Posts

Showing posts from March, 2011

غريبة لّلوز/Moroccan Almond Ghoriba or Ghriba or Ghriyba or Moroccan Macarons!/ Ghoriba ou Ghriyba ou Ghriba Marocaine aux Amandes ou Macarons Marocains!

Image
Click the link below to learn more! / Cliquez sur le lien pour en savoir plus! Moroccan Ghriba (Ghriba)  We call it the "Queen" of all  Ghoribas or Moroccan Macarons.  This is one Melt-in-the-Mouth-Treat made of blanched almonds, whose lightness comes from being made with  ground almonds, powdered sugar and  with no flour in it.  So delicious! Mamatkamal

شلادة مطيشة وْ الفْلْفْلَة مْشْوية/Moroccan Tomato and Green Roasted Pepper Salad/ Salade Marocaine aux tomates et poivrons verts grillés /Chladat Matticha o L'falfla Machwiya

Image
This is one of my whole family's favourite salad, very tasty, and easy to prepare.  Each time this salad bowl makes its way around the dinner table, and most of the time there are only a few tomatoes and peppers slices left in the bowl, my children's eyes dart around the table to see who grabbed more than their fair share! Ingredients : Serves 6-8 people / Pour 6-8 personnes: - 6 fresh ripe tomatoes, peeled, seeded and chopped / 6 tomates fraîches mûres, pelées, épépinées et coupées en petits dés - 2 green peppers (roasted, peeled, seeded and chopped) / 2 poivrons verts grillés, épépinés et hachés finement  Click below for the recipe how to roast peppers! / Cliquez ci-dessous pour lire la recette: comment faire griller les poivrons ! How to roast peppers ? / Comment faire griller les poivrons? - 1 tablespoon chopped fresh parsley and coriander leaves / 1 c à soupe de feuilles fraîches de persil et coriandre hachées - 1/4 finely chopped red onio

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

Image
Zaalouk or Za3louk = الزّعّْلوكْ  is a very traditional tasty cooked Moroccan salad made with eggplant, fresh tomatoes and pure olive oil, flavoured with spices and cooked to a puree.  It's a very common side entrée to many dishes, especially cooked, roasted or fried fish .  There are so many different types of Zaalouk, ex. Eggplant, Zucchini, Carrots, Pumpkin etc..... Please note I used globe eggplant, about 15 to 20 cm long, and weighed about 80 to 90 gr. I also use other types of eggplants such as Mediterranean, Italian, Japanese, Indian, Chinese eggplants.  However, I've never tried this recipe with white or green eggplants, other types known as "Thai Pea or Vietnamese, or Philippine eggplants. Mamatkamal Ingredients : ( Serves 6-8 people / Pour 6-8 personnes): - 2 eggplants, cut into circles, leaving the skin on / 2 aubergines, coupée en rondelles, avec leur peau ( Veuillez noter j'ai utilisé le type d'aubergine qu'on appelle en anglais &q

شلادة سْكْسو/Moroccan Couscous or Kasskssou Salad/Couscouss ou Kasskssou Marocain Froid!

Image
You will be surprised how this small portion of   Couscous  can fill you up for a supper!  Even though I am not a vegan, I can say it is one of the best salad I have ever tasted!  The simple vinaigrette and the thyme mixed into it, gives it a mildly exotic flavour!  My mother used to serve this salad with fried sardines, but I personally serve it with camembert, butter and of course nice home-made bread.  Absolutely delicious! Mamatkamal Serves 6-8 people  / Pour 6-8 personnes Ingredients : - 250 gr pumpkin / 250 gr de citrouille - 1 small courgette, cut into small cubes / 1 courgette de taille petite coupée en petits cubes - 1 small eggplant cut into small cubes / 1 aubergine de taille petite coupée en petits cubes - 1 green apple cut into small slices, leave the peel on but remove the seeds / 1 pomme verte épépinée et coupée en petits morceaux en gardant la peau - 1 fresh tomato sliced  / 1 tomate fraîche coupée en petits dés - 1 teaspoon dried thyme / 1 c

البهلة باملو و شكلاط/Chocolate and Amlou Bahla or Shortbreadou/ Ghriba Bahla Marocaine au chocolat et Amlou!

Image
Click the link below to learn more! / Cliquez sur le lien pour en savoir plus! Moroccan Ghriba (Ghriba)  I've always loved the sweet combination of almonds and chocolate flavour. It seems somewhat elegant when both of these ingredients come together in any dish or dessert, but the addition of  Amlou  in this  Ghriba is like the stunning accessory with a finishing " touche",  taking this  Ghriba's  flavour from ordinary to outstanding, it’s like finishing off your outfit with the right pair of shoes and handbag! Mamatkamal

الصُّول مْقْلِي/Charmoola Fried Sole/ Filets de sole au Charmoula!

Image
This is  Charmoola  fried sole, which is easy to make and tastes so delicious!  In Morocco, we usually serve fish as a main course with side dishes of different salads, entrées, rice etc...and of course with some nice moroccan bread! Mamatkamal Ingredients: - Aout 1 kg sole fillets marinated with  Sharmoola   /  Environ 1 kg de filets de sole marinés dans la sauce   Charmoula Click HERE How to make Moroccan Charmoula Sauce Cliquez ICI pour savoir comment préparer Charmoula Marocaine  Moroccan Sharmoola Sauce  /  Charmoula - About 100 gr white flour / Environ 100 gr de farine blanche - 1/2 teaspoon freshly-ground pepper mixed color whole peppercorns  / 1/2 c à thé ou café de poivre de différentes couleurs fraîchement moulu du moulin. - Some salt to taste / Un peu de sel selon le goût - 500 ml sunflower oil, for deep-frying / Environ 500 ml d'huile de tournesol  pour friture Method / Préparation: 1- Mix the flour with salt and pepper in a sha

شرمولة/Sharmoola/Charmoula!

Image
شرمولة Sharmoola (SHAR-MOO-LA), also called "Moroccan Green Sauce", is the basis for so many tasty dishes. With only a few ingredients, you can make Sharmoola, and it will definitively bring the taste of Cuisine Marocaine to your dinner table. Sharmoula is extremely popular in Morocco, and is used to marinate all sorts of fish (fried or tajine fish), poultry and vegetables.   Marinate your meat, preferably one (1) day in advance, and refrigerate until cooking time. Traditionally, to crush garlic, parsley and coriander, M mahraz (a mortar and pestle) is used for that purpose, but you might use a blender if you wish. Mamatkamal This recipe yields 1 kg Fish or Poultry or Vegetable / La quantité dans cette recette est pour 1 kg de poisson, ou vollaile ou légumes Ingredients : - 6 garlic cloves / 6 gousses d'ail - Some fresh parsley and coriander leaves / Feuilles fraîches de persil et coriandre - 1/2 preserved lemon, pulp and rind, finely

Creamy Amlou Sauce to serve with Seffa / Sauce crèmeuse à base d'Amlou et compote de pommes pour accompagner Seffa Sucrée au riz!

Image
Serve this sauce with Sweet Version of  Seffa-Rice  / Servir cette sauce avec  Seffa-Riz Seffa-Rice Recipe Ingredients : -2 tablespoon Amlou / 2 c à soupe d'Amlou  ( Click on the link below for Amlou Recipe / Cliquez sur le lien ci-dessous pour lire la recette d'Amlou) How to make Amlou Paste and What is Amlou Paste? / Comment préparer Amlou et c'est quoi Amlou? Amlou de la région de Souss-Sud du Maroc (Pâte à tartiner à base d'huile Argan) -About 50 ml 15 % cream / 50 ml de la crème 15% - 1 tablespoon apple compote / 1 c à soupe de compote de pommes - Pinch of ground cinnamon / Une pincée de cannelle en poudre Method / Préparation: Mix all ingredients together and stir. The sauce should be relatively thick but not too much. Serve Amlou Sauce cold with warm Seffa, some slices of apple and roasted almonds. Enjoy! / Bien mélanger le tout et servir la sauce froide avec Seffa tiède. La sauce doit être légèrement liquide, mais pas t

Creamy Amlou Sauce to serve with Moroccan Vermicelli Seffa/Sauce crèmeuse à base d'Amlou pour accompagner Seffa de cheveux d'ange

Image
Serve this sauce with Sweet Version of  Seffa-Broken Vermicelli  / Servir cette sauce avec  Seffa-Cheuveux D'Ange Seffa-Broken Vermicelli Recipe Ingredients : - 1 tablespoon Amlou / 1 c à soupe d'Amlou  (  Click on the link below for Amlou Recipe / Cliquez sur le lien ci-dessous pour lire la recette d'Amlou) How to make Amlou Paste and What is Amlou Paste? / Comment préparer Amlou et c'est quoi Amlou? Amlou de la région de Souss-Sud du Maroc (Pâte à tartiner à base d'huile Argan) - About 50 ml 15 % cream / 50 ml de la crème 15% - 2 tablespoon fresh orange juice / 2 c à soupe de jus d'orange frais - Pinch of ground cinnamon / Une pincée de cannelle en poudre -1 teaspoon zest of orange / 1 c à thé ou café de zeste d'orange Method / Préparation: Mix all ingredients together and stir. The sauce should be relatively thick but not too much. Serve Amlou Sauce cold with warm Seffa, some slices of fresh orange

سْفَّة الشَّعْرِيّة/Moroccan Seffa made of Broken Vermicelli or Cha3riya / Seffa ou Saffa Marocaine à base de cheveux d'ange ou vermicelle ou Cha3riya!

Image
Ingredients : - Some raspberries or other fruits  / Quelques framboises ou autres fruits - 1 fresh orange, sliced / 1 orange fraîche coupée en tranches - Whole Roasted Almond Powder mixed with some ground cinnamon and icing sugar / Poudre d'Amandes Entières (avec peau) Grillées et moulues, puis mélangées avec un peu de cannelle moulu et de sucre glace ou sucre en poudre -Steamed Broken Vermicelli / Vermicelle ou cheveux d'ange cuits à la vapeur Click below for steamed broken vermicelli / Cliquez ci-dessous pour la recette de seffa de cheveux d'ange Seffa-Broken Vermicelli Recipe   Serve Moroccan Seffa / Servir Seffa ou Saffa Marocaine: 1-Lay the warm Seffa in the shape of a dome in a plate and decorate the dome with Almond Powder Mixture. / Dresser Seffa en dôme dans un plat de service, et décorer avec le mélange de Poudre d'Amandes. 2-Serve with Creamy Amlou Sauce  and some fresh fuits. Enjoy! / Servir avec Sauce crèmeuse à base d