Recipes, stories and tips from the Moroccan countryside: honey, amlou and traditional cooking.
The recipe for Moroccan rfissa with free-range (beldi) chicken, msemen, lentils and fenugreek, with quantities, the traditional method and our video from the countryside.
Read the articleEuphorbia honey is one of Morocco’s most surprising honeys: sweet at first, then peppery in the throat. The plant, the taste, traditional use and precautions.
Read the articleSidr honey is one of Morocco’s most expensive honeys. The wild jujube tree, the honey’s colour and taste, why it is expensive and how to choose it.
Read the articleHow to make beldi amlou at home with roasted almonds, argan oil and honey: quantities, tips and a cheaper peanut version.
Read the articleWhat is the difference between extra virgin, virgin and regular olive oil? What does “first cold pressing” mean? A simple guide to choosing and storing good olive oil.
Read the articleCulinary argan oil is made from roasted kernels, cosmetic argan oil from unroasted ones. The differences, how to recognise genuine oil and how to store it.
Read the articleAmlou is the famous Moroccan spread made with almonds, argan oil and honey. Its origin, ingredients and the best ways to enjoy it.
Read the articleThe water test, the flame test, crystallisation… do home tests really prove honey is pure? What you can actually know and how to buy good honey.
Read the articleThyme, sidr, euphorbia, eucalyptus, wild herbs and orange blossom: how Moroccan honeys differ in taste, colour and use, and how to choose.
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