookies with Date Filling!</a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2014/03/liponja-maskouta-or-kika-moroccan.html" target="_blank">Liponja Maskouta (Kika)-Moroccan Sponge Cake</a><br />
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2009/05/petits-fours-aux-fraises-et-chocolat.html" target="_blank">Halwat Fraises/Choco - Petits-Fours Fraises/ Chocolat</a></div>
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<a href="http://moroccancuisinemarocaine.blogspot.co.uk/2014/05/frifra-moroccan-fan-shaped-cookies.html" target="_blank">Frifra-, Moroccan-fan-shaped-cookies!</a></div>
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Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0tag:blogger.com,1999:blog-3755649947353858647.post-42385777186563536642014-11-19T22:08:00.000+00:002015-11-18T16:51:25.884+00:00Top Two (2) Feel-Home Food for Ramadan in Morocco: Sellou or Slilo, a Unique Unbaked Moroccan Sweet for Ramadan!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-C4CMZMCBuzo/U6nn4jFXpOI/AAAAAAAAIzQ/zVmkFJdW0IU/s1600/Sellou+par+Mamatkamal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-C4CMZMCBuzo/U6nn4jFXpOI/AAAAAAAAIzQ/zVmkFJdW0IU/s400/Sellou+par+Mamatkamal.JPG" width="400" /></a></div>
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!<br />
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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!<br />
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Although Sellou might seem complicated to make, it is actually a very easy recipe if you have the right tools and ingredients required. Most Sellou recipes contain two basic nuts (Almonds and Sesame Seeds), which are blended along with regional and traditional spices into a thick rich paste. Though Sellou is one of several traditional dessert treats, served at Weddings, Newborn Ceremonies and other special occasions, it is particularly consumed in Ramadan during Ftour or Iftar (the evening meal that breaks the day-long fast), as it is very nutritious and gives instant energy. Actually, this has made Sellou synonymous with Ramadan.<br />
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Traditionally, Sellou is considered as a natural dietary remedy, and is recommended for nursing mothers as it has been known to increase the milk supply. Moroccan nursing mothers consume this nutritious and fortifying paste for at least 30 days after childbirth, and it really helps to increase milk secretion.<br />
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As all Moroccan recipes, Sellou is no exception, it widely varies from one region to another and each family has its own secret recipe that includes the best fresh nuts and spices that could make the tastiest energy paste ever! Sellou recipe remains controversial when it comes to discuss the ingredients based on. Some recipes call for adding more fresh nuts, apart from sesame seeds and almonds, and different spices or flavourings for health benefits. Others use pure olive oil or argan oil and honey instead of clarified butter and icing sugar, which is much healthier. Some use roasted flour, whereas others do not. Despite the traditional and official recipe, Moroccans and cooks everywhere use various ingredients, but the result is all the same; a rich and tasty energy paste where flavours build and meld together creating an outstanding dessert!<br />
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Sellou is one sweet treat that typically tastes better with age, and traditionally, it is prepared one to two weeks ahead before the start of Ramadan, and it is supposed to last during the whole month and even sometimes stretch out over a couple months without worry (most freeze well too, though it is not necessary to freeze Sellou unless you want to save some for later). This is the reason why the use of clarified butter is valued in the traditional recipes for its long-lasting freshness.<br />
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As you might know, there are several versions as well as adaptations of Sellou from all parts of Morocco that could leave you confused. In general and as far as I know, there are four (4) different varieties of Moroccan Sellou:<br />
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1-Sellou or Slilo or Sfouf: This version calls for roasted white or wheat flour as the main ingredient along with basic nuts and spices. The flour should be roasted in the oven or in a heavy, ungreased skillet or pan until golden, stirring every few minutes otherwise it will burn. Your kitchen would smell like one of those bakeries in Morocco around the corner.<br />
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2-Tquawt: This is the flourless version of Selou. Basically the same ingredients in Sellou are used except for roasted flour. My mother used to make this version, and it was so delicious that was to die for!<br />
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3-Zamita or Toummette or Bssisse: Its preparation also varies from one region to another.<br />
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A-In the South, Souss region, there is sweet and savoury version: the sweet version is made by mixing roasted barley flour with argan oil, adding pure honey and pinch of salt to the mixture to form a crumbly consistency.<br />
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B-On the other hand, the savoury version uses boiled water, pinch of salt and argan oil. In some regions, where argan oil is not available or too expensive, pure olive oil is used instead.<br />
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C-In Mekness and Taza, Sellou is called Zamita. The word Zamita in these regions refers to Sellou version known in Casabalanca, Fes, Rabat, etc... Meknassi version also include toasted peanuts along with other special regional ingredients.<br />
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4-Taquenta: This is the Sellou version of Oujda. It's easy to make and it's mainly made of flour browned with salt and oil, then honey is added for sweetening.<br />
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Traditionally, the way Sellou is presented, the mixture is mounded in a pyramid on a plate, then decorated with some toasted almonds. Then Sellou is placed on individual plates and served to each person, just like a cake (See picture below)<br />
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Mabrouk Ramdan and 3wachr Mabrouka!<br />
<b>Mamatkamal</b><br />
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<b><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2007/11/tquawte-t9awte-ou-sellou-marocain.html" target="_blank">Tquawte or T9awte (Sellou sans farine)</a></b></div>
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<span id="goog_1914881887"></span><span id="goog_1914881888"></span><br />Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0Morocco31.203404950917395 -5.976562524.284522950917395 -16.303711 38.1222869509174 4.350586tag:blogger.com,1999:blog-3755649947353858647.post-72490509867256573952014-11-11T16:33:00.000+00:002015-11-18T21:14:40.252+00:00Top One (1) Feel-Home Food for Ramadan in Morocco! Chabakia B'Kawkaw, this year! Also called Mkharqua in Fes Region and Griwich in Agadir Region and others!<div align="LEFT" style="line-height: 0.48cm; margin-bottom: 0cm;">
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This year I've chosen peanuts over almonds to make Chabakiya, and I was not disappointed, it turned out delicious! <span style="line-height: 0.48cm;">I am sure all Moroccans will agree with me if I put Chabakia on top
of all the food prepared during Ramadan in Morocco. </span><br />
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<span style="line-height: 0.48cm;">Traditionally, Chabakia is prepared one week ahead before the start of Ramadan, stored </span><span style="line-height: 18.141733169555664px;">preciously to last, hopefully,</span><span style="line-height: 0.48cm;"> for the whole month. No doubt, pictures of these sweet cookies will be downloaded all over social networks by Moroccans who celebrate Ramadan, shaped in different forms, but "roses" remain the most popular and the most famous.</span><br />
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<span style="line-height: 0.48cm;">As we know, Chabakia is made to be served along with Hrira (Harira), its sweetness works perfectly well with the sour taste of this delicious soup.</span><br />
<span style="line-height: 0.48cm;"><b><i>Mamatkamal</i></b></span><br />
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<span style="line-height: 0.48cm;"><u style="line-height: 0.48cm;">Related Posts:</u></span></div>
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<span style="line-height: 0.48cm;"><u><b style="line-height: 0.48cm;"><a href="http://moroccancuisinemarocaine.blogspot.co.uk/2008/08/chbbakiya-ou-lm5ar9a-marocaine.html" target="_blank">Chabakia or Mkharqua or Griwich</a></b></u></span></div>
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Khadija El Mary http://www.blogger.com/profile/12313834326448700943noreply@blogger.com0Kingdom of Morocco30.448673679287559 -6.8554687516.71195667928756 -27.50976575 44.185390679287558 13.79882825