Month: February 2015

Poultry and birds

Moroccan chicken with olives Meslalla cooked M’chermel way

Chicken with meslalla and chermoula is quite a favourite family dish and I don’t think restaurants serve it back home. It’s a typical homemade dish

Basic recipes to know, Starters, Salads and kemia

Moroccan Meslalla olives with chermoula

Now that Meslalla has become edible after a few days of water treatment and care, Moroccan households usually marinate it with a lemony chermoula mix and

Basic recipes to know, Starters, Salads and kemia

Moroccan cracked olives: Meslalla

The olive tree is a big thing in Morocco. They grow all over the country with some concentrations in specific Area. There is a belief

Soups and porridges

Moroccan Qadra soup with pigeons or lamb fries

Qadra or Kadra soup is another very old Fassi soup where time is of essence. It a couple of hours in its cooking as the

Basic recipes to know, Couscous, Lunch dishes, Poultry and birds

Couscous Tfaya with sweet onions and sultanas

Couscous Tfaya with sweet onions and sultanas calls for a Qadra or Kadra method of cooking and making a broth. Tfaya is the sweet topping

Red meat

Moroccan Qadra with courgette and thyme

In the traditional cooking of Fez, courgette and thyme is a seasonal combination cooked Qadra or Kadra style. This recipe has a light sauce/broth called

Lunch dishes, Red meat

Kadra of wild artichokes and green peas

Wild artichokes are usually available in the beginning of spring or late April. They’re the hardest thing to peel and clean but rather quick to

Basic recipes to know

How to clean and freeze raw artichokes

Artichokes are one of the cheapest seasonal vegetables in Morocco. When I left Morocco, little did I know that I will get to miss them

Lunch dishes, Poultry and birds

Moroccan Almond and chickpeas Kadra : Kadra Touimiya (Twin)

I have introduced Kadra (or kedra) in the previous post. Today’s post is about one of the most commonly cooked dish in Fez: Kadra touimiya.

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