Posts

Tquawt/Sellou or Slilou /No Bake Cake!

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تقاوت/سْلّو/سْلِيلُو/سْفُوفْ/زمّيطة Tquawt or T9awt  Flourless version of Sellou or Slilou No Bake Moroccan Cake ! I already posted Sellou  here .  Today's recipe, same ingredients and method were followed with a slight twist. This version  featured here will use almond paste or marzipan known as  "3a9dat Louz" = ( عَقْدَةْ اللّوز ),  recipe here .  Roll sellou into a log shape and set aside. Lightly dust the rolling pin with icing sugar then carefully roll the marzipan 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.! 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

Vichysoisse

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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.  Whip up this easy Potage Parmentier 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.   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.   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. 

Moroccan Msamen (Mssamen) Marocain

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مْسْمّْنْ  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, though not sure about the northern regions. Msamen is traditionally served during Ramadan or occasionally for breakfast and they are served with a sauce of butter-honey, or a mlou , jam, peanut butter, chocolate spread etc... Massaman can also be stuffed with anything, but most popular filling is minced meat and vegetables. 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 la

Beignets (Sweet Doughnuts or Donuts)/Beignets!

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

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

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I often receive emails from my blog readers asking if it is ok to visit Morocco during Ramadan and what this celebration exactly means, and how long it lasts etc..., so I have decided to write this article to talk about Ramadan in Morocco, hoping it will be helpful and answer all your questions. Ramadan { R A M A T H A N } in classic Arabic and Ramdan { R A M D A N } in Moroccan Darija is the ninth month of the Islamic lunar calendar and the most sacred of the twelve months of the year. The month of Ramadan marks the anniversary of the revelation of the Quoran (also spelled as Coran or Koran)   to the Prophet Mohammed in the Cave of Hira.  During Ramadan, all Muslims around the world abstain from food and drink during the daylight hours. It is One (1) Month Celebratory Holiday, but there are also deeper spiritual meanings tied to this month.  Ramadan is not all about "Food" and "Drink", but it is an occasion that marks the beginning of the Month, during which a

Good to Know Before Eating Tagine Meat in Morocco!

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As most Moroccans, 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. Meat : 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. As a tourist, it's good to know that 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.

Crimat Choklat L'byad / Crème au chocolat blanc / White Chocolate Butter Cream

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  Ingredients/Ingrédients: -  100 gr chocolat blanc   100 gr white chocolate