Moroctaste

Chocolate Cinnamon Tart: A Perfect Blend of Rich Flavors

Moroccan desserts are a delightful fusion of Andalusian, Arabic, and French influences, offering a unique combination of flavors and techniques. Among these, the Chocolate Cinnamon Tart stands out as a luxurious treat that appeals to an international palate. With its crispy tart shell and rich, velvety chocolate filling infused with warm cinnamon, this dessert is both elegant and comforting.

If you're looking for a dessert that combines sophistication with simplicity, this tart is the perfect choice!

ngredients

For the Tart Crust

125g unsalted butter (at room temperature)

80g powdered sugar

¼ tsp salt

1 tsp vanilla extract

1 medium egg

30g almond flour

250g all-purpose flour

For the Chocolate Filling

150g dark chocolate (65% cocoa)

3 tbsp heavy cream (35% fat)

140g unsalted butter

4 eggs

50g unsweetened cocoa powder

120g light brown sugar

2 tbsp honey

1 tsp ground cinnamon

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Making the Tart Crust

1. In a large bowl, whisk together the butter, powdered sugar, salt, and vanilla extract until smooth and creamy.

2. Add the egg and mix until fully incorporated.

3. Gradually add the almond flour and all-purpose flour, then knead gently until a smooth dough forms.

4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

5. Lightly flour your work surface and roll out the dough to a 3mm thickness.

6. Transfer the dough to a 23cm tart pan, trim any excess, and freeze for 15 minutes.

7. Preheat the oven to 160°C (320°F).

8. Bake the crust for 25 minutes until golden, then let it cool completely.

Preparing the Chocolate Filling

9. Fill a saucepan with one-third water and bring to a simmer over medium heat. Reduce to low heat.

10. Place a heatproof bowl over the saucepan (without touching the water), add butter and chocolate, and whisk until melted.

11. Stir in the heavy cream until well combined.

12. Sift in the cocoa powder and whisk until smooth.

13. In a separate bowl, whisk together the eggs, brown sugar, and honey until light and fluffy.

14. Gradually add the egg mixture to the chocolate mixture, stirring constantly over low heat for 2 minutes.

15. Remove from heat, add the ground cinnamon, and mix well.

16. Pour the filling into the tart crust and bake for another 10 minutes.

17. Let the tart cool completely before serving for a creamy, smooth texture.

Serving & Moroccan Flair

To enhance the Moroccan essence of this dessert, garnish it with toasted almonds or a dusting of powdered sugar and cinnamon.

Pair this tart with traditional Moroccan mint tea or Arabic coffee for a delightful contrast of flavors.

Tools & Equipment

Large mixing bowl

Hand or electric whisk

23cm (9-inch) tart pan

Parchment paper

Rolling pin

Sifter (for cocoa powder)

Saucepan & heatproof bowl (for double boiler method)

Pastry brush (optional)

Preparation Steps

Moroccan Couscous: A Culinary Heritage

Moroccan couscous is one of the most famous traditional dishes in Morocco and the Maghreb region. Its history dates back centuries, making it a staple meal for Moroccan families, especially on Fridays and during family gatherings. This dish symbolizes generosity and deep-rooted traditions, combining simple yet flavorful ingredients with aromatic spices. Couscous consists of steamed semolina grains, typically served with meat or chicken and a variety of fresh vegetables. The secret to its exceptional taste lies in the spices used and the gradual cooking process, which enhances the flavor of each component.

Ingredients:

Couscous Ingredients:

500 grams of dry couscous

2 tablespoons of vegetable oil

2 tablespoons of butter (or ghee)

½ teaspoon of salt

Water

Meat Ingredients:

500 grams of lamb or beef, cut into large pieces

1 grated tomato (skin removed)

1 finely chopped onion

¼ cup olive oil

1 teaspoon salt (to taste)

½ teaspoon black pepper

1 teaspoon ground ginger

½ teaspoon turmeric

Saffron threads

A bunch of parsley and coriander

2 cups dried chickpeas (soaked overnight)

Vegetables:

3 carrots

2 sweet potatoes

2-3 turnips

2 zucchinis

½ small cabbage

1-2 small pieces of pumpkin

1 red chili pepper

Fresh beans or potatoes can also be added as desired.

Preparation Method:

1. Preparing the Vegetables:

Peel and cut the vegetables into medium-sized pieces.

2. Preparing the Meat:

In the lower part of the couscous pot, place the meat, olive oil, and spices.

Add the chopped onion and stir well until the meat turns brown.

Add the grated tomato, parsley, and coriander bunch.

Pour in enough water to cover the meat and add the soaked chickpeas.

Cover and let it cook for 20 minutes.

3. Preparing the Couscous:

Place the couscous in a large dish.

Add a little cold water and mix well to moisten the grains.

Transfer to the upper part of the couscous pot.

4. Steaming Couscous – First Round:

After 20 minutes of cooking the meat, place the couscous over the lower pot.

Let it steam for 15 minutes.

Remove the couscous, transfer to a wide dish, and add vegetable oil, mixing well.

Sprinkle with salt and a little water, then let it rest

.5. Cooking Root Vegetables:

Add carrots, sweet potatoes, and turnips to the meat and let them cook.

6. Steaming Couscous – Second Round:

Return the couscous to the steaming pot and leave it for another 15 minutes.

Transfer to a dish, break up any clumps, and add a little water.

7. Cooking Other Vegetables:

Check the root vegetables for doneness and remove them if ready.

Add zucchinis, pumpkin, and cabbage.

8. Steaming Couscous – Third Round:

Steam the couscous again for another 15 minutes.

Mix it with butter or ghee.

9. Checking the Meat and Vegetables:

Ensure the meat is fully cooked and adjust seasoning.

Return all cooked vegetables to the pot to keep them warm.

10. Serving the Couscous:

Arrange the couscous in a large serving dish, shaping it into a dome with a well in the center.

Pour some broth over the couscous.

Place the meat in the center and arrange the vegetables around it.

Serve the broth in a separate bowl.

Additional Tips:

For fluffy couscous, make sure to break up the grains between each steaming round.

Use traditional Moroccan ghee (smen) for a richer flavor.

Serve with yogurt or Moroccan mint tea.

For an extra touch, accompany the dish with dates or roasted almonds.

Tools Used:

Couscous pot (couscoussier)

Large dish for preparing couscous

Wooden spoon for stirring

Knife for cutting vegetables

Strainer for chickpeas

Enjoy your meal! Try this recipe and experience the authentic flavors of Morocco in your home.

Persimmon and Pomegranate Salad with Argan Honey Dressing

This salad combines rich Moroccan flavors, with argan oil adding a luxurious touch, while honey and balsamic vinegar create a perfect balance between sweetness and acidity. The addition of pomegranate seeds and toasted walnuts provides crunch and depth, making it an excellent choice for those who love healthy yet sophisticated dishes. It pairs beautifully with crispy Moroccan bread or as part of an elegant meal.

ngredients:

For the Dressing:

120 ml argan oil

3 tbsp balsamic vinegar

1 tbsp fresh lemon juice

2 tbsp Dijon mustard

2 tbsp natural honey

A pinch of sea salt and freshly ground black pepper

For the Salad:

2 ripe persimmons, peeled and thinly sliced

150 g mixed fresh lettuce (romaine, arugula, red leaf lettuce)

100 g fresh pomegranate seeds

80 g toasted and chopped walnuts

50 g crumbled goat cheese (optional)

Making the Dressing:

1. In a sealed glass jar, combine argan oil, balsamic vinegar, lemon juice, Dijon mustard, and honey.

2. Shake well until the mixture is emulsified, then taste and adjust salt and pepper as needed.

3. Let the dressing rest for a while to allow the flavors to meld.

Assembling the Salad:

1. Arrange the lettuce leaves in a large serving bowl.

2. Distribute the persimmon slices evenly, then add the pomegranate seeds and toasted walnuts.

3. If desired, sprinkle crumbled goat cheese on top.

4. Just before serving, drizzle the dressing over the salad and toss gently to combine.

Tips for the Best Results:

Choose the right persimmons: Use ripe but firm persimmons to get perfectly shaped slices.

Toast the walnuts: Lightly toast them in a dry pan for extra crunch and depth of flavor.

Prepare the dressing ahead of time: Letting it sit for an hour or two allows the flavors to blend beautifully.

Enhance with extra ingredients: Add avocado slices or dried figs for additional layers of flavor.

Dress the salad just before serving: To keep the lettuce crisp, add the dressing at the last moment.

Tools Used:

Sharp knife – For slicing the persimmons thinly.

Cutting board – To safely prepare ingredients.

Sealed glass jar – For mixing and storing the dressing.

Small spoon – For measuring honey, mustard, and seasonings accurately.

Wooden spoon or salad tongs – To gently mix the salad without damaging the leaves.

Small pan (optional) – For toasting the walnuts to enhance their flavor.

Large serving plate – To beautifully present the salad.

Grater (optional) – If adding shredded goat cheese as a garnish.

Discover the Authentic Taste of Moroccan Bread: A Simple and Delicious Recipe

Moroccan bread, known for its rustic flavor and soft, fluffy texture, is a staple in every Moroccan household. It holds a special place in the country’s rich culinary tradition and is often served with a variety of dishes, from stews like tagine to soups such as harira. What sets Moroccan bread apart is its simple yet distinctive ingredients, which vary slightly by region. The bread is traditionally baked in a clay oven, giving it a unique aroma and slightly crispy exterior, while remaining soft on the inside.

The process of making Moroccan bread is more than just preparing food; it’s a cultural experience that brings families and communities together. Often, bread is shaped by hand and baked in large, round loaves, which are shared among loved ones during meals. This bread isn’t just an accompaniment but an integral part of the dining experience, used to scoop up food or soak up flavorful sauces.

What makes Moroccan bread truly special is the way it complements the bold spices and fresh ingredients used in Moroccan cuisine. Whether you enjoy it with a generous serving of olive oil, honey, or alongside flavorful Moroccan dips, this bread is essential to fully appreciating the country's vibrant food culture.

Ingredients :

300 grams (2 1/2 cups) all-purpose white flour

350 grams (2 cups) yellow wheat flour or fine semolina

2 teaspoons dry yeast

2 teaspoons salt

2 teaspoons white granulated sugar

250ml lukewarm water

Extra fine semolina for shaping

Directions :

1- In a large bowl, combine all the dry ingredients (white flour, yellow wheat flour, yeast, salt, and sugar) together.

2- Add a little bit of water and start mixing.

3- Knead the dough by hand (or using a stand mixer) for about 10 minutes.

4- The dough should become smooth and elastic.

5- Cover the dough with a clean towel and let it rest for around 1 hour in a warm place.

6- Divide the dough into four to six portions (depending on the desired bread size) and shape each one into a round mound.

7- Use the tips of your fingers to gently flatten the dough into circles about 6 mm (1/4 inches) thick.

8- Cover the breads with a clean towel and let the dough rise for 30 minutes.

9- Preheat your oven to 200°C (395°F). Poke the breads several times using a fork.

10- Place the breads in a greased baking pan and bake them in the oven for about 20 minutes until they have a light golden color

Try serving this bread with some traditional Moroccan dishes like tagine or Moroccan soup (Harira). You will find that its taste adds an authentic touch to any meal and is an essential part of Moroccan cuisine.

Tools:

Large mixing bowl

Wooden or hand spoon for mixing the ingredients

Stand mixer (optional)

Clean towel to cover the dough

Knife or fork for poking the dough

Greased baking pan

Moroccan Cuisine: A Blend of Authenticity and Tradition

Moroccan cuisine is one of the richest and most renowned in the world, blending Amazigh, Arab, Andalusian, African, and even European influences. This diversity gives it a unique combination of flavors and cooking techniques. Known for its aromatic spices, fresh ingredients, and slow-cooking methods, Moroccan cuisine preserves the authenticity of its flavors through traditional culinary practices.

However, the secret to Moroccan flavors lies not only in the ingredients but also in the traditional kitchen tools used for preparation. For centuries, Moroccans have relied on utensils made from clay, wood, copper, and even stone, which give their dishes a distinctive taste and texture. For example, cooking in a clay tagine enhances the richness of flavors due to its ability to retain and distribute heat evenly. Meanwhile, the brass mortar and pestle allow for hand-grinding spices, extracting their full aroma.

Despite the introduction of modern kitchen appliances, many Moroccan chefs and home cooks still prefer traditional tools, not only to preserve the authentic taste but also as a way of keeping Moroccan culinary heritage alive. In this article, we will explore 20 of the most famous traditional Moroccan kitchen tools, which are still widely used today. Additionally, we’ll discuss their significance and how you can easily find them to experience authentic Moroccan cooking.

20 Famous Traditional Moroccan Kitchen Tools

Essential Cooking Tools

1. Tagine (طاجين) – A clay pot used for slow cooking, enhancing flavors.

2. Mejmar (مجمر) – A clay or metal brazier used to cook tagines over charcoal.

3. Kanoun (كانون) – A small traditional stove for cooking with coal or wood.

4. Keskas (كسكاس) – A two-layered pot for steaming couscous.

5. Clay Pan (Maqlaat Fakhariya) – A clay skillet used for cooking traditional dishes.

Food Preparation and Serving Tools

6. Berrad (براد) – A copper or silver teapot used for preparing and serving Moroccan tea.

7. Sniya (صينية) – A tray for serving tea and Moroccan meals.

8. Kesksiya (كسكسية) – A special dish for serving couscous.

9. Gasria (قصارية) – A large bowl used for kneading dough and preparing couscous.

10. Zlafa (زلافة) – A ceramic bowl used for serving soups and tagines.

11. Qas’a (قصعة) – A large wooden bowl for preparing dough and couscous.

Grinding and Milling Tools

12. Mehrass (مهراس) – A brass mortar and pestle for grinding spices.

13. Rha (الرحى) – A traditional stone mill used for grinding grains and spices.

14. Gharrafa (غرافة) – A large bowl for kneading and preparing bread.

15. Ghrabil (غرابيل) – Wooden or metal sieves used for sifting grains and flour.

Hand Tools for Cooking and Baking

16. Maghrafa (مغرفة) – A large wooden spoon used for stirring food while cooking.

17. Jafna (جفنة) – A wooden or clay bowl used for preparing dough.

18. Qeder (قدر نحاسي) – A copper pot used for cooking traditional dishes like stews.

19. Khabaza (خبازة) – A flat pan used for making traditional Moroccan bread like "Mlaoui" and "Msemen."

20. Kanoun Fakhari (كانون فخاري) – A clay stove used for baking bread and grilling meat.

Moroccan cuisine is more than just delicious recipes—it’s a reflection of a rich history and culture. Traditional kitchen tools play a vital role in preserving the authenticity of Moroccan dishes, as they have been used for centuries to maintain flavor and quality. While modern appliances have found their way into Moroccan kitchens, chefs and home cooks still rely on tagines, stone mills, brass mortars, and other traditional tools to ensure an authentic taste.

Therefore, in every recipe I share, you’ll find a detailed list of the tools used, along with a link to purchase them for those interested in experiencing true Moroccan cooking at its finest.

If you're passionate about Moroccan cuisine, stay tuned! At the end of each recipe, I will include a list of the tools used, along with a link to buy them.