How we cook and what we ate this summer – Morocco edition + 3 non recipes

You know I love Moroccan food but for me Moroccan food means much more than the recipes I share, all the tagines and even more than the tastiest bastilas! Moroccan food, for me is also the food I ate while growing up. I spent a good two weeks in Morocco this summer and while I was so happy to be reunited with my family, I was also very pleased to be reunited with the sweetest tomatoes, freshest seafood and juiciest fruits!

Because, yes, we love our food, the charming warm spices and occasional fruity taste that come with it. But we also love our land and all its treasures. My parents believe that the best foods/ingredients shouldn’t need much to make a grand feast and it’s something they like to apply religiously at home. My mom also doesn’t believe in recipes, she likes to apply something she calls “aanik mizanik” which means your “eye is your scale”. (Easier said than done, I know!)

On one of the days I was there, my mom was cooking and I grabbed my camera to take pictures of the food. These are non recipe because they are so simple you won’t need exact measurements to make them a success! Enjoy!

Also not pictured: tons of black olives + khobz + countless Moroccan mint tea pots for breakfast. 

Simple Fish tagine


  • Olive oil
  • 1 large fish
  • Sliced zucchinis  
  • Chopped herbs
  • Garlic (finely chopped or pressed)
  • Salt and pepper


• In a large (tagine) pot warm up the olive oil and reduce the heat to medium-low. Transfer the rest of the ingredients and cover until the fish is cooked. Check for doneness occasionally. Timing will vary depending on the size of the fish.


• The reason we use zucchinis is because it won’t matter if they are not cooked by the time the fish is cooked. Other vegetables such as potatoes won’t be cooked when the fish is ready to be served. There’s nothing as disappointing as an overcooked fresh fish. Feel free to use another vegetable (like tomatoes) but make sure you choose something that will take a similar cooking time as the fish.

Fried green peppers


  • Long sweet green peppers such as anaheim or poblano
  • Deep frying oil
  • Fleur de sel


• Heat up 2.5 cm (1 inch) of frying oil in a deep pan over medium-high heat until it reaches 180 C (350 F).  When ready to deep fry, gently place the peppers in the pan and flip them when one side is scorched (lightly burned) and tender. When both sides are scorched, carefully transfer the peppers to a wire rack lined with paper towels. Enjoy warm or cold with a sprinkling of fleur de sel. 

Tomato confit


  • Olive oil
  • Sliced Tomatoes
  • Salt


• In a warm pan, warm the olive oil and add the sliced tomatoes. Reduce heat to low and leave to simmer for 1 hour until jammy and all liquids have evaporated. Stir occasionally. Enjoy warm or cold as a side or a spread.