Kitchen

Denmark: Moroccan cuisine featured in Copenhagen

Moroccan culinary art, with its aromas and scents, its peppers and its smells, was the subject of all the praise…

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Rice Tagine

Meat: 600 g of mutton shoulder 4 cl of peanut oil 80 g finely chopped onion 20 g chopped fresh…

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Chebakia of Ramadan, Chebbakia or Mkherka

Recipe for Chebakia from Ramadan, Moroccan Mkherka (??????? – ????????): Ingredients 1 kg of flour 2 eggs 2 pinches of…

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Agadir gastronomic meetings: In search of flavors

The journey of flavors continues with a third edition. Argan oil, saffron and seafood will lend themselves to the expert…

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Cuisine: Moroccan seafood serving Japanese Sushi

The Japanese embassy organized, Monday February 20, 2017 in a Casablanca restaurant, a demonstration of Japanese cuisine with Moroccan seafood.…

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Briouates stuffed with minced meat

Recipe for Briwate or Briouates, bricks stuffed with minced meat: ?????? ??????? Brown the minced meat with a little butter…

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Moroccan gastronomic week in Senegal

A Moroccan Gastronomic and Cultural Week in Senegal, an event aimed at promoting the Morocco destination among the Senegalese, was…

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The Pourcel brothers open their restaurant in Marrakech

The starred twins Jacques and Laurent Pourcel announce the opening, this Thursday, January 26, of their restaurant in Marrakech, “Chouet”.…

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Fekkas

Preparation Dilute the baker’s yeast in lukewarm milk and let it sit for a few moments. In a large salad…

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Mchekel

Preparation In a bowl, sift the flour, add the salt and the vanilla extract. Make a fountain, add the melted…

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