• Moroccan whiskey - Moroccan tea with mint or wormwood

    Cooking time: 5 min. / 2 min.Difficulty: easyvideo

    Muslims are officially not allowed any alcohol. This is probably the reason why the tea, Moroccan most popular drink, is called Moroccan or berber whiskey. Moroccan tea in not just a drink. It is a symbol of hospitality, tradition and Moroccan culture. They add various herbs and spices into the tea according to current weather conditions or simply according to the taste preferences.

    Moroccan whiskey - Moroccan tea with mint or wormwood
  • Kefta tagine by Mustafa

    Cooking time: 10 min. / 15 min.Difficulty: easy

    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.

    Kefta tagine by Mustafa
  • Salt preserved lemons

    Cooking time: 10 min. / 0 min.Difficulty: easy

    Salt preserved lemons are part of many Moroccan dishes. They enrich them with their specific and intense flavour and bring saltiness and sourness to the dish too. You can find them in various tagines, salads and offal dishes.

    Salt preserved lemons
  • Moroccan bread - Khobz

    Cooking time: 30 min. / 5 min.Difficulty: easyvideo

    Bread is for Moroccans something like rice in SE Asia. They eat it as a side dish with nearly anything except couscous. Recipe for classic Moroccan bread baked traditional way, in a clay oven, I learned in Sahara.

    Moroccan bread - Khobz
  • Fish tagine

    Cooking time: 15 min. / 40 min.Difficulty: easy

    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.

    Fish tagine
  • Moroccan octopus salad

    Cooking time: 10 min. / 15 min.Difficulty: easy

    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 octopus salad
  • Fried sardines with herbs ala Omar

    Cooking time: 20 min. / 5 min.Difficulty: easy

    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.

    Fried sardines with herbs ala Omar
  • Kefta

    Cooking time: 5 min. / 10 min.Difficulty: easy

    Morocco is well-known for its amazing sheep meat. It is so good, that it is not necessary to add many ingredients into dishes prepared from it. The local restaurant I tried kefta for the first time is strategically situated just next to the butcher shop. You just say how many keftas you want, they mince it for you in front of your eyes, put straight on the grill on the street and in less than 15 minutes you can enjoy the delicacy.

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