#Moroccan Pastries | Explore Tumblr Posts and Blogs

suetravelblog · 1 year

Text

Moroccan Pastries

Moroccan Pastry Assortment – Pâtisserie GATÔ Marrakech Moroccan pastries are a favorite memory of Essaouira, and a special part of Moroccan culture. It took me a while to discover them, because they look different, and I gravitated toward tarts, croissants, and other more familiar-looking confections. Glad I discovered these treats, a great compliment for mint tea. Ghoriba Bahla – Cuisine…

View On WordPress

7 notes · View notes

paulpingminho · 9 months

Text

#bakery #Moroccan food #pastries #cookies #Horno El-Haouta #Al-Haouta Oven #Chefchaouen #Morocco

287 notes · View notes

morethansalad · 11 months

Text

Almond Briouats / Sweet Moroccan Pastries (Vegan)

#vegan #sweets #moroccan cuisine #north african cuisine #african cuisine #pastry #briouats #almonds #phyllo #pistachios #orange blossom water #cinnamon #maple syrup #olive oil #coconut sugar

33 notes · View notes

moodr1ng · 3 months

Text

(me when i smoked weed and now i have less weed than before) whaaaat? what happened did it spontaneously combust or something? o_O

#97 #substance use #trying to get proper high cause my aunt gave me some moroccan pastries and i wanna eat them while high #if im good enough to not eat every last one ill have to keep some for my bestie who loves them

5 notes · View notes

hatita189 · 2 months

Text

Once upon a time in the bustling souks of Marrakech, there lived a talented young chef named Ahmed. Ahmed was known far and wide for his culinary prowess, particularly when it came to crafting the most mouthwatering Moroccan dishes.

One sunny afternoon, as Ahmed was browsing the vibrant market stalls for fresh ingredients, he stumbled upon a curious sight—a crate overflowing with the juiciest lemons he had ever seen. Inspired by this fortuitous find, Ahmed decided to create a new recipe that would showcase the bright and zesty flavors of these magnificent lemons.

Heading back to his kitchen, Ahmed set to work preparing his masterpiece—Moroccan Lemon Chicken Oven Roasted, or Djaj Mqualli as it was known in his homeland. He carefully seasoned the succulent chicken with a blend of aromatic spices, including cumin, paprika, and turmeric, before generously squeezing fresh lemon juice over the top.

As the chicken roasted in the oven, filling the air with tantalizing aromas, Ahmed couldn't help but hum a cheerful tune. Little did he know, his melodious singing had attracted the attention of a mischievous little genie who had been lurking nearby.

Intrigued by the delicious scent wafting from Ahmed's kitchen, the genie decided to pay him a visit. With a mischievous twinkle in his eye, the genie waved his magic wand and cast a spell over the chicken, infusing it with an extra dose of lemony goodness.

When Ahmed opened the oven to check on his creation, he was amazed to find that the chicken had transformed into the most delectable dish he had ever laid eyes on. Tender and juicy, with a tantalizing citrus flavor that danced on the taste buds, it was truly a feast fit for a sultan.

Word of Ahmed's extraordinary Moroccan Lemon Chicken Oven Roasted spread like wildfire throughout Marrakech, and soon people from far and wide were flocking to his restaurant to sample the magical dish for themselves. From that day forward, Ahmed's Djaj Mqualli became a beloved staple of Moroccan cuisine, cherished by all who had the pleasure of tasting it. And as for the mischievous little genie? Well, let's just say he was never far from Ahmed's kitchen, always eager to lend a hand—or a sprinkle of magic—whenever needed.

1 note · View note

globalfoodiee · 1 year

Text

Brik

Brik, also known as Brick or Breek, is a traditional North African dish that consists of a thin pastry shell filled with various ingredients, typically including egg, tuna, and harissa. The pastry shell is made from warqa, a type of thin, crispy phyllo dough, and is usually shaped into a triangular pocket or square envelope. The filling is often seasoned with spices such as cumin and coriander,…

View On WordPress

#algeria #Food Recipe #moroccan #morocco #pastry #Trending Recipes #tunisia

0 notes

annawilson · 2 years

Text

Buy the Best Moroccan pastries online in UK

Buy Best Moroccan pastries online in the UK at Raphia. Raphia is an online store that provides Moroccan pastries, Moroccan sweets, Moroccan snacks, and all the best products from Morocco. They believe in their products' quality and work hard to ensure that all their products reach you in perfect condition. To know more visit them.

#Best Moroccan pastries online in UK

0 notes

najia-cooks · 9 months

Text

[ID: Two triangles of baklava garnished with ground pistachio and whole cloves, with a silver Moroccan tea set in the background. End ID]

μπακλαβάς / Baklava

Baklava is a layered pastry consisting of a filling of chopped nuts piled between thin sheets of dough and sweetened with syrup. It is of contested and potentially ancient origin, with similar pastries attested in modern-day Turkey, Greece, and Assyria. Today, many regional variations of the pastry exist throughout North Africa and West and Central Asia.

This Greek-style recipe layers a spiced walnut filling between sheets of homemade filo dough, then soaks them in a sugar-honey syrup flavored with cinnamon, clove, and lemon. The resulting pastry is flaky, flavorful, and über-sweet.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the dough:

4 2/3 cup (560g) bread flour

1/2 cup + 1 Tbsp (133mL) olive oil

1 Tbsp + 2 tsp red wine vinegar

About 1 - 1 1/3 cup (240 - 320g) lukewarm water

3/4 cup (165g) butter or non-dairy margarine, melted, for brushing

For the filling:

400g walnuts (or hazelnuts, shelled pistachios, and/or blanched almonds)

1/4 cup (35g) breadcrumbs

1 1/2 tsp ground cinnamon (1/2 cassia cinnamon stick)

1 1/2 tsp ground cloves (18 / 1.5g whole cloves)

Greek baklava most commonly uses walnuts, though pistachios are also used. You may experiment with nuts of your choice.

The breadcrumbs help to soak up the syrup evenly and prevent sogginess.

For the syrup:

2 1/2 cups (500g) vegetarian granulated sugar

1 1/2 cups (355mL) water

1/4 cup (80g) agave nectar or honey

1 tsp orange blossom water (optional)

Peel of one lemon

1 cassia cinnamon stick

3 whole cloves

Instructions:

For the dough:

1. Combine flour and salt in a large mixing bowl. Add the vinegar and olive oil and mix to combine.

2. Gradually add a scant cup of water and continue to mix until the dough just comes together. Continue to knead, by hand or with a stand mixer and dough hook attachment, until the dough becomes smooth and elastic, about five minutes. If the dough does not come together, add additional water 1 tsp at a time. The dough should not be sticky.

3. Divide the dough into small balls of about 40g each (for a 13" x 9" pan). You may decide to make the dough balls slightly larger if you’re a beginner at working with thin dough.

4. Coat each dough ball with some olive oil and cover. Allow to rest for at least an hour, to allow gluten to form and facilitate rolling out later.

For the syrup:

1. Scrub a lemon thoroughly and remove the outer layer of peel with a knife or vegetable peeler. Heat sugar, water, lemon peel, cinnamon, and cloves in a large pot over medium heat until simmering. Stir to dissolve sugar and continue to simmer for about 5 minutes.

2. Remove from heat and stir in honey and orange blossom water. Allow to cool to room temperature, then refrigerate.

For the filling:

1. Blanch almonds by boiling them for about a minute, draining, and pinching gently to remove their skins. Shell pistachios. Chop nuts, or use a food processor, to achieve a coarse grind (you don't want a powder!).

2. Toast and grind whole spices, if using. Combine nuts with breadcrumbs and spices in a mixing bowl and set aside.

To assemble:

Baklava is made by interspersing thin sheets of dough with butter and nut filling to create flaky layers. Several sheets of dough will be needed at the top and bottom to prevent the weight of the nuts from causing the pastry to collapse. Some cooks add all of the nut filling between two groups of filo dough, while others intersperse the nuts throughout.

1. Melt margarine in a small saucepan or in the microwave. Using a pastry brush, coat the bottom and sides of a 9 x 13" baking dish in margarine.

2. On a lightly oiled surface, roll out one ball of dough into a rectangle a little larger than the bottom of your baking dish (it will relax as it transferred). Place the sheet in the bottom of the dish, gently stretching it into the corners. Don't worry too much about small holes—there will be many layers!

3. Gently drizzle and brush melted margarine over the sheet of dough.

4. Repeat this process 4 more times, for a total of 5 sheets interspersed with margarine. I placed each sheet on top of the previous one on the counter and waited to transfer them to the pan until I had rolled out all four. You may need to re-oil your working surface as you go.

5. Add just enough nut filling mixture to form a thin layer.

6. Roll out another two sheets of dough and brush them with margarine as before. Add another layer of nuts. Repeat until the nut mixture is gone, making sure to reserve at least five balls of dough for the top.

7. Roll out and place the remaining balls of dough and brush them with margarine as before.

8. Refrigerate for 10-15 minutes to make the baklava easier to cut. Using a sharp knife, cut the baklava into diamonds by cutting in lines diagonally in one direction, and then diagonally in another direction to form points at an acute angle; or, form triangles by cutting lengthwise and then widthwise to form squares, and then diagonally to cut those squares in half. Stick a whole clove in the center of each piece of baklava, if you like.

9. Bake at 300 °F (150 °C) for an hour to an hour and a half, until the top of the pastry is golden brown.

10. Remove from the oven and allow to cool for about 10 minutes. Pour the cooled syrup evenly over the surface of the baklava. Don't add the syrup warm, or it may make the baklava soggy!

11. Allow the syrup to absorb for several hours, or overnight.

#baking #baklava #Greek #walnuts #pistachios #almonds #breadcrumbs #bread flour

178 notes · View notes

ranaissingle · 1 year

Text

Coffee or Tea pt.1

Part 2

Part 3

Masterlist

Summary: Coffee Shop AU where the reader goes to the same coffee shop often to read books, study, or just drink tea and stare at the walls lol. The reader notices Austin and chaos ensues Rating: M (nothing in this chapter but other things will come later)

Pairings: Austin Butler x fem!reader Word Count: 519

Warnings: age-gap (VERY CONSENSUAL THO) Authors Note: She is 21 so there WILL BE an age gap between her and Austin and that will be addressed throughout the story multiple times. If that’s not your cup of tea, feel free to click away. Also for the sake of this story, we are going to pretend that Elvis is available to watch online without pirating it haha. This fic will be multiple parts but I wouldn't call it a slow burn either. This is the first fanfic that I am posting so be nice to me plssssss.

◦○◦━◦○◦━◦○◦━◦○◦━◦○◦━◦○◦

College was never enjoyable save for the afternoons that y/n spent in the embrace of a comfy chair and a mug of tea while she tackled her latest homework from her Organic Chemistry class. She always seemed to spend hours at the coffee shop pouring over anatomical diagrams and periodic tables. She occupied the same table so often that the staff became accustomed to her drink order and preference for pastries.

So here y/n sat, at the same chair, with the same drink, and the same textbooks, studying just like she always did. And like clockwork, another person came to that same coffee shop just as often as y/n and he always noticed her in the corner of the store with a crinkle in her brow and a chewed-up pen in her mouth. Austin Butler was by all means a shy guy, so much so that even though he saw her every. single. time. he came in, he had not yet said a single word to her. Even though he desperately wanted to.

~ 5 months ago ~

It was June. And it was hot. So hot in fact, that y/n simply could not take it any longer and decided to take haven inside Crazy Love Café. Despite the weather outside, y/n smiled at the familiar barista as she went up to the front desk.

" Hey y/n! The usual?"

" Yes please!" Her reply came swiftly as she denoted it with another small smile. She paid and sat at her usual spot with a book she planned to read as well as her computer.

" ORDER FOR Y/N. A MOROCCAN MINT TEA WITH SUGAR"

She couldn't help the smile that graced her face as took a sip of her drink and settled down in the comfy chair to start watching her movie on her computer. The Elvis movie had come out last month and being an avid listener to said singer meant that y/n was required to view this film. So, y/n propped up her computer, opened the streaming website, and put the movie to play, unbeknownst to her, the very actor in the movie had also stumbled into the same coffee to avoid the scorching heat.

He ordered his coffee and unknowingly sat quite close to the girl viewing his movie.

“ ORDER FOR AUSTIN. BLACK COFFEE!’

Austin relaxed back into his chair with his coffee and phone resolving to scroll through social media to pass the time. Austin eyed the décor of the shop. It was a quant café with renaissance paintings framed in gold hanging from every wall. Plants scattered the floor as well as the walls and the windows seemed to reflect the sunlight into rainbows onto the wood floor. He followed the reflection of one such rainbow to the face of a girl.

woah

The first thought that came to Austin’s mind was soft. She looked so very soft. His eyes strayed to her computer only to find her watching, his movie? She was watching.. his movie? Austin immediately faced forward before he was caught zoning out on a girl that was watching his movie.

~ To be Continued~

━◦○◦━◦○◦━◦○◦━◦○◦━◦○◦━◦○◦

Part 2 here!

Masterlist

Thank you for reading!!! The next part will be coming soon!!!

Edit: I am new to posting fanfiction on Tumblr, so if there are other authors out there who have tips or tricks for me, that would be absolutely amazing and I would literally worship the ground you walk on, haha.

#austin butler #austin butler fanfic #austin butler fic #austin butler series #austin butler x reader #austin butler x y/n #austin butler elvis #austin butler x you #austin butler imagine #austin butler angst #let me know if i missed any tags #first fanfic #Spotify #austin butler fanfiction #austin butler smut #austin butler x fem!reader #austin butler x race neutral reader #austin butler is hot #i rest my case

188 notes · View notes

gothhabiba · 4 months

Text

בעלי התנורים, עזיז ועטייה מכרו במיוחד פיתות עשויות קמח סולת, לבני העדה המרוקאית. בני עדה זו אהבו במיוחד סוג זה של לחם והם קנו אותו עוד ביום החמישי, לכבוד שבת. לחם מרוקאי זה נקרא בשם כומאש. The owners of the ovens, Aziz and Atiya, especially sold pitas made of semolina flour, to the members of the Moroccan community. The members of this community especially liked this type of bread and they bought it on the fifth day, in honor of Shabbat. This Moroccan bread is called khomash.

does anyone know what kind of bread he's talking about here? I know Moroccan semolina bread as "khobz dyal smid." semolina-containing pastries and breads are meloui, baghrir, harcha... there's nothing I know as 5omach, komach, 7omach, &c.

17 notes · View notes

mariacallous · 2 months

Text

Moroccan Jews are well-known for their love for all things sweet, and are famed around the world for their spectacular Mimouna parties to celebrate the end of Passover. With elaborate pastries and cakes, it comes as no surprise that this community has a wonderful array of dishes that are served during Passover as well.

Pellebe is a sponge cake flavored with orange blossom water and citrus zest, and then soaked in apricot syrup. This wonderfully light and airy cake is traditionally served by Jews in Morocco during Passover. Some bake the cake with the apricot halves and almonds gently placed on top of the cake, which gives a wonderful tang or with a layer of jam sandwiched between the middle. In this recipe, I slowly cook tinned apricots until they break down to make a delicious compote to serve on the side, but you could serve the whole apricots on the side if you prefer.

“Pellebe” is a Judeo-Arabic word used by the Jews of Morocco, who mainly hail from Spain. As well as for Passover, this popular cake is often made for birthdays and other celebrations throughout the year. It is often layered up with the orange marmalade called ma’azumor and sometimes also topped with meringue, making it extra decadent! Some start or finish the Yom Kippur fast with a slice of the cake and a coffee that has sweet egg cream added — and any leftovers are, of course, served as a breakfast cake, I see no better way to start the day!

This recipe substitutes potato starch and egg whites for the traditional wheat flour to keep within the Passover kosher rules. They give the cake a light texture, with the wonderfully fresh syrup keeping it moist and giving a unique flavor. This also makes for a gluten-free cake, which can be served all year around.

Notes:

Ideally, the syrup should be left to soak the cake for 1-2 hours before eating.

The cake can be stored in an airtight container for a few days but hold off pouring on the syrup until the day of serving.

16 notes · View notes

paulpingminho · 9 months

Text

#egg tart #savory #Moroccan food #pastry #Casablanca #Morocco

1 note · View note

morethansalad · 1 year

Text

Festive Bastilla / Traditional Moroccan Pigeon Pie (Vegan)

24 notes · View notes

c-h-pictures · 2 years

Text

BSD as things said at the markets

Kunikida: We might give you a list of things to buy.

Kenji: You want me to bring the rucksack then?

Dazai: No, bring a wheelbarrow.

Kenji: Kyoka already thinks I'm the stereotypical country kid! I don't need to bring a wheelbarrow into the city markets!

-

Ranpo, after seeing the Italian dessert stall and the Turkish dessert stall: I'm happy, I've found the important ones.

-

Kunikida: And turn right and we're on King Street.

Chuuya:

Chuuya: This can't be King Street.

Dazai: *looking for a sign that says King Street*

Kunikida: It is.

Chuuya: But the Italian cheese and meat stall isn't here.

Dazai: They're always here!

Kunikida: Maybe they're on a different street.

Chuuya: Where would they go? Town Hall? That's closed for repairs for another three years! And that's not including all the work time lost during COVID!

Chuuya:

Chuuya: Maybe they're at the other end?

Dazai: You're too hopeful, if they aren't in their spot, they just aren't in the country.

-

Chuuya: I blame Brexit. It got finalised at the beginning of this year with the terms of travel.

Kunikida: For what?

Chuuya: For the Italian cheese and meat stall not being here.

Kunikida: You're still hung up about that?

Chuuya: Yes!

Dazai: What if the desert stall isn't here? They're Italian too.

Chuuya: The agreements concerned dairy products where there are significant amounts of dairy. We got biscuits back, I think they'll be fine with pastries.

Dazai: What about the chocolate?

Chuuya: Less sure about the chocolate.

Kunikida: Can we just find somewhere to eat dinner?

Dazai: This is clearly more important Kunikida!

-

Chuuya: Dazai! I was right!

Dazai: You said maybe they were at the other end, this is the middle.

Chuuya: Who cares? The stall's here!

Dazai:

Dazai: Thank you.

Chuuya: Why are you thanking me?

Dazai: I do not know.

Kunikida: Can we please make a decision on food?

Chuuya: We already have.

Kunikida: Really?

Dazai, pointing at Chuuya: Halloumi fries from the Greek stall a few up.

Chuuya, pointing at Dazai: Traditional spiced potatoes from the Moroccan stall a couple down because he doesn't want a full meal since he's not that hungry.

Kunikida:

-

Chuuya: Kunikida! Come back!

Kunikida: What have you found?

Chuuya: You said you wanted present ideas.

Kunikida, looking at a selection of insects, arachnids and bats in resin: Huh.

Dazai: He already has a scorpion and a Scarab beetle.

Chuuya: I do!

Kunikida: Well, we've got to go otherwise we'll be late for the concert.

-

Kunikida: So. You want a pair of amber earrings, steampunk style skulls with or without dragons, and dead insects.

Chuuya: No! I want a pair of amber earrings, steampunk style skulls with or without dragons and maybe the dragon in its own, and dead animals.

Dazai: Don't make this worse, Kunikida.

Kunikida: We said the same thing.

Chuuya: We didn't. Spiders and scorpions are arachnids and bats aren't even invertebrates!

Kunikida: Dazai?

Dazai: Your fault. You called them all insects in earshot of Chuuya.

#bsd incorrect quotes #bsd kunikida #bsd kenji #bsd dazai #bsd ranpo #bsd chuuya #kunichuuzai

160 notes · View notes

tacosaysroar · 10 months

Note

Top 5 Meals you have ever had. Either the food, the company, the experience or any mix of those things.

It’s going to be hard to limit this to just five — and it’s gonna get long — but here goes . . .

1) Best meal of my life was at a Moroccan restaurant in Paris the year before the pandemic. (I recommended it recently to one of you, but the name is escaping me at the moment.) It was a dark, cozy little place with gorgeous tile work. I had a black cherry pigeon tajine — my first time eating pigeon — that was SO good. We shared a bottle of the most delicious wine that, sadly, they don’t sell here. We asked the owner to pick out a dessert for us to share, and she brought out a plate of something we didn’t get the name of at the time, but I’ve since googled it and I think it was Ktefa. It was somehow both rich and light. The pastry stayed crisp under the cream/custard, which had a delicate hint of both orange and what you’d probably think of as Christmassy spices. We were SO full by the time we left. But I think about that meal every few months, it was so good.

2) Thanksgivings with my mother’s extended family, which we call “Chrisgiving” because we celebrate Christmas together at the same time. My mother is the eldest of 6 and all of her siblings have between 2 and 4 kids, most of whom have their own spouses and kids as well, so it’s a HUGE group. Very loud. It’s buffet style, with the food filling at least three of those long fold-out tables you can always find in church basements. Almost all of it made from scratch. The food is always good, but obviously this one is more about the company/atmosphere.

3) When Adelaide was still in Montessori, one of her friends’ mothers was from Argentina and we were invited to an empanada-making party. It was supposed to be for the kids, but they were maybe kindergartners, so they were into it for about ten minutes before wanting to run around outside. So it became about the moms all standing around in the kitchen peeling hard boiled eggs and learning to stuff and crimp empanada skins. One from Argentina, one from Russia, one from Bosnia, one from the MidWest, and me. We talked about work and kids and dating/spouses and now I can make (the Argentinian version of) empanadas.

4) Trattoria Al Gatto Nero in Burano, Italy. We’d spent the morning at a glass factory in Murano and the tour guide knew we were heading to Burano, so she got us a water taxi and told us we HAD to have lunch in this place. It’s a Michelin star restaurant and mostly specializes in seafood (no surprise, considering we’re talking about an island). I had these delicate little crab claws that were SO fresh and perfectly seasoned. We sat outside by a canal and rows of brightly painted houses/shops with church bells ringing from the square nearby. It was drizzly and a little cold, so the waiter brought blankets out to wrap around all of our shoulders. It was just a lovely experience from start to finish.

5) I think I’ve told this story here before, so forgive me if a second telling seems like bragging. I dated a very successful lawyer in DC for a hot minute who had a real Alpha Business Guy vibe and looked a bit like a much taller Bruce Willis. He’d taken me to a romantic restaurant in Baltimore, where we’d had a great meal and were enjoying some wine. I was feeling slightly tipsy from mine and thoroughly enjoying his company, so in the middle of his work anecdote I gave him The Look. (You know what look I mean.) And this incredibly powerful, intimidating man actually blushed and got momentarily shy. That was such a heady experience, especially because it wasn’t long after my divorce and I was deep in rejection AND mommy mode and not at all confident in my desirability. One of the biggest power trips of my life.

#thanks for the ask!

27 notes · View notes

shivadh · 30 days

Text

#the chicken salad war #ylias lazaar

4 notes · View notes