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...

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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...

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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,...

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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...

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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 . ...

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The Art of Moroccan Cuisine (Part II)

A Culture of Eating, Drinking, and Being Hospitable  BREAD :Bread, or khubz is sacred in Morocco. If a piece of bread from the dinner table falls on the ground, you are to pick it up and kiss it. It is also forbidden to throw away bread, so families keep their leftover bread aside to give...

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The Chebakia 'Mkharka'

   The Chebakia (chebbakia or shebakia) also known 'Mkharka', is a Moroccan sesame cookie which is shaped into a flower, fried and then coated with honey. Also known as mkharka, it's usually served during Ramadan and for special occasions. The ingredients and preparation methods may vary...

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The Art of Moroccan Cuisine (Part I)

A Culture of Eating, Drinking, and Being Hospitable  HISTORY AND INFLUENCES :Moroccan cuisine is considered one of the most important cuisines in the world. One of the reasons for its importance is its remarkable diversity of influences. In Moroccan dishes, one can trace the country’s long...

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Moroccan Dish 'Pastilla'

   Pastilla (pronounced "bastila"; Moroccan Language: Bestila), also transliterated bastilla, bisteeya, b'stilla or bstilla, is a traditional Moroccan dish, an elaborate meat pie traditionally made of squab (fledgling pigeons). As squabs are often hard to get, shredded chicken is more often...

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Moroccan Cuisine

   People have always considered Moroccan cuisine as one of the most picturesque and varied cuisines in the world. The interaction of Morocco with the rest of the World throughout history may be one of the main reasons to explain this. We can find a mix of Berber, Middle Eastern, Arab, Moorish,...

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Moroccan Kohl Powder Eyeliner

   The Moroccan women are known for their exotic beauty. Deep, dark skin and mysterious dark eyes to match. Their beauty secret in developing this charcoal look to their eyes dates back centuries and has been passed on to the current young girls of today.     Kohl (khur, kuhl,...

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