Moroccan recipes

All about Moroccan food

Though North African cuisine is usually highlighted by the couscous, this world famous meal is actually rather of Tunisian and Algerian origin. Yet, Morocco is essentially the homeland of tajines and pastillas that are true symbolons of Moroccan food. Unlike couscous, which is fairly easy to prepare and as a result gained international success, tajines are more complex dishes and require specific preparation. Therefore, Moroccan cuisine has remained a traditional family cuisine that is less exported to the world than couscous. Moroccan food is a Mediterranean cuisine in a broad sense. Multiple influences can be traced such as an Arab origin dating back to the Abassides, or Moorish in the sweet and sour notes of the tajines, Berber as in the couscous or Jewish and...

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Riad Monceau’s cookbook

Riad Monceau’s cookbook

It’s now been almost 10 years since the Riad Monceau strives to represent the best that Morocco and Marrakech have to offer : architecture, tradition of hospitality, lifestyle, gastronomy, … a strong and constant commitment that is rewarded today with the publishing of Riad Monceau’s book : The Riad Monceau – A palace of Moroccan gastronomy available at all bookstores. Published by the great Moroccan editor La Croisée des Chemins, this luxury Moroccan cookbook was thought as an hymn to this extraordinary city that is Marrakech, perfect symbol of today’s Morocco, a country firmly heading towards future and modernity, but also strong of its culture and traditions that make its richness. Featuring 284 pages under a canvased hard cover,...

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Best Moroccan recipes – Blog

The Moroccan gastronomy is reputed to be one of the best in the world and Rachida Sahnoune, chef of Restaurant Riad Monceau is certainly one of its best ambassadors. She will share here with you some of her best Moroccan recipes and explain how to make them. Recipes of tajines, pastilles, couscous, Moroccan salads… many specialties that have made the reputation of Restaurant Riad Monceau and that we are going to teach you here. You can of course come to learn and experiment directly “on site” during a stay in Marrakech by joining one of the Moroccan cooking classes that are held each morning in the kitchen of Restaurant Riad Monceau (note: only 4 to 5 participants are admitted per set so it is highly...

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Marrakchia Harira

Marrakchia Harira

Marrakchia Harira Marrakchia Harira 200 gr lamb’s kebab meat 100 gr chickpeas 100 gr lens 100 gr vermicelli ½ onion 500 gr tomatoes 1 tbs tomato purée 1 cs pepper, ginger and salt Pitch of clarified butter 1 glass of sunflower oil 2 tbs celery Fresh Parsley and coriander 2 litres of water 150 gr wheat flour Put the lamb meat in a pressure cooker Mince onion finely and spread it over the meat Add parsley, coriander and celery (finely minced) Add spices Water with 1 glass of sunflower oil Put the cooker on fire and cook uncovered for 10 mn Gently mix ingredients from time to time Add water and chickpeas, close the cooker and cook for 15 min Open the cooker and add lens, tomato purée and minced tomato ; close again and cook another 20 min Open the...

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