Maroc Mama ..morocco mama

Maroc Mama
Maroc Mama – Tastes, sights, smells and peeks from the kitchen of an American wife living in a Moroccan home.

Maroc Mama




Roast chicken’s and I have a mixed relationship. I like them but I don’t like dealing with them. I will never forget my first experience with a whole chicken. It also began my entry into the world of exploring where my food actually came from. Before I went to Morocco I had never touched raw meat. Ok maybe I did one or two times, but I am more than certain I had never cleaned or touched a whole raw chicken. One day my husband decided we should have a few of his friends over for dinner and could I cook?

Not wanting to appear completely incompetent domestically I agreed. We went shopping in the afternoon to the market stalls, not the grocery store. This should have been one of my first clues that things were going to go downhill. When we got to the chicken man, he proudly held up two chickens for me to pick from. I am pretty sure that my jaw dropped to my feet. I closed my eyes and pointed at one. In a few seconds I heard a THUD and then a lot of scratching and kicking. I had to walk away before I threw up. This was followed by “do you want that cleaned?” Uhh yes. In about 10 minutes I was handed a warm chicken in a plastic bag. Taaa daaa! We walked home and I went in the kitchen to look at the chicken. It was still warm. I now was facing down a dead, warm, raw chicken. I couldn’t even call my mom to figure out what to do next. My husband was baffled as I tried to explain just how different this experience was from what I was used to.



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The Tajine of Morocco,it is Iconic Cooking Pot.

The Tajine of  Morocco,it is Iconic Cooking Pot.
Le Souk Ceramique 10 inch Serving Tajine, Honey Design
Tagine is the Moroccan name for a cooking pot,one pot in particular has claimed this name as it’s own. The Tagine is made from clay and has a conical lid. It comes in 100s of different sizes and shapes.
Tagines were originally and still today used by the Twarg.

The Twarg people are nomads roaming the Moroccan desert.The tagines versatility makes it the ideal cooking implement,being a portable oven,cooking pot and serving dish all in one.The traditional way to cook with a tagine is on a charcoal brazier also made of clay.

The Tagines of today are normally glazed although you can still buy traditional clay Tagines,these are more rustic and need treating before use,to seal the pot and to take away the initial tase of earth.To do this you need a mixture of cooking oil and chopped onions,coat the inside of the Tagine with the mixture.Then leave about a 1/3 of a cup in the Tagine.

Place theTagine in the oven or hob, on a low flame and leave for 1-2 hours.Let the Tagine cool naturally.Never place a hot Tagine on a cold surface and always cook on a low heat.

The very nature of a Tagine is to cook slowly the conical lid acts like a oven to retain the heat,which not only prevents the food from drying out,but allows a slow infusion of flavors throughout the dish.Tagine cooking is by far the most simple and healthy way to cook.All the flavors and goodness stays in the pot.

Moroccan spices are an article in itself, There are several suitable for Tagine.If your lucky enough to pass Morocco.Ask for Tagine spice,this is normally a local mix and varies slightly.Most probably a little of everything.The contribution to food is unbelievable.

Tagines not only come in various sizes and shapes,but also in types.up to now we’ve only talked about cooking Tagines,functionally the most important but it doesn’t stop here.You can use the base of your cooking Tagine to serve food.And strait from the oven its the best way.In fact most Moroccans eat this way using only bread to scoop up the food.There is a vast variety of serving Tagines.From as small as 7cm suitable for sauces etc, to full sizes of 30cm plus.

Serving Tagines are normally very decorative,hand painted with traditional designs.They present your meal perfectly adding decoration to the table. The conical lid keeps food warm and protected.

Tagines have also become a object of decoration,Ornamental or Decorative Tagines.The very shape of a Tagine makes it a focal point be it in the kitchen or living room.Ornamental Tagines can be very decorative.Sometimes adorned with Silver or Gold.Thousands of colorful designs.These Tagines also make great storage jars.Be it for jewelery or loose change,the uses are never ending.

Visit the Tajine Shop for more information, recipes and a great variety of Tagines



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Moroccan Family Recipes

Moroccan Family Recipes
If you have a Moroccan Family Recipe you’d like to share send it to reviews@moroccoblogs.com



My mother was born in 1969 in the town of Bhalil not far from Fes. She grew up there. When she was a young girl, she was a good student and in her free time she helped her mother at home, like all good Moroccan girls do. Her mother taught her traditional recipes from the Berber culture that are so delicious. This is one of them.

Pigeons with Sauce
Sauce Ingredients:
* 4 pigeons
* 2 onions
* 2 heads of garlic
* parsley’
* cilantro
* salt
* pepper
* ginger
* saffron
* red pepper
* small cup of vegetable oil

Bread ingredients:
* 1 kg of flour
* tsp of salt
* 1/3 litre of water

To make this meal first slice the onions and put them in the bottom of a pressure cooker. Next put the four pigeons in (clean them first though!) Then chop up the garlic. After that add the salt, pepper, ginger, red pepper, and a small pinch of saffron. Finally add the oil and seal the pressure cooker. Cook for 35 minutes.

While that cooks you can make the breadd. Add the flour, salt, and water together mix well and bake in a very think pan until brown on the top.

To serve break the bread into four pieces. Arrange them on the plate. Put the pigeons in the middle and pour the sauce and onions over the top. This is a traditional Berber dish reserved just for VIPs.

My mother likes to make this in summer when the wheat is fresh and the pigeons are young.


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