Sfenj are Moroccan donuts appropriately named after their spongey light texture, deep fried and topped with a sprinkle of sugar.| Salima's Kitchen
This simple lemon verbena tea recipe comes together in just 15 minutes with loose verbena leaves and water.| Salima's Kitchen
Baghrir are light, spongey Moroccan pancakes made with semolina. They're covered with tiny holes and perfect for filling with honey & butter.| Salima's Kitchen
These goat cheese stuffed dates are the perfect sweet and salty appetizer that come together in 15 minutes with 4 ingredients.| Salima's Kitchen
This easy chickpea salad recipe takes just 15 minutes to prepare. It's made with cooked chickpeas, chopped veggies, and tossed in Moroccan-inspired spices.| Salima's Kitchen
These honey dipped almond briouat are Moroccan pastries made with a light pastry crust and filled with an orange blossom almond paste.| Salima's Kitchen
Krachel is a Moroccan brioche style bread with unique flavor from anise seeds, orange blossom water, and a sesame seed topping.| Salima's Kitchen
Moroccan harira soup with lentils, chickpeas, beef or lamb stew meat and rice. It's traditionally prepared during Ramadan to break the fast (Iftar).| Salima's Kitchen
Join me in making Halwa Chebakia, fried Moroccan sesame cookies that are traditionally served during the month of Ramadan.| Salima's Kitchen
Making your own cinnamon tea is easier than you think! All you need is cinnamon sticks, water, and 20 minutes.| Salima's Kitchen