Uploads from kunitsa, tagged food, with geodata

Selection of Moroccan Cooked Salads – Cooking Class

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 14:59:09 -0800

kunitsa posted a photo:

Moroccan cooked salads are eaten as dips with bread and can be a meal in itself – rich in flavors and very filling. As I don’t eat meat they were my definite favorite in Morocco and I made sure to take a cooking class and learn to make some of them. The ones on the photo include roasted green peppers, fried and puréed aubergines, sweet salad of carrots and almonds, tomato salad and fried courgettes.

Vervaine Tee

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 15:08:32 -0800

kunitsa posted a photo:

A Selection of Moroccan Cooked Salads – High-End Restaurant

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 15:01:39 -0800

kunitsa posted a photo:

This is a more refined but as delicious take on the Moroccan salads served at a fine dining place

Fish Tajine

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 15:04:31 -0800

kunitsa posted a photo:

Tajine is a generic name for a dish cooked in the traditional Moroccan clay pot that consists of a deep round plate and a high cone-shaped cover. When cooked in tajine the food keeps all its flavors and meat is said to come out very tender.

Making briouat, or Moroccan stuffed pastries II

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 14:52:14 -0800

kunitsa posted a photo:

Briouat is made of warqa, or paper-thin pastry, that gets stuffed with a filling of choice, rolled into plump triangles and gets deep-fried. Ours were stuffed with chopped and fried green peppers and tomatoes.

Making Ghoriba Bahla

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 14:55:03 -0800

kunitsa posted a photo:

These traditional Moroccan cookies are airy and melt on your tongue. The trick is to use the backing tray with small round convex compartments – that way cookies crack on top as they bake and the air gets in

Cooking Class Room

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 14:40:56 -0800

kunitsa posted a photo:

Moroccan spices

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 14:45:35 -0800

kunitsa posted a photo:

Line Up for Work

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 14:43:29 -0800

kunitsa posted a photo:

Making briouat, or Moroccan stuffed pastries I

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 14:49:12 -0800

kunitsa posted a photo:

Moroccan Breakfast

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 11:53:20 -0800

kunitsa posted a photo:

Fresh orange juice, warm bread with olives and olive oil, omelet cooked in tajine and a pot of traditional mint tea

Beghrir

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 11:49:16 -0800

kunitsa posted a photo:

Traditional Moroccan pancake. I loved it spongy texture! Really good with honey for your breakfast

Fresh Khobz, or Moroccan Bread

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 11:45:32 -0800

kunitsa posted a photo:

The smell and taste of the fresh bread is beyond any words. I bought a few pieces right from the bakery after taking this shot

Moroccan Communal Bakery II

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 11:40:07 -0800

kunitsa posted a photo:

The bread gets sent to the deep oven with shovel with a long handle

Khobz, or Moroccan Bread

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 11:32:27 -0800

kunitsa posted a photo:

Bread in Morocco is a big deal and a staple food accompanying every meal. I found it especially useful for not leaving on the plate even a small drop of rich delicious gravies. Bread is made fresh every day: in the old town (medina) each family makes their bread in the morning and drops it at the communal bakery to get it backed

Moroccan Communal Bakery

nobody@flickr.com (kunitsa) — Tue, 26 Jan 2010 11:37:32 -0800

kunitsa posted a photo:

As most of the households in the medina don’t own an oven the communal bakeries are as much of importance as a neighborhood mosque, medersa, fountain and hammam. This is were you can drop your dough formed into the round flat breads and can pick it up in the evening - baked to perfection, When we asked a baker on how he tells bread of one family from the other he replied he’d been baking bread for 40 years… He counts the bread, makes notes in his journal and puts marks on the raw loaves with a metal nail

Making Thin Pastry - Warqa

nobody@flickr.com (kunitsa) — Thu, 21 Jan 2010 10:44:46 -0800

kunitsa posted a photo:

Warqa, or paper-thin pastry, is used in Morocco to prepare a whole rang of sweet and savory dishes such as briouat (savory stuffed pastries), bastilla (multi-layered sweet and savory pie) and many sweets