Snacks and nibbles, Starters, Salads and kemia, Uncategorized

Moroccan steak pasties

If you are in Casablanca, you will always find these nice bites sold either around 10.30 am or around 5 pm in many bakeries, especially the old ones located downtown. The sizes might vary. My dad used to get me big ones (mainly with chicken) whenever he picked me up from my secondary school. I […]

Starters, Salads and kemia, Uncategorized

Moroccan cow/calf or sheep brain’s with tomato sauce and chermoula

Still on offal cooked the Moroccan way, here is a dish mainly cooked during the feast of sacrifice and served as a cooked starter: Cow or sheep brain cooked in a tomato sauce. In Fez, this cooked salad is also served during family gatherings and usually the plates go back empty. This cooked Moroccan starter […]

Starters, Salads and kemia, Uncategorized

Moroccan stuffed vegetables/Dolma with rice

Stuffed vegetables or Dolma is a Mediterranean family dish with a few variations depending on the countries, wether related to the type of vegetables used, the spices or the herbs. However, the idea is the same: core the vegetables and stuff them before cooking them to tenderness. The Moroccan version also depends on families and […]

Starters, Salads and kemia, Uncategorized

Moroccan giant fennel salad recipe: Shlada del boubal

Do you know this vegetable/herb? have you seen it before? In Morocco, we call it boubal (Fr: Grande férule, férule commune, faux fenouil). In English, it’s called “giant fennel” or “African ammoniacum“. It’s giant since it’s plant grows for about 3 m long. Having tried it, I just can’t get my head around the “fennel […]

Starters, Salads and kemia, Uncategorized

Moroccan mussels in a tomato sauce recipe: Bouzroug be maticha

Mussles in tomato sauce is a dish which can be served as a main dish or as a cooked salad. I decided to serve it rather warm-ish over couscous for a change, but also to make my husband eat couscous..I served it as a light meal, somewhere between a starter and a main dish too. […]

Starters, Salads and kemia, Uncategorized

Moroccan "salade composée"

A Moroccan “salade composée” is a set of Moroccan salads plated in one massive dish and served before the main dish (well, it’s a salad). A salad composée made of precooked Moroccan salads There are many salads you could put together side by side to make a Moroccan  “salade composée”. But let’s start with the first […]

Starters, Salads and kemia, Uncategorized

Gluten-free Moroccan street food: soft chickpeas "Taib we Hari"

Taib we hari is a very common street food nibble which happens to be gluten-free and light. Well, unless you ask the seller to fill a half-baguette with it along with some salad, then you are looking for a meal. Taib we hari is an interesting name which means “cooked to softness” and that’s what […]

Starters, Salads and kemia, Uncategorized

Moroccan sweet Mderbel of pumpkin or butternut

I have to admit that I’m not a pumpkin or butternut lover. However, it’s the only recipe that gets me to eat these two. Mderbel (*) of pumpkin is a traditional cooked salad in Fez. It also gets served on the top of a nice Mqualli of chicken or meat especially during the remembrance of […]

Starters, Salads and kemia, Uncategorized

Easy Moroccan fried soles

Fried fish is a favourite street food in Morocco, especially in coastal cities. It’s so common to find a dish of fried fish along with a fresh tomato and onion salad in many traditional restaurants. Fried soles usually are served with fried whiting and calamari rings, lemon wedges and a hot fried chilli for garnish, […]

Starters, Salads and kemia, Uncategorized

Moroccan salad of cauliflower "Mderbel" or zaalouk

Well hello there and welcome to the page! The recipe you are looking for has moved to a new external address. Click on this link to find all about it. You could serve the cauliflower zaalook or Mderbel as a mash