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Moroccan Sardine Balls

Tue, 21 Feb 2012 16:30:52 +0000

Although Moroccan Sardine Balls in Tomato Sauce are often served as a side dish - my mother-in-law used to prepare them as an accompaniment to a Fried Fish Dinner - you can certainly offer them as your entree. Serve the zesty Sardine Balls alone or over rice, or enjoy them as we do - by scooping them up with crusty Moroccan bread.

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Moroccan Sardine Balls originally appeared on About.com Moroccan Food on Tuesday, February 21st, 2012 at 16:30:52.

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Buying a Tagine Online

Mon, 20 Feb 2012 16:18:53 +0000

When cooking a dish such as Chicken with Fennel in a traditional tagine, I'm most likely to select an unglazed clay vessel. They impart an earthy essence to the finished dish that simply can't be matched by glazed ceramic or other cookware materials.

There are reasons, of course, for selecting a tagine other than unglazed. Perhaps you prefer one that can tolerate higher temperatures than clay or ceramic, or you'd like a piece of cookware that doubles as a decorative piece. Whatever your preferences, Where to Buy a Tagine Online will steer you toward vendors which offer nice selections of traditional, modern and in between.

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Buying a Tagine Online originally appeared on About.com Moroccan Food on Monday, February 20th, 2012 at 16:18:53.

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Kefta, Mashed Potatoes and Green Beans

Sun, 19 Feb 2012 13:20:15 +0000

This is a photo of a lunch my family enjoys on occasion - Moroccan meatballs, mashed potatoes, and green bean saute. You can eat a meal like this Moroccan style and scoop everything up with bread, but we prefer to use forks and eat from one large communal platter. That doesn't mean that I omit the Moroccan bread...

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Moroccan Breakfast

Thu, 16 Feb 2012 13:31:47 +0000

You probably didn't know that February is National Hot Breakfast Month, but the occasion gives me an excuse to point out my list of Moroccan Breakfast Recipes. Some recipes, such as the Krachel shown in the photo, are easiest made ahead of time and frozen until needed, while others, such as classic Fried Eggs with Khlea, take just minutes to cook whenever you're in the mood to enjoy them.

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Moroccan Breakfast originally appeared on About.com Moroccan Food on Thursday, February 16th, 2012 at 13:31:47.

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Baked Fish Fillets Rolled with Salmon

Wed, 15 Feb 2012 06:37:45 +0000

Rolled Fish Fillets Stuffed with Smoked Salmon is an example of "modern" Moroccan cooking, and I find the dish definitely worthy of sharing. The fish itself is only mildly seasoned with lemon, salt and pepper - you don't want to hide the flavor of that smoked salmon! - while a zesty sauce works as a perfect condiment not only to the fish, but to any sauteed or roasted veggies that you might offer as sides.

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Baked Fish Fillets Rolled with Salmon originally appeared on About.com Moroccan Food on Wednesday, February 15th, 2012 at 06:37:45.

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Kasbour and Maadnous

Wed, 01 Feb 2012 12:21:30 +0000

Aside from spearmint, which is used in abundance to make Morocco's famous Mint Tea, parsley and coriander are arguably the most common herbs in Moroccan cuisine. Coriander, which is also called cilantro, is pictured on the left. The mature coriander leaves are clearly rounder than those of flat-leafed parsley, but the two can be hard to differentiate when younger stalks with feathery leaves are compared side-by-side.

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Citron Beldi and L'Hamd Marakad

Mon, 30 Jan 2012 17:04:25 +0000

The distinctively-shaped lemons shown here are a variety known as boussera or limonette de Marrakesh, but in Morocco we're more likely to refer to them as citron beldi, or "traditional lemons." They and a petite, thin-skinned variety of Moroccan lemon known as doqq are the preferred types used to make l'hamd marakad, or preserved lemons.

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Citron Beldi and L'Hamd Marakad originally appeared on About.com Moroccan Food on Monday, January 30th, 2012 at 17:04:25.

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Lban and Saycouk

Fri, 27 Jan 2012 10:10:16 +0000

Although buttermilk (lban) might be enjoyed as a beverage on any occasion, it's particularly popular following a meal of couscous. At that time, Moroccans might simply offer lban in a glass to drink, or it might be mixed into a bowl of plain couscous to make saycouk. Sugar can be stirred in to taste.

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Lban and Saycouk originally appeared on About.com Moroccan Food on Friday, January 27th, 2012 at 10:10:16.

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Cooking Schools and Culinary Vacations in Morocco

Wed, 25 Jan 2012 15:37:21 +0000

If you're already in Morocco or are planning to visit, you might be happy to learn of classes which offer hands-on instruction in traditional Moroccan cooking. My list of Cooking Classes in Morocco is a round-up of some of the classes and workshops available in various cities.

If you have a deeper interest in Moroccan food traditions, consider booking specialized travel which includes a more thorough exposure to Moroccan cuisine. This list of Moroccan Culinary Tours and Cooking Vacations will introduce you to guided Moroccan tours and vacation packages which feature a culinary emphasis.

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Cooking Schools and Culinary Vacations in Morocco originally appeared on About.com Moroccan Food on Wednesday, January 25th, 2012 at 15:37:21.

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Spicy Fekkas

Tue, 24 Jan 2012 03:56:20 +0000

Spicy Fekkas are cracker-like cookies which take their name from fekkas, a twice-baked Moroccan cookie similar to biscotti. The spicy fekkas aren't baked twice, but they are, as their name suggests, spicy. Harissa, onions, cheese, parsley, pepper and garlic all help pack in the flavor.

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Spicy Fekkas originally appeared on About.com Moroccan Food on Tuesday, January 24th, 2012 at 03:56:20.

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