I have not traveled in a year and two months. But the worst is not being able to visit Morocco anymore; it holds a very special place in my heart. If you know me you know that my dream as a child was to visit Morocco. Apart from that, do you know what I miss the most? The bread! So, what better way to travel than through a Moroccan bread recipe? Let’s go make some khobz. What is khobz? For those who wonder what khobz means, it means bread. It is Moroccan Darija spelling, not traditional Arabic spelling. However, the…
Sipping a cappuccino in Starbucks or sipping mint tea in a riad? We prefer the latter. Marrakech, Morocco isn’t called the Red City for nothing after all; it’s full of life, colors, and a lot of experiences waiting to be lived. It’s been visited and loved by many influencers including Yves Saint Laurent. You’ll fall in love with it too.
I never thought I would enjoy a beet salad like this. With the exception of canned beets, beets have never had a place in my kitchen. In my opinion, growing up in the city makes you scared of trying whole foods. But this Moroccan beet salad has made me want to start experimenting with beets.
Moroccan baghrir was one of my favorite breakfast choices when I was in Marrakech. I remember seeing the ladies prepare it over a cast iron griddle. So here I am with my nostalgic tendencies trying to recreate my Moroccan breakfasts.
The tagine pot, a symbol of Moroccan food and culture. On top of its beautifully hand-painted designs, the tagine pot does a great job in trapping aromas and flavors in stews. These yummy stews, made of chicken, beef or fish, are also referred to as tagines. So, in simple terms, the tagine can either be the pot or the dish.
