Recipes
1 Goat Cheese Log
1tbls Aleppo
1tbls Urfa Biber
We like to use a young goats cheese on this which contrasts the spice of the Aleppo and Urfa Biber well. This one is so easy, simply sprinkle a generous amount of Aleppo and Urfa onto your goat’s cheese to your liking. Here we use about a tablespoon each to coat the top which just gives it a lovely presentation.
2cups Potato Chips (salted)
2-3tsp Dried Lime (to taste)
Using your favorite salted potato chips simply grate dried lime over the top to your taste. We use about 3tsp worth but we like it tangy!
1 Brie (8oz or so)
1tsp Dukkah
1-2tbls Honey
Preheat the oven to 350 degrees. Place your brie in a oven proof baking dish, drizzle honey and sprinkle with dukkah. Heat for 5-7 mins depending on the size of your brie (and your oven). Keep an eye on it so it doesn’t burn or become flat. The cheese should maintain it’s shape and have just a bit of oozing out the center.
1lb Cashews (raw & unsalted)
2tbls Za’atar
2tbls Extra Virgin Olive Oil
Sea Salt (to taste)
Preheat oven to 350 degrees. In a mixing bowl combine cashews with olive oil and Za’atar coating the cashews evenly. Lay them flat on a baking sheet and roast them in the oven for about 7-8 mins depending on your oven. Do keep an eye on them as they should become a light golden brown, if I they cook too long they can become bitter. Enjoy!
Ingredients
1lb Chickpeas
1 tbsp Kefta Rub
2-3 tbls Vegetable/Frying Oil
Sea Salt
Method
Soak your chickpeas overnight in the morning strain and dry in a towel until fully dry. Heat frying oil and dry until crispy. Dry in paper towel then put in a bowl. Add salt and Kefta rub, mix until all chickpeas are fully coated with the spice mixture. Add more spice to taste.
3 Celery stalks
1 Onion
1 Garlic clove
1 Preserved Lemon
1tsp Ras el hanout
1tsp Turmeric
1/2tsp Black pepper
3 tbsp Olive Oil
1 cup of Water
Salt to taste
1lb Ground Meat
2 tbsp Kefta Rub
2 crushed Walnuts
1 cup chopped Parsley
1 cup chopped Cilantro
1 Green Onion
1/3 cup diced Onion
2-3 Mint leaves
1 Sage leaf
To prepare the Kefta:
Mix the ingredients together and knead until the mixture resembles a dough ball
Make small little balls. You could make this ahead of time and let the Kefta sit overnight
To prepare the Tagine:
Thinly slice the onions.
Heat the olive oil and cook onions on medium heat for 5 minutes stirring occasionally until translucent. Meanwhile cut the celery into thin long pieces.
Add the celery to the onion and cook for 3 minutes. Add a tiny bit of water if the pan is drying.
Add your spices, and garlic. Cook for another 5 minutes while stirring occasionally.
Add liquid and let simmer until the sauce has thickened and the celery is soft enough. This should be around 15-20 minutes covered on a slow med heat.
Add your rolled Kefta balls and cook for another 5 mins and add chopped parsley and cilantro. Let cook for 5 minutes. Your tagine is ready to enjoy with some crusty bread. Drizzle with more olive oil before serving.
3 Octopus Tentacles (precooked)
1 Crusty Bread (we love a good French baguette!)
1 tsp Urfa Biber
1 tsp Moruno Rub
2 tbls Chermoula
3 tbls Extra Virgin Olive Oil
1 tbls Mayonnaise
Onion (thinly sliced), Arugula, Parsley (optional)
Sauté octopus 3-5 mins until seared on each side.
Add Moruno and stir for 1 min. Add Urfa Biber and stir for an additional minute.
Toast bread in the oven/toaster and spread generously to your liking with mayo and Chermoula.
Add octopus and any of your preferred greens. We like to add raw onions and parsley.
3 Tbls Tahini
1 Tbls Za’atar
1 Tbls Olive OIl
This is a simple way to enjoy a nutritious morning or afternoon snack. Just combine Tahini, extra virgin olive oil and Za’atar and dip with your favorite crusty bread.
3 tbsp Tahini
2 tsp Date syrup
Simply mix 3 tbsp of Tahini with 2tsp of Date Syrup, dip with a nice crusty French bread and enjoy!
2 cups Medjool dates
1 cup Greek yogurt
1 cup Tahini
2tbsp Honey
2 tbsp Sesame seeds
This is a simple yet rich dessert. Quite frankly this recipe is more about how much you want to indulge and eye balling it. For instance yogurt can be replaced by a fresh ricotta, mascarpone or even ice cream.
We started by slicing the dates in half and spreading them over the plate, then we drizzled about 1 cup of tahini and topped it with a few heaping spoons of Greek yogurt, honey and sesame seeds. Et Viola!
1-4 pieces of black cod (or any type of meaty, flaky white fish)
1 cup parsley
2 cup cilantro
1 tbsp paprika
1 tbls Villa Jerada Chermoula
1 tbsp Villa Jerada Harissa
1 tbsp cumin
2 threads of saffron
3 garlic cloves
2 tbsp olive oil
1/2 preserved lemons skin and flesh
1/2 cup of olives
In a mortar pound all the ingredients except olives into a paste.
Rub the fish with the marinade and let sit for an hour.
Preheat the oven to 400. Place in the oven and bake for 12 to 17 min depending on the thickness of your fish fillets. Garnish fish with preserved lemon slices, olives, cilantro and parsley.
1 medium onion (diced)
2 cloves garlic
1 tsp turmeric
1 tsp black pepper
1 tsp of saffron (steeped in warm water for 30min)
4 tbsp olive oil
1 cup of mixed parsley and cilantro
1 can chopped tomatoes (we like Posardi)
2 tbls tomato paste
1 lb green beans (trimmed and cleaned)
1 preserved lemon (inside removed and thinly sliced)
1 cup warm water
Salt to taste
In a cooking pot (we use a Dutch pot) warm some olive oil, add your onions and cook until translucent, add garlic cook for another minute then add the tomatoes, herbs, spices and beans. Let cook for another 5 min then add the water and half of the preserved lemons (cut in thin slices). Reduce heat to med-low and cover. to simmer. Cook until the beans are tender. Once the beans are cooked add the rest of the preserved lemons in thin slices.
Serve warm with some more good quality fruity olive oil (we recommend our Atlas Olive Oil) and warm bread.
1 bunch Spinach leaves, most of the stem removed
1/2 cup olive oil
1/2 cup tomato (fresh or we like Posardi tomato sauce)
1/2 cup chopped parsley
1/2 cup chopped cilantro
2 cloves garlic (finely chopped or pressed)
1 tbls Kefta rub
1/2 teaspoons salt, or more to taste
1 to 2 tablespoons lemon juice
1 preserved lemon rind (quartered)
Pulp from 1 preserved lemon (finely chopped)
1 handful of Picholine olives
Wash the spinach and drain well. Finely chop the leaves and crush the garlic then steam until spinach is wilted, about 2-3 mins.
Remove any excess liquid move to a frying pan. Add the remaining ingredients, stir to mix, and saute over medium heat for several mins until all the greens are wilted and well blended.
Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds and serve with bread or our favorite - on a tartine.
Mix tahini with a bit of water to get a dressing like consistency. If you prefer lighter dressing, add a bit more water or add less if you prefer a thicker dressing. Whisk, then add the honey and salt. Cut the cukes the way you like and add the dressing and mix well. Plate the cucumbers and add the onion, cilantro, olive oil and sprinkle the nigella on top. Finish with a squeeze of lime juice.
Zaalouk is one our favorites on the Moroccan mezze repertoire.
- 3 Eggplants
- 4 Tomatoes (roasted or grilled)
- 2 tbsp Harissa
- 1 tsp Kefta rub
- 1 Garlic clove
- 1/2 cup of chopped parsley and cilantro
- 5 tbsp extra virgin olive oil
- Salt to taste
Grill Eggplants and tomatoes until they blister. Dice the eggplants and finely chop the parsley and cilantro, then add to the tomatoes to a pan with olive oil. Cook for 5 minutes. Add Harissa, Kefta, garlic, salt and herbs.
Mix and serve.
1 cup Greek Yogurt
1 tbls Honey
1 tbls Ras el Hanout
3 cups Tomatoes (we like a mix of heirloom cherry tomatoes)
2 cloves Garlic
4 Tbls Olive Oil
Half bunch of Cilantro
Salt (to taste)
Mix the greek yogurt, honey and Ras el Hanout.
Create a marinade with the cilantro, grated garlic and olive oil.
Cut the tomatoes in slices or quarters or if using cherry tomatoes use them whole. Marinade them for an hour or so then either heat olive oil in a pan, add tomatoes and lightly sear for roughly 3 mins on each side OR roast them in the oven at 400 degrees for about 20 mins until skin begins to burst. Spread a generous scoop of yogurt on a plate and the tomatoes on top. Drizzle with the remaining olive oil from the pan. Enjoy with bread or serve with grilled meats.
We don't really follow the trends like cauliflower rice but we do eat the cauliflower mash our mama fed us in Morocco.
1 Cauliflower head
2-3 Tbls Harissa (or to taste)
3 Garlic Cloves
1/2 Preserved Lemon (thinly sliced)
4 Tbls Olive Oil (or to taste)
1/4 cup Parsley
1/4 cup Cilantro
Salt (pinch)
Pepper (to taste)
Cut cauliflower into small pieces and simmer in olive oil, garlic, parsley, cilantro, preserved lemons, salt and pepper until soft. About 20 mins.
Once cooked, add Harissa, mix and mash with a fork.
Drizzle olive oil over the top and serve!
This dish is a staple you'll find on every single Moroccan table, every season. It compliments just about anything you can imagine and is incredibly easy to make.
2-3 Heirloom Tomatoes (Rough chopped)
1/2 cup Picholine Olives
1/2 Onion (finely chopped)
1/2 Red or Green Bell Pepper (roasted and chopped)
1/4 Preserved Lemon (thinly sliced)
4 Tbls Olive Oil (or to taste)
1 Tbls Vinegar or squeeze of fresh Lemon
1/4 cup Parsley
1/4 cup Cilantro
Cumin (pinch)
Salt (pinch)
Peel the tomatoes and cut in half. Remove the seeds and any liquid. Dice finely.
Wash and chop the herbs well.
Mix all the ingredients and add the vinegar and olive oil.
Watermelon radish
Daikon radish
White radish
Salt
Sumac
Olive oil
Lemon juice
Cilantro sprigs
This time the recipe is your intuition. You have carte blanche. You shave some radishes, whisk some good olive oil and lemon. Sprinkle some sumac and salt and the dish is ready. We are adamant about the soigné presentation though.
The Crepes (this should make roughly 30 small crepes):
500g pastry flour
200g sugar
1 liter of milk
6 eggs
Salt to taste
Sift the flour until smooth.
In a blender or food processor, combine all of the ingredients and blend until smooth. Place the batter in the refrigerator for 1 hour or better yet, overnight. That way the bubbles will dissipate so the crepes won’t tear while cooking.
Heat a small non-stick pan (we suggest making smaller crepes to make a taller cake). Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
Cake Assembly
Lay the first crepe on a cake plate. Spread a thin later of Argan Amlou Butter over the crepe. Cover with another crepe and repeat to make a nice tall stack. We’ve used around 30 small crepes for our cake. Make sure to save your best looking crepe to place on top.
Chill cake for at least 2 hours. Let cake sit at room temperature 30 minutes before serving.
Ganache (Chocolate glaze)
1/2 cup milk
2 teaspoons honey
2 Tablespoons toasted and chopped hazelnuts
1/3 cup dark chocolate
Pinch of sea salt
Heat milk, honey, and salt and bring it to a simmer. Take off heat and add in chocolate, melt smooth with a whisk. Add in hazelnuts.
Garnish with fresh berries and cherries
