Kebab Maghdour – Moroccan Tagine of Cubed Meat
Kebab Maghdour is a traditional Moroccan dish in which brochette meat is cooked tagine style. Fried or poached eggs are often added as garnish. It’s …
Kebab Maghdour is a traditional Moroccan dish in which brochette meat is cooked tagine style. Fried or poached eggs are often added as garnish. It’s …
In Morocco, lamb or beef brochettes are known simply as kebab or by Arabic words for skewers—qotban, qodban and sfafed. They’re a popular street food year-round and a …
Heart and kidney kebabs and other grilled offal are common street food offerings in Morocco. They also are among the first things served during the …
Boulfaf is Morocco’s answer to a bacon-wrapped kebab and a much-loved variation of traditional liver brochettes known as kouah. To make boulfaf, seared and seasoned beef …
Liver kebabs or skewers (kouah) are one of the most common street foods in Morocco. They’re available in practically every weekly souk and are a …
Kefta is the Moroccan Arabic term for ground meat or minced meat, with or without classic Moroccan seasoning that includes at a minimum paprika, cumin, …