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 More
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 More
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 More
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 More
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 More
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 More
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.