Recettes Morocco

De Tanjia Marrakchia à Moroccan Chicken Tagine, de Moroccan Couscous Salad à Moroccan Mint Tea. Toute la cuisine Morocco, telle qu'on la prépare chez soi.

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Matbucha (Moroccan Tomato and Pepper Dip)

Matbucha is roasted peppers and tomatoes cooked down slowly with garlic and paprika into a thick, dark, jammy dip. It is Moroccan Jewish in origin and is now eaten across Israel and the wider Middle East as a mezze staple. The name says what it is: matbucha means cooked salad in Arabic, which describes both the dish and the crucial technique. This is not a fresh salsa but something reduced by half over an hour or more, until the water has cooked out and the peppers and tomatoes have concentrated into something closer to a preserve. Rushing that stage gives you a thin tomato sauce, which is a different and lesser thing. Its journey is worth recording. Matbucha travelled from Morocco to Israel with Jewish immigrants in the mid-twentieth century, and it is now so established there that it is sold in every supermarket. In Morocco it is served as part of a mezze spread; in Israel it is understood as an appetizer. Same dish, slightly different place at the table. Red peppers rather than green is not incidental. The source notes that green peppers turn bitter in matbucha, which is correct, red peppers are ripe and sweet and reduce into something quite different. It freezes well, which is why the recipe makes three jars.

1 hr 25 minEasyMorocco

Recette de Nympha · 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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Sfenj (Moroccan Doughnuts)

Sfenj are Moroccan doughnuts made from a very wet yeasted dough, shaped into rings by hand and deep-fried. They are crisp outside, chewy inside, and sold hot from street stalls across the country. The dough is the whole difficulty and the whole point. It is deliberately too sticky to knead or roll, closer to a thick batter than a bread dough, and that high hydration is what produces the light, chewy, open interior. Working it with dry hands is impossible, which is why the method has you keep a bowl of water beside you and wet your hands before touching it. Adding flour to make it manageable would be the obvious mistake and would give you a dense, ordinary doughnut. The street version is worth picturing. Vendors lift the finished sfenj from the oil with skewers and thread them onto a ribbon of palm leaf so customers can carry several at once. Some ask for them flattened and returned to the oil for a second fry, which makes them crisper still. Timing matters more than most fried things. Sfenj are eaten hot; cold, they go tough and lose the contrast entirely. The source's stated oil temperature is worth following, it is more specific than most.

4 hr 30 minMediumMorocco

Recette de Nympha · Africook

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Sardine Meatball Tagine

Tinned sardines puréed with egg and breadcrumbs, rolled into balls and cooked in a spiced tomato sauce. It is Moroccan, and the source is right that it is the forerunner of the sardine meatball sandwiches sold widely on the coast. Sardines matter enormously to Morocco. The country is the world's largest exporter of tinned sardines, the fishery is a major part of the coastal economy, and sardines are cheap and abundant enough to be genuinely everyday food rather than a delicacy. That economic fact is why a sardine kefta exists at all, ground sardine is now sold ready-prepared at Moroccan fish markets, which the source notes and which tells you how ordinary the dish is. The technique is standard kefta construction applied to fish. Puréeing rather than flaking is what makes the mixture hold together, since sardine flesh is soft and would fall apart otherwise, and the breadcrumbs and egg do the binding a meat kefta would not need. The spicing, paprika, turmeric, ginger, coriander and cumin, is the Moroccan tagine vocabulary rather than anything specific to fish. The source's discussion of sardine oil in paint and linoleum manufacture is accurate and not especially appetising; it has not been carried across. Nor have its omega-3 claims.

50 minEasyMorocco

Recette de FoodChef · Africook

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Recettes Morocco