A tray of Moroccan mesemmen, mlawis (mlaouis) and rghayef (rghaef)

How to make Moroccan Msemmen: recipe and tutorial

North African Msemmen is a soft of laminated dough which comes in different forms It…

Moroccan Meslalla olives in chermoula

Now that Meslalla has become edible after a few days of water treatment and care,…

Moroccan cracked olives: Meslalla

The olive tree is a big thing in Morocco. They grow all over the country…

How to clean and freeze raw artichokes

Artichokes are one of the cheapest seasonal vegetables in Morocco. When I left Morocco, little…

How to get your flatbread to puff

So, you have a few flatbread recipes from pita to Moroccan batbout  passing by Egyptian eish, or…

Mastering many Moroccan dishes by mastering just a few master recipes

The good thing about Moroccan food is once you know how master recipes work, you…

Cooking Moroccan stews Part 2: how to handle a stew/marqa from start to finish

I have witness an interesting discussion between a few people on whether Moroccan cooking requires…

The magic world of cooking between two fires Moroccan style

There is something so sweet and romantic about this tagine. First, the delicate combination of…

Cooking tagines the Moroccan way

Today I thought I’ll share with you some important points about the famous Moroccan tagine…

Moroccan preserved lemon, a must-have in the Moroccan kitchen

Preserved lemon is a must-have condiment in every house in Morocco. It’s available in almost…