Search

• Saffron

  Saffron, crocus sativus, is the most expensive spice in the world. The reason for that is, that the only part which is used from the flower are the 3 pistils in the middle.

• 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 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.

• 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.

• 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.