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Khadija El Mary
Lives in London
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Khadija El Mary

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We call it Traditional Ghriba or Bahla or Mramla or Ghribat Zit On l'appelle aussi Ghriba Traditionnelle ou Mramla ou Ghribat Zit Click the link below to learn more! / Cliquez sur le lien pour en savoir plus! Moroccan Gh...
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This is another traditional typical crepe, very popular in the West region of the Kingdom of Morocco, called Razat El Quadi or El Kadi (رزة القاظي - also spelled Rzeeza or Rzyza or Rziza =رْزِيزَة ), which is a unique Morocca...
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This sauce is meant to cover a cooked roasted chicken, then put the bird back in the over for an extra 10 to 15 minutes, allowing the meat to taste all the different flavours of the sauce before serving. Make sure to keep so...
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Warquat Bastilla is very thin, small or big and round sheets to make two popular dishes : Bastilla or Briwat. The ingredients of this unleavened, runny and sticky dough are flour and water, some will add in a bit of salt and ...
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Khadija El Mary

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Boolfaf or Melfoof or Kwaa, Moroccan Grilled Liver Kebabs-Boulfaf L'3id L'kbir
These are the most traditional, delicious barbecued brochettes you
could ever wish for in Morocco (not that I'm biased). They are very
popular brochettes all over the kingdom and widely enjoyed. These
brochettes are seasoned with black pepper, ground cumin,...
These are the most traditional, delicious barbecued brochettes you could ever wish for in Morocco (not that I'm biased). They are very popular brochettes all over the kingdom and widely enjoyed. These brochettes are seasoned ...
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+Magic Lamp Tours Thanks Magic Lamp, yes indeed I am interested in Morocco Tours, I will check your site shortly, thanks again,
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Afolous Imim - Djaj 7lou (Hlou)- Moroccan Sweet, Sticky Chicken Sauce
  This sauce is meant to cover a cooked roasted chicken, then put the bird back in the over for an extra 10 to 15 minutes, allowing the meat to taste all the different flavours of the sauce before serving.  Make sure to keep some sauce for serving. The  sau...
This sauce is meant to cover a cooked roasted chicken, then put the bird back in the over for an extra 10 to 15 minutes, allowing the meat to taste all the different flavours of the sauce before serving. Make sure to keep so...
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Preserved lemons are called in Morocco "L'hamd Mra9ad" or "L'hamd Mssayr". Hamd Beld or Hamd Marrakshi is mostly used for preserved lemon, but Eureka or Meyer lemons are fine to use. Making your own preserved lemon is so rid...
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Moroccan Preserved Lemon / Pickled Lemons/ L'hamd Mssayr or L'hamd Mra9d
Preserved lemons are called in Morocco "L'hamd Mra9ad" or "L'hamd Mssayr". Hamd Beld or Hamd Marrakshi is mostly used for preserved lemon, but Eureka or Meyer lemons are fine to use.  Making your own preserved lemon is so ridiculously easy. You have made en...
Preserved lemons are called in Morocco "L'hamd Mra9ad" or "L'hamd Mssayr". Hamd Beld or Hamd Marrakshi is mostly used for preserved lemon, but Eureka or Meyer lemons are fine to use. Making your own preserved lemon is so rid...
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Kifach Nsaybo Mini-Kika B'zabda/How to make Cupcakes or Fairy Cakes

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Warquat or War9at Bastilla / Moroccan Phyllo Sheets (Filo)
Warquat Bastilla is very thin, small or big and round sheets to make two popular dishes : Bastilla or Briwat. The ingredients of this unleavened, runny and sticky dough are flour and water, some will add in a bit of salt and even some vegetable oil.  To mak...
Warquat Bastilla is very thin, small or big and round sheets to make two popular dishes : Bastilla or Briwat. The ingredients of this unleavened, runny and sticky dough are flour and water, some will add in a bit of salt and ...
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Have her in circles
106 people
V . I . P's profile photo
fatima hakkoui's profile photo
Magali Ancenay de luca's profile photo
Abderrahim Moumni's profile photo
mohamed oudahi's profile photo
Imad Rougui's profile photo
youss azzouzi's profile photo
Cynthia Obonyo's profile photo
Nelly Mendel's profile photo
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Tagline
I am Moroccan-Imazighen food blogger of rmoroccancuisinemarocaine.blogspot. I worked several years in healthcare administration in Montreal, Quebec and moved to London in 2008. I enjoy writing about Moroccan food, especially the old and traditional dishes, maybe because I am afraid we are losing all the truly authentic recipes that our mums and grannies used to cook for us. I grew up in a loving family, thankfully! I love food, cooking, baking and not surprisingly, eating food.
Bragging rights
Kingdom of Morocco, Moroccan Cuisine Marocaine, Tagines, Tajines, Couscous, Ebooks Morocco, Moroccan Bread
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Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
London
Previously
United-Kingdom - Awlouz Town - South of Morocco - Souss Region - Kingdom of Morocco - Montreal - Canada