Tchiza: Trid Sandwich

I grew up in a family that deified homemade food and so I do… But I reached a point in which I needed to discover street food in order to make it at home… As a food blogger, exploration is a must and knowing a country’s street food culture is a way to measure the evolution of its cuisine… Moroccan cuisine is very rich in history and loaded with traditions, but as we are rising in a fast growing and diverse context; a culinary alliance will certainly emerge… I had to see for myself to believe it…

So, I wore my tourist cape and hit the streets of Marrakesh to seize the beauty of this amazing city… Food in general reflects a way of living and in Marrakesh it is a mix of traditions with a modern inspiration. Within each corner, a food truck you will find: Juices, snail soups, Bissara, bread and goodies…. But, one should know where to eat? what to eat? and what to avoid!!

In Marrakesh, it is better to:

  • Avoid tea in cups (which is a North’s specialty), always order tea pots (Berrad).
  • Avoid fish and sea food, nothing can guarantee that it is fresh since Marrakesh is far from the Atlantic.
  • Avoid pastries’ street vendors or shops who offer a range choice of COLORFUL pastries…  Most of them are serving low quality pastries; replacing almonds with peanuts. (TRUST ME, I was FOOLED as well)
  • Avoid to eat minced meat as much as you can (This is a rule that I always follow when I eat outside).
  • Eat in a place where Moroccan families are heading to.

Don’t worry; there are still some memorable things to see in Marrakesh…

While I was lost in the streets of the old Medina, I came across a tiny shop located in Mouassine Street near a mosque with the same name. A middle aged man was carefully and heart-fully preparing a “no bread” sandwich. The intriguing part for me was the pastry that embraced the filling, a weird “tortilla” like pastry but thinner and half cooked. The man was nice enough to share the name of the sandwich… Silly me, I forgot it after 15 minutes! But, I went back to buy a second Sandwich (yes, it was worth it) and then I memorized its name because I documented it with a video and kept repeating “ Tchiza (the sandwich) without cheese”.

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Tchiza

This snack is inspired from the Mexican Burrito, replacing a large tortilla with Trid pastry. “Tchiza” is a sort of a Sandwich spin on the classic “Trid”; which is a very thin Moroccan Pastry cooked over a M’ri or Terrada ( a copper bowl shaped pan) commonly served with chicken or meat stew and lentils as part of a dish called Rfissa.

Burrito has inspired the world, but I have always found it kind of heavy and never could finish it. But, then I tried the Trid version of it, and OMG , I went back to have a second one to make sure it was not the “hunger” effect… Never thought that my stomach would handle a sandwich filled with rice, avocado sauce, onions, tomatoes, pickles, lettuce, carrots, potatoes, olives and meat!

Ingredients: 

  • For trid pastry:
    • 250g Flour
    • 100g Semolina
    • pinch of salt
    • Water
    • Olive oil
  • For the filling: ( for 2)
    • 1 Onion + 1/2 for meat
    • 2 Tomatos
    • 1 carrot ( shreded)
    • 1 medium potato ( cubed and boiled)
    • 1/3 cup rice
    • Pickles
    • Green olives
    • Lettuce
    • Tuna (optional)
    • 500g minced meat (chicken or beef)
    • Salt & pepper
  • For the Sauce: 
    • 1 ripe Avocado
    • Lime
    • Cilantro
    • Garlic (optional)
    • Olive oil
    • Salt to taste

Instructions: 

  1. First of all, mix the trid ingredients ( flour, semolina, salt) using enough lukewarm water to make a soft dough (non sticky). Form into tinny balls and let it rest for a couple of minutes.
  2. Flatten the balls using olive oil until having a paper-thin layer then sprinkle some extra semolina.
  3. Heat a large pan, and cook both sides of the thin layer ( adjusting it to have a perfect shape). Cook for 30 seconds or so.
  4. Cook in another pan, 1/2 onion and minced meat ( spice it with salt, pepper, cumin (optional)) for about 15 minutes.
  5. When ready, Place the trid on a working surface: spread the avocado sauce and place over rice, chopped tomatoes, onions, pickles, carrots, olives, lettuce and meat.
  6. Fold up the bottom to cover the filling then fold the edges in. Roll up tightly, then heat both sides for 5 minutes until the trid becomes golden brown. 

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Leave your thoughts down below if you’re planning to try this recipe Or DM me on instagram or Facebook. I just love it when I see that some of you and I shared the same food!


 

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Almond hot chocolate

Hot chocolate is a kid’s first guilty pleasure and parents love it as well, even if they won’t admit it in front of their children ( don’t worry, your secret shall be safe with me)… For all the sweet tooth out there, It’s Hot Chocolate O’clock!

So, as we, my sister and I, were having fun at the kitchen. She suggested that we should organize a sort of a Friday girls night in ( winter edition)… Which means, a couple of movies, a blanket and a hot drink. Of course, we wouldn’t have settled with a regular hot chocolate because both of us are FOODIES and we want to send our energy and insulin levels crazy!

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This is how the almond hot chocolate idea came out, it combines the crunchiness of almonds, the sweetness of caramel and the tenderness of condensed milk. This unique recipe might turn into a real ritual and thanks to its rich intense flavor, one sip could be a killer.

So if you are a chocolate addict and love nothing more than drowning into a dreamy cup of hot chocolate to warm colder nights and adding a magical touch to a normal life, you might want to check out this -easy peasy- recipe!

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Thus, I have to warn you that it might be addictive… But if you’re feeling extra decadent, add a splash of heavy cream or ice cream to it just before serving…

Ingredients: 

  • 2 cup Milk
  • 1 tbs Flaked almonds and chopped walnuts
  • 1tbs Sugar
  • 1 tbs Dark Chocolate chips
  • 1 1/2 tsp Raw cocoa powder
  • Nestlé condensed  milk ( 1/2 can)
  • 1 tsp Vanilla sugar
  • Cinnamon ( optional)

Instructions:

  1. Heat the sugar in a frying pan over a low heat it has melted. When the caramel has turned golden-brown, carefully pour over the almonds and nuts to coat and leave to cool.
  2. Place Nestlé condensed milk,  dark chocolate chips, vanilla, cocoa powder  into a medium sauce pan. Stir until everything is well combined.
  3. Gradually add the milk without boiling it. When it’s ready, pur it into cups and garnish with caramilized nuts and cinnamon.

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Leave your thoughts down below if you’re planning to try this recipe Or DM me on instagram or Facebook. I just love it when I see that some of you and I shared the same food!


 

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KAAK of Safi

If by any chance you were to pass by Safi in Morocco, you don’t want to miss the ultimate ” kaak ” of the city! A cookie ring 100% VEGAN, without eggs made with fresh products and lots of seeds. This is what I call: THE perfect snack!

Safi or Asfi ( which means river in Berber) isn’t on everyone’s itinerary, but it is one of the oldest cities in Morocco. It took me 20 years to be able to travel there and I was not disapointed by my sudden decision to discover this new town. This coastal city is well known for its pottery, artisans are famously painting their plates and tagines with turquoise, white and green emerald; thus, creating a beautiful work of art!

 

Continue reading “KAAK of Safi”

ROSE LEON: the art of fresh & light pastries!

If you are a serious eater with dietary requirements living in Casablanca, Fatine Rahhou‘s ROSE LEON is the place to be. Her new bakery offers a dedicated gluten free palette, one of the few places where you can melt in the gazzeling flavour of pistachios and mangos or drown in the sweet coconut and pineapple combo and the good part is that your belly could handle enough more to cross the apple-amlou pastry off your list. Sweet & light; this is how I label it!

Lucky me, I was invited last tuesday for the official openning of ROSE LEON! First, we took a dive right into choux pastry while showing tips and tricks on making ” Le Paris Brest Classique” with its fancy Mousseline Cream. 

Richard Hawke, an australian chef who lived in France introduced the hidden secrets of making choux pastry and its endless possibilities. For a newbie like me, I was fascinated by how ridiculously easy it seems…. I will surely speak about this experience later on the blog!

Workshop with Richard Hawke

ROSE LEON: What to expect?

Exquisite dessert, elegant, unique and rich, yet not too heavy on your taste. Fatine Rahhou along side with Richard Hawke worked hand in hand to create a combination of unexpected flavours… Clearly demonstrating their knowledge and reflecting the experience they gained through the years.

The anti-gluten and eco-friendly mission statement of the boutique brings the moral value behind this project! And we can’t be more thrilled to try their pastries that mix the French Tradition adding a touch of local flavours such as Amlou.

The shops have 7-10 flavors of sweet treats, depending on seasonal products and the evolution of the boutique. They also serve other types of pastries, from croissants to quiche and other viennoiserie pastries…

If I had to choose, I would stick to their festive desserts including Rose d’IDA; a Mousse cake with a raspberry jelly inside and rose flavored mousse. Le Chiraz; a wonderful dessert that combines a mildly sweet mango  jelly with a refreshing pistachio mousse. Le pomme d’Amlou, a downright tribute to fresh flavour combinations; a layer of almond biscuit and an Argan cream topped with praline gannache. L’aurore; the giner-lemon tart.

But, I must say that 2 desserts caught my attention:  Le Mascareigne; or the dessert’s incarnation of pinacolada, it’s light and balances a sweet and tart fruit flavor taking us all together in a tropical trip of juicy spiced pineapple, and coconut. And the Néroli Divin; so divin and deliciously airy cream puffs filled with a heavenly smooth almond praline and orange compote.

As for the prices, all the menu items are reasonably priced for such good quality… Starting at 20 Dhs! Worth the drive and the price.

Stuffed zucchini

Have you ever asked yourself ” what to do with a round zuchinni?”; I’ve got you! Zucchinis are one of the most versitile veggies, it can suit any season of the year…From salads and noddles to soups, zuchinni is a real cameleon that you can find all over international cuisines!

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Let me blow your mind for a hot second, just like you I don’t plan for recipes; I just follow my guts. So, the idea for this amazing recipe came out when I opened my fridge and wanted to feel “picnicy” all of a sudden ( I just love it when I invent new words). It has to be a green veggie that bursts with freshness, especially when loaded with the most satisfying sauce ever; featuring cheese and curry. Yes, you’ve heard it right: CURRY! A blend of spices that goes perfectly with chicken or turkey and makes me weak in the knees…. An irresistible aroma that moroccans can easily mistake for ” Ras el Hanout”, a North African medley of fragrant spices to be used in tagines, as a marinade and much more… I don’t blame them, after all both of the spices are strong!

 

 

Let’s go back to the recipe shall we?

It may seem labor intensive, but these stuffed zucchini are easier to prepare than you think.  Before stuffing those gorgeous zuchinis, you need to make room the filling ( obviously). So, you’d want to hollow out the zuchinni without reaching the bottom… You may use a spoon or a corer to ” gently ” take out the heart and shape the edges until having a kind of an ” eatable” raw bowl! If you think that this is the best part, wait until you smell that turkey curried sauce loaded with cream cheese, edam and other wonders.

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You see, building a tower of flavours from scratch is worth every effort… So just open your fridge foodies and follow these simple instructions.

images Prep time : 10 minutes     |    Ready in : 40 minutes

Ingredients: ( For 4 stuffed zuchinnis)

  • 4 zucchinis
  • 250g turkey breasts
  • 50g cream cheese + edam
  • 1 onions
  • 2 tsp Curry powder
  • 1 tsp Soy sauce
  • 2 tbs Olive oil
  • 1 Garlic clove
  • Salt & pepper
  • 1 tsp Ginger
  • 1 tbs Coriander

Instructions: 

Preheat the oven at 200°C.

  1. Scoop out zucchini’s inside and set it aside, bursh the zuchinis with olive oil and sprinkle some salt ( optional). Then, bake for 15 min until they become tender.
  2. Meanwhile, chop the onion+ the remaining zuchini parts ( leftovers) and cut turkey breasts into small cubes.
  3. Use a pan to heat the olive oil and cook the onion on low heat for 10 min.
  4. Add zucchini leftovers, turkey and spices/ herbs ( salt, pepper, ginger, curry, garlic, coriander). Cook for 15 min on low heat.
  5. Add soy sauce and cheese. Cook it for another 3 min.
  6. Stuff the zucchinis ( that you might forget in the oven) with the cheesy spicy sauce that you just made. Top with extra cheese, and bake for 5 min.

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Leave your thoughts down below if you’re planning to try this recipe Or DM me on instagram or Facebook. I just love it when I see that some of you and I shared the same food!


 

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Change your daily life: in 3 steps!

Back to my thing!!! It has been a while since I wanted to write a post where I can share my breakfast routine. Here comes the right time to do so, this article is all about how my summer would last the whole year. Thanks to an easy breakfast trend, winter feels more warm than ever!

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Continue reading “Change your daily life: in 3 steps!”

Tkalia

Eid Adha ( festival of the sacrifice) or Eid Kbir ( the great festival) is the second celebration in our callendar after Eid al fitr. Muslims all across the globe commemorate the story of prophet Ibrahim ( peace be upon him). The importance of this festival is the spirit of sacrifice in memory of Ibrahim’s great act of faith many centuries ago. In fact, God tested his belief in his faithfulness and trustworthiness by ordering him to sacrifice his only son… Allah accepted his sacrifice and replaced Prophet Ismael (as) with a sheep.

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Hasselback potatoes

If you’re reading this, you might ask yourself what am I trying to say, and why a food blogger is giving such a speech?  I always considered my blog a platform to convey straightforward messages; I am just using my voice for a good cause… If it bothers you, you might ignore the following statement and go straight to the recipe here below.

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Baked Veggies

Summer lunches call for greens… crowds of greens!

The best part of summer lunches are those lazy quick recipes that are simple yet terrific to taste! Turning to some of these is your best bet for your wallet, time and health… Continue reading “Baked Veggies”