{"site":"Bab Lblad","language":"en","checked":"2026-10-08","source":"https://bablblad.com/en/","recipes":[{"id":"couscous","url":"https://bablblad.com/en/recipe_couscous.html","title":"Couscous with seven vegetables","summary":"The Friday dish. Three steamings make the grain light; the broth does the rest.","category":"Main dishes","prepMinutes":30,"cookMinutes":120,"yield":8,"yieldKind":"serves","ingredients":[{"quantity":1,"unit":"kg","name":"medium couscous","text":"1 kg medium couscous"},{"quantity":1,"unit":"kg","name":"lamb or beef, shoulder or shank, in large pieces","text":"1 kg lamb or beef, shoulder or shank, in large pieces"},{"quantity":2,"unit":"","name":"onions, quartered","text":"2 onions, quartered"},{"quantity":3,"unit":"","name":"ripe tomatoes, grated","text":"3 ripe tomatoes, grated"},{"quantity":200,"unit":"g","name":"chickpeas, soaked overnight","text":"200 g chickpeas, soaked overnight"},{"quantity":4,"unit":"","name":"carrots, halved lengthways","text":"4 carrots, halved lengthways"},{"quantity":3,"unit":"","name":"turnips, halved","text":"3 turnips, halved"},{"quantity":300,"unit":"g","name":"white cabbage, in one wedge","text":"300 g white cabbage, in one wedge"},{"quantity":3,"unit":"","name":"courgettes, halved","text":"3 courgettes, halved"},{"quantity":500,"unit":"g","name":"pumpkin, in large chunks","text":"500 g pumpkin, in large chunks"},{"quantity":1,"unit":"bunch","name":"coriander and parsley, tied together","text":"bunch coriander and parsley, tied together"},{"quantity":1,"unit":"tsp","name":"ground ginger","text":"1 tsp ground ginger"},{"quantity":1,"unit":"tsp","name":"turmeric","text":"1 tsp turmeric"},{"quantity":1,"unit":"tsp","name":"black pepper","text":"1 tsp black pepper"},{"quantity":1,"unit":"pinch","name":"saffron","text":"pinch saffron"},{"quantity":3,"unit":"tbsp","name":"olive oil","text":"3 tbsp olive oil"},{"quantity":1,"unit":"tbsp","name":"smen or butter, for the grain","text":"1 tbsp smen or butter, for the grain"},{"quantity":3,"unit":"l","name":"water","text":"3 l water"},{"quantity":null,"unit":"","name":"salt","text":"salt"}],"steps":["In the bottom of the couscous pot, brown the meat with the onions, oil, spices and salt for 10 minutes. Add the tomatoes, chickpeas, herb bundle and water. Bring to the boil and simmer for 45 minutes.","Meanwhile, put the couscous in a wide dish. Sprinkle with a glass of lightly salted water and a spoonful of oil, rub between your hands to separate the grains, and rest for 10 minutes.","First steaming: set the steamer on the pot and steam the couscous for 20 minutes, counted from when steam comes through the grain.","Tip the couscous back into the dish, break up the lumps, sprinkle with another glass of water and fluff. Add the carrots, turnips and cabbage to the broth. Steam the grain a second time for 20 minutes.","Fluff again with a little water. Add the courgettes and pumpkin to the broth. Steam a third time for 20 minutes, until the vegetables are tender.","Work the smen or butter into the hot couscous. Mound it in a large dish, make a well, put the meat in the middle and arrange the vegetables on top. Ladle over some broth and serve the rest in a bowl."],"tip":"For a festive version, top with tfaya: onions cooked slowly with raisins, honey and cinnamon."},{"id":"chicken_tagine","url":"https://bablblad.com/en/recipe_chicken_tagine.html","title":"Chicken tagine with preserved lemon and olives","summary":"The tagine every Moroccan home knows. The sauce should be thick, never soupy.","category":"Main dishes","prepMinutes":20,"cookMinutes":60,"yield":5,"yieldKind":"serves","ingredients":[{"quantity":1.5,"unit":"kg","name":"chicken, cut into pieces","text":"1.5 kg chicken, cut into pieces"},{"quantity":2,"unit":"","name":"onions, finely chopped","text":"2 onions, finely chopped"},{"quantity":3,"unit":"","name":"garlic cloves, crushed","text":"3 garlic cloves, crushed"},{"quantity":1,"unit":"","name":"preserved lemon","text":"1 preserved lemon"},{"quantity":150,"unit":"g","name":"green or purple olives","text":"150 g green or purple olives"},{"quantity":1,"unit":"tsp","name":"ground ginger","text":"1 tsp ground ginger"},{"quantity":1,"unit":"tsp","name":"turmeric","text":"1 tsp turmeric"},{"quantity":0.5,"unit":"tsp","name":"black pepper","text":"½ tsp black pepper"},{"quantity":1,"unit":"pinch","name":"saffron","text":"pinch saffron"},{"quantity":3,"unit":"tbsp","name":"chopped coriander and parsley","text":"3 tbsp chopped coriander and parsley"},{"quantity":3,"unit":"tbsp","name":"olive oil","text":"3 tbsp olive oil"},{"quantity":250,"unit":"ml","name":"water","text":"250 ml water"},{"quantity":null,"unit":"","name":"salt, sparingly: the lemon and olives are salty","text":"salt, sparingly: the lemon and olives are salty"}],"steps":["Scoop the flesh out of the preserved lemon and chop it. Cut the rind into quarters and keep it for the end.","Rub the chicken with the spices, garlic, lemon flesh and half the oil. Leave for at least an hour, or overnight in the fridge.","In a tagine or a heavy pot, soften the onions in the rest of the oil. Add the chicken and colour it lightly for 5 minutes on each side.","Add the herbs and the water. Cover and cook over low heat for 45 to 50 minutes, turning the pieces once.","Add the olives and the lemon rind. Cook uncovered for 10 minutes more, until the sauce is thick and glossy. Serve with bread."],"tip":"With a clay tagine on a gas flame, use a heat diffuser and start on low heat so the base does not crack."},{"id":"kefta","url":"https://bablblad.com/en/recipe_kefta.html","title":"Kefta tagine with eggs","summary":"Meatballs in a spiced tomato sauce, finished with eggs. Ready in under an hour.","category":"Main dishes","prepMinutes":15,"cookMinutes":35,"yield":4,"yieldKind":"serves","ingredients":[{"quantity":500,"unit":"g","name":"minced beef or lamb","text":"500 g minced beef or lamb"},{"quantity":1,"unit":"","name":"small onion, grated","text":"1 small onion, grated"},{"quantity":2,"unit":"tbsp","name":"chopped parsley and coriander, for the meat","text":"2 tbsp chopped parsley and coriander, for the meat"},{"quantity":1,"unit":"tsp","name":"paprika, for the meat","text":"1 tsp paprika, for the meat"},{"quantity":1,"unit":"tsp","name":"cumin, for the meat","text":"1 tsp cumin, for the meat"},{"quantity":800,"unit":"g","name":"ripe tomatoes, grated","text":"800 g ripe tomatoes, grated"},{"quantity":2,"unit":"","name":"garlic cloves, crushed","text":"2 garlic cloves, crushed"},{"quantity":1,"unit":"tsp","name":"paprika, for the sauce","text":"1 tsp paprika, for the sauce"},{"quantity":0.5,"unit":"tsp","name":"cumin, for the sauce","text":"½ tsp cumin, for the sauce"},{"quantity":2,"unit":"tbsp","name":"olive oil","text":"2 tbsp olive oil"},{"quantity":4,"unit":"","name":"eggs","text":"4 eggs"},{"quantity":null,"unit":"","name":"salt and black pepper","text":"salt and black pepper"},{"quantity":null,"unit":"","name":"fresh coriander, to finish","text":"fresh coriander, to finish"}],"steps":["Mix the meat with the onion, herbs, paprika, cumin, salt and pepper. With wet hands, roll into balls the size of a walnut.","In a tagine or a wide pan, cook the tomatoes with the garlic, oil, paprika, cumin and salt for 15 minutes, until the sauce thickens.","Set the meatballs in the sauce. Cover and cook for 10 minutes, turning them once.","Make a hollow in the sauce for each egg and break the eggs in. Cover and cook for 4 to 5 minutes, until the whites are set and the yolks still soft.","Scatter with coriander and bring the dish to the table. Eat with bread, straight from the pan."],"tip":"Do not overwork the meat: mix just until it holds, and the kefta stays tender."},{"id":"lamb_prunes","url":"https://bablblad.com/en/recipe_lamb_prunes.html","title":"Lamb tagine with prunes and almonds","summary":"Sweet and savoury, the dish of weddings and feast days.","category":"Main dishes","prepMinutes":20,"cookMinutes":105,"yield":6,"yieldKind":"serves","ingredients":[{"quantity":1,"unit":"kg","name":"lamb shoulder, in large pieces","text":"1 kg lamb shoulder, in large pieces"},{"quantity":2,"unit":"","name":"onions, grated","text":"2 onions, grated"},{"quantity":2,"unit":"","name":"garlic cloves, crushed","text":"2 garlic cloves, crushed"},{"quantity":1,"unit":"tsp","name":"ground ginger","text":"1 tsp ground ginger"},{"quantity":1,"unit":"tsp","name":"turmeric","text":"1 tsp turmeric"},{"quantity":0.5,"unit":"tsp","name":"black pepper","text":"½ tsp black pepper"},{"quantity":1,"unit":"","name":"cinnamon stick","text":"1 cinnamon stick"},{"quantity":1,"unit":"pinch","name":"saffron","text":"pinch saffron"},{"quantity":3,"unit":"tbsp","name":"olive oil","text":"3 tbsp olive oil"},{"quantity":1,"unit":"tbsp","name":"smen or butter","text":"1 tbsp smen or butter"},{"quantity":500,"unit":"ml","name":"water","text":"500 ml water"},{"quantity":300,"unit":"g","name":"prunes","text":"300 g prunes"},{"quantity":2,"unit":"tbsp","name":"honey","text":"2 tbsp honey"},{"quantity":1,"unit":"tsp","name":"ground cinnamon","text":"1 tsp ground cinnamon"},{"quantity":100,"unit":"g","name":"blanched almonds, fried until golden","text":"100 g blanched almonds, fried until golden"},{"quantity":1,"unit":"tbsp","name":"toasted sesame seeds","text":"1 tbsp toasted sesame seeds"},{"quantity":null,"unit":"","name":"salt","text":"salt"}],"steps":["In a heavy pot, turn the lamb in the oil and smen with the onions, garlic, spices, cinnamon stick and salt for 10 minutes.","Add the water, cover and simmer over low heat for about an hour and a half, until the meat comes away from the bone and the sauce has reduced.","Take two ladles of the cooking liquid into a small pan. Add the prunes, honey and ground cinnamon and simmer for 15 minutes, until syrupy.","Arrange the meat in a dish with its sauce, cover with the prunes and their syrup, and finish with the almonds and sesame seeds."],"tip":"Dried apricots can replace half the prunes. If the prunes are very dry, soak them in warm water for 20 minutes first."},{"id":"fish_tagine","url":"https://bablblad.com/en/recipe_fish_tagine.html","title":"Fish tagine with chermoula","summary":"The tagine of the Atlantic coast, from Safi to Agadir. The chermoula marinade carries the dish.","category":"Main dishes","prepMinutes":20,"cookMinutes":40,"yield":4,"yieldKind":"serves","ingredients":[{"quantity":800,"unit":"g","name":"firm white fish, in thick steaks","text":"800 g firm white fish, in thick steaks"},{"quantity":1,"unit":"bunch","name":"coriander, chopped","text":"bunch coriander, chopped"},{"quantity":4,"unit":"","name":"garlic cloves, crushed","text":"4 garlic cloves, crushed"},{"quantity":1,"unit":"tsp","name":"paprika","text":"1 tsp paprika"},{"quantity":1,"unit":"tsp","name":"cumin","text":"1 tsp cumin"},{"quantity":2,"unit":"tbsp","name":"lemon juice","text":"2 tbsp lemon juice"},{"quantity":4,"unit":"tbsp","name":"olive oil","text":"4 tbsp olive oil"},{"quantity":3,"unit":"","name":"potatoes, in thin slices","text":"3 potatoes, in thin slices"},{"quantity":2,"unit":"","name":"tomatoes, sliced","text":"2 tomatoes, sliced"},{"quantity":1,"unit":"","name":"green pepper, in strips","text":"1 green pepper, in strips"},{"quantity":0.5,"unit":"","name":"preserved lemon, in strips","text":"½ preserved lemon, in strips"},{"quantity":80,"unit":"g","name":"olives","text":"80 g olives"},{"quantity":150,"unit":"ml","name":"water","text":"150 ml water"},{"quantity":null,"unit":"","name":"salt, and chilli if you like","text":"salt, and chilli if you like"}],"steps":["Make the chermoula: mix the coriander, garlic, paprika, cumin, lemon juice, oil and salt. Coat the fish with half of it and leave for 30 minutes.","Layer the potatoes in the bottom of a tagine or a wide pan. Spoon over a little chermoula, then add the pepper strips.","Lay the fish on top. Cover with the tomato slices, the olives and the preserved lemon.","Stir the water into the remaining chermoula and pour it around the fish. Cover and cook over low heat for 35 to 40 minutes, until the potatoes are tender."],"tip":"Sea bream, hake, conger eel or monkfish all work. Carrots can replace the potatoes: cut them thin, as they take longer."},{"id":"tanjia","url":"https://bablblad.com/en/recipe_tanjia.html","title":"Tanjia marrakchia","summary":"The bachelor's dish of Marrakech: meat, spices and a clay jar left for hours in the embers of the hammam.","category":"Main dishes","prepMinutes":10,"cookMinutes":240,"yield":5,"yieldKind":"serves","ingredients":[{"quantity":1.5,"unit":"kg","name":"beef shank or lamb, on the bone, in large pieces","text":"1.5 kg beef shank or lamb, on the bone, in large pieces"},{"quantity":1,"unit":"","name":"preserved lemon, quartered","text":"1 preserved lemon, quartered"},{"quantity":8,"unit":"","name":"garlic cloves, whole","text":"8 garlic cloves, whole"},{"quantity":2,"unit":"tsp","name":"cumin","text":"2 tsp cumin"},{"quantity":1,"unit":"tsp","name":"ras el hanout, optional","text":"1 tsp ras el hanout, optional"},{"quantity":1,"unit":"pinch","name":"saffron, a generous one","text":"pinch saffron, a generous one"},{"quantity":1,"unit":"tbsp","name":"smen","text":"1 tbsp smen"},{"quantity":3,"unit":"tbsp","name":"olive oil","text":"3 tbsp olive oil"},{"quantity":150,"unit":"ml","name":"water","text":"150 ml water"},{"quantity":null,"unit":"","name":"salt","text":"salt"}],"steps":["Put everything in the tanjia jar, or in a heavy casserole with a tight lid. Shake to mix; do not stir.","Seal the jar with baking paper tied with string and pierce a small hole. For a casserole, close the lid over a sheet of foil.","In Marrakech the jar goes to the hammam furnace for five to six hours. At home, cook it in the oven at 150 °C for four hours.","The meat is ready when it falls apart at a touch. Tip it into a dish with its juices and eat with bread."],"tip":"No stirring and no peeking for the first three hours: the steam does the work."},{"id":"rfissa","url":"https://bablblad.com/en/recipe_rfissa.html","title":"Rfissa","summary":"Chicken, lentils and fenugreek over shredded msemen. The dish made for a new mother, and for anyone who needs comfort.","category":"Main dishes","prepMinutes":25,"cookMinutes":75,"yield":6,"yieldKind":"serves","ingredients":[{"quantity":1.5,"unit":"kg","name":"chicken, free-range if possible, in pieces","text":"1.5 kg chicken, free-range if possible, in pieces"},{"quantity":3,"unit":"","name":"onions, sliced","text":"3 onions, sliced"},{"quantity":100,"unit":"g","name":"brown lentils","text":"100 g brown lentils"},{"quantity":2,"unit":"tbsp","name":"fenugreek seeds, soaked for 2 hours","text":"2 tbsp fenugreek seeds, soaked for 2 hours"},{"quantity":1,"unit":"tsp","name":"ground ginger","text":"1 tsp ground ginger"},{"quantity":1,"unit":"tsp","name":"turmeric","text":"1 tsp turmeric"},{"quantity":1,"unit":"tsp","name":"black pepper","text":"1 tsp black pepper"},{"quantity":1,"unit":"tsp","name":"ras el hanout","text":"1 tsp ras el hanout"},{"quantity":1,"unit":"pinch","name":"saffron","text":"pinch saffron"},{"quantity":1,"unit":"bunch","name":"coriander and parsley, tied together","text":"bunch coriander and parsley, tied together"},{"quantity":3,"unit":"tbsp","name":"olive oil","text":"3 tbsp olive oil"},{"quantity":1,"unit":"tbsp","name":"smen","text":"1 tbsp smen"},{"quantity":1.5,"unit":"l","name":"water","text":"1.5 l water"},{"quantity":8,"unit":"","name":"msemen, or 500 g trid","text":"8 msemen, or 500 g trid"},{"quantity":null,"unit":"","name":"salt","text":"salt"}],"steps":["Rub the chicken with the spices, salt and oil. In a large pot, colour it with the onions and smen for 10 minutes.","Add the water, lentils, drained fenugreek and herb bundle. Cover and simmer for about an hour, until the chicken is tender. There should be plenty of broth.","Tear the msemen into strips and warm them in a steamer over the pot for 10 minutes.","Spread the msemen in a large dish and moisten with a few ladles of broth. Set the chicken in the middle, cover with the onions and lentils, and serve the remaining broth on the side."],"tip":"Fenugreek gives rfissa its taste. If its bitterness is new to you, start with half the amount."},{"id":"pastilla","url":"https://bablblad.com/en/recipe_pastilla.html","title":"Chicken and almond pastilla","summary":"Crisp pastry, spiced chicken, sweet almonds. The showpiece of the Moroccan table, originally from Fez.","category":"Main dishes","prepMinutes":45,"cookMinutes":90,"yield":8,"yieldKind":"serves","ingredients":[{"quantity":1.5,"unit":"kg","name":"chicken, in pieces","text":"1.5 kg chicken, in pieces"},{"quantity":3,"unit":"","name":"large onions, finely chopped","text":"3 large onions, finely chopped"},{"quantity":1,"unit":"bunch","name":"parsley and coriander, chopped","text":"bunch parsley and coriander, chopped"},{"quantity":1,"unit":"tsp","name":"ground ginger","text":"1 tsp ground ginger"},{"quantity":1,"unit":"tsp","name":"turmeric","text":"1 tsp turmeric"},{"quantity":0.5,"unit":"tsp","name":"black pepper","text":"½ tsp black pepper"},{"quantity":1,"unit":"","name":"cinnamon stick","text":"1 cinnamon stick"},{"quantity":1,"unit":"pinch","name":"saffron","text":"pinch saffron"},{"quantity":100,"unit":"g","name":"butter, half for cooking and half melted for the pastry","text":"100 g butter, half for cooking and half melted for the pastry"},{"quantity":300,"unit":"ml","name":"water","text":"300 ml water"},{"quantity":6,"unit":"","name":"eggs, beaten","text":"6 eggs, beaten"},{"quantity":250,"unit":"g","name":"blanched almonds","text":"250 g blanched almonds"},{"quantity":80,"unit":"g","name":"icing sugar, plus more to dust","text":"80 g icing sugar, plus more to dust"},{"quantity":2,"unit":"tsp","name":"ground cinnamon, plus more to dust","text":"2 tsp ground cinnamon, plus more to dust"},{"quantity":1,"unit":"tbsp","name":"orange blossom water","text":"1 tbsp orange blossom water"},{"quantity":12,"unit":"","name":"sheets of warqa, brick or filo pastry","text":"12 sheets of warqa, brick or filo pastry"},{"quantity":1,"unit":"","name":"egg yolk, to seal and glaze","text":"1 egg yolk, to seal and glaze"},{"quantity":null,"unit":"","name":"salt","text":"salt"}],"steps":["Cook the chicken with the onions, herbs, ginger, turmeric, pepper, cinnamon stick, saffron, salt, half the butter and the water for 45 to 50 minutes. Lift out the chicken and shred the meat.","Reduce the sauce until thick. Pour in the beaten eggs and stir over low heat until softly scrambled and almost dry. Leave to cool.","Fry or roast the almonds until golden. Crush them coarsely with the icing sugar, ground cinnamon and orange blossom water.","Butter a round tin about 30 cm wide. Line it with overlapping pastry sheets, letting them hang over the edge, and brush each with melted butter.","Fill in three layers: the egg and onion mixture, the chicken, then the almonds. Fold the pastry over the filling, cover with two more buttered sheets and tuck them under. Brush with butter and egg yolk.","Bake at 180 °C for 30 to 35 minutes, until deep golden. Dust with icing sugar and draw lines of cinnamon across the top."],"tip":"It can be assembled the day before and kept in the fridge, or frozen unbaked. Bake it just before serving."},{"id":"harira","url":"https://bablblad.com/en/recipe_harira.html","title":"Harira","summary":"The soup that breaks the fast. Tomato, pulses and herbs, thickened at the end until velvety.","category":"Soups and salads","prepMinutes":20,"cookMinutes":90,"yield":8,"yieldKind":"serves","ingredients":[{"quantity":250,"unit":"g","name":"lamb or beef, in small cubes","text":"250 g lamb or beef, in small cubes"},{"quantity":150,"unit":"g","name":"chickpeas, soaked overnight","text":"150 g chickpeas, soaked overnight"},{"quantity":100,"unit":"g","name":"lentils","text":"100 g lentils"},{"quantity":1,"unit":"","name":"onion, grated","text":"1 onion, grated"},{"quantity":2,"unit":"","name":"celery stalks with their leaves, chopped","text":"2 celery stalks with their leaves, chopped"},{"quantity":1,"unit":"bunch","name":"coriander, chopped","text":"bunch coriander, chopped"},{"quantity":1,"unit":"bunch","name":"parsley, chopped","text":"bunch parsley, chopped"},{"quantity":1,"unit":"kg","name":"ripe tomatoes, blended","text":"1 kg ripe tomatoes, blended"},{"quantity":2,"unit":"tbsp","name":"tomato paste","text":"2 tbsp tomato paste"},{"quantity":1,"unit":"tsp","name":"ground ginger","text":"1 tsp ground ginger"},{"quantity":1,"unit":"tsp","name":"turmeric","text":"1 tsp turmeric"},{"quantity":1,"unit":"tsp","name":"black pepper","text":"1 tsp black pepper"},{"quantity":1,"unit":"tbsp","name":"smen or butter","text":"1 tbsp smen or butter"},{"quantity":50,"unit":"g","name":"fine vermicelli or rice","text":"50 g fine vermicelli or rice"},{"quantity":60,"unit":"g","name":"flour, whisked smooth with a large glass of water","text":"60 g flour, whisked smooth with a large glass of water"},{"quantity":2.5,"unit":"l","name":"water","text":"2.5 l water"},{"quantity":null,"unit":"","name":"salt","text":"salt"},{"quantity":null,"unit":"","name":"lemon wedges and dates, to serve","text":"lemon wedges and dates, to serve"}],"steps":["In a large pot, put the meat, onion, celery, half the herbs, the spices, smen, chickpeas and about two thirds of the water. Bring to the boil and simmer for 45 minutes.","Add the lentils, tomatoes, tomato paste, salt and the rest of the water. Simmer for 30 minutes.","Add the vermicelli. Pour in the flour mixture in a thin stream, stirring all the time so no lumps form.","Simmer for 10 minutes, stirring often, until the soup is smooth and velvety. Add the remaining herbs.","Serve very hot with lemon wedges, dates and, in Ramadan, chebakia."],"tip":"A pressure cooker cuts the first step to 25 minutes. Harira is even better the next day: thin it with a little water when reheating."},{"id":"bissara","url":"https://bablblad.com/en/recipe_bissara.html","title":"Bissara","summary":"Thick broad bean soup, the winter breakfast of the north. Olive oil and cumin on top are not optional.","category":"Soups and salads","prepMinutes":10,"cookMinutes":60,"yield":5,"yieldKind":"serves","ingredients":[{"quantity":500,"unit":"g","name":"dried split broad beans, soaked overnight","text":"500 g dried split broad beans, soaked overnight"},{"quantity":4,"unit":"","name":"garlic cloves","text":"4 garlic cloves"},{"quantity":1.5,"unit":"l","name":"water","text":"1.5 l water"},{"quantity":1,"unit":"tsp","name":"cumin, plus more to serve","text":"1 tsp cumin, plus more to serve"},{"quantity":1,"unit":"tsp","name":"paprika, plus more to serve","text":"1 tsp paprika, plus more to serve"},{"quantity":4,"unit":"tbsp","name":"olive oil, plus more to serve","text":"4 tbsp olive oil, plus more to serve"},{"quantity":null,"unit":"","name":"salt, and chilli if you like","text":"salt, and chilli if you like"}],"steps":["Drain the beans and put them in a pot with the garlic and the water. Bring to the boil and skim off the foam.","Simmer, partly covered, for 45 to 60 minutes, until the beans collapse.","Blend until smooth. Add the salt, cumin, paprika and oil. Loosen with hot water if it is too thick.","Serve very hot in bowls, with a thread of olive oil, a pinch of cumin and paprika, and warm bread."],"tip":"Half split peas, half broad beans gives the version loved in Chefchaouen and Tetouan."},{"id":"zaalouk","url":"https://bablblad.com/en/recipe_zaalouk.html","title":"Zaalouk","summary":"Smoky aubergine and tomato salad. Served warm or cold, scooped up with bread.","category":"Soups and salads","prepMinutes":15,"cookMinutes":35,"yield":4,"yieldKind":"serves","ingredients":[{"quantity":2,"unit":"","name":"large aubergines","text":"2 large aubergines"},{"quantity":4,"unit":"","name":"ripe tomatoes, peeled and chopped","text":"4 ripe tomatoes, peeled and chopped"},{"quantity":3,"unit":"","name":"garlic cloves, crushed","text":"3 garlic cloves, crushed"},{"quantity":1,"unit":"tsp","name":"paprika","text":"1 tsp paprika"},{"quantity":1,"unit":"tsp","name":"cumin","text":"1 tsp cumin"},{"quantity":3,"unit":"tbsp","name":"olive oil, plus more to finish","text":"3 tbsp olive oil, plus more to finish"},{"quantity":2,"unit":"tbsp","name":"chopped coriander and parsley","text":"2 tbsp chopped coriander and parsley"},{"quantity":1,"unit":"tbsp","name":"lemon juice","text":"1 tbsp lemon juice"},{"quantity":null,"unit":"","name":"salt, and chilli if you like","text":"salt, and chilli if you like"}],"steps":["Char the aubergines over a flame or under the grill, turning them, until the skin is black and the flesh soft. Peel and mash roughly.","In a pan, cook the tomatoes with the garlic, oil, paprika, cumin and salt for 15 minutes, until thick.","Add the aubergine and the herbs. Cook for 10 minutes more, stirring and mashing, until the liquid has gone.","Stir in the lemon juice, taste, and finish with a thread of olive oil."],"tip":"No flame? Peel the aubergines in stripes, cube them and steam for 15 minutes before adding them to the tomatoes."},{"id":"khobz","url":"https://bablblad.com/en/recipe_khobz.html","title":"Khobz, everyday bread","summary":"Round, flat and dense enough to scoop a tagine. Two loaves, one hour of rising.","category":"Bread and breakfast","prepMinutes":20,"cookMinutes":25,"yield":2,"yieldKind":"makes","ingredients":[{"quantity":500,"unit":"g","name":"flour, white or half white and half wholemeal","text":"500 g flour, white or half white and half wholemeal"},{"quantity":2,"unit":"tsp","name":"salt","text":"2 tsp salt"},{"quantity":2,"unit":"tsp","name":"dried yeast","text":"2 tsp dried yeast"},{"quantity":1,"unit":"tsp","name":"sugar","text":"1 tsp sugar"},{"quantity":310,"unit":"ml","name":"warm water","text":"310 ml warm water"},{"quantity":1,"unit":"tbsp","name":"oil","text":"1 tbsp oil"},{"quantity":null,"unit":"","name":"fine semolina, for dusting","text":"fine semolina, for dusting"}],"steps":["Stir the yeast and sugar into a little of the warm water and wait 5 minutes for it to foam.","Mix the flour and salt, add the yeast, the oil and the rest of the water little by little. Knead for 10 minutes, until smooth and elastic.","Divide into two balls and rest for 10 minutes. Flatten each into a disc 2 cm thick on a cloth dusted with semolina.","Cover and leave to rise for about an hour, until a finger pressed in leaves a dent that springs back slowly.","Prick with a fork and bake at 220 °C for 20 to 25 minutes, until golden and hollow-sounding underneath."],"tip":"A spoonful of aniseed or sesame seeds in the dough gives the taste of the neighbourhood oven."},{"id":"msemen","url":"https://bablblad.com/en/recipe_msemen.html","title":"Msemen","summary":"Square, flaky, folded flatbreads for breakfast and tea time. The folding is easier than it looks.","category":"Bread and breakfast","prepMinutes":40,"cookMinutes":30,"yield":12,"yieldKind":"makes","ingredients":[{"quantity":300,"unit":"g","name":"plain flour","text":"300 g plain flour"},{"quantity":200,"unit":"g","name":"fine semolina","text":"200 g fine semolina"},{"quantity":1,"unit":"tsp","name":"salt","text":"1 tsp salt"},{"quantity":1,"unit":"tsp","name":"sugar","text":"1 tsp sugar"},{"quantity":290,"unit":"ml","name":"warm water","text":"290 ml warm water"},{"quantity":100,"unit":"ml","name":"neutral oil, for shaping","text":"100 ml neutral oil, for shaping"},{"quantity":80,"unit":"g","name":"soft butter, for folding","text":"80 g soft butter, for folding"},{"quantity":50,"unit":"g","name":"fine semolina, for folding","text":"50 g fine semolina, for folding"}],"steps":["Mix the flour, semolina, salt and sugar. Add the water and knead for 10 minutes, until the dough is smooth and stretchy.","Oil your hands and the worktop. Divide the dough into balls the size of an egg, coat them in oil and rest for 15 minutes.","Flatten a ball with oiled fingers, stretching from the centre outwards, until it is thin enough to see through.","Dot with butter and sprinkle with semolina. Fold one third over the middle, then the other, then again the other way, to make a square.","Rest the squares for 10 minutes, then flatten each gently to about 15 cm.","Cook in a hot pan for 2 to 3 minutes on each side, until golden with brown spots. Serve hot with honey and butter."],"tip":"They freeze well once cooked. Reheat in a dry pan, never in the microwave."},{"id":"baghrir","url":"https://bablblad.com/en/recipe_baghrir.html","title":"Baghrir","summary":"Thousand-hole pancakes, cooked on one side only and soaked in honey butter.","category":"Bread and breakfast","prepMinutes":10,"cookMinutes":30,"yield":15,"yieldKind":"makes","ingredients":[{"quantity":250,"unit":"g","name":"fine semolina","text":"250 g fine semolina"},{"quantity":125,"unit":"g","name":"plain flour","text":"130 g plain flour"},{"quantity":1,"unit":"tsp","name":"salt","text":"1 tsp salt"},{"quantity":1,"unit":"tbsp","name":"sugar","text":"1 tbsp sugar"},{"quantity":2,"unit":"tsp","name":"dried yeast","text":"2 tsp dried yeast"},{"quantity":2,"unit":"tsp","name":"baking powder","text":"2 tsp baking powder"},{"quantity":600,"unit":"ml","name":"lukewarm water","text":"600 ml lukewarm water"},{"quantity":100,"unit":"g","name":"butter, for the syrup","text":"100 g butter, for the syrup"},{"quantity":100,"unit":"g","name":"honey, for the syrup","text":"100 g honey, for the syrup"}],"steps":["Blend all the batter ingredients for 2 minutes, until smooth and as thin as pouring cream.","Cover and rest for 30 to 45 minutes, until bubbles cover the surface.","Heat a non-stick pan over medium-low heat and wipe it with a little oil. Pour in a small ladle of batter without spreading it.","Cook on one side only, for about 2 minutes, until the top is full of holes and no longer wet. Do not turn it.","Lay the pancakes on a cloth without stacking them while hot. Melt the butter with the honey and pour it over just before serving."],"tip":"If no holes appear, the batter is too thick or the pan too hot. Add a spoonful of water and lower the heat."},{"id":"harcha","url":"https://bablblad.com/en/recipe_harcha.html","title":"Harcha","summary":"Semolina griddle cakes, crumbly outside and tender inside. Ready in 25 minutes.","category":"Bread and breakfast","prepMinutes":10,"cookMinutes":15,"yield":8,"yieldKind":"makes","ingredients":[{"quantity":350,"unit":"g","name":"fine semolina, plus more for dusting","text":"350 g fine semolina, plus more for dusting"},{"quantity":50,"unit":"g","name":"sugar","text":"50 g sugar"},{"quantity":0.5,"unit":"tsp","name":"salt","text":"½ tsp salt"},{"quantity":2,"unit":"tsp","name":"baking powder","text":"2 tsp baking powder"},{"quantity":125,"unit":"g","name":"butter, melted","text":"130 g butter, melted"},{"quantity":170,"unit":"ml","name":"milk","text":"170 ml milk"}],"steps":["Mix the semolina, sugar, salt and baking powder. Rub in the melted butter with your fingertips until the mixture looks like wet sand.","Add the milk and bring together into a soft, moist dough. Do not knead. Rest for 5 minutes.","Pat the dough out 1 cm thick on a surface dusted with semolina and cut out rounds.","Cook in a pan over low heat for 5 to 7 minutes on each side, until golden. Serve warm with fresh cheese, jben, and honey."],"tip":"Low heat is the secret. On high heat the outside burns before the middle is cooked."},{"id":"atay","url":"https://bablblad.com/en/recipe_atay.html","title":"Mint tea","summary":"Atay. Not a drink but a welcome. The first glass is set aside, the leaves are rinsed, and the pour is high.","category":"Tea and sweets","prepMinutes":5,"cookMinutes":5,"yield":5,"yieldKind":"serves","ingredients":[{"quantity":1,"unit":"tbsp","name":"gunpowder green tea","text":"1 tbsp gunpowder green tea"},{"quantity":1,"unit":"bunch","name":"fresh spearmint, a large one","text":"bunch fresh spearmint, a large one"},{"quantity":3,"unit":"tbsp","name":"sugar, or to taste","text":"3 tbsp sugar, or to taste"},{"quantity":1,"unit":"l","name":"boiling water","text":"1 l boiling water"}],"steps":["Rinse the teapot with boiling water. Put in the tea and half a glass of boiling water, swirl, and pour this first glass out to keep: it holds the spirit of the tea.","Add another half glass of boiling water, swirl and throw it away. This rinses off the bitterness.","Pour the first glass back in. Add the sugar and fill the pot with boiling water. Heat over a low flame until it just begins to simmer.","Take off the heat and push in the mint. Do not boil the mint.","Mix by pouring a glass and returning it to the pot three times. Never use a spoon. Pour from high up to make the foam."],"tip":"In winter, add a sprig of wormwood, chiba. In the south, the tea is stronger, sweeter and served in three rounds."},{"id":"ghriba","url":"https://bablblad.com/en/recipe_ghriba.html","title":"Coconut ghriba","summary":"Cracked, chewy coconut biscuits for Eid and for the tea tray. One bowl, no mixer.","category":"Tea and sweets","prepMinutes":20,"cookMinutes":15,"yield":30,"yieldKind":"makes","ingredients":[{"quantity":250,"unit":"g","name":"desiccated coconut","text":"250 g desiccated coconut"},{"quantity":100,"unit":"g","name":"fine semolina","text":"100 g fine semolina"},{"quantity":130,"unit":"g","name":"sugar","text":"130 g sugar"},{"quantity":3,"unit":"","name":"eggs","text":"3 eggs"},{"quantity":70,"unit":"ml","name":"neutral oil","text":"70 ml neutral oil"},{"quantity":2,"unit":"tsp","name":"baking powder","text":"2 tsp baking powder"},{"quantity":1,"unit":"","name":"lemon, zest only","text":"1 lemon, zest only"},{"quantity":1,"unit":"tbsp","name":"orange blossom water","text":"1 tbsp orange blossom water"},{"quantity":null,"unit":"","name":"icing sugar, for rolling","text":"icing sugar, for rolling"}],"steps":["Whisk the eggs with the sugar until pale. Add the oil, lemon zest and orange blossom water.","Stir in the coconut, semolina and baking powder. Rest for 15 minutes so the mixture firms up.","Roll into balls the size of a walnut, coat generously in icing sugar and set on a lined tray, pressing each one down a little.","Bake at 170 °C for 12 to 15 minutes. They should crack on top and stay pale, barely golden underneath."],"tip":"They harden as they cool. Take them out while still soft and keep them in a tin."},{"id":"sellou","url":"https://bablblad.com/en/recipe_sellou.html","title":"Sellou","summary":"Toasted flour, almonds and sesame. The Ramadan and new-mother energy food, also called sfouf.","category":"Tea and sweets","prepMinutes":30,"cookMinutes":45,"yield":20,"yieldKind":"serves","ingredients":[{"quantity":500,"unit":"g","name":"plain flour","text":"500 g plain flour"},{"quantity":250,"unit":"g","name":"almonds, with skins","text":"250 g almonds, with skins"},{"quantity":250,"unit":"g","name":"sesame seeds","text":"250 g sesame seeds"},{"quantity":150,"unit":"g","name":"icing sugar","text":"150 g icing sugar"},{"quantity":1,"unit":"tbsp","name":"ground aniseed","text":"1 tbsp ground aniseed"},{"quantity":1,"unit":"tbsp","name":"ground cinnamon","text":"1 tbsp ground cinnamon"},{"quantity":1,"unit":"pinch","name":"gum arabic, crushed, optional","text":"pinch gum arabic, crushed, optional"},{"quantity":200,"unit":"g","name":"butter, melted and clear","text":"200 g butter, melted and clear"},{"quantity":2,"unit":"tbsp","name":"honey","text":"2 tbsp honey"},{"quantity":1,"unit":"pinch","name":"salt","text":"pinch salt"}],"steps":["Toast the flour in the oven at 170 °C for 30 to 40 minutes, stirring every 10 minutes, until evenly golden brown. Cool and sift.","Toast the sesame seeds in a dry pan until golden. Grind half of them.","Roast or fry the almonds until golden and grind them, not too finely.","Mix the flour, almonds, all the sesame, sugar, aniseed, cinnamon, gum arabic and salt.","Work in the melted butter and honey with your hands, until the mixture holds when pressed. Shape into a mound on a dish and decorate with whole almonds."],"tip":"The flour must be properly browned: pale flour tastes raw. Sellou keeps for weeks in a closed tin."}]}