Chicken Mezgueldi

Chicken Mezgueldi is one of those traditional Moroccan dishes which could, after scanning the recipe, it puts out due to its long list of ingredients. But look again-there is a lot of chopping or preparing job here other than combining chicken with onion, spices and herbs. Is an easy meal to prepare stove top using two pans, tagines or pots and requires so little attention that you will impress your guests with not only the impact of taste, but also yourself!

The recipe calls for lemon and SM. The latter can be omitted if you don't care for it or not. If you haven't preserved lemon, use a little more salt when seasoning chicken and shake a little bit of lemon juice into the sauce after cooking-just enough to impart a slightly spicy scent. Increase the spices used to season the onions if you like things extra zesty.

Photo Christine Benlafquih

Khringos

In Casablanca, we call these khringos small ring-shaped cream puffs, but in some parts of Morocco are known as churros, a direct reference to the origin of the dough used to make them. Churros, as many readers know, I'm Spanish pancakes made from pipe lengths of choux pastry-like directly into hot oil; the dough is fried as Donuts and then sprinkle with sugar to sweeten it. It seems that the Moroccans have customized their own version of churros to mold the dough into small rings. Although it is much more common in Morocco to buy khringos as a street food, rather than making them at home, you might want to try to do so. My Khringos recipe tells you how.

It is worth noting that in some areas of Morocco, the khringo of the Word can also refer to a yeasted semolina pancake of yeast that is commonly referred to as beghrir. According to this website, it is possible that the use of the word khringo in this way may be a deviation from the Arabic word mkhrrague, which means "pierced full of holes," in reference to the unique appearance of the pancakes. Although beghrir are traditionally cooked on one side only, the khringo calls to cook briefly on the second side.

Photo Christine Benlafquih

Tagine of chicken with tomatoes and honey

Most of the Moroccan tomato sauces are zesty, but Tagine of chicken with tomatoes and honey sauce is gently flavoured with saffron, cinnamon and honey. It may seem an unusual combination, but it is surprisingly tasty and satisfying.

Although most tagines is eaten with Moroccan bread to dig around, this particular dish might work well as an entrée served with a fork, alone or over a bed of rice.

Photo Christine Benlafquih

Fekkas with Nigella seeds

Crispy and flavoursome, Petite Fekkas with Nigella seeds have a cracker-like biscuit flavoured with garlic, nigella sativa seeds and black pepper. They are perfect as a light, satisfying snacks or you can offer them alongside other finger foods at a time of Moroccan tea. Although a single batch goes a long way, you may want to consider doubling the recipe, so that you can freeze half to have on hand for unexpected company. They Thaw quickly and can go almost directly from the freezer to the table.

Photo Christine Benlafquih

Bessara Peas

If the pea soup is a favorite of yours, this Moroccan Bessara peas version will not disappoint you. Gets its flavor from the broth of your choice-beef, chicken or vegetables-and added plenty of paprika, cumin, onion, garlic and herbs. Serve as a soup, or allow liquids to reduce to produce a puree with thick enough consistency that can be offered as a dip. This is how my family liked it last week as a side to fish and fried seafood.

Photo Christine Benlafquih

Orange salad with orange flower water and carrot

In this Moroccan carrot and orange salad, the classic combination of carrots and oranges receives a Boost of flavor with a little orange flower water. Is one of my family's favorite edges, and always double or triple the recipe, because we enjoy generous portions.

Serve as a refreshing follow-up to main courses more spicy, or use it as a starter for almost every meal, as lamb Tagine with dates or chicken with olives and preserved lemon.

Photo Christine Benlafquih

Stuffed Harcha

While harcha plain is usually served with butter, honey, jam or cheese, stuffed version of pan-fried flatbread semolina shown here needs no topping, gets its flavor from savory stuffing. Don't be fooled into thinking that it is time to do, however, like the Harcha with onions, herbs, olives and cheese recipe is actually quite quick and easy to throw together and might also be considered for unexpected company. You can, of course, make some in advance to have in the freezer. In this case, simply heat the harcha in a preheated oven until hot.

Photo Christine Benlafquih

Salted grilled shrimp

The next time you plan to fire your backyard Grill, consider adding salted grilled shrimp to your menu. Incredibly easy to make, the prawns are just crusty with salt before they are placed above the coals. Once cooked, it only takes a few minutes, serve them in the shell to be peeled and eaten as a finger food. Feel free to add if you want a dipping sauce, but when we enjoyed them recently in the Mediterranean city of m diq, salt on the shell was really the only condiment necessary.

Photo Christine Benlafquih

Grilled Calamari

If you're used to fry the squid, you will be pleasantly surprised how quick, easy and delicious it is grilled instead. This recipe for Moroccan grilled squid, the squid is cut into thin strips and marinated in lemon juice, olive oil, garlic, salt and pepper. A quick few minutes on hot coals is all you need to cook the squid soft state. Serve alongside other grilled seafood and fish, or make it the main course and offer a dive-like Bessara peas on the side and salad.

Photo Christine Benlafquih