• Couscous:
It is prepared every Friday and served in a big dish for all the family to share together.
The dish is called Couscous because it is cooked in a special pot called Keskes (or Couscoussier).
It is a symbol of family, sharing, and togetherness in Moroccan culture.
Ingredient:
1 kilo of lean meat.(you can omit the meat, but this is the original recipe).
1\2 kilo of couscous.
1\2 chopped tomatoes.
5 onions, cut into wedges.
1\4chopped cabbage.
3 zucchini.
4 pumpkins.
1 cup chopped parsley.
5 chopped carrots.
6 chopped turnips .
1 cup boild chichpeas .
3\4 cup olive oil.
salt to taste.
a pinch of saffron .
4 cups warm water.
1\4 cup raisins.
a pinch of cinnamon .
1 teaspoon honey.
1 tablespoon mixed spices.
a pinch of ginger.
a pinch of turmeric.
• Harira:
Served during Ramadan and in winter because it’s warm and nutritious.
Ingredients:
225 grams of diced meat ,1 cup flour mixed with 2 cups pf water (you can omit the meat, but this is the original recipe ).
1\4 cup dry chickpeas.
1\2 cup dry lentils.
3 tablespoons tomato paste mixed with 2 cups of water.
tablespoons olive oil .
1 tablespoon ghee.
6 large tomatoes.
1 meduim sized celery stalk.
1 large onion spices.
1 bunch of parsely, about 55 gram.
1 tablespoon ginger.
1 1\2 teaspoon black peper.
1 teaspoon turmeric .
Moroccan tea:
To prepare Moroccan tea, start by rinsing the green tea with boiling water, then discarding the water. Then add the sugar and fresh mint to the teapot, cover with the remaining boiling water, and let it steep for 2 to 5 minutes. Finally, pour and pour the contents of the teapot several times into a glass, then serve by pouring from above to oxygenate it and create a foam.
ROYAL MOROCCAN RICE:
a luxirious salad often served at weddings and special occasions.
it combines sweet and savory flavors with fruits, nuts and mayonnaise.
making it both delicious and beautifully prensted
INGREDIENT:
cooked rice.
boiled potatoes diced.
boiled and grated carrots.
canned corn.
cooked peas.
chopped apple.
chopped dates.
raisins.
nuts almonds or walnuts.
mayonnaise.
vinegar.
pinch of salt.
sarved cold, arranged in layers or individual cups for an elegant look.
MSEMEN:
moroccan folded flatbread, can be eaten with honey or butter.
ingredients
flour 250g.
semolina 50g
salt 1\2 tsp.
water 150ml.
oil for folding and cooking .
BAGHRIR(MOROCCAN PANCAKES):
spongy pancakes with small holes, served with butter and honey.
ingredients:
semolina :200g.
flour:50g.
yeast:1 tsp.
warm water :400 ml.
salt 1\2 tsp.
honey and butter for serving.
ZAALOUK(COOKED EGGPLANT SALAD):
moroccan cooked eggplant and tomato salad, served as a starter or side dish.A
INGREDIENTS:
eggplant:2.
tomatoes:3.
garlic:2 cloves.
olive oil :2 tbsp.
paprika, cumin ,salt , pepper to taste.
parsley for garnish.
HARSHA (SEMOLINA FLATBREAD):
moroccan semolina flatbread, crunchy on the outside, soft inside, perfect with tea or honey.
ingredients:
semolina:250g.
flour:50g.
sugar:2 tbsp.
baking powder:1 tsp.
milk:150 ml.
butter:50 g.
KARAN OUJDI WITH CHICKPEA FLOUR:
traditional morrocan savory dish from oujda, made with chickpea flour, eggs, oil and baking powder, served as a ligh meal with bread and sprinkled with hot cumin to taste.
ingredients:
chickpea flour : approx . 2 cups (about 460 g ).
eggs :2.
vegetable oil :1\2 cup (about 100 ml)
baking powder :1 sachet .
salt :to taste.
hot cumin :to taste.
water: approx. 1 -1\5 liters.
SAVORY MOROCCAN FEKKAS :
is a crunchy and flavoral moroccan snack often served with tea or coffee.
this homemade version combines butter, cheese, and tradtional moroccan spices for a perfect teste.
INGREDIENTS:
2 cups all-purpose flour.
1\2cup vegetable oil .
1\2 cup melted butter .
1 packet baking powder .
salt to taste.
1 tsp dried thyme.
A pinch of paprika .
1\2 tsp garlic powder .
Grated cheese.
A little chili(optional).
MY TIP:
you can choose any flavors you like – for example, if you prefer garlic , use only garlic, or just thyme , or any other flavors you enjoy.
As for me, i like to add all these ingredients, but just a little of each -only enough to give a light and tasty flavor.
MOROCCAN Maakouda with cornstarch (crispy fried potato cakes)
Maakouda is a tradtitional morrocan street food, especially popular in eastern cities like oujda.
it’s made from mashed boiled potatoes mixed with eggs, parsely and spices, then fried until golden and crispy.
it’s usually served as a snack or sandwich with bread and spice sauce.
INGREDIENTS:
4 large potatoes .
2 egges.
2 tablespoons cornstarch(maizena).
2 tablespoons chopped parsely.
2garlic cloves, crushed.
salt, black pepper, paprika, and a pinch of cumin.
oil for frying.
bredcrumbs(chapelure) for coating
TRADITIONAL MOROCCAN RAIB(yogurt)
Raib is a traditional moroccan fermented milk, known for its creamyand refreshing taste.it is made from milk with natural or pre-fermented yogurt, and sometimes sugar and vanilla are added . it is usually served cold and is a healthy , ligh snack for both children and adults.
INGREDIENTS:
1\2 liter cold milk.
1\2 liter hot milk.
1 vanilla yogurt .
1\2 teaspoon vanilla powder.
sugar to taste.
MOROCCAN BATBOUT\SOFT FLATBREAD:
batbout is a soft and light moroccan flatbread, similar to small buns. it’s often used for sandwishes or served with traditional moroccan dishes.it can be filled with vegetables, cheese, or a any ither filling, either hot or cold , according to your preference.
INGREDIENTS:
500 g wheat flour.
1 teaspoon instant yeast.
1\2 teaspoon salt
about 1\2 cup warm water.
2 tablespoons vegetable oil.
TIPS:
to keep soft, cover with a cloth after cooking.
MOROCCAN BAKOULA (MALLOW SALAD)
Bakoula , also known as mallow, is a traditional moroccan dish made from wild greens that grow in spring.
it’s one of moroccan dish made from wild greens that grow in spring.
it’s one of Morocco ‘s oldest and most popular vegetarian dishes ,known for it’s rish flavor and health benefits.
Bakoula is cooked with olive oil, garlic , and spices , and served either warm or cold with Moroccan bread.
In Europe , mallow is not easy to find , so so it can be replaced with spinach, which gives a similar taste and texture.
INGREDIENTS:
- A bunch of mallow leaves( bakoula), washed and chopped.
- A little celery, finely chopped .
- 2 to 3 garlic cloves, crushed.
- salt , to taste .
- 1\2 teaspoon cumin.
- 1\2 teaspoon paprika.
- A pinch of chili pepper ( optional).
- juice of half a lemon .
- 3 to 4 tablespoons olive oil.
- black or red olives for garnish ( optional).
MOROCCAN HERBAL COFFEE:
I noticed than you drink coffee every day, but i wanted to share how Moroccans drink it .
In Morocco, coffee is not just a drink- it’s a moment of comfort and sharing.
while many people around the world drink simple black coffee, Moroccans often prepar it with special touches that make it unique.
it’s common to mix ground coffee with spices or herbs such as ginger, cinnamon, thyme,or anise, depending on personal taste. these additions give the coffee a warm and aromatic flavor that fills the house with a wonderful smell.
In moroccan homes, herbal coffee is often served in the morning or after meals, accompanied by homemade sweets or traditional pastries.
it’s more than just coffeine -it’s a way to feel cozy and connected to tradition.
MOROCCAN BREAD – A SYMBOL OF WARMTH AND BLESSING
Moroccan bread is an essential part of everyday life moroccan home.
it’s made with simple ingredients-flour, yeast , salt and water-but always with love and care.
Each region in Morocco has its owm way of preparing and baking it.
In vilages people still bake it in traditional clay ovens, filling the house with a warm and nostalgic smell. In cities, women often prepare homemade bread or rghayf (flatbread) using a pan or an electric oven.
some popular types of moroccan bread include.
-Barley bread – healthy and rich in fiber.
-corm bread – yellow in color and light in taste.
-mella bread – baked under ashes in the desert .
-Rghayf- soft and thin, perfect with butter and honey.
In Moroccan culture, bread is a symbol of blessing and sustenance. it’s never thrown away or disrespectef, because it represents the good that god provides.
INGREDIENTS:
500 g of all- purpose flour(or a mix of white flour and barley flour ).
1 teaspoon salt.
1 teaspoon dry yeast .
1 teaspoon dry yeast .
warm water for kneading.
A little semolina for dusting.
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