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Moroccan vegetarian recipes
12 Moroccan vegetarian recipes, each written for this site and each saying what its method turns on.
- Baghrir, sourced from Morocco. Pancakes cooked on one side only, where the holes open across the surface and are the point of the whole thing. vegetarian.
- Bissara, sourced from Morocco. Split dried broad beans cooked to a thick purée with nothing in it but garlic, eaten with more oil than seems reasonable. vegan.
- Chebakia, sourced from Morocco. Dough cut and threaded into a rose, fried, and dropped straight from the oil into warm honey where it hisses. Egg, vegetarian.
- Gazelle Ankles, sourced from Morocco. Almond paste in pastry rolled thin enough to see through, baked pale and pricked so the crescents do not split. Egg, vegetarian.
- Harcha, sourced from Morocco. A semolina pan bread with no yeast and almost no kneading, where the semolina is left to drink the milk before it is shaped. vegetarian.
- Maakouda, sourced from Morocco. Potato cakes dipped in beaten egg immediately before frying, which is what holds them together in the oil. Egg, vegetarian.
- Msemen, sourced from Morocco. Square laminated flatbreads folded around oil and semolina, stretched on an oiled surface until the dough is translucent. vegetarian.
- Seffa, sourced from Morocco. Fine couscous steamed with butter instead of broth and built into a mound with cinnamon drawn down the sides. vegetarian.
- Sellou, sourced from Morocco. Flour toasted in a dry oven until it is the colour of sand, then bound with butter and honey and never cooked again. vegetarian.
- Sfenj, sourced from Morocco. Wet unsweetened dough shaped with a wet hand and pulled open with a finger, fried and eaten within the hour. vegetarian.
- Taktouka, sourced from Morocco. Roasted green peppers and tomato cooked down together, where the peppers are charred and skinned rather than fried raw. vegan.
- Zaalouk, sourced from Morocco. Aubergine and tomato cooked right down to a rough paste and then crushed in the pan, served cold rather than hot. vegan.
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