Moroccan table
Original traditionstewNational

Tkalia - Moroccan Tripe Stew

A slow-cooked tripe stew with chickpeas, tomato, garlic, cumin, and paprika, served with bread and strongly associated with Eid al-Adha tables.

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Moroccan table
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Story and taste

Tkalia is a dish of thrift, patience, and confidence. It belongs to families who know how to clean, season, and slow-cook offal until it becomes tender and deeply flavored.

Where to experience this

This dish is part of the shared national table — you will meet it across Morocco rather than in one region.

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Recipe

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
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Recipe

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
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Recipe

Argana S Moroccan Chicken

there are a lot of moroccan chicken recipes here on zaar. i'm posting this one anyway since it's supposed to be a restaurant copycat.

broiler-fryer chickens, onions, minced garlic cloves, fresh ginger, saffron…
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Recipe

Braised Moroccan Chicken (d'jej Mhamar)

This is a popular dish made with preserved lemons in all Moroccan homes and is also served at weddings. Each home makes slight changes in the recipe. This one I learned from a cook in my mother-in-law's home. Moroccans eat off a communal plate. This chicken is served on a single plate in the center of the table (at weddings you will see four chickens on one large platter), eaten with crusty bread and no utensils. You, of course, can use your knife and fork!

1 (6.75 ounce) package rice vermicelli, 2 tablespoons raisins, 4 tablespoons chopped fresh cilantro, divided, 3 cloves garlic, grated, divided, 1 teaspoon finely chopped preserved lemon rind…
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