Skip to Content

Ingredients

Mastic in Moroccan Cooking – Meska Horra

In Morocco, meska horra refers to mastic, the hardened resin from the mastic tree (Pistacia lentiscus), a small tree or shrub which is native to Greece and the Mediterranean basin. It’s worth noting that the Moroccan usage of the word meska in reference to mastic is a deviation from the standard Arabic word for mastic, …

Read More about Mastic in Moroccan Cooking – Meska Horra

Mqila Slaouia – Express Khlii (Moroccan Preserved Meat)

    Mqila Slaouia (or just mqila) is a meat specialty dish from the Moroccan sister cities of Sale and Rabat. It’s commonly known as cheat version of khlii, a confit of preserved, sun-dried meat. As with the traditional version of khlii, meat that’s been marinated with ground coriander seeds and a large quantity of whole garlic cloves is …

Read More about Mqila Slaouia – Express Khlii (Moroccan Preserved Meat)

Moroccan Cured and Dried Meat – Gueddid

Thousands of years ago, people developed ways to preserve and store food for as long as possible. In the Maghreb where Morocco is located, sun drying cured meat was one such way. Moroccan families inherited this ancestral method and continue to use it in modern times— particularly during Eid al Adha—to make gueddid (or qaddid) as …

Read More about Moroccan Cured and Dried Meat – Gueddid

Moroccan Kefta Recipe – Moroccan Seasoned Ground Beef or Lamb

Kefta is the Moroccan Arabic term for ground meat or minced meat, with or without classic Moroccan seasoning that includes at a minimum paprika, cumin, onion and fresh herbs. At most Moroccan butcher shops, meat is selected and then ground to order. If it’s to be seasoned, spices and herbs will be added directly to …

Read More about Moroccan Kefta Recipe – Moroccan Seasoned Ground Beef or Lamb