This recipe was originally published on January 24th 2018
Ah bread, the corner stone of the North-African Diet. It’s true, Moroccans eat bread like none other. It’s made every morning, by most mamas at home and every kid who grew up on the tip of Africa knows that his mom’s bread is the best. I’m no different. However, I do think that my Moroccan bread kicks butt.
You know why? It’s my mom’s recipe.
…Picture this: Saturday Morning and you’re not working. You made a perfect brew of Moroccan Mint Tea and as you sip on it, you start craving something carbalicious.
That thing is called Harcha.
Today I am going to share with you the Street Version of Harcha. A classic that everyone in Morocco loves.
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Have you ever wondered what mixing almonds and chocolate would produce ? In Morocco we call such a mix Chocolate Ghoriba. It’s the ideal coffee or tea cookie and it is sure to become one of your favorites.
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It’s finally here my dear friends. Chebakia. In this recipe post, I will try to guide you as carefully as possible to help you make the best Homemade Chebakia you can make at home. This cookie is an absolute essential during Ramadan and is the ideal pairing to your bowl of Harira soup.
This is not a speedy or easy recipe by any means, but it is the simplest version I could come up with to make Chebakia at home. Chebakia requires lots of practice so I will include a lot of troubleshooting tips and tricks to give you the best chances for success.
Let’s do this!
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Montreal is one of those cities that, in all honesty, has only 2 seasons. Summer and Winter. Two days ago, the temperature was gravitating around 15-18 Celsius and today it’s more like 34.
34!
It’s like someone flipped a switch and now we’re living in Casablanca. Just like that. That’s why salad. This kind of heat calls for salad, Moroccan Beet Salad.
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