Flip book element
Kefta Meatball Tagine
Authentic kefta tagine recipe for Moroccan meatballs (Kefta Mkaouara) in homemade tomato sauce.
TANJIA OR TANGIA
Tangia is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is common in Marrakech, Morocco
STUFFED CAMEL SPLEEN
Stuffed camel spleen is a traditional Moroccan specialty prepared with tehal (camel’s spleen) that’s stuffed with camel meat, lamb, and ground beef along with spices, olives, and hump fat. These huge loaves are baked in communal bread ovens.
STEAMED SHEEP HEAD
Steamed sheep’s head is a traditional Moroccan variety meat dish. Easy to prepare, it’s served with salt and cumin on the side as condiments.
Moroccan stuffed fried sardines are one of the most classic examples of Moroccan street food.
Babbouche (Snail Soup) is a dish originating in Morocco whose main ingredient is snails. The snails are cooked slowly in broth that contains ingredients such as thyme, aniseed, gum arabic, mint, caraway, and liquorice. The dish is sometimes prepared and served as a soup.
SHEBAKIA OR CHEBAKIA
Shebakia or Chebakia is a pastry of Moroccan origin made of strips of dough rolled to resemble a rose, deep-fried until golden, then coated with a syrup made of honey and rosewater and sprinkled with sesame. It is typically consumed during Ramadan.
Create a Flip Book for any product category. You can also select custom posts.