________MOROCCAN CUISINES_______

Lamb Mrouzia

Mrouzia  is one of the most important dishes of the Moroccan cuisine. It is a sweeten-salted tajine (a stew) with sweetened flavours of honey, cinnamonand almonds balanced by spices of the Ras el hanout blend of spices.

This tajine is one of the traditional dishes of the Eid al-Adha Muslim festival (Festival of Sacrifice). It is thus often made of lamb sacrificed at the time of the ritual of the festival.

Morrocan Snapper Kefta

Street food is something a traveler can not just walk past.  Usually the smell is wafting through the air on approaching a street vendor.  These fish balls are found on the streets of coastal Morocco.  They go great with a spiced mayonnaise and a good squeeze of lemon.  Served up along with some salad.

Moroccan Fish Tajine

Fish, potatoes, tomatoes and roasted peppers are layered in this classic Moroccan mqualli tagine. Mqualliis a term which refers to sauces made with ginger, saffron and oil. Chermoula, olives and preserved lemons add zest and flavor.

Moroccan Fried Sardines stuffed with Charmoula

This popular Moroccan Fried Stuffed Sardine recipe uses chermoula, a spicy marinade made from coriander, paprika, cumin and hot pepper.

Double fillets of sardine are stuffed with the marinade before being dredged in flour and pan-fried.This popular Moroccan Fried Stuffed Sardine recipe uses chermoula, a spicy marinade made from coriander, paprika, cumin and hot pepper.

Double fillets of sardine are stuffed with the marinade before being dredged in flour and pan-fried.

Shrimp Tajine with Mushrooms

Taktouka - Moroccan Cooked Tomato and Green Pepper Salad  

 This zesty tomato and green pepper salad is known as taktouka in some parts of Morocco.

Moroccan Salads (starting course)

Moroccan Split Pea Bessara

The word bessara refers not only to this Moroccan Split Pea Soup recipe, but also to a tasty Moroccan Fava Bean Dip. In this version of bessara, split peas are simmered in broth with onions, garlic, paprika and cumin before being pureed. Add cayenne pepper to taste.

Herbel (sometimes called Hessouwa) is a sweetened porridge-like soup which is popular for breakfast, particularly on Eid. Wheat berries (wheat kernels) are cooked until tender in salted water and then simmered a second time with milk, butter and sugar. Mildly flavored but very satisfying, herbel may optionally be garnished withorange flower water, honey and additional butter.

Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Recipes for harcha vary from family to family. 

Offer harcha for tea time or breakfast; they're best served warm with jam, cheese or syrup made from melted butter and honey.

Briwat: delicious moroccan sweets dipped in honey - made with a delicate dough and filled with almonds or walnut paste.

Stuffed msemen – such as Kefta Msemen or Onion Msemen – are a filled version of the regular square-shaped rghaif.... The stuffed msemen can be either fried or baked, and can be made ahead and frozen. Serve stuffed msemen at tea time, as a snack, or as an appetizer.

 Amlou – sometimes spelled amalou – is a delicious Moroccan dip made from toasted almonds, argan oil and honey. Argan oil is native to Morocco and might be found in specialty food shops or online...

Amlou is very easy to make and usually served for breakfast or tea time. A mortar and pestle is the traditional method for crushing the almonds...

Argan oil is an oil produced from the kernels of the argan tree, endemic to Morocco, that is valued for its nutritive, cosmetic and numerous medicinal properties. The tree, a relict species from the Tertiary age, is extremely well adapted to drought and other environmentally harsh conditions of southwestern Morocco.

Argan oil is used for dipping bread, on couscous, salads and similar uses. Amlou, a thick brown paste with a consistency similar to peanut butter, is produced by grinding roasted almond and argan oil using stones, and is used locally as a bread dip.