http://moroccofood.noisrael.com Morocco Food and Recipes Mon, 29 Oct 2007 03:32:03 +0000 http://backend.userland.com/rss092 en Chermula Beignets It is said that fritters are of Saracen origin and that they were brought to the West by the Crusaders. These crispy fritters are usually made with the left-over chermula mariande for fried fish. They are so tasty, though, that they are worth making on their own to serve ... http://moroccofood.noisrael.com/2007/10/29/spicy-coriander-fritters/ Harira Harira seems to be every Moroccan’s favorite late afternoon snack. Moreover it is what is first eaten when the fast during Ramadan is broken. Harira is normally served with a sweet accompaniment such as dates or Tressed Pastries, but it is sometimes eaten with a savory dish such as potato ... http://moroccofood.noisrael.com/2007/06/08/chick-pea-and-lamb-soup/ Hergma For Moroccans, this is classic street breakfast fare, and huge enamelware dishes filled with this rich mixture of chick peas and calf’s foot are a common early-morning sight. Though I love calf’s foot I couldn’t find this dish appetizing on the streets. Luckily a friend agreed to make it for ... http://moroccofood.noisrael.com/2007/03/24/calf%e2%80%99s-foot-with-chick-peas-and-wheat/ Qotbane del Kefta The best kefta I have eaten ware in Tangiers. There I had a charming guide, Rashid, who born and brought up in the medina, and knew every single cafe, restaurant and stall – and, of course, which ones were the best. He took me on a marvelous gastronomic ... http://moroccofood.noisrael.com/2007/02/24/minced-meat-balls/ Tajen Fatooma This tortilla-like dish has a delicate lemony taste. The recipe comes from a man in Tetouan who has a delightful little restaurant not far from the superb fish market there. Have the prawns ready to use at room temperature to make user they will heat up thoroughly in the ... http://moroccofood.noisrael.com/2007/02/12/eggs-with-prawns-and-coriander/ Besla M’assala This surprising dish does not have a very appealing color – the spice mixture turns the onions dark brown – but don’t be put off because it is quite luscious. Traditionally it is served with plain fried fish, but it is particularly good with Squabs Stuffed with Couscous. Serves ... http://moroccofood.noisrael.com/2007/02/01/spiced-onions-with-honey/ Maraq bel-Melükhiyya If you are using fresh okra choose them quite small and unblemished – large ones are normally rather stringy and not as tasty. Frozen okra are always small, but they do not have as fine a taste or texture as fresh okra. Serves 4 ingredients 400 g/14 oz okra (fresh or ... http://moroccofood.noisrael.com/2007/01/18/okra-in-tomato-sauce/ Beyssara Beyssara, or Beyssar, depending on who you speak to, is a street-breakfast staple, somewhere between a thick soup and a thin puree. In Marrakesh it is cooked in large, round earthenware jars which are balanced over charcoal fires in a tilted position. The narrow opening of the jar faces the ... http://moroccofood.noisrael.com/2006/12/25/dried-broad-been-soup/ Khizü Mehqüq Khizü Mehqüq is generally eaten after the main course and before the dessert, to refresh the plate. Adding sugar to salads is a specialty of Casablanca, and carrots – like beetroot or cucumber – lend themselves particularly well to sweet seasoning. Serves 4-6 ingredients 4-6 spring of fresh flat-leaf parsley most ... http://moroccofood.noisrael.com/2006/12/18/sweet-grated-carrot-salad/ Btata Mqalliyya Here is a simple way of giving plain boiled potatoes a lift. The saffron gives the skins a pale yellow tinge and, together with the parsley and garlic, enhances their flavor. If they are small, half the amount of water and cook for 10 minutes only. Serves 4 ingredients 2 tablespoons ... http://moroccofood.noisrael.com/2006/12/14/potatoes-with-parsley-and-garlic/