This page to discover Morocco

hisa' alsamak

Ingredients
3 tbsp. at s. olive oil. 2 chopped onions. 2 stalks of celery, minced. 4 crushed garlic cloves. 1 fresh red chilli, seeded and chopped. 1/2 tsp. c. powdered cumin. 1 cinnamon stick. 1/2 tsp. c. coriander. 2 large chopped potatoes. 3 tbsp. at s. of lemon juice. 2 kg of Fish, shellfish or crustaceans, or a mixture of the three. 4 very ripe tomatoes, peeled, seeded if desired, chopped. 1 large bunch of dill, parsley and chopped fresh cilantro. Salt and pepper.
Preparation
Heat the oil in a large sauté pan Add the onion and celery and sauté over low heat Add the garlic and chilli at the end of cooking Then add the cumin, cinnamon and coriander then stir everything for 1 minute Add the potatoes and continue cooking for 2 minutes, continuing to stir Add the fish stock or water and the lemon juice Heat the liquid until it simmers, without covering, for about 20 minutes potatoes should be tender Add the fish, shellfish or crustaceans, tomatoes, herbs Salt and pepper then simmer until the fish is soft.

Harira

Ingredients
Chopped onion. 1 small bunch of chopped parsley. 1 bunch fresh cilantro, minced. 100 g of dried chickpeas (soaked the day before in water and stripped of their skin) or canned chickpeas. Spices: (1/2 tsp turmeric, 1/2 tsp ginger, 1/2 tsp pepper, 2 tsp salt). 50 g of flour + plus a little water (to prepare the binder for the soup). 150 g of meat of your choice, cut into small cubes. A few stalks of celery, sliced ​​(without the leaves) . 50 g of lentils (preferably pink). 1 to 2 tbsp. tablespoon olive oil. 1/2 tsp rancid butter (optional). 2 liters of water. 700 g of tomato sauce. 1 tbsp of tomato puree. juice of half a lemon (optional)
Preparation
In a casserole, put the olive oil, the onion, the meat, the parsley with the celery. Add the lentils, the dried chickpeas soaked the day before in water (if you use tinned chickpeas, they are pre-cooked, they will therefore have to be put in at the end of cooking), the sauce with the tomato puree, the rancid butter and spices (turmeric, pepper, ginger, salt, you can also add a pinch of cinnamon). Wet everything with a good quantity of water (2 liters), cover and cook until the chickpeas become tender.
Preparation of the binder : Dilute the flour in water in order to have a liquid preparation without lumps (pass this preparation in a sieve if necessary). Once the chickpeas and lentils are cooked, leave the casserole on the heat and add the rice or vermicelli, if necessary add the canned chickpeas, leave the rice to cook for a few minutes. Add the binder (flour-based preparation) little by little, continuing to stir to prevent the flour from sticking to the bottom. You will have to add the binder in stages until you have a velvety soup (the more you add, the thicker the harira becomes). Cook for another 2 to 3 minutes over medium heat, stirring constantly. At the end of cooking, add the chopped fresh coriander, the lemon juice according to taste. Serve hot.

Chorba frik

Ingredients
500grs of meat cut into small cubes (preferably veal), 1 large tomato, 1 grated onion, 1 tea glass of oil, 1 glass of chickpea tea, 1 1/2 glass of crushed wheat, water, 2 tbsp of tomato purée, 1 whole clove of garlic, salt, pepper, 1 tbsp of Ras El hanout
Preparation
In a casserole dish or Dutch oven, put the meat, the onion, the grated tomato, the chickpeas, the oil and the salt. Bring it all back together. Then add the tomato puree, garlic and spices. Mix everything and leave to cook for 2 minutes. Add water to 3/4 of your Dutch oven and casserole dish and close. Leave to cook for 25 minutes in a casserole, or if it is in a Dutch oven, leave to cook until the meat and the chickpeas are cooked. Once the meat and the chickpeas are cooked, add the crushed wheat. Cook over medium-low heat, until the water thickens with the wheat. Serve in bowls and top with chopped cumin or coriander.

H’ssoua de belboula

Ingredients
150g of medium barley semolina, 400g of white fish cut into pieces, 1 bunch of parsley and coriander, 1 stalk of celery, 2 bay leaves, 8cl of olive oil, 1 grated onion, 2 grated tomatoes , 1 tbsp of tomato purée, 1 tsp of salt, 1/2 tsp of pepper, 2L of water
Preparation
Wash and drain the semolina. in a pot over medium heat, heat the oil, sauté the onion until it becomes translucent. Add the salt, pepper and water When boiling, add the pieces of fish, the bouquet of herbs, the celery, the bay leaf and the tomatoes. As soon as the fish is cooked, remove the pot from the heat. Remove the bunch of herbs, celery and bay leaves. Mix the fish and the cooking water then return the mixed mixture to the pot over low heat. Add the semolina and tomato puree, cook for 15 minutes, stirring occasionally. Serve the h'sssoua very hot!

shurabat bayda' bialshaeiria

Ingredients
300 gr of chicken fillet, 1 egg yolk, 1 handful of chickpeas, 1 bunch of parsley, 1 onion, juice of 1 lemon, 1 tablespoon of butter, 2 tablespoons of oil, ½ tsp cinnamon salt / black pepper, 1 glass of fine vermicelli or rice
Preparation
Put the chicken fillets cut into pieces in a pot and sauté over low heat with the grated onion, oil, butter, salt, pepper, cinnamon, then a glass of water. Let cook for about ten minutes then add about 1.5 liters of water. As soon as it boils, add the chickpeas, cover and leave to cook. When the pieces of meat are cooked, pour the vermicelli (rice) into the broth and continue cooking. When the vermicelli is cooked, take a ladle of soup and pour it into a bowl. Dilute the egg yolk in this sauce, add the chopped parsley and lemon juice. Pour little by little into the pot, stirring. Immediately remove from heat and serve immediately.

sultat albuqula

Ingredients
2 bunch of bakkoula - 1/2 tea glass of olive oil - 1 teaspoon of cumin - 1 teaspoon of sweet pepper - 1 tsp of cayenne pepper - Salt - 5 cloves of garlic - 1 bowl of chopped parsley and coriander - lemon juice - 50g red olives - 1 candied lemon
Preparation
Clean the two clumps of the plant and remove the yellow and damaged leaves. Rinse several times under running water. Drain and chop finely with a knife. In a couscous pot, steam the bakkoula for 20 minutes. Then place in a frying pan, add the olive oil, the cumin, the sweet and cayenne pepper, the salt, the finely chopped garlic, the parsley and the coriander. Bring everything back over low heat for 10 minutes. Stir with a spatula, basting with the lemon juice, at the end of cooking. Before serving, decorate with olives and slices of candied lemon.

sultat dajaj 'afukadu

Ingredients
1 avocado - A little chives - 2 tbsp of lemon juice - 200gr of fresh cream - 2 cooked chicken breasts - A pinch of pepper - 1 tomato - 1 green salad - Salt
Preparation
Start by carefully washing the green salad, drain -it and wring it. Cut the cooked chicken breasts into cubes. Cut the avocado in half, remove the core and cut the flesh also into cubes then add lemon so that they do not blacken. Peel the tomatoes, deseed them and cut them into cubes. Prepare the sauce by mixing the fresh cream, salt and pepper well. Arrange harmoniously on each plate a little green salad, the cubes of chicken and avocado. Coat with sauce and add the diced tomatoes. Decorate with chopped chives and serve chilled.

sultat maghribia

Ingredients
3 artichokes - 150 g of rice - 2 tomatoes - 3 potatoes - 3 carrots - 1 can of tuna in oil - Salt, pepper - Vinaigrette and some olives for decoration
Preparation
Blanch the artichokes for 10 minutes, covered, in salted water. Cut them in half and remove the hay that you will replace with vinaigrette. Wash and peel the carrots and potatoes. Cut them into small dice. Cook them in salted water. Drain and add vinaigrette. Cook the rice in salted water. Drain and add tuna, salt and pepper. Wash the tomatoes and cut them into slices. In a large dish, put the rice in the middle. Surround with the potato-carrot mixture. Place the tomato slices, salt a little. Arrange the artichokes all around. Decorate with olives, parsley or mint leaves.

sultat ful tazij

Ingredients
500 g broad beans (dried soaked or fresh) - 3 garlic cloves - 1/2 bunch of coriander - Bark of 1/2 candied lemon - Olive oil - Paprika, cumin - Salt, pepper
Preparation
For the broad beans wet, you have to remove the piece of skin at the top. For fresh beans, they must be shelled and pierced with a knife. In a saucepan, put the beans with the spices and olive oil. Add the coriander and chopped garlic, the candied lemon cut into small cubes. Cover with water and cook for about thirty minutes. The beans should be tender, prolong the cooking if necessary. Reduce, keeping a base of sauce.

sultat aljuzur almaghribia

Ingredients
1 kg of carrots - 1 orange - 2 cloves of garlic - 1/2 lemon - 1 teaspoon of cumin - olive oil - 2/3 tablespoons of pine nuts - sprigs of coriander or parsley - 1 teaspoon of honey - salt and pepper
Preparation
Peel your carrots. Wash them and slice them into slices about 1/2 cm thick. Squeeze your orange. Reserve a tablespoon of the juice in a bowl. In a saucepan, pour the rest of your orange juice, carrots, and just cover with water. Cook for 15 to 20 minutes until your carrots are cooked. Be careful not to overcook them, they must remain firm. Drain them and let them cool. Roast your dry pine nuts in a pan. (2/3 minutes, the time they color). Prepare your seasoning. In the serving dish, put salt, pepper, add the reserved juice of the orange, the juice of half a lemon. Mix. Add the cumin, honey, pressed garlic and top with olive oil (3 to 4 tablespoons). Taste to adjust the seasoning. When your carrots are at room temperature, put them in the salad bowl, add the roasted pine nuts, and to finish, just before serving, put the chopped cilantro or parsley sprigs according to your preference. This salad can be eaten cold or at room temperature. If you like, you can add a little spice.

sultat mae altamatim walfilfil almashwii

Ingredients
4 tomatoes - 4 peppers - 5 garlic cloves - Olive oil - 2 tbsp. at s. lemon juice - Salt, pepper
Preparation
Put the peppers on the heat and grill for about 10 minutes on all sides, until they blacken. Put them in a plastic to facilitate cleaning. Peel the tomatoes and deseed them, cut into small pieces. Once the peppers are cold, peel them and remove the stem and seeds. Cut into small pieces as well. Put the tomatoes and peppers in a sauté pan, add the spices, olive oil and minced garlic. Simmer for about 15 minutes over medium heat, stirring occasionally, until the sauce has evaporated. Pour the lemon juice This salad can be served hot or cold.

labinat mae alsabankh wallahm almafrum

Ingredients
10 sheets of brik, cut in 2 - Frozen or fresh spinach, chopped - Ground meat - 1 coarsely chopped onion - Unsalted Turkish cheese, otherwise Laughing Cow cheese - 1 drop of whipping cream - Salt, pepper, cumin, ginger
Preparation
Sweat the onions in a tablespoon of olive oil and a knob of butter. Add the spinach then the minced meat, salt, pepper and spice. Cover and cook over low heat. Before the end of cooking, add 2 tablespoons of whipping cream (this will make the stuffing smooth) and turn off after 10 seconds. Once cooked, let stand for 5 minutes. Take the sheets of bricks previously cut in 2 lengthwise. Fold the rounded side towards the side that is not. On the end, put the equivalent of a tablespoon of your stuffing with a little Turkish cheese or Laughing Cow (caution: do not put too much cheese, it overflows during cooking). And fold the brik sheet into a triangle (instructions on the packaging of the sheets). Heat a little frying oil in a frying pan and brown the bricks on each side over medium heat. To finish... Before serving the bricks, a tip, put a little lemon juice (1 fresh lemon) but not too much so as not to mask the taste of the bricks.

Chakchouka

Ingredients
500g very ripe tomatoes - 3 green peppers - 10 small garlic cloves - 3 tbsp. ground coriander seeds - 4 tbsp. tablespoons of olive oil - Salt, pepper
Preparation
Cut the peppers into small pieces of about 1 cm side. In a sauté pan, sauté them without letting them brown in the olive oil. When the peppers become soft, add the tomatoes cut into small pieces. Cook until the water from the tomatoes has evaporated. In a pestle, mix the garlic, ground coriander and salt. Add everything to the tomato and pepper mixture. Continue cooking for 5 minutes then remove from heat. This preparation can be eaten hot, warm or cold according to taste and occasion.

mini dajaj bastila

Ingredients
16 brick pastry sheets - 2 chicken breasts and 2 thighs - 2 finely chopped onions - 100 g crushed and toasted almonds - 5 eggs - 1 bunch of parsley and chopped coriander - 1 tsp ground cinnamon - 1 tbsp of powdered sugar - a pinch of saffron - Salt, pepper and ginger powder (1/2 tsp) - Melted butter - Icing sugar and cinnamon to decorate
Preparation
In a skillet, brown the sliced ​​onions in a drizzle of oil, add the chicken (breasts and thighs), salt and pepper, add the saffron powder, ginger, parsley, coriander, half a glass of water and cook for about 20 minutes. Once the chicken is cooked, set it aside and once cold, crumble it and reserve Beat the eggs in an omelette and add them to the chicken sauce with a teaspoon of cinnamon and a tablespoon of powdered sugar then let cook. Toast the blanched and crushed almonds in a frying pan over low heat, mix them with a little cinnamon and sugar to taste Roll out two sheets of brick pastry and brush them with melted butter, put 1 tablespoon of chicken in the center, a spoon of the egg sauce mixture and a tablespoon of almond on top Fold by folding the ends of the sheet towards the center to have a square Place the mini pastillas on a plate covered with baking paper, the folded side down Brush the mini pastillas of melted butter then cook in a preheated oven at 180° for about fifteen minutes. Take out of the oven, decorate with icing sugar, cinnamon and the remaining crushed almonds.

krwkit albyad

Ingredients
500 g of whiting fillets - 4 bintje type potatoes - 1/2 bunch of parsley - 75 g of butter - 2 tablespoons of olive oil - 2 eggs - a little flour - 1 medium onion - Salt, ground pepper
Preparation
Cook the potatoes with their skins in salted water for 30 mins (in a pressure cooker for 12 mins), then when they are cooked, peel them. In a blender, purée the raw flesh of the whiting, the potatoes, eggs, 1 teaspoon of salt, pepper, the parsley and the onion. With the puree obtained, form balls the size of an egg, flatten them and pass them in the flour. In a skillet, heat the butter and the remaining oil. Add the meatballs to brown over medium heat without tightening them, 5 minutes on each side. Serve immediately

tajin munk fish

Ingredients
4 pieces of monkfish tail - 2 cases of olive oil - 1 tsp of red pepper - 1 tsp of cumin - 2 cloves - Salt and pepper - 1 lemon - 1 onion - 2 cloves of garlic - 300g of crushed tomatoes - 1 pinch of saffron - 150 g of black olives - 2 cases of chopped basil
Preparation
Cut the monkfish tails into pieces, in a large dish, mix the olive oil, cumin, chilli and cloves, salt and pepper and let the monkfish marinate for 1 hour. Wash the lemon, cut it into slices, peel and mince the onion and garlic. In a pan, sauté the onions, garlic and lemon in a little oil and simmer for 10 minutes, add the tomatoes, the monkfish tails with their marinade, sprinkle with saffron and cook for 15 minutes. Add the olives, sprinkle with basil and serve with fragrant rice.

'abrim albahr makhbuz bizayt al'arjan

Ingredients
1 sea bream weighing 800 g (for 2 people) - 2 to 3 tbsp olive oil - 4 tbsp argan oil - 1 minced onion - 2 courgettes - 1 minced tomato - 2 peppers of different colors - Juice of 2 lemons - 1 teaspoon cumin - a bunch of fresh thyme - Salt - Pepper
Preparation
Brown the onion in olive oil until it becomes translucent, add the two peppers cut into rings, then the zucchini cut into cubes and the tomato, garlic, thyme, cumin and salt. Let everything simmer over medium heat, stirring occasionally, until cooked through. Mix argan oil with lemon juice, salt and pepper. and dip the sea bream in this marinade for a few minutes before grilling it in the oven. Serve the grilled sea bream with the vegetables.

dajaj mae tamatim w easal

Ingredients
1 Chicken - 1 kg of tomatoes, peeled, seeded and halved - 2 large onions, finely chopped - 2 crushed cloves of garlic - Salt - Ginger - Saffron - 4 tbsp of honey - 2 tbsp of cinnamon - Pepper - Oil - A few toasted sesame seeds and fried almonds for decoration
Preparation
Wash the chicken well and cut it into pieces. In a casserole dish, put the chicken pieces, onions, crushed garlic cloves, saffron, salt and ginger. Add a little oil and simmer. Add a glass of water and cook. Once the chicken is cooked, remove and let the sauce simmer. Mash the onion with a spatula and let the sauce reduce. In a pot, put the tomatoes cut in half, a pinch of salt, a pinch of pepper, 2 tbsp of cinnamon, a little oil and leave on the heat while stirring occasionally, let reduce until complete evaporation of water. Then add the honey and let it caramelize. Stir often. In a dish, pour the chicken sauce, arrange the chicken pieces, then top with the tomato. Decorate with sesame seeds and almonds. Serve hot.

dajaj bialfilfil alhulw

Ingredients
2 chicken breasts, cut into strips - 1 large onion, very finely sliced ​​- 1 teaspoon powdered cumin - 2 teaspoons sweet paprika - 250 milliliters of tomato coulis - 10 centiliters of water - 3 cloves of pressed garlic - 1 teaspoon of harissa - salt and pepper as desired - 1/2 teaspoon of sweetener - 2 tablespoons of heavy cream 3% (tolerated) - juice of 1/2 lemon - a little parsley
Preparation
Brown the chopped onion in a non-stick pan with 4 tablespoons of water. Add the cumin and paprika. Sauté for a few moments so that the spices release their aromas. Add the chicken in strips and brown it a little without cooking it completely, then pour in the coulis and the water. Leave to simmer. Add the pressed garlic, harissa, salt, pepper, sweetener. Simmer for 30 minutes (15 minutes covered, 15 minutes uncovered), stirring occasionally. Add heavy cream and lemon juice. Continue cooking for 10 minutes while stirring occasionally. At the end of cooking, add the parsley and mix well.

rafisat dajaj

Ingredients
1 free-range chicken weighing 2 kilos - 4 large onions - 5 tbsp olive oil - 2 tsp ground ginger - 1 sachet of saffron (colorant) or half a cube of real saffron - 1 bunch of flat-leaf parsley - 1 tsp Ras El Hanout - 7 sanouj seeds (well-sorted Nigella seeds) - 1/2 tsp black pepper - Salt
Leafing : 500 g white flour - 1/2 tsp soup of baker's yeast or 1/2 tsp of baking powder - 2 large pinches of salt - 1/4 L of slightly warm water
Preparation
Preparation of the trides (puff pastries) : Arrange the flour in a fountain in a large hollow metal or earthenware dish then add the salt and yeast in the centre. Mix by pouring the water little by little while working the dough vigorously by crushing it with your fists and folding the corners for 15 to 20 minutes until you obtain a softer dough than bread dough. - Oil the entire surface of the dish - Form small balls the size of an egg. - Take ball by ball and spread it with your fingertips, flattening while pulling until you get a large sheet the thickness of a sheet of paper. - Heat a frying pan and cook the pasta sheets (trides) on both sides as for cooking pancakes and without the dough becoming crispy.
Preparation of the filling : Cut the 2 chicken thighs, the wings and the carcass into 4 pieces. Place everything in a pot, add olive oil, 4 onions cut into strips, saffron, chopped parsley, ginger, ras el hanout, nigella seeds, salt and pepper and brown them over low heat for 4 to 5 minutes. At the same time, boil ½ L of water and pour it into the pot and cook the chicken for 1 hour over low heat Take a tagine or a pretty serving dish and arrange the coarsely crumbled trides on the entire surface of the dish, place the chicken pieces on top and cover them with the sauce

aleawn alkhasu bilahm almashwii al'adhaa

Ingredients
1 half lamb - olive oil - 2 tbsp of smen - 100 g of butter - 10 cloves of crushed garlic - 1 tbsp of white pepper - 1 tsp of ginger - salt * 1 g of saffron
Preparation
In a salad bowl, mix the oil, smen, garlic and spices. With a knife, make small incisions so that the spices penetrate into the meat. Brush the lamb with your hand and massage well. Cover and leave to macerate (I left it for more than 6 hours) Place in a large baking dish Add the remaining marinade sauce, sprinkle cover the dish with aluminum foil and bake in a hot oven for 2 hours or more. From time to time, baste it with the sauce and add water or even better a hot boil if necessary. When it's cooked, brush it with butter and let it brown, serve with raw vegetables, sautéed vegetables

tajin min lahm aldaan mae alqarasia waltin

Ingredients
1 kilo of lamb shoulder, deboned and cut into cubes - 2 onions - 4 cloves of garlic - 10 prunes - 8 fresh figs - 1 case of seeds to brown - 1 tsp of turmeric - 1 tsp of powdered ginger - a few pistils of saffron - 1 case of honey - 1 stick of camel - a few slivered almonds - olive oil - a few sprigs of fresh thyme - salt & pepper
Preparation
Cut the onions into julienne. Crush the garlic cloves. Macerate the saffron pistils in 500 ml of water. To book. In a pot or tagine dish, heat some olive oil and brown the seeds to brown, the turmeric and the ginger for 2 minutes. Add onions and garlic, stir until onions become translucent. Do not hesitate to add a background of water if it hangs. Add the meat, salt and pepper, brown for 15 minutes. Add honey and cinnamon stick. When the meat is nicely browned, pour the water into the pistil + 500 ml of additional water (the tagine must be generously covered). Cover and cook over low heat for 1 hour. After the hour, remove the cinnamon stick and continue cooking in a hot oven (200 degrees C) for 1 hour. 1/2 hour before the end of cooking, add the prunes and figs. It is useless to macerate the prunes, they gorge themselves with sauce during cooking (thank you Agnes for your essential proofreading...) Before serving, sprinkle with slivered almonds and a few sprigs of thyme.

sahabat alfakiha

Ingredients
1/2 liter of milk - 100gr of sugar - 2 tbsp of cornstarch - 3 eggs - Vanilla - 1 pot of fruity strawberry yogurt - Fruit of your choice
Preparation
Put the egg yolks + sugar + cornstarch, beat well then add the milk and vanilla while stirring over medium heat until thickened, then let cool. Beat the egg whites then delicately add the pot of yogurt. Gradually add this last mixture to the cream. Pour into cups on fruit that you have cut into small pieces, decorate according to your tastes and enjoy this delicious fruit mousse.

alburtuqal waltamr almaghribiu

Ingredients
8 oranges - about ten dates - 1 large handful of sliced ​​almonds - a tablespoon of honey
Preparation
Peel the raw oranges (Remove the skin with a knife until the flesh is raw.) and remove the supremes (quarters of flesh between the white partitions). It's easy, you just need a good knife. Do it above your dish to catch all the juice. Cut the dates into small pieces. Check that they have no tenants (which still happen from time to time). Roast your almond slices for 3/4 minutes in a dry pan. Mix everything and add a tablespoon of honey. You can put 2 if your oranges are not tasty enough. If you like, you can also add a few drops of orange blossom water.

karim karamil bialzaefaran walhil

Ingredients
60 cl of milk (2 + 2/5 cups) - 115 g of powdered sugar (4 oz) (+ 4 tablespoons for the caramel) - 1 pinch of saffron pistils - 1/2 teaspoon (to coffee) cardamom seeds - 1 or 2 tablespoons (tablespoons) rose water - 4 lightly beaten eggs - 6 cl boiling water (1/4 cup)
Preparation
Preheat the oven to 180°C (thermostat 6, 350°F). In a saucepan, heat the milk, sugar, saffron and cardamom until the milk simmers. Remove from the heat, leave to cool then add the rose water and gradually pour in the eggs, whisking constantly. Book. To make the caramel, heat 4 tablespoons sugar in a small saucepan until melted and dark. Pour in the water, holding the pan at a distance as the caramel may splatter. Let it bubble before pouring it into individual jars. Turn the jars so that the caramel evenly coats the bottom and sides. Let cool. Pour the cream into the jars. Place them in a roasting dish and fill the dish with water to 3/4 of the pots. Cook for about 1 hour, until the cream sets.

Amlou

Ingredients
500 g of almonds - frying oil - 500 g of liquid honey - 2 pinches of cinnamon - 1/2 l of argan oil
Preparation
Fry the almonds and chop them finely in a blender before mixing them with the honey and with cinnamon. Pour the argan oil little by little while stirring the preparation. The very calorie-rich amlou is most often prepared during the Ramadan period to help support the young. It can very well be eaten plain or spread on bread to accompany tea.

tarat jawz alhind walkamuthraa walkaramil

Ingredients
1 can of 400 g sweetened condensed milk - 300 g milk - 4 eggs - 150 g grated coconut - 2 pears cut into strips - 6 tablespoons liquid caramel
Preparation
Preheat the oven to 200°. In a bowl, whisk together the eggs, sweetened condensed milk and milk then add the coconut little by little while continuing to mix. Butter 6 individual ramekins, pour the caramel into the ramekins then arrange the pear slices to cover the caramel. Finally pour the milk-coconut mixture up to the surface of each ramekin. Place the ramekins in the hot bain-marie and cook for 40 minutes. Leave to cool before putting them in the fridge for 3 hours and even leave them overnight. Unmold and serve.

limunadat bialnaenae

Ingredients
6 lemons, 12 fresh mint leaves, crystal powdered sugar, water
Preparation
Cut the lemons in half and squeeze them. Add the washed and finely chopped mint leaves to the juice obtained. Leave to rest for 15 minutes then pass through a very fine-hole strainer. Add water and sugar as desired and refrigerate. Serve very chilled

shay binakhat alnaenae

Ingredients
2 heaped tablespoons of green tea, a nice bunch of fresh mint, 6 to 8 sugar cubes
Preparation
In a saucepan, bring three quarters of a liter of water to the boil. Meanwhile, carefully wash the mint sprigs in cold water. In the teapot, put the green tea, then the sprigs of mint that you will break into two or three, then the sugar, and pour the boiling water. Let the mixture boil, then steep for three to four minutes before serving. Moroccans have the habit of pouring a glass of tea, putting it back in the teapot, and pouring it back two or three times. This helps to mix the sugar well, and to oxidize the tea a little. You can also put the mint aside, directly in the glasses. This makes it possible to make a tea "with" and "without" mint. Finally, you can use other herbs instead of mint (nâa-nâa). The most common is absinthe (cheba),

easir altufaah walkhiar waljazur

Ingredients
7 carrots, cut into pieces
2 apples
1 peeled cucumber
Preparation
Put all the fruits and vegetables in the juicer
Mix everything well and serve immediately

easir khudar

Ingredients
1 potato, 2 carrots, 1l orange juice, juice of a lemon, 2 peaches, 1 beetroot, 1 cucumber, 1/2 melon, sugar to taste
Preparation
Cook the carrots, the potato and beetroot in boiling water, refresh in cold water. Cut the cucumber, melon and 1 peach into pieces. Mix all the ingredients with the orange juice and the lemon juice, add the sugar and dilute with water if you want until the desired consistency is obtained. Garnish with pieces of a peach Serve chilled