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Morroco tajine

on December 10, 2025

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Moroccan Couscous

Mastering Moroccan Couscous: A Step-by-Step Culinary Journey Couscous in Morocco is far more than just a side dish; it's a culinary institution, a weekly ritual, and the centerpiece of family gatherings, especially on Fridays. While instant couscous might be convenient, nothing compares to the light, fluffy, and deeply flavored grains of traditionally prepared Moroccan couscous. This process, often a labor of love, involves steaming the semolina multiple times over a rich, aromatic stew in a special pot called a couscoussier . Get ready to embark on an authentic culinary adventure as we guide you through making this beloved Moroccan classic from scratch. What You'll Need: For the Couscous Grains: 500g (approx. 2 cups) medium-grain couscous semolina (not instant) 1-2 tablespoons olive oil 1 teaspoon salt Warm water (approx. 1-1.5 cups, for hydration) For the Stew (Seven-Vegetable Couscous with Chicken/Lamb): 1 kg (approx. 2.2 lbs) chicken pieces or lamb (bone-in preferred) 2-3 l...

Rfissa

Rfissa: The Soul-Warming Moroccan Dish of Tradition and Celebration In the heart of Moroccan culinary tradition lies a dish that speaks volumes about hospitality, comfort, and the profound joy of shared meals. This dish is Rfissa , a truly unique and deeply flavorful creation that holds a special place, particularly in moments of family celebration and nourishment. While less globally known than tagine or couscous , Rfissa is a staple in Moroccan homes, especially revered for its restorative properties and often prepared for new mothers. What Makes Rfissa So Special? Rfissa is a fascinating symphony of textures and aromas, distinguished by three main components: The Bed of Shredded Bread: Unlike other dishes, Rfissa uses a base of shredded Moroccan flatbread . Most commonly, this is Msemmen , a flaky, layered pan-fried bread, or a very thin, crepe-like pastry called Trid . This bread is torn into bite-sized pieces, forming the foundation of the dish. Tender Chicken: A whole chicken...

Khlii

Making Khlii: A Taste of Moroccan Tradition in Your Kitchen Khlii (or Khlea ) is one of those culinary treasures that truly tells a story. This traditional Moroccan preserved meat, often made from beef or lamb, is a testament to resourceful cooking and incredible flavor. Think of it as a Moroccan confit – meat slow-cooked and preserved in its own fat, resulting in incredibly tender, savory pieces that are perfect for quick, hearty meals. While the traditional method involves sun-drying the meat for several days (making Gueddid ), we’re going to tackle a more home-cook-friendly version: Express Khlii . This method skips the lengthy drying process but still delivers all the rich, authentic flavor you crave. Let's dive in! Step 1: The Flavor Foundation – Preparing and Marinating the Meat The journey to delicious Khlii begins with the meat itself. We typically use boneless lamb or beef shoulder, cut into thin strips. The thinner the strips, the better they'll absorb the spices a...

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Morroco tajine

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