Sweet Chermoula Whole Roasted Cauliflower
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It’s mid-May so we can officially say summer is around the cauliflower, ugh I mean the corner! Ok, not funny.
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Bakoula, feta and pine nuts hand pies
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We’ve had two to three good consecutive weeks of very nice weather and it finally feels like summer in London. I have to admit that some days were very briefly interrupted by a few hours of rain but nothing that lasted too long to bother us. I am so excited about this summer! We’ve planned a few trips and I am going to spend quite a lot of time in Morocco. I really miss those school days when my mom and I would spend two months in Morocco every year. By the end of the summer I was so sad to go back to Brussels, every single time! This year between travelling and work, I will be spending about three weeks in Rabat and Marrakech in July and August. I haven't spent that much time in Morocco in the summertime for years, so it’s safe to say that I am beyond excited.
Read MoreZaalouk Focaccia
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Happy Friday and happy first day of the last month of the year! Can you believe it’s already December? How do you feel about 2018? I have a good feeling about it, but it’s probably because I have this weird habit of thinking that years which end with even numbers will always be better… So let’s see how 2018 turns out. Rendez-vous next year!
Read MoreClassic Kefta Briouate
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January is almost over! Can you believe this? And how are you feeling about the beginning of the year? I am feeling good but I can’t believe we’re almost done with January. Where did all this time go? Where was I?
Read MoreKalinte
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Kalinte, kalentica, karane, etc., so many ways to call this dish! All these appellations refer to the Spanish word “caliente” - which means warm - for the simple reason that this silky and smooth chickpea pie is meant to be enjoyed warm. In a way, we could all save time and just agree to call it "caliente", what do you think? I should petition to make this happen.
Read MoreBatbout + Quick Chicken Tagine Filling
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Let’s have a batbout party!! Batbout is a type of flatbread Moroccans fill with pretty much everything yummy! Batbout is like an improved version of the pitta bread; it’s fluffier and richer but it is also very airy and tasty!
Batbouts comes in different sizes, but the most common ones are the small ones (aka my favourite ones). Moroccans usually fill batbout with anything savoury or sweet and serve them as a snack or an appetizer. That said keep in mind that batbout is like any type of bread: you can enjoy it anytime; breakfast, lunch or dinner. Also, batbout is very easy to prepare and a lot of fun to bake! It cooks and puffs in seconds in a simple pan.
Read More4 Quick Recipes With a Moroccan Twist !
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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!
Read MoreMaakouda – Moroccan Potato Beignet
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Do you know Maakouda? Maakouda is a kind of Moroccan potato beignet usually eaten as an appetizer, a side or as a filling in a crusty sandwich.
I don’t usually go for deep fried foods, I always try to find an alternative to avoid deep frying because health,
This recipe is the first deep fried recipe on the blog because let's face it, sometimes even fried foods are worth it.
Read MoreQuick Pistachio, Lemon Zest and Ras El Hanout Bastila – Or How to Make the Best Out of Your Poultry Leftovers
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Do you remember when I made bastila? It was about 9 months ago AND it was my first post, can you believe this?! 2015 is practically over.
I chose to launch my blog with bastila because; first, of all the Moroccan dishes, it is one of my favourite and I think generally speaking literally everyone LOVES bastila. Second, because bastila usually requires a fairly long preparation time and doing it for the blog felt like a big deal back then. So I chose it mainly to challenge myself.
Bastila is the most famous Moroccan dish and it has been adapted by many chefs internationally; chefs very often choose to substitute chicken with duck and also add their own magical twist to this Moroccan classic.
Read MoreQuinoa and Shrimp Stuffed Squid Tagine
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I barely had squid this summer, maybe once or twice. So I felt like making something fancy with it but also:
• easy
• tasty
• and healthy *
If you like squid and are interested in all the above this recipe is definitely for you!
Read MoreFeta and Preserved Lemon Mini Cheese Pie
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We were in Greece last week and we loved every single thing about our trip. The breath-taking views, the turquoise sea, the captivating landscapes, the cheerful hospitality, the perfectly warm but not too hot weather and of course the food!
Read MoreBeef Kebab + Grilled tomato and green pepper salad (chlada mechouia)
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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.
Read MoreSpring Rolls + Sweet and Savoury Chermoula Sauce
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Spring rolls because I had to expand my summer food edition, although there is no more sun in London, well it’s there but it’s kind of playing hide and seek… I am sure you see what I mean. It will come back… Hopefully.
I love spring rolls, I usually prefer the fresh ones (wrapped in moistened rice paper) as opposed to the cooked/fried for several reasons.
Read MoreStuffed Msemen (Rghaif) – Stuffed Moroccan Flatbread
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Msemen, also known as rghaeif is a squared flatbread usually eaten in Morocco for breakfast and teatime. You can have them plain or stuffed, sweet or savoury, their texture is very soft and very different to the Middle Eastern flat bread. It’s richer, but also fluffier and super comforting.
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