Meatballs are one of those things that as a kid (or as an adult) I could not never get enough of. I could have them everyday and still enjoy them. I’m speaking from experience. I had spaghetti and meatballs every night for an entire summer. All I remember feeling is happiness.
I’m hoping that this is what you will feel when you try these Sweet & Savory Moroccan Spiced Meatballs.
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As good as it looks, as Moroccan as it sounds and as easy to make as any pound cake you’ve ever made before. This is my Orange Cardamom Cake recipe.
My coffee mate, my afternoon delight, my one and only and my answer to: “What should I have with my coffee?”
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How’s it going my friends?
I really enjoy this time of the year (Fall). The weather is just perfect, not too hot not too cold. Don’t get me wrong, the summers in Montreal are great, but I like the Fall far better. During the Fall, I usually sleep better, I sweat a lot less and I cook lots of yummy things.
Like soup.
I know, at first glance, you’re probably wondering: “what does Borscht have to do with some Moroccan recipe?”
The answer: a lot more than you think.
My wife Lea enjoys Borscht a lot and as you probably suspect, she’s the one who introduced me to it. I had no idea what it was, all I know is I loved everything about it.
Borscht also felt very familiar to me, I never had a beet soup before, but all I remember is this great warm feeling that was very familiar to me.
Then I remembered the classic Moroccan beet salad that I used to love as a kid. A light went on in my head and I had to come up with a recipe that would perfectly combine the two.
Knowing that beets are quite sweet, I balanced that sweetness with a touch of spice to get that typical Moroccan sweet and savory vibe.
The
However, if you can’t handle the heat, you can of course lower the amount of cayenne. It also goes without saying that you can tweak and change this recipe as you wish to fit your own taste and preferences.
Moroccan Style Beet Soup inspired by the classic moroccan beet salad.
In a large pot, pour water and add chicken bouillon cube along with your salt. Add your diced sweet potato and beets. Bring to a boil over medium-high and add your spices. Cover and lower the heat. Let it simmer for 45 minutes or until completely cooked through. Turn off the heat and let your soup cool down for 10 minutes.
Using an immersion blender, blend your soup until completely smooth. Serve with a dollop of sour cream, a slice of bread, and some fresh coriandre.
Enjoy
How’s it going my friends? I hope you’re having a great week and that you’ve had a stellar summer.
We are getting closer and closer to the official beginning of Autumn and if you’re like me, that means that you’re either in school or someone in your family is back in school.
Today’s recipe is one that reminds me very much of my high school years, in Meknes. I spent 3 wonderful years in that fantastic city and Maakouda is one of the many souvenirs I have kept.
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Morocco, Lemon and Chicken. Chances are, you have probably seen at least one recipe that has those 3 words. Moroccan Lemon Chicken is a dish that is beloved by lots of people, and until I left Morocco, I had no idea that it was so popular.
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For this Sunday, I am bringing you one of the classic of all classics, it’s called Baghrir. It’s a Moroccan pancake that I grew up eating on weekends and holidays and boy did I love it!
Today you will get to love it too. And the best part is, this pancake is vegan friendly.
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One of the most bizarre relationships I have with food has to be the one I have with soup. I don’t particularly love it, yet, some soups are among my favourite foods of all time. I don’t really know how to describe this. All I know is, of all the soups my mom has ever made for us, this Moroccan Potato Leek Soup stands head and shoulder above the rest.
This is why it deserves to be on this blog.
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Salad is quite possibly one of the most misunderstood dishes in the world. When I wrote salad, you probably thought “Lettuce” or “Something green” or “Ugh”. I thought all of those things actually. The funny thing is, Moroccan cuisine is not really big on lettuce. While Moroccans eat a lot of salad, very few of them have any greens. Zaalouk anyone? This is a recipe that goes to show that salad can be exciting, filling, and immensely satisfying. This Zesty Moroccan Carrot Salad is unlike anything you have ever had and will change your mind about carrots.
Word.
Fact: I honestly thought that adding the word salad in the title was going to bring down the value of this dish. Ridiculous.
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Hola bromigos and bromigas from all over the world! Thanks for stopping by again to read one of my posts to share some of my enthusiasm about food, to rant about random things and of course, share some bad jokes. Today’s recipe is as simple as simple comes – it is inspired by my Mediterranean roots and my love for eggplants. It’s my Creamy Roasted Aubergine recipe!
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This is it folks, and folksettes (I don’t know, ok?!) today is the day your minds are going to get blown. Better yet, blasted! Because today is the day that classic almond butter becomes irrelevant, boring, plain, basic … Obsolete. Today is the day you get to know about the famous Amlou (pronounced ahm-loo) which is a sweet Moroccan almond butter made with argan oil and raw honey.
It’s happening.
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