Saffron
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Did you know that the saffron threads we use for cooking actually come from a flower? I didn’t know and I recently found out so I decided to learn more about saffron and saffron in Morocco. Very interesting!
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.
Read MoreOrange Blossom and Mint Lemonade
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It’s still sunny and warm in London, yes, lemonade for everyone!
I love lemonade. It’s refreshing, sweet, comforting, citrusy and tangy.
In Morocco the majority of the houses that have a backyard, all have one thing in common. They all have a lemon tree. Really, and I have been to many homes. My parents love to grow stuff, I mean fruits, vegetables and herbs so I’d expect them to have a lemon tree, but why almost everyone does? Maybe it’s just a coincidence. I should investigate this anyway.
Read MoreMolten Chocolate Cake with Almond Butter + Orange Blossom Filling
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Happy chocolate day!!
Like an extremely large portion of the world population I am a big chocolate lover, so when I found out there was such a thing as “World Chocolate Day” I decided it was time to share with you one of my favourite chocolate deserts, the chocolaty-est of them all: the molten cake.
Read MoreRadish and Apple Salad + Rose Water and Anchovy Yoghurt Dressing
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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.
Read MoreCardamom and Orange Scones
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You know I hadn’t tried scones before I moved to London? I didn’t even know what scones were.
Read MoreOrange and Fennel Tagine with Chicken
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What do you do when life hands you an orange and a fennel bulb?
Read MorePreserved Lemons
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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.
Read MoreAlmond and Honey Briouate - Dairy Free (Coconut Oil)
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Briouates are small stuffed pastries that are filled with savoury or sweet fillings such as meat, cheese or almond paste.
Almond briouates are very popular in Morocco, they are mainly made of almonds and honey and gently seasoned with orange blossom water and cinnamon.
The pastry we use the envelope them in Morocco is warka, unfortunately there is no warka in London. The best substitute to warka is filo pastry, which I also used to make bastila.
Traditionally the almond paste (the filling) is made of ground fried almonds and then the whole pastry is fried. Yes, double frying. Sounds a bit like too much frying, right?
Read MoreHarira - Gluten and Dairy Free
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Harira is a velvety and chunky Moroccan soup made usually with tomatoes, herbs, pulses and meat, but like all the classics of Moroccan cuisine, every region and every family have their own version of harira. Some regions add fish or vermicelli while others add carrots and rice.
Moroccan Tomato and Cucumber Salad
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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.
Read MoreRas El Hanout - Moroccan Spice Blend
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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.
Read MoreRose Harissa
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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.
Read MoreMoroccan Fava Beans Salad - Foul BIL ZEIT
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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.
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