Thursday, September 27, 2007

In Morocco baghrir is considered as an important mealtime dish for this holly month.


Tea cup of floor
2 tea cups of semolina
4 tea cups of medium water
1 pinch of salt
2 teaspoons of brewer's yeast

Mix all ingredients, twenty minutes ago mix again and put ladel of it on the frying pan surface and wait it to dry.
Eat this crepes with melt honey and butter.

Wednesday, September 26, 2007

Receipe of couscous

Friday is the day of prayer, Moroccans people eat traditionl couscous meal.
Couscous is typically made with seven vegetables and meat.


1 kg grains of semolina
1,5 kg lamb
250 g chickpeas

1 soup spoons of salt
1 teaspoon of black papper
1 pinch of safran
1 pinch of chili
1 pinch of ginger
1 cup of olive oil

Wash and cut onions,chick peas (soak in the water afer day),meat and put all in pressure coocker leave for 45 minutes with spices and 1 l of water.Take a couscous steamer and put into carrots,onions,turnips,and spices . Put grain semolina on couscous steamer for 20 minutes and do it again with a big cup of water and a spoon of salt.Mix the first juice of meat with the second juice of vegetables . Put potatoes, cabbage,zuccihini,pumpkin. Cut into small pieces tomatoes and coriand and add to all.


Thursday, September 20, 2007

One day of Ramadan in the Kitchen

We start at 9 am, we prepare the breakfast for clients . After Samira go to the market to buy fresh végétables ,meat, and fruits.

At 2 pm she prepares the delicious tagines and Moroccan salads with Fatima.

Every day at 6.30 we break the fast with of course harira accompanied by dates,milk,juices,crepes and traditional Moraccan cookies (chabakia).

Today our recipe chickens tagine with preserved lemons and red olives :


1 chicken

1 kilo red onion,sliced

1 small head of garlic

1 handful of fresh coriand

Half cup of olive oil

1 pinch of salt

1 pinch of ginger

1 pinch of small black pepper

1 pinch of safran

Wash and Cut the chiken in four pieces , put all in large pot with onion, garlic, and spices.

Cook for one hour,on medium flame, after we take chicken and you leave the onion for twenty minutes .

Friday, September 14, 2007

Harira recipe at Riad Laaroussa

Harira is the most important soup in Ramadan,we serves at the break of the fast, is accompanied by dates,and moroccan cookies(chabakia).

Ingredients for 6 persons

250 Chick pears (Soak it in the water after day)
1 big onion
1 kg tomatoes
250 meat (cut on small cubes)
fresh parsely and coriander
50 g rice
2 big potatoas
3 carrots
2 soup spoons of salt
1 small spoon of black paper
1 pinch of safran
1 pinch of cinnamon

Take a pressure coocker put chick pears, onion, meat, fresh parsley,potatoas and carrots.
Salt, safran, black paper, cinnamon and 2l of water.Cook on medium flam for 30 minutes.
After take the potatoas and carotts out the pressure coocker mixt it with tomatoas, put the melange with first melange and rice, cook all for 30 minutes.


Sunday, September 9, 2007

One day in the kitchen at Riad Laaroussa

To Lidya and all of you..
In the morning at 8 o' clock ,we prepar a delicious breakfast with orange juce, some fruits, creps, harcha, with fine semoulina, cake, 3 kind of jamp, honey ,butter.......etc.
After breakfast Samira go to the marcket with some of our guests to buy some meat, chicken or fish and some vegetables and fruits.
it's wonderful to go with her.
when they come back at the Riad, Samira prepare the dinner with guests interested in learning how to do it (different set of Moroccan salads, tagine of the day,and desserts).
Work in the kitchen at Riad Laaroussa is not stressful. It is very interesting for us to meet people from everywhere.

Next post about Harira and Harissa......

Thursday, September 6, 2007

Moroccan cabbage recipe

Cabbage recipe

1 cabbage
Dry grape
1 apple
1 soup spoon of Sugar
1 small spoon of Cinnamon
2 soup spoons of Orange flower water

Wash cabbage and cut into a big bowl small cubes. Peel the apple with knife,and cut it small,
put into the bowl with dry grape, suggar, cinnamon ,and orange flower water.Cool in the refrigerator for 20 minutes and serve.

We hope you will enjoy Lydia....

Tonight our menu at Riad Laaroussa:

Briwattes with végétables.
Steamed lamb with rice.
Water melon.

We will soon add pictures..we just get used to the new camera...

Wednesday, September 5, 2007

The first day in American Center in Fez

Today we go back to the American center about study english , it's good for our work at Riad Laaroussa because most of our guests are English speakers.
We speak and write French well, but our English needs to improve.

Tonight menu at Riad Laaroussa is:

3 set of Moroccan salads ( Zaalouk with Zuccini, carrots with charmoula, cabbage with dried grapes).

Lamb tagine with quince.

Milk pastilla with almonds.

Now it's time for us to go to school.

Samira and Sabah from Riad Laaroussa in Fez.

Tuesday, September 4, 2007

Recipe for eggplant salad at Riad laaroussa


1kg eggplant
1kg tomatos
1head of garlic
1small bunch of coriand(kasbour)
Tea spoon of salt
Tea spoon paprika
Tea spoon cumin
Half tea spoon chili
Small cup of olive oil


Grill the eggplant on the stove. Then wash eggplant then cut it and the tomatoes into small pieces. Put eggplant and tomatoes into a pan with all the other ingrendiants and cook on midium
heat for 30 minutes. Stir all the time .
You can also add a little limon juice.


Saturday, September 1, 2007

Where we buy our raisons...

This is the small shop in the Medina where we buy a lot of our spices and dried fruit. In the picture are some of our guests enjoying the adventure of learning about cooking Moroccan style.

We come into the souq ( the market place) and after buying the ingredients we go back to Riad Laaroussa and we all work together preparing the food in the kitchen.

onion and raisons jam recipe

This is a popular Moroccan recipe to serve with couscous.


10 Onions
250 grams of raisons (dried grappes)
1 cup of Lamb or chicken stock
1 tea spoon of ginger powder
1 tea spoon of black pepper
2 tea spoon of salt
1 cup of olive oil
1/2 cup of sugar
2 tea spoon of cinamon
A pinch of Safran


Slice onions
put raisons in water
mix onions with stock and safran, pepper, salt, ginger and olive oil and put on the stove (medium fire).
Stirring all the time.
after 20 minutes, drain the raisons and add to onions.
after another 15 minutes, add the sugar.
after another 5 minutes , add cinemon.

Today it took us almost an hour to write these few sentences, but we had fun... enjoy the jam preferably with lamb is gorgeous !

Samira & Sabah