Recettes Morocco

Ghoriba Bahla

Ghoriba bahla is a Moroccan shortbread, crumbly and cracked across the top, made with toasted sesame, fried almonds and a great deal of fat. It is eaten with Libyan tea, Maghrebi mint tea and Arabic coffee, and versions of it are made across Egypt, Morocco and Libya. Ghoriba is simply the Arabic word for cookie, and it names a whole family rather than one biscuit. What identifies this one is the cracks. Bahla loosely translates as silly, or silly stranger, and the name refers to the fissures that open across the surface as the cookie bakes. One Moroccan guide is quoted rendering it as stupid cookies, which gives a fair sense of the affection in the name. Two fats and two nuts do the work. Butter and neutral oil together, with a little sesame oil, give a texture that neither alone produces, and the sesame is toasted while the almonds are fried, which are different treatments producing different results. The dough is deliberately crumbly and cannot be rolled: each cookie is formed by hand into a ball and pressed flat between the palms so the edges are thinner than the middle. Traditionally a special pan gives them concave backs and encourages more cracking.

45 minMediumMorocco

Recette de Blessing · Africook

Shlada (Moroccan Tomato Salad)

Shlada is the Moroccan tomato and cucumber salad, dressed with lemon and olive oil and seasoned with cumin. It goes by shlada 'arobiya, meaning country salad, and shlada Nationale, the national salad, which tells you how ordinary and how ubiquitous it is. Everything depends on the knife work. The tomatoes, cucumber and onion are chopped very small, so that a single spoonful carries all three rather than one at a time. The contributor is emphatic that this is the secret of the salad, and it is a fair claim: the same ingredients in rough chunks make a quite different and much less interesting dish. It also needs to sit. Ten minutes before serving lets the flavours combine, and up to an hour improves it further, which is unusual for a salad. Preserved lemon peel is the optional addition that makes it unmistakably Moroccan, and only the peel is used, never the pulp. It is eaten as a side, as a light lunch, and as a dip scooped up with khobz, the Moroccan bread. Parsley substitutes for mint, vinegar for lemon juice, and vegetable oil for olive oil, all of which are made.

15 minEasyMorocco

Recette de Blessing · Africook

Chebakia (Moroccan Sesame Cookies)

Chebakia is the Moroccan pastry of Ramadan. Spiced dough is rolled thin, cut into rectangles, slashed and folded through the fingers into an elongated flower shape, fried until golden, then dropped into hot honey scented with orange flower water and finished with sesame. Its association with the fast is close to absolute. Moroccans break the fast with harira soup and chebakia together, and the two are made in quantity in the weeks beforehand. It also appears at weddings and baby showers, and is sold year round at bakeries and market stalls. It goes by other names in other regions, including griouech and mkharka. The folding is what makes it difficult and what makes it recognisable. Each rectangle is cut into five attached strips, threaded onto a finger, and turned inside out around a pinched centre, which produces the rose shape. It takes practice and it is why chebakia is often made communally, several women working through a large batch together. The dough itself is heavily spiced, with anise, cinnamon, saffron and ground toasted sesame, and mastic gum, a resin used across North Africa and the Middle East, gives it a distinctive aroma.

★★★★★Les mieux notées

2 hr 30 minHardMorocco

Recette de Nympha · Africook

How to Cook Couscous

How to prepare instant couscous: boiling water or stock poured over, covered, left to steam, then fluffed. This is a technique page for a staple ingredient rather than a recipe for a dish, and it is filed as such. Couscous is North African, specifically Berber in origin, and it is a staple across Morocco, Algeria, Tunisia and Libya. Its status was recognised by UNESCO in 2020, when the knowledge and practices around couscous were inscribed on the Representative List of the Intangible Cultural Heritage of Humanity in a joint submission by Algeria, Mauritania, Morocco and Tunisia. It is not a grain, despite looking like one. Couscous is pasta, durum wheat semolina moistened, rolled into tiny granules and dried. Three sizes are common: Moroccan, the smallest; Israeli or pearl couscous, about the size of peppercorns; and Lebanese, the largest. The traditional method has nothing to do with pouring boiling water on. Couscous is steamed, usually more than once, in the upper chamber of a couscoussier over a stew whose vapours flavour it as it cooks. That is how it is made for a proper meal in North Africa and the results are much lighter. Almost all couscous sold in supermarkets is pre-steamed and dried, which is why the rehydration method here works.

20 minEasyMorocco

Recette de FoodChef · Africook