Moroccan Cuisine Marocaine: Goodness! Other Links!

Dough for Moroccan Sweet Pastries / Pâte Pour Pâtisseries Marocaines!

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

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

خبز المْحْراشْ/Moroccan Bread Mahrash / Pain Marocain Mahrach (Khobz L'mahrach)!

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

Tquawte ou Sfouf ou Sellou Marocain (Version sans Farine)! تقاوت/سْلّو/سْفُوفْ/زمّيطة

Sellou سْلّو ou T9awt ou Tquawt تْقاوْتْ ou Sfouf سْفوفْ ou Zammitta الزٌمٌيطة ou Bssisse بْسيِسْ est une spécialité marocaine et un plat très nutritif, consommé largement durant le mois de Ramadan. C'est un délice qui est quasiment indispensable et immanquable sur nos tables marocaines durant tous le mois de Ramadan. Sellou ou Tquawt sont aussi préparés à l’occasion du Baptême lors d'une nouvelle naissance qu'on appelle au Maroc Sbo7 "السّبوع" ou Sab7 "السّابع". C'est un plat qui est très reconstituant et favorise la montée du lait chez la nouvelle maman.

الزّعّْلوكْ /Moroccan Zaalouk or Eggplant Cooked Salad/Zaalouk ou Za3louk Marocain aux aubergines!

المْخَرْقَة-الشّباكيّة/Chbakiya ou Chabbakia ou L'mkharka Marocaine!

Chebakia (Chbakiya) (شباكية) ou M'kharqua (المخرقة), sont différentes appellations pour décrire une spécialité classique et prestigieuses de la cuisine marocaine, généralement préparée durant le mois de Ramadan. Nos voisins français l'appellent les Tresses au miel croustillantes ou Roses de sable au miel, deux (2) appelation de plus et pourquoi pas! Traditionnellement, Chebakiya se préparent en famille, entre soeurs, amies, voisines, tantes, collègues etc... une belle occasion pour les femmes de se retrouver entre elles. Elles s'arrangent pour faire garder leurs enfants ou tout simplement, elles les laissent avec le papa ou gand-parents.

بغرير / Morrocan Baghrir (Beghrir) or Moroccan Pancakes / Crêpes Marocaines aux Mille Trous

No, no, these are not crumpets! These are crepes of a thousand wholes called "Baghrir" = بغرير . Baghrir is one of the most well known of Moroccan crepes, originally hailing from the South of Morocco, known as Souss Region. It is a South Imazighn (Shalha) name, which means "Too soft", and if you call someone, especially a man "Zayd Aya Baghrir", this phrase could be seen as insulting in some parts of the Kingdom, mainly in Souss Region, thus insinuating that "He (the Man) is too submissive, too obedient, too weak, etc.."!

حَرْشَة / مْبَسّسْ / كسرة/ Moroccan Harcha or Harsha or Kasra or Mbessess!

Moroccan-Style Tomato Sauce/ Sauce Tomates à la Marocaine

"شرمولة مطيشة" = "Sharmoula or Charmoula Matticha" , pronounced as "SHAR-MOO-LA / MA-TI-SHA", is the Moroccan-Style Tomato Sauce, which is one Basic Sauce that goes with almost any type of dishes: From traditional Moroccan food to grilled chicken, steaks, seafood, pasta, rice, couscous, meatballs or kafta, eggs, fish fingers, chicken nuggets etc... It can also be served as a dip-appetizer, with chips or some nice bread. When it comes to create or try a new sauce, it is not that easy, since the sauce that goes with pasta or rice or couscous etc... represents almost 80% of the dish, and I think once you have found the perfect sauce, then you have created a fantastic meal.

تْفَايَا/Tfaya Recipe or Caramelized Onions and Raisins / Tfaya Marocaine

"تْفَايَا", = Tfaya, is a very popular Moroccan sauce, made with caramelized onions and raisins and which accompanies the famous Moroccan dish Couscous or Sakssou, and which is prepared usually for special events. Traditionally in Morocco, three (3) days before a Marriage Ceremony, this dish is prepared for the close family members, relatives and friends of the soon-to-be groom and bride. The ceremony is called "Henna Day" = Nhar l'Hanna (نهار الحْنّة), often a Friday, when it is usual for Henna Day, to take place.

شرمولة خظرة/Salmon in Green Sauce / Saumon poêlé et une sauce verte

This wonderful sauce recipe is the culmination of all my attempts and errors, and it is a nice combination of lovely ingredients! It draws its subtle flavor impact from the mallows and the combination of green roasted chile and sour cream. There are so many different versions of green sauce, Iberian, Mexican, Chinese, Spanish etc...... I have tried many different recipes over the years and tried just about every different combination of ingredients and methods for making what is known as "Green Sauce" and I have adjusted, adding Moroccan flavours to suit my family's taste. I now have it where we all like it!

تكتوكة/Shlada Machwiya/ Méchouia ) / Moroccan Taktouka / Taktouka Marocaine

This post will be about one of my childhood memories! Each time we sit down at the table to eat, it seems as though, it's not ME but it's my MOTHER (passed away many years ago), who is serving us one of her mouth-watering lunch or dinner. The reason I feel that way is that I cook so many of the same dishes and recipes that my mother used to make. All her old traditional recipes that she learned from my grandmother and that my grandmother learned from her mother etc.... Same dishes, same mum and grand-mum styled-home-cooked food, same taste and aroma! I can't let go all these food childhood memories and how could I? My mother was one such Mother! Each time I am in the kitchen cooking a meal I grew up on, this meal brings my mother to me in spirit and I feel she's smiling down on me!

مْلْوي /Moroccan Meloui or Malwi or Malwy! Round Moroccan Layered Crepes! / Meloui Marocain ou Malwi

Melwy =مْلْوي means in Moroccan Darija "Rolled dough" = "La pâte roulée" in French. It is another traditional, typical Moroccan West Crepe. It is made in the same basic way as Msamen and Rziza, except that Melwy has much more layers, due to its snail shape. The main ingredients of a traditional Moroccan Melwy base are made from hard unbleached flour all puprose, fine semolina, water, yeast, pure olive oil, Oudi (only, if you like the taste), some butter and salt to taste. Like Msamen, Meloui slightly rises up during baking due to the use of fine semolina and butter between layers, and also from the air that gets trapped between the layers. When cooked, Melwy becomes so light, tender and soft. Really delicious!

Warm up with Moroccan Cornmeal porridge!

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

Moroccan Kefta Tagine with Tomato and Eggs!

Today I'm sharing Moroccan Kefta Tagine that I made a few weeks ago. I've received several e-mails from readers, requesting the recipe for this dish, and first I would like to apologize for the delay. Kefta Tagine is a divine meal prepared with tomatoes, kefta and eggs, and the happy marriage of these three (3) ingredients has made this Tagine the national dish in Morocco, after of course Bastilla or Pastilla (Moroccan Pie), Couscous/Saksou, Safa/Seffa and Mrouzia/Mroaziya. What is Kefta or K'fta? Pronounced as (K-FTA) in Moroccan Dialect, it simply means minced or ground meat, of either beef or lamb (or a combination of the two), or chicken or turkey. Kefta is typically mixed in a marinade of few ingredients; traditionally, it is olive oil, salt, ground cumin, red paprika, ground black pepper, minced onion, minced garlic and chopped coriander/parsley. The mix and Kefta are kneaded thoroughly to distribute flavorings through the meat, then rolled into small meatballs.

إِباوْنْ- مْنْكوبْ/Mangoob/Moroccan Broad or Fava Bean Salad!

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