Storytelling about Moroccan food and culture, dotted with personal memories from the Middle-East and Europe where I lived and still live. In the end, it's all about food!
Raib beldi is a traditional dairy dessert made with freshly extracted cow’s milk and flavoured with orange blossom water. Secret ingredient for a traditional Raib The unusual added ingredient to turn this milk to a set yogurt consistency is the use of artichoke chokes, the artichoke’s fuzzy hair also known in French as barbe d’artichaut, […]
Why is a wonderful Moroccan Ramadan sweet named after a plant used as toothpick? Well a picture is worth a thousand words. Isn’t it? You can still find Bouchnikha in the old Markets all over Moroccan cities. Let’s get back to our Ramadan treat which is the purpose of this post which looks like […]
Msemmen is a wonderful North African laminated pancake or bread. It can be enjoyed plain, served with honey or filled with different mixtures. Similar panfried bread can be found in Asia (i.e paratha in India) We love Msemmen so much that we can have it any time of the day along with a glass of […]
Those mini-tartlets with naturally caramelised onions and bits of khlii (which you can replace with smoky bacon) are really irresistible, especially if you serve them along with pickles. I prefer to use this fuss-free dough as a base to make them but you can use a savoury shortcrust of puff pastry dough. This recipe is […]
Saiss Jben is the secret to these Moroccan cheese rolls or as we call them Sbiaats in reference to fingers. Saiss is a fertile geographical area in the Northern part famous for many things, including its goat cheese. To make these Moroccan cheese rolls, you don’t have to go to Fez or Northern Morocco to […]
Now that I shared with you the magical lactose-free and fuss-free dough to make sweet and savoury bites such as empanadas, tartes, quiches, let’s start with these mini-tartlets with peppers and olives. They’re easy to make and go down very well. This recipe is freezer-friendly at any stage: either when you make the dough or […]
These onion tartlets are on their own a good recipe for buffets, snacks and picnics as we like them in Morocco and probably everywhere else. But honestly the star of this post has to be this lactose-free dough has all working for it. It’s fuss-free and forgiving. It works for small moulds and has a […]
In Morocco, we are found of boiled eggs, sprinkled with salt and cumin and served as a sandwich with cream cheese or Jben. This is everyone’s favourite. Hard-boiled eggs are also halved and served with cumin and salt, a spread of cheeses, cold cuts and olives for afternoon snacks after school. They’re also served on […]
Barley is widely used in Morocco to make soups, bread, couscous and galettes. Its deep flavour is appreciated across North Africa and people also believe in its health attributes. Barley soup comes in a white version with milk, a yellow version with less paprika/tomato addition and a red version with a bit of tomato paste […]
Quince paste turnovers or chaussons has to be the easiest recipe of sweet turnovers. I only use leftover puff pastry dough to make this quick treat. These quince paste turnovers can be served to satisfy a craving for a sweet bite but also served along some strong cheese such as blue cheese. They go well […]
Recent comments