Monthly archives: November, 2016

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.



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.



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.



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!



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.



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!



Interview with Bouchra (Ma Fleur d’Oranger)

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



Burma: Mohinga

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