Author Topic: Moroccan recipes website (Read 16882 times)

moroccangirl · « **on:** June 16, 2012, 10:18:36 PM »

www.cookingwithalia.com

I've made a few of her recipes. They are easy to follow and always come out great. Most of them have videos also. I posted last year about the fekkas, Moroccan biscotti. I used her recipe and my mom and sister and a family friend (all amazing cooks that dont need recipes) of all people were asking ME for the recipe I used.

I want to try to make the bstella. It is heavy but SO good.

Rejaneration · « **Reply #1 on:** June 17, 2012, 07:24:23 AM »

I love Moroccan food. I will have to check her out.

blue sleep · « **Reply #2 on:** June 18, 2012, 08:50:32 PM »

Fantastic. Thanks!

We've had a fish tagine over the past couple of days. We've gotten most of our recipes from about.com, of all places. I'm no expert though so it'll be nice to play around on a site with MG approval.

http://moroccanfood.about.com/

Their Indian site looks good too.

triciaflower · « **Reply #3 on:** June 18, 2012, 10:51:08 PM »

I think I want to buy a tagine. I know it's used for stews and meats. Can it be used on top of the stove? Or is it just for in the oven? Can I use it on my grill?

blue sleep · « **Reply #4 on:** June 19, 2012, 06:34:32 AM »

I think it is used mostly on the stove, cooking at a steady medium-low heat.

triciaflower · « **Reply #5 on:** June 19, 2012, 11:49:08 AM »

Cool. I have some gift cards itching to be spent.

moroccangirl · « **Reply #6 on:** June 19, 2012, 04:24:32 PM »

Quote from: triciaflower on June 18, 2012, 10:51:08 PM

I think I want to buy a tagine. I know it's used for stews and meats. Can it be used on top of the stove? Or is it just for in the oven? Can I use it on my grill?

On top of the stove. My tagines are all from morocco and they have to be used on a gas stove. So I have to use one of those heat diffusers under the tagine. The ones made here may be able to be used directly on electric stoves with no diffuser, not sure. But make sure to find that out.

triciaflower · « **Reply #7 on:** June 19, 2012, 07:49:48 PM »

I have a gas stove. So I don't need a diffuser, right? Am I understanding that correctly?

moroccangirl · « **Reply #8 on:** June 19, 2012, 10:24:19 PM »

Quote from: triciaflower on June 19, 2012, 07:49:48 PM

I have a gas stove. So I don't need a diffuser, right? Am I understanding that correctly?

Right. I have electric, and on top of that it's one of those flat surface ones (I hate those). My mom has gas and uses her tagines right on the fire. I *think* she even uses it on her gas grill. I'll have to ask her.

radial · « **Reply #9 on:** June 19, 2012, 10:44:57 PM »

So, what's the big deal with tagine cooking? Oher than tradition, of course. Wouldn't an appropriately shaped cast iron cooking vessel work just as well?

moroccangirl · « **Reply #10 on:** June 20, 2012, 10:29:37 AM »

Quote from: radial on June 19, 2012, 10:44:57 PM

So, what's the big deal with tagine cooking? Oher than tradition, of course. Wouldn't an appropriately shaped cast iron cooking vessel work just as well?

Yes I think so. Traditional tagines are clay pots. Not sure if the clay adds anything, but it's all about the dome shaped lid.

The Turtle Whisperer · « **Reply #11 on:** June 20, 2012, 10:44:18 AM »

Quote from: radial on June 19, 2012, 10:44:57 PM

So, what's the big deal with tagine cooking? Oher than tradition, of course. Wouldn't an appropriately shaped cast iron cooking vessel work just as well?

Ikea has a Tagine with a cast iron base.

caribougrrl · « **Reply #12 on:** July 10, 2012, 12:59:07 PM »

Natasha · « **Reply #13 on:** August 02, 2012, 08:11:04 PM »

I think you do need a diffuser with a gas stove. At least, when I was researching it that's what I got from it.

I am making chicken tagine with preserved lemons, olives, and thyme right now.

radial · « **Reply #14 on:** August 02, 2012, 10:43:30 PM »

Quote from: Natasha on August 02, 2012, 08:11:04 PM

I think you do need a diffuser with a gas stove. At least, when I was researching it that's what I got from it.

I am making chicken tagine with preserved lemons, olives, and thyme right now.

What's the verdict?

Natasha · « **Reply #15 on:** August 02, 2012, 11:37:12 PM »

Good. Different. Very lemony. Maybe not my favorite, but I'd eat it again. Next time I'd leave the skins out because it was pretty oily.

radial · « **Reply #16 on:** August 03, 2012, 12:08:56 AM »

Quote from: Natasha on August 02, 2012, 11:37:12 PM

Good. Different. Very lemony. Maybe not my favorite, but I'd eat it again. Next time I'd leave the skins out because it was pretty oily.

Thanks, I'm slowly getting around to making preserved lemons and incorporating them into the day to day cooking. Will go slow.

Natasha · « **Reply #17 on:** August 07, 2012, 11:18:25 AM »

Those preserved lemons grow on you! I'm acquiring a taste.

moroccangirl · « **Reply #18 on:** August 07, 2012, 02:34:05 PM »

Quote from: Natasha on August 07, 2012, 11:18:25 AM

Those preserved lemons grow on you! I'm acquiring a taste.

Just spray your food with lemon pledge, it'll taste the same.

cgraz · « **Reply #19 on:** August 07, 2012, 07:45:39 PM »

I thought of all you guys when I watched the Today show this morning and Jamie Oliver made some kind of quick cous-cous recipe with preserved lemon, as part of a segment on cooking Moroccan food. He was all about it, and all I could think of was you comparing it to Pledge, mg.

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Author Topic: Moroccan recipes website (Read 16882 times)