Month: November 2014

Juices and drinks

Moroccan dairy drink: Raibi

Raibi is a dairy drink we grew up enjoying cold or frozen. It used to be sold in Mahlabas (dairy shops) or small grocery shops.

Lunch dishes, Red meat

Moroccan Jerusalem artichoke tagine

Jerusalem artichokes have a weird name: they’re not from Jerusalem and they’re not artichokes. We call them in Moroccan batata qessbiya (batata for potato and qessbiya

Basic recipes to know

Mastering many Moroccan dishes by mastering just a few master recipes

The good thing about Moroccan food is once you know how master recipes work, you can decline them by season and make plenty of dishes

Starters, Salads and kemia

Moroccan fresh broad bean (fava bean) and artichokes tagine

Broad beans are one of the most favourite vegetables in Morocco, especially when in season and young. In Morocco, broad beans get picked from the

Basic recipes to know, Breakfast

Moroccan fresh cheese -Jben

There is a version of Jben in practically every country (kind of queso fresco) and it costs a lot less to make it home and

Starters, Salads and kemia

Moroccan sweet potato starter with chermoula

Still on the topic of using sweet potatoes in Moroccan cooking. Here is another starter or cooked salad with a savoury note (see here for

Starters, Salads and kemia

Moroccan sweet potatoes with sultanas

Moroccan sweet potatoes with sultanas is vegan and vegetarian cooked salad. preferably eaten warm or freshly cooked. I also didn’t like okra because of its

Basic recipes to know

Cooking Moroccan stews Part 2: how to handle a stew/marqa from start to finish

I have witnessed an interesting discussion between a few people on whether Moroccan cooking requires browning meat and birds or not. In the panel, there

Basic recipes to know

Cooking Moroccan stews Part 1: terminology and methods of cookings

Many people automatically link Moroccan cooking to tagine, these conical vessels which are sold in all different materials and colours. Plain cooking tagines (unglazed at

Lunch dishes, Red meat

Moroccan cauliflower marka (or tagine) –

Moroccan cuisine uses all available vegetables in the country. Our mothers usually have one prevailing logic with their children when it comes to food (and

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