How to prepare Moroccan cuisine popular

How to prepare Moroccan cuisine popular


  • 1 Moroccan cuisine
  • 2 potato casserole with minced meat 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation
  • 3 Moroccan Pastilla 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation

Moroccan kitchen

There is no doubt that the Moroccan kitchen is a kitchen well-founded due to his own spice frequently used in, for example, frequently use saffron, Lummi and galangal, and is characterized by the kitchen with many special dishes done, and in this article we chose you a range of popular dishes are famous in the Arab Maghreb, which frequently prepared in many regions of Morocco.

Potato casserole with minced meat


  • 400 grams of potatoes cut into cubes.
  • 400 grams of meat is chopped.
  • Four eggs.
  • Three grains of cheese Kerry.
  • 100 grams of cheese Almbroc.
  • A grain of sweet pepper, chopped.
  • 50 grams of olive green section.
  • Half a century of chopped hot pepper.
  • Cloves of chopped garlic.
  • Tablespoons of chopped parsley.
  • A teaspoon of black pepper.
  • A teaspoon of allspice problem.
  • Small tablespoons of salt.

How to prepare

  • We transferred the potatoes sliced ​​and put Jabna.
  • Keep little vegetable oil in a bowl, then add the onion, garlic and Nqlbhma.
  • Add the problem of spices, black pepper, salt and toss.
  • Add meat chopped and toss, and leave it on the fire until cooked half and not completely.
  • Add the parsley, paprika, chili, olives, and toss ingredients with each other.
  • Keep the eggs in a bowl, then add him Alkeri cheese, and then half the amount of cheese Almbroc.
  • Add the fried potatoes and toss.
  • Pour the mixture over the previous meat and toss well, then we put it in the tray, and publish the rest of the amount of cheese Almbroc.
  • Chinese to get into the oven until Taathmr and take the golden color.

Moroccan Pastilla


  • Paquette paste Alkalaj.
  • Chicken, boiled and deboned, cut into small pieces.
  • Finger of butter.
  • Teaspoon of chopped parsley.
  • A teaspoon of Moroccan spices.
  • Small spoon of salt.
  • A teaspoon of sugar.
  • A tablespoon of nuts.

How to prepare

  • Keep the chicken section in a large bowl, then add nuts, spices, salt, sugar and Nqlbhm with each other well.
  • Chinese bread to be wiping out a thin layer of oil or butter.
  • Keep half the amount of paper in the Chinese Alkalaj taking into account the survey each sheet of paper Alkalaj butterscotch.
  • We distribute the filling evenly on the first layer, then put the second section of a paste Alkalaj in the same way the first layer.
  • Ndhn another layer abundant amount of butter, then enter the Chinese to the oven for twenty minutes or even Taathmr and take the golden color.
  • Go out Pastilla tray from the oven and cut it, and we offer.


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