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Only a few more days till the start of Ramadan. During this time of abstinence, good food is all important: before sunset, we shop, cook and lovingly set the f'tour table. Friends and family sit down. Bismillah!
To celebrate this third Ramadan with you, “Cuisine du Maroc” brings you a special issue – filled with scrumptious, exclusive recipes. “Ch'hiwates Ramadan” brings you a wide choice of delights to prepare; a succession of different dishes will enable you to wow all the family: a selection of soups (harira, hssoua), cakes, pastries, batbots, briouates, brik, chawarma and harcha will make your f'tour special. For dinner, we have concocted three delicious and easy to prepare charcuterie recipes and four tagines with enchanting flavours. For the unique Night of Destiny, we bring you three traditional celebration dishes: couscous with vegetables and milk, veiled seffa with chicken and trid with quail. Finally, end dinner with sweets… zamita, sellou, ghouribas…
You will also find your favourite features – this time with the accent on Rabat .
Admire our “Chef on Show” Khadija Bensdira, ambassador of our national cuisine throughout the world, who preserves and hands on the art of traditional Moroccan cuisine at the Touarga college.
In “Passionately”, you will meet Hayat Dinia, a “Rbati who loves and specialises in the cuisine of the capital”. We then make a stop at Riad Oudaya, the first to open in the heart of the medina of Rabat . Finally, enjoy the intoxicating “Scents and Flavours” of tea, the amber coloured nectar that has captivated our country. Bountiful Ramadan, and happy reading!
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