Traditionally, couscous is hand-rolled at home. This means that it is made from scratch with semolina flour and water. The semolina flour is sprinkled with water and hand-rolled to create small pellets, which are then sprinkled with dry flour to keep them separate and then sieved.
A tagine is a conical earthenware pot used in North Africa, particularly Morocco, for cooking the daily meal. The food cooked in the tagine pot shares the same name, tagine.
A traditional dish from the Atlas Mountains of Morocco, Berber Omelette is unlike any other omelette I have tried before.
Morocco Collection Brochettes Street Food in the main square of Marrakech Brochettes are 'skewers', and describe the form of a dish or the method of cooking and serving pieces of…
Morocco Collection Harira Harira, this one was in the Ziz Valley Harira is a hearty tomato-based soup made with lentils and chickpeas, fresh herbs, and warm spices such as turmeric,…
Morocco Collection Kefta Kefta, cooked in the tagine in a spicy tomato sauce. Kefta is a mix of minced meat, usually beef or lamb, or a mixture of the two,…
Morocco Collection Mint Tea Also known as Berber Whiskey, or Moroccan Whiskey, mint tea is an important part of everyday life in Morocco. Its not just tea Mint tea in…
A delicious, indulgent, no-bake cheesecake made with clotted cream and fresh fruit. Perfect for that special occasion. An indulgent Dessert This recipe is an adaptation of the cheesecake we used…
With Christmas fast approaching my thoughts turned towards dinner on the big day.I was recently asked how I cook my turkey to get moist, succulent meat, and how to get…
Well, travel has been impossible this time around. Nobody's fault, but none the less frustrating. I have built a foodie travel blog site but I don't have anything to write about! In the interests of posting something, this article is going to cover some of the dishes I have cooked for us in the caravan over this lockdown.