Sfenj is a traditional Moroccan pastry made usually by white flour. Like American doughnuts, Sfenj is a sticky dough in the form of a ring, deep fried until its color becomes light golden. Sfenj is usually served hot with mint tea for breakfast and some people like to prepare it as an evening snack....
Since long time go, like any traditional societies, Moroccans have developed many methods to preserve several kinds of food they like so that they could use them any time and for special dishes. For longer food storage, they dry fruits, vegetables, and meat; they preserve butter; and they pickle lemons and olives. In this...
by Layla Dahamou Morocco World News Tagine is named after the special earthenware pot in which it is cooked. Yet, for all Moroccans it connotes an irresistible delicious taste and a pleasingly sweet smell. It is cooked and braised slowly at low temperatures, resulting in tender meat with aromatic vegetables and sauce, and it...
Bstilla is undoubtedly one of the ultimate manifestations of beauty, refinement and delicacy of Moroccan cuisine. It is prepared for great dinners and wedding ceremonies. Usually, it is served after small plates of fresh salads and before the Tagine with meat. There are many famous forms of Bstilla like chicken and ground meat -based Bstillas, but this time I would...
Bissara is a Moroccan popular dish prepared from dried and peeled fava-beans. It is prepared more often during the cold seasons because of the energy it provides for the body. Bissara is usually served with olive oil and hot spices on the top. Although it is prepared also by the rich people, it remains more prevalent amid the working...
During the days of Eid Aladha, all Morocco families have abundant quantity of meat and most of the dishes served during these happy days are meat based. Moroccans excel in preparing very mouthwatering dishes for this special occasion. In this recipe you will be introduced to a simple and easy way to prepare roasted...
