Tag: Main Moroccan dishes

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 seafood bastilla/Pastilla: A posh Moroccan starter

Bastilla/Bestilla or Pastilla is as signature of Moroccan cooking. The most traditional remains the pigeons or chicken bestilla which comes mostly in a version from Fez and another one from Tetouan. The other old recipe of Bestilla is made of almonds all the way through and it is from Rabat. In the last 40 years […]

Starters, Salads and kemia, Uncategorized

Moroccan fresh broad bean (fava bean) and artichokes tagine

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 fields, in a matter of a day or two at max, they would have been distributed and sold, maybe already eaten. Moroccan fresh broad beans stew with artichokes By sniffing […]

Starters, Salads and kemia, Uncategorized

Grilled sardines: quick and healthy

The thing about El Jadida is that there is an abundance of mints (many types), vegetables and sardines. So it will be rude not to enjoy all these things while I’m here! People over here do not like the big sardines, they’ll tell you that medium size and slightly curled is a sign of a […]

Starters, Salads and kemia, Uncategorized

Fried whiting with Moroccan chermoula marinade

The first day I got back home to Casablanca, I found out that my brother has bought a shocking 15 kg of whiting! There are many reasons why this crazy thing happened: In the Golf countries, it’s practically impossible to find whiting fish. I used to find some of it in Dubai but coming from […]

Starters, Salads and kemia, Uncategorized

Chermoula marinated Calve’s liver

If you are wondering what is chermoula, it’s a Moroccan marinade we use for fish, meat, chicken, veggies, liver…And once you try it, you will adopt it. Chermoula is made from fresh coriander, sometimes parsley too, a few spices and a drizzle of lemon zest, but in the case of liver, it’s white vinegar. What’s […]

Starters, Salads and kemia, Uncategorized

Authentic Moroccan Pigeons Bastilla (Pastilla or b’steela) – Our family recipe

Pigeons bastilla/Pastilla/B’steela is a dish that was born in the Palaces of Fez, a few centuries ago, which makes of it a pure Fassi dish. It has a special balance of flavours and textures that is trully remarkable. In Fez, bastilla is a must during wedding ceremonies and big happy gatherings. Although we call a […]

Starters, Salads and kemia, Uncategorized

Whiting or whitebaits with Moroccan Marinade Chermoula

Since I’m back from the Middle-East where you will obviously hardly find fish from the Atlantic such as Whiting, I’m having this lovely fish with a tender white meat at leasttwice a week.. This is by far my favorite fish and it goes from naturally steamed with cumin, lemon and salt only to fried as […]