Moroccan Meal Spaguetti with seafood

Spaguetti with Seafood

Moroccan Meal Spaguetti with seafood



100 g shrimp
100 g squid
3 tbsp cream
6 tbsp olive oil
1 green water
Salt and pepper


Sauté calamari and shrimp in a pan or wok with olive oil.
When shrimp begin to take a pink-orange, add the garlic,a cup of water and basil, salt,pepper and simmer for another 5 minutes and add the sour cream.
During this time boil salted water to cooking spaghetti.
Put the spaghetti in boiling water and cook for 8.
Drain the pasta once cooked and add the calamari and shrimp.
Stir the together the pasta mix well with calamari and shrimp and sauce.

Serve hot.


Moroccan Meal Fish Stuffed With Shrimp And Mushroom

Fish Stuffed With Shrimp And Mushroom – Moroccan Meal

Moroccan Meal Fish Stuffed With Shrimp And Mushroom


Here is a great and delicious recipe for fish stuffed with shrimp and mushroom.


1 fish “sar” 1 kg
300 g shrimp
1 cup of water
1 small can mushrooms
1 cup of olive oil 500 g tomatoes, peeled and diced
1 tablespoon of tomato paste
6 cloves of garlic, crushed
1/2 tsp hot pepper (optional)
2 peppers (1 red and 1 green) into slices 2 cm
1 tablespoon of cooking oil
2 tablespoons of cumin
1 tsp of black pepper
1 tablespoon red pepper
1/2 packet of saffron
5 tablespoons of coriander finely chopped
1 lemon juice


Decorticate 200g shrimp and put a side.

The farce “chermoula”

In a pot, put: 3 tablespoons of coriander finely chopped, 100g peeled shrimp, 1/2 cup of olive oil, 1/2 tsp of black pepper, 1/2 tsp of red pepper, 1 tsp of cuman tablespoon, 1 small can of sliced mushrooms, salt. mix all.


In a pot, stir and cook over medium heat for 15 to 20 minutes:
3 tablespoon of coriander finely chopped,
1 tablespoon of cooking oil and 1/2 cup of olive oil,
Tomatoes peeled and diced,
2 cloves garlic crushed,
Pepper (red and black) that remained, salt and cumin.
Add saffron, spice,
At the last 4 minutes (of cooking), add 100 g of peeled shrimp.

Drain the fish, wash and stuff with “chermoula”, cover with aluminum foil. Bake in oven (180 °) in an oiled baking sheet for 30 minutes.
Heat the remaining shrimp (100 g), for 4 min,  on a frying pan oiled.

Place the fish in a serving dish, cover with the sauce before reheating. Decorate with slices of peppers and some shrimp. Spaghetti with chicken1

Spaghetti with chicken – Moroccan Meal Spaghetti with chicken1



1/4 kg of Spaghetti

2 tablespoons extra-virgin olive

 4 cloves of garlic, crushed

6 tomatoes, seeded and diced

1/4 kg chicken chest, diced

1/2 teaspoon salt Freshly ground black pepper

 Ground red pepper

2 tablespoons chopped fresh basil

2 tablespoons coriander


Bring a large pot of salted water to a boil, add the spaghetti and cook according to package directions, stirring often, until all dente.
Book 1/2 cup pasta cooking liquid.
Drain in a colander and reserve the spaghetti.

Heat oil over medium heat in a saucepan.
Add the crushed garlic, tomatoes and cook, stirring, until tender, about 5 minutes.
Add chicken, 1/2 cup pasta cooking liquid, and cook for 10 minutes, add pasta back into the pan.
Mix well and season with salt and pepper to taste.
put Spaguetti to plates.
Sprinkle with basil and coriander. Moroccan White Beans 1

Moroccan White Beans (Loubia) – Moroccan meal Moroccan White Beans 1


Moroccan White Beans (Loubia) recipe is one of the popular in Morocco.


250 g of beans

200g chicken breast

2 tomatoes

1/4 glass tea oil

1/2 teaspoon of cumin

4 cloves garlic, crushed

1 tablespoon of tomato paste

1 tablespoon of chopped parsley and coriander

1/4 teaspoon pepper this

a little saffron dye




Soak the day before the beans in water, Drain and poach in boiling water. Drain and set aside.

In a saucepan, place the chopped tomatoes, chicken breast, garlic, salt, spices, oil, tomato paste and two large glasses of water.

Bring to a boil over medium heat.

Add  poached beans, then chopped parsley and cilantro, cook and remove from heat when the beans become tender.

Serve hot Moroccan Loubia. sardines of balls 1

Tajine of Sardine Balls – Moroccan meal sardines of balls 1


Here is a great recipe for sardine balls.


1.5 kg of sardines
70 g of rice
3 tomatoes
2 green peppers
1 pepper spice
4 cloves of garlic
6 tablespoons of chopped parsley
4 tablespoons bunch of coriander
0.5 teaspoon of salt
1/2 teaspoon of pepper spice
1/2  teaspoon of cumin
1/2  teaspoon  of paprika
1/4  teaspoon  ginger
1/4  teaspoon  of saffron
1 tablespoon of  lemon juice
1 cup of water
1  tablespoon of table oil
1 tablespoon of olive oil


1 lemon
2 bay leafs



Crush the garlic

Add the herbs (parsley,coriander)

Add salt, spices, lemon juice

Mix all

Ball of sardines

Chipping and empty sardines.

Wash under running water

Chop them.

Add 3/4 of the sauce, and uncooked rice and put next to the rest of the sauce.

Mix well.

Wet your fingers and form balls the size of a walnut.

Arrange on a platter (or anything clean and dry).


Cut the tomatoes and peppers as washers

Spread half of the tomato slices in the tagine

Add the meatballs.

Spread the pellets, the remaining slice of tomato and pepper

Set the remaining sauce over all.

Add to water (pour from the sides).

Add oil

Add slices of lemons and

Add the two middle bayleafs


Cook for 30 minutes over medium heat and keep watching the level of water


Moroccan Meal Tagine of Veal With Green Beans 1

Tagine of Veal With Green Beans – Moroccan Meal

Moroccan Meal Tagine of Veal With Green Beans 1


A nice tajine of veal with green beans


1kg Veal shank

1 Medium onion,chopped

750g Frozen beans

2-3 Cloves of garlic

1/2 Teaspoon (approx.) black pepper

1/2 to 1 Teaspoon ground ginger

1/2 to 1 cc of Turmeric

1 Tomato, peeled

1 bunch cilantro or parsley

2 Tablespoons fresh coriander and chopped fresh parsley



Place the meat in a pan with oil.

Add chopped onion, garlic and saute over low heat for ten minutes.

Add spices, salt, pepper and bouquet of coriander or parsley and pour over enough water to cook the meat.

Cover the pot and after boiling, reduce heat and simmer.

Once cooked, remove the meat and set aside in a dish.

Place the beans in the pot, adding a little water if necessary (if there is very few of the sauce). Cook.
After ten minutes, add the crushed tomato, peeled and mix coriander / parsley.

When the beans are cooked and the sauce has reduced a bit, put the meat to warm slightly in the pot.

Serve the tagine without delay while warm into a large dish and spooning sauce served with good bread.reparation


Moroccan Meal Tajine Peans in Artichoke 1

Tajine Peans in Artichoke – Moroccan Meal

Moroccan Meal Tajine Peans in Artichoke 1


Nothing more good  than a hot tagine when temperatures drop, I present to you this recipe,  with peans and artichoke it so simple and the result is so tasty.


400g lamb (the lamb is preferred).

250 g of artichoke (5 small artichoke).

1 clove garlic, crushed.

1/2 onion.

1/4 of glass table oil.

1/2 teaspoon ginger, turmeric, paprika and cinnamon.

Salt and pepper.

1 tomato, peeled and diced, otherwise 1 tbsp tomato paste.

The candied lemon peel.

300 g shelled peas.

Fry the meat in a tagine or in a pot with olive oil, onion, salt, garlic and tomato pieces.

Once the onion is sweated, add the spices (except paprika that you add when you add the peas),  and stir until the mixture has a golden color.

Add water until all the ingredients are covered.

Cover and cook over medium heat for 30 minutes.

Add peas and cook, covered, 10 minutes more. Add water if necessary.

Then place the artichoke hearts in the tagine and add the candied lemon peel and simmer about 10 minutes more.

Serve the tajine with hot sauce.

Moroccan_meal_Tagine of Caramelized Onions_1

Tajine of Meat with Caramelised Oignons – Moroccan Meal

Moroccan meal Tajine of Meat with Caramelised Oignons


If you like sweet delights, Tajine of Meat with Caramelised Oignons is simple, economical easy to do, and also very delicious


300 g lamb meat

3 white onions

3 red onions

1 teaspoon of ginger powder

4 cinnamon sticks

1 teaspoon of cinnamon powder

2 pinches saffron

1 tablespoon of honey

Olive oil

table Oil

Salt and Pepper

some green olives


In a tagine, fry the meat in olive oil and edible oil, add spices and let it brown.

Peel and cut the red onion into strips.

Remove the meat and place the sliced onions in tajine.

Place the meat on top.

Peel the wite onions and add them to the dish.

Pour half a glass of water and simmer 30 minutes.

Add honey and let cook another 10-15 minutes

Serve tagine of meat with Caramelised Oignons with , olives and topped with sauce. good appetite


moroccan_meal_Tajine with Carrots_1

Tajine with Carrots – Moroccan meal

moroccan meal Tajine with Carrots 1

Introduction :

I offer you one of the easiest tagines to prepare, it is easy because I can do everything at the same time without the fear to ruin the vegetables.


1 Chicken

1 Onion, chopped

1 Clove garlic, minced
5 cl of cooking oil

1 Tsp ginger

1 Tsp turmeric

1 tsp mixed white and black pepper

1 Small bunch of coriander

25 Cl of water

2 Tsp of lemon juice

1 half lemon confit


Scrape the carrots and cut into sections.

Cut the chicken into 8 pieces (I removed the skin), place them in a pot over medium heat.

Add oil and onion. Saute all these ingredients until the onion becomes translucent. Add garlic, spices, coriander and bunch of water.

Cover and simmer for 20 minutes.

Add carrots and continue cooking for 10 minutes. Drizzle with lemon juice and remove from heat.

Serve chicken topped with carrots, olives with lemon and topped with sauce. good appetite


Tanjia – Moroccan Meal

moroccocan meal tanjia


Moroccan Meal present a very famous and traditional meal, this delicious recipe called Tanjia is from Marrakech City.


1 KG veal shank
1 pinch of ras el hanout
1 dose of saffron
inside the lemon confit
1 teaspoon ground cumin
2 teaspoons butter rancid
3tablespoons of olive oil and table mixed
4 cloves of garlic, crushed
1/2 liter of water


Marinate veal shank in spices.
Arrange them in a stew-pan, add the butter and rancid water.
cook under low heat for 2 hours.