It was the day after November 13th. After some hesitation, we decided to go outside and walk in Paris streets, and met near the Luxembourg garden, in a lovely coffee shop called Bread & Roses. While we were warming up with a cup of tea, we were looking at the pastries that a group of American tourists ordered. Despite the attacks, these women were eager to still discover France, its culture and gastronomy :)
In this month of Ramadan, it was impossible for me not to review my favorite Moroccan pastry, Sellou. Sellou is a sweet we prepare for special events. It is also one of Moroccan favorite sweets during Ramadan. At this period of the year, this sweet is highly appreciated because of its fortifying virtues. Therefore it is usually eaten just before or after the fast.
At the moment, I have little time for cooking or even going to the market to seek for new products, and recipe inspiration. Usually, when I lack time, I just prepare salads, varying vegetables, grains and nuts. I also like adding fruits in it. Maybe I overindulged myself in it so now, I feel tired of eating salads… Then I remembered that smoothies could be an excellent alternative! In fact, when they are nourishing enough, smoothies could be perfect for breakfast or even for lunch.
Panna Cotta is without doubt my favorite dessert. It is so simple and refreshing. The perfect touch at the end of a meal. What I love the most about this dessert is – as you have probably already guessed – its texture. Just put a small spoon of this fabulous cream in your mouth and let it melt. Simply voluptuous…
What’s the point of having dessert? I asked a few friends this question and their answer was « why should food be necessarily useful? ». Dessert would thus be useless but necessary. Here is the essence of this sweet dish that we usually have before the table is un-served (it’s the origin of the word in Latin). It’s probably the moment in a meal that is the most associated with pleasure, “a final touch” to end an excellent meal, or as some people say “the cherry on the cake”.
The 'stranger', the 'surprising', the 'extraordinary'. This is what the Arabic name of this sweet, Ghriba, means. The yummy contrast of a crunchy layer and a soft inner biscuit makes it an icon of Moroccan pastries. With its aspect and core ingredient – almonds –, it is very close to the classic French macaron – unless it is the French macaron that is very close to the ghriba…
Christmas celebrations are not part of Moroccan culture. Therefore we do not have special or typical recipes for this time of the year. Yet I couldn’t miss this opportunity to create and offer you some “Christmas” recipes with Moroccan flavors. If you are looking for an original dish to impress your guests, this is for you!
Baking is a pleasure in this gloomy weather. These last days, I have tried many muffin recipes at home, going from sweet to salted ones. I was looking for a light gluten-free recipe with a Moroccan twist of course… I have found some fresh mint in my neighborhood market and I decided to use it in my cake recipe…something we never do in Morocco even if we drink lots of mint tea with or without cakes and sweets.
I have just returned from a trip to the Medina of Fes. I was enchanted by the beauty of local art craft and lifestyle and have come back fully inspired for new recipes! Fes is known as the cultural and spiritual center of Morocco, in particular thanks to the holy musics festival and the sufi music festival organized there each year. But I believe Fes is more than that...
Hi there! I'm Majda.
Foodie, yogini, life lover!
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