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.
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
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
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
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
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
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
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
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
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