The Art of Moroccan Cuisine (Part V)

A Culture of Eating, Drinking, and Being Hospitable   Dried Fruits and Nuts – Dates are a Moroccan national speciality. They are best grown in the South, from the area of Goulmima to Zagora and the Draa Valley. They are essential during the month of Ramadan, when they accompany harira as the...

READ MORE

The Art of Moroccan Cuisine (Part IV)

A Culture of Eating, Drinking, and Being Hospitable   Herbs – Maadnous and qsbour (parsley and cilantro) are always bought together in the Moroccan souks. They are the most commonly used herbs in Moroccan cuisine and essential to almost every dish. Liqama, or mint is the second most important...

READ MORE

Moroccan Crepes "Razat El Quadi/El Kadi"

   This is another traditional typical crepe, very popular in the West region of the Kingdom of Morocco, called Razat El Quadi or El Kadi (رزة القاظي - also spelled Rzeeza or Rzyza or Rziza =رْزِيزَة ), which is a unique Moroccan crepe, that literally means 'Judge's Turban'. Strangely enough,...

READ MORE

The Art of Moroccan Cuisine (Part III)

A Culture of Eating, Drinking, and Being Hospitable The Moroccan Spice Cabinet Moroccan food is marked by the medley of spices found in its dishes. Dried ginger, cumin, salt, black pepper and tumeric is a mixture found in almost every tagine and couscous. Cumin is used in almost every Moroccan dish...

READ MORE

The Classic Moroccan Flower Cookies

Chebakia or Chebakiya (Mkharqua-Mkharka-Mkhar9a) The Classic Moroccan Flower Cookies In Agadir (South of Morocco), they have a special version of Chabakiya,  called Bouchnikha = بوشْنيخَة ou  Chebakiya Khyout (5yout) = الشّْبّاكيّة خْيُوطْ . ...

READ MORE