A Moorish melt-in-the-mouth shortbread with Moroccan notes made in a heartbeat..
Moroccans have 2 majors ways of cooking the tongue: steam and serve with salt and cumin or cook it “mchermel-style”. The latter dish is bolder
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Stuffed lamb, beef or camel spleen is a big thing in Morocco. It’s a bit of a bumper that I can’t find it halal in
Griouech or M’kharka/Mkharqa is a fried Moroccan sweet which gets soaked in honey. It’s served throughout Ramadan along with the soup of the day which
Sheep’s brain is of Moroccan dishes we cook during Eid Al Fitr (feast of sacrifice). But in Fez, It’s served as a cooked starter during
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Mlaouis pr Mlawis (Meloui for one) are done with the same dough used for Msemmens or Rghaifs. They’re just shaped differently with a few differences
North African Msemmen is a soft of laminated dough which comes in different forms It can also be laminated with different types of fat. Msemmen
Recette en Français plus en bas Braised and roasted of beef/lamb with a confit of onions Is that going to become your new Sunday roast