Monthly archives: November, 2016

galettes-salees-marocaines

Morocco: Savory Crackers With Sesame and Aniseed

Moroccan savory crackers or “galettes salées”! There are recipes that have to be told… I can’t always just talk about cooking and recipes without talking about my strongest culinary memories, those of these emblematic recipes of Jewish Moroccan cuisine.



baghrir

Morocco: Baghrir (Thousand-Hole Crepe)

North African countries, and Morocco in particular, are not only known for their refined cuisine, but also for their desserts and pastries. Today, I chose to feature one of them, the thousand-hole crepe also known as baghrir.



djaj-mqualli-chicken-tajine-with-dried-fruits

Morocco: Djaj Mqualli with Dried Fruits

For my second recipe of this Moroccan month, I am sharing one of the most iconic dishes of Moroccan cuisine: tajine.



pastilla

Morocco: Pastilla

A monument of Moroccan cuisine that is synonymous with refinement and delicacy, will be my second recipe of our Moroccan journey this month. I am talking about pastilla!



taktouka

Morocco: Taktouka

This month, we are celebrating Morocco in anticipation of the upcoming Independence Day on November 18th. For my first recipe this month, I chose a very easy salad that I grew up on: taktouka.



cornes-de-gazelles-kab-al-gazal

Morocco: Cornes de Gazelle (Ka’b Al Gazal)

Cornes de gazelle, the undisputed queen of Moroccan pastries is my first recipe for our trip to Morocco this month!



bouchra-lakouanane-ma-fleur-doranger

Interview with Bouchra (Ma Fleur d’Oranger)

Bouchra is the new culinary expert in Moroccan cuisine for 196 flavors.



mohinga

Burma: Mohinga

“Burma? Mohinga? Hmmmm what is it? Yes! I’d love to taste ”