Lfekkas is Moroccan cookies par excellence. They are so sweet with a very tempting shape and an irresistible natural aroma from the mixture of almonds and raisins. Moroccans prepare Lfekkas with different ingredients resulting in various tastes. Moroccan families keep Lfekkas along with other sweets and cookies at their disposal for expected guests that...
Rfissa is an authentic traditional Moroccan dish. It is famous among Moroccans even though it may not be regarded a regular daily dish. Exchanging visits among Moroccan women is very common and “Rfissa” is considered a special dish to be served in such occasions. Traditionally, it is prepared for a woman after delivery for...
GO MOROCCO: It’s the second biggest city in Morocco, and it is the country’s culinary capital. Armed with a cook book rather than a guide book, KEN DOHERTY explored the exotic sights, sounds and tastes of Fez. The book never mentioned the hot tiles of the hammam that sizzled against your skin. Nor the...
Limon dduk (pronounced duck) are tiny, thin-skinned lemons that you often see in the medina and they make the best preserved lemons – so good you can snack on them alone, as you would olives or almonds. Unfortunately, dduk are not easy to get outside of Morocco, but if you’re in the US you...
Khlee is often described as beef jerky, but to my mind it is more like a confit. The meat – usually beef or mutton – is cured in salt, coriander and garlic, semi-dried and covered in rendered beef or sheep fat, where it will last indefinitely. Once removed from the fat the meat is...
Souad, the chef maalma for Cafe Clock, has been keen for a long time to create Tanjia for our clients as it was a household favorite when she was small girl in Nador. Our colleague Gail of Fez Food does a fantastic culinary tour incorporating the ingredients for a Tanjia finished by collecting the...
