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Saturday, April 5, 2014

Hi all, well in my last article i showed you how to make the Moroccan tangia ( but i don't think there is another country who makes tangia LOL ), anyways i decided to show you some great picture of this delicious dish well here is some pictures :

Well, you should know that Moroccans cook TANGIA in this Crock pot that we call it TANGIA, so basically the name of he dish is related from the crock pot that we cook in it the  repast .

Usually we serve Tangia in a Moroccan Tagine  like this one :

This a little tip specially for you :  you can add some almonds and dried apricots  on the top of tangia to make it look more delicious and it adds a special flavor to the dish , trust me you will love it.

Finally if you want the  tangia recipe recipe just click here : TANGIA RECIPE.

Friday, April 4, 2014

Moroccan Recipes | The authentic Moroccan food
Moroccan recipes offer you the way to make a special Moroccan dish witch is "TANGIA" with beef meat . It is so delicious and easy to make . Well enough talking , here is the ingredients : 

  • 1.5 kg fresh beef meat
  • 1 ground piece of garlic
  • 1/2 tea cup of olive oil
  • 1 tbsp of butter
  • 1 tsp of ginger
  • 1 tsp of ground Saffron
  • 1 tbsp of paprika
  • 1 tsp of coriander
  • some salt
  • 1/2 Liter of water


  1. Cut the meat into a medium pieces and put into a Pressure Cooker.
  2. Add on it olive oil , butter, garlic , onion ground into a small pieces like this , coriander's grain , saffron , ginger ,salt ,paprika and 1/2 Liter of water.
  3. Shake the cooker till the ingredients get mixed .
  4. Lock the pressure cooker, and cock it for 1/2 hour .
Serve the dish warm and enjoy the tasty savor of the authentic Moroccan Tangia.

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Tuesday, March 18, 2014

Moroccan Recipes | Meatball Tagine With Lemon
Meatball tagine with lemon & olives is one of the most popular Moroccan recipe  , Moroccan love this dish because the meat and lemon flavors give the  tagine an amazing delicious taste . This dish is full of protein but with a little bit of kalories. (OK sorry i know you want the recipe ).

 Ingredients :

3 oninos  pleeled , 500g minced lamb ,zest and juice 1 unwaxed lemon carterd, 1tsp ground cumin , 1 tsp ground cinnamon , pinch cayenne pepper , small bunch flat-leaf parsley , chopped , 2tbsp olive oil , thumb-sized pice ginger , peeled and grated , 1redchilli, deseeded and finely shopped, pinch saffron strands , 250 ml lamb stock ,1 tbsp tomato purée ,100g pitted black kalamata olives,small bunch coriander, chopped and finally fresh bread to serve .


  1. Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
  2. Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
  3. Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with  fresh crusty bread.                                                                                                                                                                         Recipe from Good Food magazine, February 2012


You'd better eat it hot once it gets cold it losts that special taste . Remember this is just one of the  most popular Moroccan recipes there are many other easy delicious morccan reipes that i'll post  them every day just follow me one Twitter ,Tumblr and Facebook 
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