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Thanks for your visit, hope to see you soon.


20 novembre 2014 4 20 /11 /novembre /2014 16:33





Preserved lemon is a fundamental ingredient in

Moroccan cooking,it's sold everywhere in the markets

in Morocco, it's used in tagines. The unique pickled

taste of the preserved lemon and special texture

cannot be duplicated with fresh lemon.


I invite you to watch the video at the end of the article


1-Citron preserves (3)



You will find a lot of recipes that are

posted and which ask for preserved lemon.



1-Citron preserves (2)


Citron préservé حامض مرقد


Citron préservé حامض مرقد


Citron préservé حامض مرقد


  La vidéo  




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14 novembre 2014 5 14 /11 /novembre /2014 16:06





This is a recipe tagine which was requested by one of my subscribers in You tube, he is a vegetarian, so no meat, a tagine of vegetables, any kind, if you do not like a vegetable, you can replace it with another one, swapping of ingredients, is one of the things I like in tagines.


  I invite you to watch the recipe at the end of the article








*2 Tbs olive oil

*4 Carrots

*3 Round Zucchinis

*4 Zucchinis

*1 Cauliflour

*2 Onions

*3 Potatoes

*2 Tomatoes

*2 Green bell pepper  

*1 tsp Salt, 1/2 tsp Pepper, 1 tsp Paprika
*2 gr.c Parsley
*10 Green Olives






Cut the vegetables the same size, heat the olive oil, and add carrots.



 Add the two zucchinis, cauliflour and the chopped onions.


2010-04-20 tajine de legume16 

Potatoes, green bell peppers, and tomatoes cut in slices.





Add the spices, let cook 45 min without adding water, because

the vegetables will lose their water.





Add olives 10 min before turning of the heat, decorate with parsley, drizzle 2 Tbs olive oil (if desired).

Serve hot with homemade bread like this.






The video


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Published by sousoukitchen-en - dans Tagines & Tangia
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7 novembre 2014 5 07 /11 /novembre /2014 13:27

Marrakech the magic city. 


I invite you to watch the video at the end





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Published by sousoukitchen-en - dans travel
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16 octobre 2014 4 16 /10 /octobre /2014 14:53

How to prepare meloui or rghayef, a moroccan pancakes. 

Meloui-Recette marocaine


Meloui are moroccan pancakes that are served especially

on breakfast.They are a little bit different than msemen. 

I invite you to watch the video at the end




I posted several videos to show you how to prepare

meloui with different methods, this time I present 

a recipe a little bit different from the preceeding.


Meloui-Cuisine arabe


A recipe that I filmed when I was in Morocco, 
meloui are preparing by a member of my family.


Meloui-Recette marocaine


In order to have a good meloui, you must knead 
the dough, let it rest 10 minutes, knead it
The second time, as I show you on the video.


Meloui-recette marocaine


Use a non stick pan in order to habe a nice crispy and shiny golden color.


Meloui-recette marocaine


These meloui is eaten during breakfast 
or during snack with butter and honey.


Meloui-recette marocaine


In Morocco, these meloui is also prepared

for the traditional Moroccan dish "Rfissa".


Meloui-recette marocaine


Preferably to consume with a

good tea Moroccan mint .


recettes marocaines


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Published by sousoukitchen-en - dans bread+ideas
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3 octobre 2014 5 03 /10 /octobre /2014 12:35



Hello my friends,

I hope that you are doing well.

Please accept my apology if I don't visit your blogs, I have been very busy.

Thanks to everyone who writes to me and who asks me questions, I try to answer everybody,but  it's not easy to get back to everyone.


This cupcake recipe, is presented by my son Idriss, it is the first time that I have somebody speaking in my videos, so sorry about the quality of the video.


This cupcake recipe is one of my children's favorite, they are stuffed with cream cheese, they are very soft and melt in the mouth.

 I am sure that your children are going to like them .





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Published by sousoukitchen-en - dans Cupcakes & Muffins
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24 septembre 2014 3 24 /09 /septembre /2014 21:37

This is not a recipe today but an authentic Moroccan getaway. 
Come with me to discover a fascinating Moroccan city; Fes. 
I invite you to watch the video at the end

Baghrir Marocains

Briouates de fes

Located in the Middle Atlas, you can visit 
 Fes throughout the year, however, summer is particularly

hot. It is best to explore the city in spring or autumn.


Recettes marocaines

olives marocains

Khli3 is an ancient way to preserve meat for the winter in Morocco 
it was preserved in jars (the khabiyates) because they did not have a fridge.

Briouats Cigares 
Briouates with almonds
Chebakia choumicha

Chabakiya (Bligha بليغة)

Chebakia fes
Chebakiya-Griwech الشباكية Ramadan Special 
Krichlat Achoura 


Chebakia-Chebakiya Griwech الشباكية 
Msemen Bechahma- مسمن رمضان
Baghrir 3بغرير – Moroccan Crepes 


Chebakia Bouchnikha-Ramadan Special


Moroccan bread خبز مغربي 


Chebakia-Chebakiya Griwech

Recette de Poisson

Fish the moroccan way & Rice سمك مغربي و رز 

Recettes de tajine

Brochettes à la marocaine – قطبان مغربية

Recettes faciles Selou

Selou, Sellou, zamita , sfouf 

Soupe de feve

Moroccan fava beans Soup بيصارا 


Brochettes à la marocaine – قطبان مغربية 


Pastille with Trid on video بسطيلة بالتريد 

Zelabia Zelabia1  


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14 septembre 2014 7 14 /09 /septembre /2014 02:11

Harcha, Moroccan Semolina Bread وصفة الحرشة المغربيةHarcha au lait1

I posted a variety of Harcha in the past,

this time I am posting a small harcha with milk, easy, fast and delicious.

My brother requested it when we were in

Morocco, so I took advantage to film and share it with you. 

I invite you to watch the video at the end.


Harcha au lait2

If you have a cookie cutter as pictured, 
you can use it, if not use a bowl or glass. 
as on the video.

Harcha au lait3

It is important to let the dough rest

a bit  (10 min) before cutting.


Harcha au lait4

Harcha au lait5 Harcha au lait6


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4 septembre 2014 4 04 /09 /septembre /2014 00:48

Moroccan mint tee شاي بالنعناع the marocain a la menthe2.

It is an art to prepare Moroccan mint tea شاي-مغربي,  
I invite you to watch the video

the marocain a la menthe1

La menthe sousoukitchen

The main ingredients are sugar, green tea from China 
and mint, some will add other plants and herbs, 
as thyme, rose, orange blossom, saffron ....

sucre marocain

To have a real Moroccan tea with a typical traditional taste, use

the Moroccan sugar that is in the picture (9aleb dual Soukar).

the marocain a la menthe3

the marocain a la menthe4


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Published by sousoukitchen-en - dans Drinks
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3 septembre 2014 3 03 /09 /septembre /2014 21:48

Plage de Mehdia0

I take you for a ride to the Mehdia beach in Kenitra, my hometown. 
I invite you to watch the video

Mehdia Beach2 Mehdia Beach1 Mehdia Beach3 Mehdia Beach4 Mehdia Beach5 Mehdia Beach6 Mehdia Beach7 Mehdia Beach8 Mehdia Beach9 Mehdia Beach10 Mehdia Beach11 Mehdia Beach12 Mehdia Beach13 Mehdia Beach14 Mehdia Beach15 Mehdia Beach16



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Published by sousoukitchen-en - dans My adventures - travel...
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24 août 2014 7 24 /08 /août /2014 19:19

How to make authentic moroccan Couscous from scratch couscous maison.

I remember when I was still living in Morocco, every Friday 
the smell of couscous filled the air of the neighborhood, a mixture of spices, 
saffron, ginger, pepper, coriander ... in addition to lamb, beef 
or chicken, vegetables ... The couscous cooked with the steam
that escapes from these vegetables. In Moroccan homes, this traditional dish 
is an expression of love, generosity and hospitality.

Couscous maison1

As promised, today I show you how my mother rolls her own 
couscous at home. It starts with putting water on coarse semolina 
roll it, then she adds fine semolina, she ends up adding 
flour while working couscous with her hands, as you are going to 
see on the video. A dedicated video especially to my fans who live far from the
Maghreb, which do not have access to couscous or even if they find it in 
Oriental stores, it is very expensive.

couscous maison2

In my view, there is no substitute for steamed couscous. 
The instructions on the box of couscous trade say it 
pour boiling water over the pellets and let them soak for 
five minutes only. I do not deny that these grains "wet" are 
edible, but for me, they are dead, these grains have not been given
the chance to grow. Steamed couscous and aeration so 
traditional, the granules absorb much more moisture. it 
takes time, but you'll be rewarded by obtaining tender kernels.


couscous maison3

The best way to see this difference is to do a test. 
to steam couscous as the traditional way (see my recipe 
couscous for details) and cook a small amount of the way 
five minutes. You will quickly notice that the cooked couscous 
steam and extra volume of aroma, and it is considerably 
softer and lighter. Granules steamed couscous 
appear to be multidimensional, too, as small individual 
grains rather than large moist pieces.

couscous maison5

All the couscous you find in stores can be steamed, 
even if it is packaged as instant. Commercial couscous is made 
mixing the granulated with water to form a crumbly dough, which is then 
rolled into granules. The granules are steamed, and couscous is then 
dried and sieved. (It is possible to make granules of other couscous 
types of grains such as corn, millet, barley, but these are less frequent.). 
Back in the old days, my mother made ​​her couscous granules from scratch,
rolling semolina flour by hand, sieving the mixture through a sieve 
woven, then let dry pellets in the sun.

couscous maison6

To steam couscous, Moroccans use a large pot two 
parts called couscoussier. It consists of a deep pot (Bourma) and 
a flat sieve base (kesskess) which is completely above 
the pot. The pot for the broth, meat and vegetables, while the couscous 
in that the sieve is on top. If you have a couscoussière in 
your closet, that's fine. Otherwise, it is easy to fake it with a pot 
and a strainer. Choose a sieve with holes on the bottom only 
(no side) if possible. It is also important that the strainer is adapted 
snugly inside the pot; The idea is to minimize the space 
or holes where steam can escape; you want to force the steam to rise 
through the couscous. To help accomplish this, we must seal the joint between 
the colander and the pot with gauze or a strip of old towel that was 
dipped in the flour and water. 



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Published by sousoukitchen-en - dans Couscous
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