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
Moroccan mint tee شاي بالنعناع 
It is an art to prepare Moroccan mint tea شاي-مغربي,
I invite you to watch the video
The main ingredients are sugar, green tea from China
and mint, some will add other plants and herbs,
as thyme, rose, orange blossom, saffron ....
To have a real Moroccan tea with a typical traditional taste, use
the Moroccan sugar that is in the picture (9aleb dual Soukar).
Harcha, Moroccan Semolina Bread وصفة الحرشة المغربية
I posted a variety of Harcha in the past,
this time I am posting a small harcha with milk, easy, fast and delicious.
My brother requested it when we were in
Morocco, so I took advantage to film and share it with you.
I invite you to watch the video at the end.
If you have a cookie cutter as pictured,
you can use it, if not use a bowl or glass.
as on the video.
It is important to let the dough rest
a bit (10 min) before cutting.
This is not a recipe today but an authentic Moroccan getaway.
Come with me to discover a fascinating Moroccan city; Fes.
I invite you to watch the video at the end
Located in the Middle Atlas, you can visit
Fes throughout the year, however, summer is particularly
hot. It is best to explore the city in spring or autumn.
Khli3 is an ancient way to preserve meat for the winter in Morocco
it was preserved in jars (the khabiyates) because they did not have a fridge.
Hello my friends,
I hope that you are doing well.
Please accept my apology if I don't visit your blogs, I have been very busy.
Thanks to everyone who writes to me and who asks me questions, I try to answer everybody,but it's not easy to get back to everyone.
This cupcake recipe, is presented by my son Idriss, it is the first time that I have somebody speaking in my videos, so sorry about the quality of the video.
This cupcake recipe is one of my children's favorite, they are stuffed with cream cheese, they are very soft and melt in the mouth.
I am sure that your children are going to like them .
How to prepare meloui or rghayef, a moroccan pancakes.
Meloui are moroccan pancakes that are served especially
on breakfast.They are a little bit different than msemen.
I invite you to watch the video at the end
I posted several videos to show you how to prepare
meloui with different methods, this time I present
a recipe a little bit different from the preceeding.
A recipe that I filmed when I was in Morocco,
meloui are preparing by a member of my family.
In order to have a good meloui, you must knead
the dough, let it rest 10 minutes, knead it
The second time, as I show you on the video.
Use a non stick pan in order to habe a nice crispy and shiny golden color.
These meloui is eaten during breakfast
or during snack with butter and honey.
In Morocco, these meloui is also prepared
for the traditional Moroccan dish "Rfissa".
Preferably to consume with a
good tea Moroccan mint .
Marrakech the magic city.
THE VIDEO
This is a recipe tagine which was requested by one of my subscribers in You tube, he is a vegetarian, so no meat, a tagine of vegetables, any kind, if you do not like a vegetable, you can replace it with another one, swapping of ingredients, is one of the things I like in tagines.
I invite you to watch the recipe at the end of the article
INGREDIENTS :
*2 Tbs olive oil
*4 Carrots
*3 Round Zucchinis
*4 Zucchinis
*1 Cauliflour
*2 Onions
*3 Potatoes
*2 Tomatoes
*2 Green bell pepper
Cut the vegetables the same size, heat the olive oil, and add carrots.
Add the two zucchinis, cauliflour and the chopped onions.
Potatoes, green bell peppers, and tomatoes cut in slices.
Add the spices, let cook 45 min without adding water, because
the vegetables will lose their water.
Add olives 10 min before turning of the heat, decorate with parsley, drizzle 2 Tbs olive oil (if desired).
Serve hot with homemade bread like this.
The video
Preserved lemon is a fundamental ingredient in
Moroccan cooking,it's sold everywhere in the markets
in Morocco, it's used in tagines. The unique pickled
taste of the preserved lemon and special texture
cannot be duplicated with fresh lemon.
I invite you to watch the video at the end of the article
You will find a lot of recipes that are
posted and which ask for preserved lemon.
La vidéo
This chocolate cheesecake recipe is the best !!!
a simple recipe especially for chocolate lovers,
a moment of happiness !!! I used Oreo cookies, you
can use any chocolate cake crust for the cheesecake.
It's very important to use a very good quality chocolate
in order to have a good result.
I invite you to watch the video at the end.
A delicious chicken tajine with turnips and peas, a Moroccan recipe which we often prepare in Morocco, if you do not have a tajine, you can use a normal pot.
I invite you to watch the video
THE VIDEO
Here is once again a recipe which was filmed in Morocco,
it is a Tagine of Quinces and Honey prepared by my sister Hayat
(our chef of the house). She cooked the beef with spices and
the quinces with honey and cinnamon, which gave it a salty
sweet flavor, which is one of my favorite.
Thank you Hayat for the unforgettable flavors which you share
with us each time we are in Morocco, thank you sister for
your big heart, your love and your generosity.
I invite you to watch the video
Here is the recipe for a chocolate roll cake, a delicious,
soft biscuit roll stuffed with chocolate. I stuffed this
christmas cake with cream cream, Jenna-Aicha
preferred to add maraschino cherries, you can
avoid this step.
I invite you to watch the video at the end
