Recettes Morocco

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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

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Moroccan Mint Tea

Moroccan mint tea is green tea infused with spearmint and heavily sweetened, and in Morocco it is not simply a drink. It is a sign of hospitality and friendship, served all day, after every meal and through every conversation, and Moroccans take enough pride in it to argue over who among their friends makes the best cup. Its history is more recent and more accidental than most people expect. Tea reached Morocco in quantity through the Crimean War in the 1850s, when the British East India Company diverted shipments intended for the Baltic states and found itself with a surplus of Chinese tea to sell. Moroccans were the first to infuse it with mint, as a way of countering the bitterness of gunpowder green tea, and the combination stuck. It is drunk across Morocco, Algeria, Tunisia, Libya and Mauritania, and in parts of the Near and Middle East. It is called shai bi na'na' in classical Arabic and atay or latay in Maghrebi Arabic. The method here involves two rinses of the tea leaves before the tea is made, one of which is kept as the essence and returned to the pot, and one discarded. That step is what removes the harshest bitterness while keeping the strength.

20 minEasyMorocco

Recette de Blessing · Africook

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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

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Lamb Chops, Chermoula & Rice

Lamb chops with chermoula and yellow rice is Moroccan, grilled or roasted lamb served with a fresh herb sauce and turmeric-stained rice. Chermoula is the part worth knowing. It is a North African sauce and marinade built on fresh coriander and parsley, garlic, cumin, paprika, lemon and oil, and its name comes from the Arabic chermel, meaning to rub or to marinate. That etymology describes exactly how it is used: rubbed into meat or fish before cooking, and often served again alongside as a sauce. It is most associated with fish, where it is close to standard across Morocco and Algeria, but it works with lamb particularly well, the herbs and lemon cut through fat in a way that a heavier sauce would not. Lamb runs through Moroccan cooking at every level, from long slow tagines to chops straight off a grill, and this is at the fast end of that range. The rice is coloured and lightly perfumed with turmeric rather than saffron, which is the everyday choice, visually similar, entirely different in flavour and cost.

25 minMediumMorocco

Recette de FoodChef · Africook

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