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#MoroccanTradition: Vibrant heritage! Explore rich culture, intricate crafts, delicious cuisine, and captivating music. Discover stunning textiles, ornate architecture, and generations of proud customs. Celebrate authentic Moroccan life!
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
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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
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
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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

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