Beef Tajine with Onion and Raisins

Moroccan Tajine or Tagine (either way is right) is a dish that contains meat with veggies or fruits. It can be sweet or salty. You can make a chicken, beef or lamb tajine. Usually the beef in the tajine is a big cut of meat with bones and a layer of fat. You can use either the thigh or the shoulder of the cow or a favorite cut of meat.

If not cooking on charcoal, Moroccans tend to use the pressure cooker to cook it. The crockpot also works perfectly since slow cooking makes this dish very tasty.

This easy tajine recipe features a savory combination of beef, onion and raisins in a sweet sauce. 



2 lbs of Beef

1 lb of Small Onions

200 Grams of Raisins

One Medium Size Diced Onion

2 Tbsp of Diced Cilantro

3 Garlic Cloves

1/2 Cube of Chicken Bullion 

1 Tsp of Ground Ginger

1/2 Tsp of Ground Coriander

1/2 Tsp of Saffron

1/2 Tsp of Turmeric (Moroccan Yellow Spice)

2 Tsp of Butter

Salt and Black Pepper

1/2 Tsp of Ground Cinnamon

2 Tbsp of Olive Oil

1 Tbsp of Vegetable Oil

How to Prepare:

For using a normal cooking pot double the time.


In a pressure cooker on high heat, place the beef with diced onion, spices (minus the ground cinnamon),   garlic, chicken bullion, and butter stirring all together unil the beef water dries for about 9 minutes. 

Add the olive oil, the vegetable oil, and the diced cilantro to the beef and lower the flame to low-medium heat for about 20 minutes while stirring occasionally.

Peel the small onions and place in water. Soak the raisins in water as well.

Once the beef is brown and a bit dry, add 2 cups of boiling water and close the pressure cooker cover on tightly and cook on high heat for 25 to 30 minutes.

Drain the onion and raisins and add to the beef with the ground cinnamon with 3/4 cup of boiling water and cover the pressure cooker tightly and let it cook on high heat for 10 minutes.

If onion is not fully cooked after 10 minutes, cook for 5 more minutes uncovered and then serve.

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Chicken Tajine On Coal

Tajine is a very famous dish in Morocco and can be prepared in many ways. One of the types of tajine are chicken and vegetables.  It is historically a Berber dish from North Africa which is named after the type of clay pot that it is prepared in.

Today, I decided to cook this meal in a real Moroccan way on hot coals. I set up the fire-pit with some rocks to create a small grill to cook it on (You can simply use a charcoal grill as well).


10 to 12 Chicken Drumsticks


Cut Green Beans

2 Carrots

Yukon Potatoes

Sliced Tomatoes

One Clove of Garlic

Diced Cilantro

1 Tsp of Turmeric (Moroccan Yellow Spice)


Pickled Lemon Slices

1/4 Tsp of Black Pepper

1/2 Tsp of Ground Ginger

1 Tsp of Saffron

One Small Green Pepper.

Olive Oil

How to Prepare:

Start the charcoal.

Cut and slice the veggies.

In the pot, add the chicken drumsticks with the spices and one cup of diced onion and one cup of olive oil.

Stir all together periodically and let it cook for about a half an hour or until cooked.

Add the cut green beans on top of the chicken, then place the slices of carrots on top evenly,  adding the peeled potatoes and placing the tomato slices, onion slices, lemon slices and diced garlic on top.

Add a dash of salt on top of the vegetables.

Add one cup of boiling water and cover the pot and let it cook until all the veggies are well done (It took about 2 to 3 hours). If it dries while cooking add half a cup of boiling water if needed.

Lucky me it rained today so I used the patio umbrella and put on my rain jacket (cooking in style 🙂 ).

Once it is done, add the diced cilantro and the pepper on top and let it cook for 20 to 30 minutes.

Garnish with one tbsp of olive oil and sweet red pepper and let it cool for 15 minutes until the sauce dries out a bit.


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Muhallabia (Middle Eastern Pudding)

This is one of my favorite desserts from home.


 4 Cups of Milk

1/2 Cup of Sugar

4 Tbsp of Cornstarch

1 Tsp of Flower Water

Lemon Zest

Toasted Nuts to Garnish

 How to Prepare:

 In a saucepan, heat the milk and sugar on medium-high heat.

While the milk is heating, remove 1 cup of the milk mixture and place it in a bowl.

 Add cornstarch and whisk well.

 Add the mix back to the pan and stir bringing it to a boil (whisk every now and then to prevent from sticking to the bottom).

 Once the mixture thickens, remove from heat.

 Add the flower water.

 Pour into bowls or cups.

 Let it cool down, and when cool, top it with toasted nuts and lemon zest.  Then place in the fridge for an hour or two before serving.


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Happy Valentine’s Day!!

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Chicken Pastilla

One of my favorite dishes from Morocco is Chicken Pastilla. It is a salt and sweet chicken pie.


– Phyllo Dough

– One pound of Chicken Drumsticks

– One Diced Onion

– 2 Small Graded Garlic Cloves

– One tbsp of Olive Oil

– Two tbsp of Butter

–  Half Chicken bullion Cube

– One tbsp of Ginger

– One Cinnamon Stick

– One teaspoon of black pepper

– One teaspoon of Saffron

– One tbsp of Chopped Cilantro

– One tbsp of Chopped Parsley

– 5 Eggs

– Fried Almond

– 2 tbsp of Honey

– Salt

– One teaspoon of Moroccan Yellow Spice (or 1/4 tsp of Ground all Spice)

 To Garnish:

One tbsp of Powdered Sugar

One teaspoon of Ground Cinnamon

How to Prepare:

Crush the fried almond and set aside.

Remove the skin of the chicken drumsticks.

On a medium- low heat, cook the chicken in a large deep pot with the onion, garlic, olive oil, butter, chicken bullion, ginger, cinnamon stick, black pepper, saffron, cilantro, parsley, ground all spice and a dash of salt until the chicken is well cooked, very tender and could fall off the bone. (Do not add water but stir occasionally to prevent the chicken or sauce from burning.)

Remove the chicken from the sauce and shred the meat with your hand. Set the sauce aside until it cools down.

Remove the cinnamon stick from the sauce and add to it 3 beaten eggs and 2 egg whites.  Mix well (Save the 2 egg yolks to assemble the phyllo dough).

Generously oil a 10″ round pan (or use a non-stick pan).

Place the phyllo dough in the pan as shown below brushing each dough with butter and the egg yolk which you saved before so it can get crunchy and stick together.

Place a phyllo piece in the middle to cover the bottom of the pan.

Brush the edges of the dough with egg yolk and the whole dough with melted butter.

Add the shredded chicken on top of the phyllo dough and spread evenly.

Add another phyllo dough on top of the chicken and brush the edges with egg yolk and the whole dough with melted butter.

Add the chicken sauce and spread evenly then add another phyllo dough repeating the previous step.

Add the crushed almond spreading evenly then pour the honey on top evenly.

Add a phyllo dough on top brushing with the yolk and melted butter.

Fold the excess dough on top to cover and enclose the pie, brushing all the edges with egg yolk and melted butter.  Flatten and smooth any bulky area.

Add another layer of dough and brush with egg yolk and melted butter.

Place in the pre-heated oven and bake at 300F/175C until the dough is golden and crunchy.

Once it gets cold, garnish with powdered sugar and ground cinnamon and serve.



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Shopping At a Local Market in Rabat, Morocco

Here is a short clip about a recent trip we took to the souq in Rabat, Morocco.

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Happy Thanksgiving!

Hope you all had a great one. IMG_4447 IMG_5983IMG_4453


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Brown Lentil and Pasta

A traditional Syrian dish that a friend reminded me of.  It is a very delicious meal with many different flavors.


One and a Half Cups of Brown Lentils

A box of Tagliatelle Pasta

Two Onions

One Bushel of Green Coriander

Half Cup of Lemon

One-Third Cup of Olive Oil

Two Tablespoons of Pomegranate Molasses

One Crushed Garlic Piece

Salt & Pepper

Two Liters of Water

 How to Prepare:

Clean and drain the brown lentils.

Boil the lentils in two liters of water for about 90 minutes until the lentils are fully cooked.

Add the lemon, pomegranate molasses, olive oil, salt and pepper to the lentils and mix together.

Take the onions and slice them. Fry them with vegetable oil until they become red.

Add half of the onions to the lentils and save the other half for decoration.

Cut the green coriander into small pieces.

Add the crushed garlic to the coriander. Fry both together using vegetable oil.

Add half of the coriander and garlic to the brown lentils and save the other half for decoration.

Boil the pasta until it is ready.

Add the pasta to the brown lentils and cook it on a medium flame for about 15 minutes.

Put in a bowl and add for decoration the remaining onion and coriander/garlic.

You may serve hot or cold. Enjoy!

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Mons, Belgium.


One more place in Belgium that was worth visiting during our trip was Mons.  It is a small, quiet and historic city located about an hour south of Brussels. It was a very fun day.  We explored the city and enjoyed a nice drink in the town square and, of course, touched the lucky monkey :).




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A Taste of Brussels

You cannot go to Belgium without being amazed by the great food which this country offers from chocolate to waffles to fries to beer.  The cold weather makes you hungry all the time and the shop windows make you drool.





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