Bakkoula is a spicy, cooked mal­low sal­ad. It's often com­pared to a spinach sal­ad, but the Moroccan ver­sion is better!

I first dis­cov­ered mal­low under its Moroccan name of bak­oula. A deli­cious sal­ad, but since then I've used it in lots of recipes. Here's how to har­vest and store it.

A cook­ing work­shop at Dar Bouazza to pre­pare the F'tour table with "chi­i­wat Ramadan" from around the world. 2nd March 2024

A gen­tle heat source to help your sour­dough grow: the top of an espres­so machine, which nor­mal­ly keeps cups warm.

In Morocco, salt­ed but­ters are import­ed and there­fore very expen­sive. Making this del­i­ca­cy your­self is easy and eco­nom­i­cal. And you can add the salt of your choice, an added advantage.

I always make too much rata­touille, so I can make this deli­cious rata­touille quiche the next day. As good as it is quick and easy!

25 grams of sug­ar added to 250 grams of flour and 125 grams of but­ter, for a sweet short pas­try suit­able for desserts.

Shortcrust pas­try is very easy to make, you just have to be care­ful with the tem­per­a­ture of the but­ter. All the tips for one of the basic pas­try recipes.

A clas­sic assort­ment (fen­nel and car­rots) revis­it­ed by a cit­rus and saf­fron sauce and a sesame mar­i­nat­ed chicken.

For a gourmet snack, a tra­di­tion­al cake trans­formed by a saf­fron syrup.