Easy Classic Brioche

Brioche is considered one of the most famous French bread. It is both light and sweet yet also incredibly rich in flavor which makes it one of most versatile bread and delicious with both savory foods and sweet.  A Brioche dough is extremely workable, and not difficult to make though you may want to save this recipe…

Sausage and Egg Tagine

Sausage and eggs are Moroccan comfort food, quickly prepared by cooking sausage and adding eggs to the pan. Here, this simple dish is elevated by adding some onion, tomatoes and olives along with the meat . Moroccans often serve egg dishes directly from the pan in which they’re cooked, using crusty Moroccan bread in lieu of a…

Msemen Arab puff pastries

INGREDIENTS : 350 grams of flour 1/2 c.c dry yeast 1/2 c.c salt 200 ml of water approx. according to the absorption of the flour. For the shaping of pancakes : 50 gr. melted butter 70 gr. oil Semolina of fine or medium wheat (ca.10 c.s) PREPARATION : Preparation : 25 min Cooking time: 20…

Moroccan Chicken Bastilla

Chicken bastilla is Morocco’s famous chicken pie. A light, crispy warqa pastry shell conceals savory saffron chicken, spicy omelet stuffing, and a crunchy topping of fried almonds sweetened with orange flower water. A garnish of powdered sugar and cinnamon adds to the unique blend of flavors. This authentic recipe does take some time to prepare, but you’ll find it well…

Batbout stuffed with chicken liver

Ingredients: The dough : for 10 batbouts 125 g flour 125 g very fine semolina 20 g of butter 2 tablespoons of vegetable oil Salt 15 g fresh baker’s yeast 1 teaspoon of sugar 15 cl of lukewarm water The joke : 250 g chicken liver Salt 1/2 teaspoon of cumin 1/4 teaspoons of harissa…

Harcha with cornmeal

Ingredients: 250 g of cornmeal 200 ml of milk 1 teaspoon of sugar 1/2 tablespoons salt 25 g melted butter 7 g of baking powder Preparation: Boil the milk. In a bowl, mix the cornmeal with the sugar, salt and baking powder. Pour the melted butter and work all with the fingers add the hot…

Makrout with Dates and Honey

If you like fruit bar cookies and fruit filled pastries, particularly those made with dates, then you’re in for a treat with this North African pastry recipe. Makrout are semolina cookies which came to Morocco via Tunisia and Algeria. A homemade date paste is enclosed within the dough and once cooked, the cookies get further treatment by dipping…

Essential Spices in Morocco

Here’s a list of the spices you’ll encounter while cooking and baking Moroccan food. Spices are loosely ordered from those used most frequently to those used less often . You won’t need all of these spices to begin making Moroccan dishes. For a better idea of what to have on hand for basic cooking ,…

Moroccan Chicken Tajine

INGREDIENTS 6 cloves garlic, peeled and finely chopped 1 teaspoon ground cumin 1 teaspoon ground ginger 1/2 teaspoon sweet paprika 1 tablespoon kosher or sea salt 1/2 teaspoon freshly ground black pepper 1 large Spanish onion, grated (about 1 cup) 2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil) 1 to 2…

MOROCCAN PANCAKES – BAGHRIR

INGREDIENTS 250 gr of fine semolina 4 tablespoons plain flour (40 gr) 2 tablespoons caster sugar 1 heaped teaspoon active dry yeast ½ teaspoon salt 500 ml warm water   2 teaspoons baking powder METHOD • In a blender insert the semolina, flour, sugar, yeast and salt. Add the warm water and blend until there are…