The camel olive press: how beldi olive oil is made in Chiadma
We went to the traditional camel-driven olive press at the Chiadma market: from harvested olives to beldi oil. The steps and a comparison with a modern press, on video.
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Recipes, stories and tips from the Moroccan countryside: honey, amlou and traditional cooking.
Traditional argan oil making: from cracking the nuts to golden oil
How beldi argan oil is made by hand: cracking the nuts, roasting the kernels over the fire, grinding with a stone mill and kneading. Every step with our video.
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We visited the beehives: how pure honey is made and the secrets of Aït Baamrane euphorbia honey
A visit to the apiary with the beekeeper: honeycombs, wax, moving hives with the flowering seasons, spring and carob honey, and why Aït Baamrane euphorbia honey is so prized.
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Couscous with vegetables and tfaya: the Moroccan recipe done right
The recipe for Moroccan couscous with vegetables and tfaya (onions caramelised with raisins, cinnamon and honey), with quantities, steps and our video.
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Jujube (nbag) amlou: a rare recipe from the Moroccan countryside
Jujube amlou is a rare countryside recipe: wild jujubes pounded in a mortar with almonds and beldi oil. Ingredients, method and video.
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Quince and meat tagine with honey: the authentic recipe
The recipe for quince and meat tagine: slow-cooked meat and quinces glazed with honey and cinnamon. Every step with our video from the Moroccan countryside.
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Meat tagine with prunes, almonds and honey: the Moroccan celebration recipe
The recipe for meat tagine with prunes, fried almonds, honey and cinnamon, the dish of weddings and celebrations in Morocco, with our video from the countryside.
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Seffa medfouna with chicken: the traditional Moroccan recipe
Seffa medfouna with chicken: steamed vermicelli with cinnamon and sugar, chicken hidden in the middle, topped with fried almonds. Quantities and video.
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Tanjia marrakchia: secrets of the traditional slow-cooked recipe
The recipe for tanjia marrakchia with meat, smen, preserved lemon and cumin, slow-cooked in embers, with our video from the Chiadma countryside.
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