SALADS AND CONDIMENTS
If you were wondering what to make for dinner today : look no further. This tomato and peach salad requires just a few ingredients, is ready in under 10 minutes and is as refreshing as it is delicious! It's fruity, crunchy, tanguy and very lightly perfumed with orange blossom, totally moorish!
If you'd like to watch a little video on how to make it, check my latest Instagram Reel!
Hello 2019! The very first post of the year had to be a healthy (healthy-ish?) one and not the kind that makes you force yourself to empty your plate and then immediately grab your phone to order a burger. Tell me you’ve also been there!
I know it’s been a very long time friends and I had genuine intentions to post this recipe a few weeks ago but as you probably noticed, summer happened and it made me postpone a few blog posts on my editorial calendar #sorrynotsorry.
What’s a Buddha bowl? Because I have been seeing many of them on the Internet these past 2 years and I still can’t figure out what it essentially is. I got the basic concept behind it: compartmenting your salad but then, is that it? Is there no other requirement to achieve a Buddha bowl? I really want to know.
So I am back in London and after two weeks of sun, fun and comfort food, it’s hard to go back to reality. But the good news is, summer is not over and seafood salad bowls are naturally on the menu!
But first, how have you been?
When you’re hungry on a weeknight, don’t have time to cook and still don’t feel like ordering, what do you do? You make loubia! All you need is one pot, 10 ingredients and less then 1 hour! The result is a creamy and flavourful stew that is packed with earthy Moroccan flavours. My mom used to make loubia and add pieces of khlii in the stew while it was still simmering. Khlii is a kind of Moroccan-ized meat jerky, it’s incredibly tasty. It is not on the blog yet but it should make its appearance at some point!
When you have an addiction to a specific food you keep adding it to everything even when it doesn’t make sense, right? Well in my case it always makes sense because my addiction of the moment (aka amlou) is so versatile, it literally works with everything. Yes! And it’s not only uber delicious, it’s also super healthy and easy to make because all you need are these 3 ingredients:
- Argan oil
- Almonds
- Honey
I just came back from Marrakech where I had the best time! I was there as a guest chef to launch Salt Marrakech’s autumn menu. How cool is that?
The restaurant is based in this magnificent riad called Dar Les Cigognes. Everything about this place is charming and makes you feel so special. The menu is a 6 course-meal focusing on Moroccan seasonal food and modern cuisine.
Summer is almost over! Well, depends if you consider September is an acceptable extension of summer. And this really depends on where you live. I like to think that September is not summer. September still means for me: “holidays are over and we’re going back to school (or reality!)”.
Remember when I posted my rose harissa recipe? Ever since, many of you have been asking me for a basic harissa recipe so I thought I would make a special post just for it!
You guys are all familiar with shakshuka right? Well, let me introduce you to taktouka ! Shakshuka and taktouka both sound funny and taste amazingly delicious but they are two different dishes! In Morocco, taktouka refers to a very common salad/dip (such as zaalouk, bakoula, etc.) made mainly of very simple ingredients: green bell peppers, tomatoes, garlic and olive oil.
Bakoula is a typical Moroccan salad usually served as a side dish next to tagines or grilled foods.
Bakoula is traditionally made with mallow (bakoula means mallow in Moroccan Arabic) but since it’s a bit challenging to find fresh mallow in London/abroad, people usually use spinach as a substitute to mallow to make bakoula at home and even in restaurants.
Last weekend was great, the sun was out all over London and the weather was slightly crisp. I love these February days in London when I still have to wear layers of clothes but somehow I can’t leave the house without my sunglasses. This put me in such a good mood that I decided to cook something summery and by that I mean, light and colourful!
Do you guys know bissara?
Bissara is a crisscross between a dip and a soup, I wasn’t sure if I should call it a soup or a dip. I ended up calling it a dip because we eat it exclusively with bread (and nothing else!), but anyway it doesn’t really matter, doesn’t? Cause we’re all here after one specific thing: deliciousness. And this my friends, is deliciousness on a plate.
It’s the weekend and we’re all very busy or just recovering from a busy week, right? So I decided to share with you some of the quick recipes I have posted on instagram last year without actually posting the recipes on the blog. It was about time, I know!
Now, you have no excuse: you can keep on being busy this weekend while enjoying yummy Moroccan homemade foods.
Happy weekending everyone!
Happy New Year!!! I hope you had wonderful holiday celebrations surrounded by your loved ones.
How was your first week of the year? Any resolutions?
I don’t really believe in New Year resolutions but for those who decided to kick off the New Year with a healthier eating lifestyle, I’ve got a great recipe for you! This salad is not only super healthy but it’s very tasty and incredibly easy to prepare.
Another traditional recipe this week!
This stew reminds me of my childhood. My mom used to make it every other week for lunch on Wednesdays. Because on Wednesdays school finished early and we used to have lunch at home.
An all time classic.
This recipe illustrates perfectly how the simplest things are often the best. It requires no more than 7 ingredients and its preparation is very straightforward. Easy, tasty, quick and healthy.
Today I am sharing my favourite combination of Moroccan grilled foods: beef kebab and grilled tomato and green pepper salad, also known in Morocco as chlada mechouia. And if you don’t have a barbecue, it doesn’t mean you can’t have grilled food. You can just do like me and use a chargrilled pan, because we love grilled foods.
These beef kebab recipe is very simple and easy to prepare, the longer you will let the meat marinate, the softer and tastier the meat will get. The onions are mainly present in this recipe so the meat can absorb their taste. It’s one of those recipes that requires just a few ingredients but still comes out packed with flavour.
I don’t know what’s the weather like in your part of the world, but in London it’s super hot and feels great. Its finally summer and I hope it’s going to last for a while.
This balmy type of weather calls for barbecues, salads and popsicles, ahh popsicles! It also calls for delicious seasonal foods, swimming pools, sandals, and three showers a day, but today let’s discuss salad and radishes.
Preserved lemons are pickled lemon in water and salt. They are beautifully fragrant and their flavour is unique which makes them irreplaceable in Moroccan cuisine, where they are usually added to tagines and salads.
They are special cause they have the ability to add a citrusy and fragrant scent to all your dishes. Chop and add them to your salad, couscous, rice and meats, you won’t be disappointed.
This salad is the most common and basic salad in Moroccan cuisine.
The simplicity of the ingredients allows the salad to go with many dishes. In Morocco, it is usually served as a side salad next to tagines or grilled food.
Ras el hanout, is a versatile and beautifully fragrant Moroccan spice blend commonly used in Moroccan cuisine.
“Ras el Hanout” means “top of the shop” in Arabic, which suggests that the spices used for the blend are the finest spices available in the merchant's shop.
I am pretty sure you all know about harissa. Harissa is the next sriracha sauce. By that, I mean the chili sauce you’re going to want to splatter on all your foods.
I agree, fava beans - also known as broad beans or "foul" in Morocco- aren’t the most glamorous vegetables but their taste is definitely appealing. Fava beans don’t taste like any other beans. Cooked, they are smooth on the inside and have a very distinctive earthy and nutty flavor.
Chermoula is a North African marinade and the next thing you should try! It's extremely easy to prepare, full of flavours and doesn't require hours of cooking. I love it with white fish, but it goes with all sorts of fishes, meats, poultry and vegetables.
Everyone knows goat cheese and beetroot go perfectly together. In London, I have tried at least a dozen versions of the famous goat cheese and beetroot salad and loved all of them.
One day I just thought, why not give a Moroccan twist to this great combination of ingredients?
If you can’t remember Zaalouk, then maybe you can remember Moroccan ratatouille? Because that’s what Zaalouk kind of is.
Morocco’s favourite way to make the most out of aubergines is without a doubt zaalouk! In the recipe, we are making a delicious dip based on my classic Zaalouk recipe. Easy and comforting, it’s definitely a crowd pleaser.