The video
So today I am presenting you the basic Moroccan traditional recipe,
recipe. You can moderate the flavors by replacing anise seeds or sesame
seeds with another flavor. In Morocco, we eat Krachels with honey, butter
and jam for breakfast, Krachel is also an excellent snack for children.
The French Pastry is characterized by its diversity, pastries, cookies,
Lemon Jam
I presented you a lot of jam recipes with different flavors in the past, this time
it is a jam a little bit special that I personally love, a lemon jam,
the recipe is very simple, you just need to follow the steps.
I invite you to watch the video
THE VIDEO
One more time here is a typical Moroccan recipe Briouats rolls
with Rice and Almonds. I will start soon to prepare recipes on
video for the month of Ramadan, so that you can have a wide
selection of Ramadan recipes to impress your guests.
I chose a roll shape but of course you can change the shape
to a traditional briouat. The important thing is the technique
to fold the briouats so that the stuffing does not
come out during cooking.
I invite you to watch the video at the end
Tagine sardines is one of my favorite tagines, it a pleasure to prepare.
As you know, it is almost impossible to find fresh sardines or even frozen
here in the USA, it was a huge surprise to find sardines in a store here,
of course frozen ;) . It's strange for me to be so happy about frozen sardines
when in Morocco we usually don't eat sardines when they are not caught
on the same day.
Of course I bought a lot because I intend to present you different recipes
with sardines inchaallah, but today I start with a Moroccan Tagine, I called
it that way because the sardines are stuffed with the charmoula,
the famous Moroccan sauce.
I invite you to watch the video
A simple recipe to make delicious hamburger buns at home.
Bunds that could be made to eaten with sweet or savory food,
depending on your mood. You can sprinkle them with sugar,
poppy or sesame seeds, great for all occasions.
I invite you to watch the video
LA VIDEO
As I mentioned in the video, this Chebakia Bouchnikha recipe
is very economical when compared with real Chebakia, it contains
3-4 ingredients while Chebakia contains 10-12 ingredients. however
Bouchnikha cakes are a bit hard while traditional ones are very tender.
The name Bouchnikha comes from a traditionally used toothpick
in Morocco. Here is a picture of the reel Bouchnikha , it's easy
to see why this cookies is named after it.
Briouats is an easy recipe, quick to prepare,
briouats can be stuffed sweet or savory, mostly served
during Ramadan, I filmed the recipe mainly because of
the folding, you must know the technique, you'll find the
video below. I stuffed the briouats this time with ground
meat, eggs and spices.
I invite you to watch the video.
"Sardines in chermoula," is a very known traditional Moroccan
dish, tasty and original recipe to delight young and adults.
I personally love this dish accompanied with homemade french
fries a tomato sauce or zaalouk with olive oil.
To complete the menu, serve a good Moroccan bread and a
Moroccan mint tea "Mchaher".
I invite you to watch the video
Samosas Recipe
Samosa Recipe
Samosa, samoussa or Samoosa is a recipe that comes from India.
This is a fried or baked samosas rolled with a savory filling, such as
spiced potatoes, onions, peas, lentils, and sometimes even
meat such as ground lamb. Today's recipe is vegetarian.
I invite you to watch the video
THE VIDEO
How to make authentic moroccan Couscous from scratch 
I remember when I was still living in Morocco, every Friday
the smell of couscous filled the air of the neighborhood, a mixture of spices,
saffron, ginger, pepper, coriander ... in addition to lamb, beef
or chicken, vegetables ... The couscous cooked with the steam
that escapes from these vegetables. In Moroccan homes, this traditional dish
is an expression of love, generosity and hospitality.
As promised, today I show you how my mother rolls her own
couscous at home. It starts with putting water on coarse semolina
roll it, then she adds fine semolina, she ends up adding
flour while working couscous with her hands, as you are going to
see on the video. A dedicated video especially to my fans who live far from the
Maghreb, which do not have access to couscous or even if they find it in
Oriental stores, it is very expensive.
In my view, there is no substitute for steamed couscous.
The instructions on the box of couscous trade say it
pour boiling water over the pellets and let them soak for
five minutes only. I do not deny that these grains "wet" are
edible, but for me, they are dead, these grains have not been given
the chance to grow. Steamed couscous and aeration so
traditional, the granules absorb much more moisture. it
takes time, but you'll be rewarded by obtaining tender kernels.
The best way to see this difference is to do a test.
to steam couscous as the traditional way (see my recipe
couscous for details) and cook a small amount of the way
five minutes. You will quickly notice that the cooked couscous
steam and extra volume of aroma, and it is considerably
softer and lighter. Granules steamed couscous
appear to be multidimensional, too, as small individual
grains rather than large moist pieces.
All the couscous you find in stores can be steamed,
even if it is packaged as instant. Commercial couscous is made
mixing the granulated with water to form a crumbly dough, which is then
rolled into granules. The granules are steamed, and couscous is then
dried and sieved. (It is possible to make granules of other couscous
types of grains such as corn, millet, barley, but these are less frequent.).
Back in the old days, my mother made her couscous granules from scratch,
rolling semolina flour by hand, sieving the mixture through a sieve
woven, then let dry pellets in the sun.
To steam couscous, Moroccans use a large pot two
parts called couscoussier. It consists of a deep pot (Bourma) and
a flat sieve base (kesskess) which is completely above
the pot. The pot for the broth, meat and vegetables, while the couscous
in that the sieve is on top. If you have a couscoussière in
your closet, that's fine. Otherwise, it is easy to fake it with a pot
and a strainer. Choose a sieve with holes on the bottom only
(no side) if possible. It is also important that the strainer is adapted
snugly inside the pot; The idea is to minimize the space
or holes where steam can escape; you want to force the steam to rise
through the couscous. To help accomplish this, we must seal the joint between
the colander and the pot with gauze or a strip of old towel that was
dipped in the flour and water.
THE VIDEO
I take you for a ride to the Mehdia beach in Kenitra, my hometown.
I invite you to watch the video
