In “chef on show” Fatima Mouzon gives us her masterful interpretation of Moroccan cuisine. Her cooking is both generous and creative. Let us introduce you to the two star products of the Aid, olive oil, nectar of the Mediterranean and Ras-el-Hanout – the supreme spice mix that flavours M'rouzia, the most emblematic dish of the Aid. Will it be lamb or veal? Look through our recipes to find a way of cooking the meat of your choice. Discover our traditional dishes, revisited in a light and creative spirit, bringing both flavour and health benefits to your entourage… Vary your menus and enjoy the key dishes of Aid el Kebir: calf's tongue a la m'rouzia or a version of hergma with a compote of figs and walnuts. If you can't choose between our tajine of calves' liver with onions and raisins and kidneys with tomato compote, give in to temptation and try both.

There is a long list of recipes, from tripe cooked with sweet potatoes to veal shanks with quince and caramelised orange as well as caul-wrapped meatballs with couscous... and a modern but tasty version of pastilla that just has to be tried! In our column “variations on….” compotes feature in our dishes be they tajines, biscuits or desserts. Light, tart and refreshing or nourishing and full of flavour, our compotes are rich in nutrients. Whoever thinks of holidays thinks immediately of sweets. For moments to enjoy with a glass of mint tea or a coffee, try our delicious biscuits. Some of our sweets are prepared with the compotes mentioned above such as our crepes with quince or madeleines with prunes. Or else, make some of our timeless coconut rochers or biscuits with two kinds of chocolate. 

Feel like a little escapade? Visit Azzemour and meet us at riad Azama for a relaxing moment in an exotic setting where you can try their authentic cuisine.


Choumicha
Copyright saveursetcuisinedumaroc.com N° 20