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I love having these baked onions and khlii Rghaifs for lunch. Actually, one of my aunties makes them better than anyone else in the family.
These savoury-filled and baked Rghaifs make a nice starter when shaped in 10 cm squares but can make a meal if served slightly bigger. Stuffed Rghaifs
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
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
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.
If you have any link with Fez and have been brought up eating Fassi food, you might have gone to a saturation point with Kadra
Today’s recipe uses a wonderful seasonal fruit : quince . It’s a seasonal fruit which usually ends in a tagine or a stew when it’s not
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
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