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• Green parsley

  Parsley comes from Mediterranean region. It is used both, fresh and cooked as well.

• Authentic Moroccan couscous with beef and vegetables

  In our fast moving world it is quite hard to imagine preparing real couscous as they do in North Africa. The real one takes a few hours to prepare. Couscous in Morocco is a festive dish served on Friday. One of the reasons for long preparation is a slow cooked meat (usually beef or lamb). The second, most important one is slow moisturising of dry couscous by hands and then slow steaming above meat and vegetables in a special pot called couscoussier. Thanks to this slow process the couscous is well done, filled with smell of meat and vegetables and nicely loose.

• Beef tajine with green peas

  This tajine I learned on a traditional Moroccan market in a restaurant made of clothes where they cooked various kinds of tajines not only for shoppers but for vendors as well. Vendors could even cook their own using the kitchen. It was quite fun as I asked for tajine with green peas, so I had to shell them myself. I had to buy the meat too, as there was not meat on the market. The butcher saw a white girl, so he sold me some low quality beef, which I was told buy two local guests who I invited for the lunch as soon as they put the first piece of the meat to their mouths. Next time I have to be more careful.

• Fish kefta - Moroccan fish balls

  For this delicacy, I didn`t hesitate to travel to 5 km distant village. Sardine kefta was my favourite. Grilled straight on the street, mashed with a knife and stuffed into a fresh, still warm bread. With chopped onion and chilli sauce, irresistible combination. And price? 4 dirhams! :) (year 2016)

• Fish tagine

  Because of surfing I spent loads of time on Atlantic coastline of Morocco. That`s why a fresh fish was my daily bread. Grilled, fried or made in traditional Moroccan dish, tagine. This recipe I learned in a restaurant on my favourite beach, Lagzira.

• Fried liver with tomatoes and cucumber

  Vietnamese cuisine is full of recipes with inners. I love this recipe, as it is very fast, full of fresh herbs and it is delicious.

• Fried sardines with herbs ala Omar

  Fried sardines dusted in flour you will get easily nearly everywhere in Morocco. Usually it is a huge portion and it costs nearly nothing. But the recipe I learned from Omar in a fisherman house on the beach was simply the best.

• Chicken tajine

  Another tajine recipe. More precisely a dish prepared in traditional Moroccan pot, tajine. As there are so many possibilities what can be inside. This recipe I learned in my favourite small restaurant on one of the most beautiful beaches in Morocco, Lagzira.

• Kefta tagine by Mustafa

  Each tagine is different. Some of them contain loads of vegetable and potatoes, some of them more or less just meat. And this is a case of kefta tagine I learned from Mustafa. One of the best chefs in a restaurant on my favourite beach, Lagzira in Morocco.

• Liver with olives

  I was invited for a dinner by my Moroccan friends for. While we were drinking and waiting for the "main chef", we became pretty hungry. So one of the guys said "lets make a starter" meanwhile. I was expecting something fast, small and light, but he made liver :) Yes, it was fast and it was delicious. But pretty filling too, so I had nearly no space for the main dish then :)

• Moroccan octopus salad

  Fresh seafood is fresh seafood. This octopus we caught with local fisherman and about one hour later cooked in unsalted water. Even without any other ingredients it was simply delicious. Together with the vegetables it is a great refreshing salad for warm summer days.

• Moroccan style omelette

  Moroccan omelette, that is something. When you are eating it, you have a feeling it is pretty light. It is probably thanks to the tomatoes added. This omelette I learnt from one girl in a village in Atlas mountains. The eggs were from their hens. So yummy. Moroccan omelette is very tasty everywhere I tried it, but at this place was even more special.

• Tkalia - Zesty tripes with olives

  Large pieces of tripes hanging from hooks at the butcher`s shops are inherent part of meat shops in Morocco. Tripes dishes are very common there. They use lamb, goat and beef tripes too. In combination with other offals or separately, like in case of this recipe, which is called Tkalia.

• Vegetarian tagine berber style

  Morocco is not a paradise for vegetarians. So vegetarian tagine doesn`t belong to typical Moroccan dishes. But this doesn`t mean they do not exist at all. I was so lucky I bumped into a place they made it and it was a traditional berber style.