Tag: Moroccan salads and starters

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 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

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 shrimp and vegetable triangles (briouates)

These light briouats are just good for a quick savoury bite, as a starter to a lunch or dinner, as an afternoon snack. They’re also perfect for buffets and gathering. Like I explained in my previous post about Moroccan rolls with pickles, there are some Chinese ingredients which have found their way to the Moroccan […]