moroccancuisine hashtag performance

#moroccancuisine: A vibrant tapestry of flavors! Spices, tagines, couscous, mint tea, aromatic dishes. Cultural heritage, family recipes, cooking inspiration, delicious meals, travel dreams, & culinary exploration await!

Anchovy Tagra: A delicious combination of briny anchovies cooked in chermoula and tomatoes. Tagra refers to the shallow earthenware dish that’s found in the North of Morocco. This can also be prepared in a tagine or a heavy skillet. Here’s how to make it at home: For The Chermoula 5 cloves garlic 3/4 cup fresh cilantro, finely chopped 1T paprika 1T ground cumin 1t dried thyme 1/2 tsp black pepper 1/4c fresh lemon juice 5T @Mina Moroccan olive oil, plus extra for drizzling 1.5t Mina spicy harissa 1T tomato paste Salt, to taste For The Tagra 14 Fresh Anchovies Filets, cleaned 3 Tomatoes, peeled and sliced into rounds 1 lemon slice 2 bay leaves 1 chili pepper Preheat oven to 375 degrees. Make chermoula marinade by combining all ingredients using a mortar & pestle or food processor until it resembles a paste. Adjust for seasoning. Dredge each side of the anchovy filets in the chermoula and set aside. Arrange the tomato slices in the bottom of a tagra or tagine. Top with remaining chermoula marinde and spread evenly over the tomatoes. Place the anchovy fillets in a single layer skin side up in the targa. Top with a drizzle of olive oil, a sprinkle of salt, lemon slice, chili and bay leaves. Cover tightly and bake in a 375 degree oven for 35-40 minutes, until the fish is cooked and the tomatoes are soft. Remove the lid, raise heat to 400 degrees and cook for another 5-10 minutes until bubbling and the tomatoes have started to caramelize. Serve with warm, crunchy bread and enjoy! #moroccanfood #moroccancuisine #tagra #tagine #moroccan #tangier #tetouan #anchovy #Recipe #marocaine #marocain #northafrican #traditionalfood #foodblogger #foodforfoodies #mina #morocco #moroccanblogger #moroccantradition #moroccanvibes #moroccotiktok #moroccantiktok #tangier #tetouan

Anchovy Tagra: A delicious combination of briny anchovies cooked in chermoula and tomatoes. Tagra refers to the shallow earthenware dish that’s found in the North of Morocco. This can also be prepared in a tagine or a heavy skillet. Here’s how to make it at home: For The Chermoula 5 cloves garlic 3/4 cup fresh cilantro, finely chopped 1T paprika 1T ground cumin 1t dried thyme 1/2 tsp black pepper 1/4c fresh lemon juice 5T @Mina Moroccan olive oil, plus extra for drizzling 1.5t Mina spicy harissa 1T tomato paste Salt, to taste For The Tagra 14 Fresh Anchovies Filets, cleaned 3 Tomatoes, peeled and sliced into rounds 1 lemon slice 2 bay leaves 1 chili pepper Preheat oven to 375 degrees. Make chermoula marinade by combining all ingredients using a mortar & pestle or food processor until it resembles a paste. Adjust for seasoning. Dredge each side of the anchovy filets in the chermoula and set aside. Arrange the tomato slices in the bottom of a tagra or tagine. Top with remaining chermoula marinde and spread evenly over the tomatoes. Place the anchovy fillets in a single layer skin side up in the targa. Top with a drizzle of olive oil, a sprinkle of salt, lemon slice, chili and bay leaves. Cover tightly and bake in a 375 degree oven for 35-40 minutes, until the fish is cooked and the tomatoes are soft. Remove the lid, raise heat to 400 degrees and cook for another 5-10 minutes until bubbling and the tomatoes have started to caramelize. Serve with warm, crunchy bread and enjoy! #moroccanfood #moroccancuisine #tagra #tagine #moroccan #tangier #tetouan #anchovy #Recipe #marocaine #marocain #northafrican #traditionalfood #foodblogger #foodforfoodies #mina #morocco #moroccanblogger #moroccantradition #moroccanvibes #moroccotiktok #moroccantiktok #tangier #tetouan

Birthday Dinner: Djaj Mhammer! A delicious Moroccan chicken dish that’s cooked twice, first on the stovetop with onions and preserved lemons - and, then a second time in the oven to brown rubbed with butter. It’s absolutely sublime and is the perfect dish for any special occasion. ✨ #moroccanfood #morocco #moroccan #moroccantiktok #morocco🇲🇦 #chickendinner #moroccancuisine #northafrican #chefsoftiktok #foodtiktok

Birthday Dinner: Djaj Mhammer! A delicious Moroccan chicken dish that’s cooked twice, first on the stovetop with onions and preserved lemons - and, then a second time in the oven to brown rubbed with butter. It’s absolutely sublime and is the perfect dish for any special occasion. ✨ #moroccanfood #morocco #moroccan #moroccantiktok #morocco🇲🇦 #chickendinner #moroccancuisine #northafrican #chefsoftiktok #foodtiktok

𝐑𝐄𝐒𝐓𝐎𝐂𝐊 𝐀𝐋𝐄𝐑𝐓! 🚨 ⁣⁣ ⁣⁣ We’ve just restocked our shelves with all the Moroccan things. Whether you’re looking for new pieces of cookware and serve ware or you’re looking to stock up on essentials, @BSAHASHOP has got you covered.⁣⁣ ⁣⁣ Take a quick peek at what’s back:⁣⁣ ⁣⁣ 𝐓𝐚𝐠𝐫𝐚 𝐏𝐨𝐭𝐬 – Hailing from the North of Morocco, prepare a number of fish dishes in the traditional way. ⁣⁣ ⁣⁣ 𝐒𝐞𝐥𝐥𝐨𝐮 – A must-have for Ramadan. Keep your eyes peeled for Chebakia & Briwat (coming soon!) ⁣⁣ ⁣⁣ 𝐊𝐡𝐥𝐢𝐢 (𝐌𝐨𝐫𝐨𝐜𝐜𝐚𝐧 𝐏𝐫𝐞𝐬𝐞𝐫𝐯𝐞𝐝 𝐌𝐞𝐚𝐭) – The iconic Moroccan meat confit it back. Try it cooked with eggs and sprinkled with cumin for a delicious savory breakfast. Rich, flavorful, and back in stock!⁣⁣ ⁣⁣ ✨ Ramadan is around the corner! ✨ In addition to Sellou, Chebakia & Briwat, let us know in the comments below what you’d like to see in the shop! 👇🏼 ⁣⁣ ⁣⁣ 📦 We currently ship anywhere in the US… and CANADA is coming soon! 🇨🇦 Stay tuned for updates!⁣⁣ ⁣⁣ 💌 Want first dibs on future drops? Sign up for our email list via the link in our bio and never miss out!⁣⁣ ⁣⁣ #moroccanfood #moroccan #moroccanblogger #bsahashop #moroccancuisine #specialtyfood #shopsmall #northafrican #tagine #tajine #couscous #Foodie #moroccantiktok #moroccotiktok #ramadan2025

𝐑𝐄𝐒𝐓𝐎𝐂𝐊 𝐀𝐋𝐄𝐑𝐓! 🚨 ⁣⁣ ⁣⁣ We’ve just restocked our shelves with all the Moroccan things. Whether you’re looking for new pieces of cookware and serve ware or you’re looking to stock up on essentials, @BSAHASHOP has got you covered.⁣⁣ ⁣⁣ Take a quick peek at what’s back:⁣⁣ ⁣⁣ 𝐓𝐚𝐠𝐫𝐚 𝐏𝐨𝐭𝐬 – Hailing from the North of Morocco, prepare a number of fish dishes in the traditional way. ⁣⁣ ⁣⁣ 𝐒𝐞𝐥𝐥𝐨𝐮 – A must-have for Ramadan. Keep your eyes peeled for Chebakia & Briwat (coming soon!) ⁣⁣ ⁣⁣ 𝐊𝐡𝐥𝐢𝐢 (𝐌𝐨𝐫𝐨𝐜𝐜𝐚𝐧 𝐏𝐫𝐞𝐬𝐞𝐫𝐯𝐞𝐝 𝐌𝐞𝐚𝐭) – The iconic Moroccan meat confit it back. Try it cooked with eggs and sprinkled with cumin for a delicious savory breakfast. Rich, flavorful, and back in stock!⁣⁣ ⁣⁣ ✨ Ramadan is around the corner! ✨ In addition to Sellou, Chebakia & Briwat, let us know in the comments below what you’d like to see in the shop! 👇🏼 ⁣⁣ ⁣⁣ 📦 We currently ship anywhere in the US… and CANADA is coming soon! 🇨🇦 Stay tuned for updates!⁣⁣ ⁣⁣ 💌 Want first dibs on future drops? Sign up for our email list via the link in our bio and never miss out!⁣⁣ ⁣⁣ #moroccanfood #moroccan #moroccanblogger #bsahashop #moroccancuisine #specialtyfood #shopsmall #northafrican #tagine #tajine #couscous #Foodie #moroccantiktok #moroccotiktok #ramadan2025

We’ve restocked bsaha! 🎉 Customer favorites like Merendina, Hawai & POMS are back! The sodas are now available in a larger 1.5L bottle for the same price. 🤩 Plus, check out what’s coming to the shop soon! New styles of stainless steel tea pots, Sultan tea bags and more. We currently ship anywhere in the US! 🚚 Don’t see what you’re looking for or have specific requests for Ramadan? Let us know in the comments below. 👇🏼 B’Saha! #moroccanfood #moroccanblogger #moroccancuisine #moroccanshop #northafrican #northafricanfood #moroccan #teatime #moroccantea #ramadan2025 #Ramadan #moroccanthings #specialtyfood #shopsmall #bsahashop #moroccantiktok #moroccotiktok #northafricantiktok

Moroccan Lentils With Khlii & Pumpkin: A traditional home cooked meal of lentils simmered with onions, tomatoes and preserved meat. It’s comforting, warming and perfect for a cold winter day. Here’s how to make it at home: 1/2lb green lentils, soaked in hot water for 30 minutes 1 large onion, grated 2 tomatos, grated 1.5t paprika 3oz khlii, fat removed 1T fat from the khlii 1T olive oil 2t tomato paste 2 chili peppers 1lb pumpkin Salt, to taste Filtered water Heat khlii fat and olive oil in a heavy bottomed pot or dutch over over medium heat. Add in grated onion, khlii and paprika. Sauté for a few minutes, stirring often, until the onion becomes translucent. Add in tomatoes and cook for a few more minutes. Remove Khlii and set aside. Add lentils, enough water to cover the lentils (about 2 cups), tomato paste and chili peppers. Bring to boil, reduce to simmer and cook covered for about 10 minutes until the lentils are about half way cooked. Remove lid, season with salt and add pumpkin. Cover and cook until the pumpkin is tender and the sauce is nicely reduced, approx 15 minutes. Uncover, adjust seasoning and reduce the amount of liquid if needed. Serve with crusty bread & enjoy! #moroccanfood #moroccancuisine #moroccan #moroccanstyle #moroccantradition #traditionalfood #foodforfoodies #Foodie #marocaine🇲🇦 #marocaine #marocain #Recipe #recette #lentils #northafrican #winterfood #cuisinemarocaine #moroccotiktok #moroccotiktok #northafrican #FoodTok

Moroccan Lentils With Khlii & Pumpkin: A traditional home cooked meal of lentils simmered with onions, tomatoes and preserved meat. It’s comforting, warming and perfect for a cold winter day. Here’s how to make it at home: 1/2lb green lentils, soaked in hot water for 30 minutes 1 large onion, grated 2 tomatos, grated 1.5t paprika 3oz khlii, fat removed 1T fat from the khlii 1T olive oil 2t tomato paste 2 chili peppers 1lb pumpkin Salt, to taste Filtered water Heat khlii fat and olive oil in a heavy bottomed pot or dutch over over medium heat. Add in grated onion, khlii and paprika. Sauté for a few minutes, stirring often, until the onion becomes translucent. Add in tomatoes and cook for a few more minutes. Remove Khlii and set aside. Add lentils, enough water to cover the lentils (about 2 cups), tomato paste and chili peppers. Bring to boil, reduce to simmer and cook covered for about 10 minutes until the lentils are about half way cooked. Remove lid, season with salt and add pumpkin. Cover and cook until the pumpkin is tender and the sauce is nicely reduced, approx 15 minutes. Uncover, adjust seasoning and reduce the amount of liquid if needed. Serve with crusty bread & enjoy! #moroccanfood #moroccancuisine #moroccan #moroccanstyle #moroccantradition #traditionalfood #foodforfoodies #Foodie #marocaine🇲🇦 #marocaine #marocain #Recipe #recette #lentils #northafrican #winterfood #cuisinemarocaine #moroccotiktok #moroccotiktok #northafrican #FoodTok

Maakouda - Moroccan potato pie by @opalesteroren1 7 large gold potatoes, peeled and cubed 8 large eggs 1 bunch parsley, finely chopped 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon/10 grams baking powder ½ cup neutral oil, for cooking Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly. Mash the potatoes until smooth. Stir in the chopped parsley, turmeric, salt, and black pepper. Beat the eggs in a separate bowl. Gradually add them to the potato mixture, three at a time, stirring well after each addition. Mix in the baking powder. Heat the oil in a 8-inch (22 cm) pot over medium-low heat. Pour in the potato mixture, smoothing the top. Cover and cook for about 15 minutes, until the edges start to set. Transfer the pot to a preheated 355°F (180°C) oven. Bake for 1 hour, or until a knife inserted in the center comes out clean. Let cool slightly, then carefully invert onto a plate. Slice and serve warm or cold. Maakouda keeps well in the refrigerator for up to 5 days. Enjoy it as a side dish, a sandwich filling, or a satisfying snack. #maakouda #maaqouda #moroccanrecipes #moroccancuisine #vegetablepie #vegetarianrecipes #vegetarianpies #potatopie #potatorecipes #pierecipes

Maakouda - Moroccan potato pie by @opalesteroren1 7 large gold potatoes, peeled and cubed 8 large eggs 1 bunch parsley, finely chopped 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon/10 grams baking powder ½ cup neutral oil, for cooking Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly. Mash the potatoes until smooth. Stir in the chopped parsley, turmeric, salt, and black pepper. Beat the eggs in a separate bowl. Gradually add them to the potato mixture, three at a time, stirring well after each addition. Mix in the baking powder. Heat the oil in a 8-inch (22 cm) pot over medium-low heat. Pour in the potato mixture, smoothing the top. Cover and cook for about 15 minutes, until the edges start to set. Transfer the pot to a preheated 355°F (180°C) oven. Bake for 1 hour, or until a knife inserted in the center comes out clean. Let cool slightly, then carefully invert onto a plate. Slice and serve warm or cold. Maakouda keeps well in the refrigerator for up to 5 days. Enjoy it as a side dish, a sandwich filling, or a satisfying snack. #maakouda #maaqouda #moroccanrecipes #moroccancuisine #vegetablepie #vegetarianrecipes #vegetarianpies #potatopie #potatorecipes #pierecipes

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