• Cut the eggplants into 1 cm thick slices, salt them and let them drain. Rinse the eggplant rings, squeeze them and pat them dry. Fry the eggplant rings in hot oil, drain and coarsely chop.

Step 2:

• In a skillet over low heat, place the tomatoes, tomato puree, garlic clove, water and spices for Chermoula. Cover and cook the tomato for 8 to 10 minutes.

Step 3:

• Add the eggplants and continue cooking for 3 minutes before adding the chopped cilantro.

Step 4:

• Remove from the heat, serve the Zaaluk with warm or cold eggplant

INGREDIENTS of Chicken Tagine
Mix the spices in a dry skillet set over low heat and gently roast until they release their fragrance, two minutes or more. Transfer to a bowl and let cool.
Preheat oven to 350. Season the chicken thighs with salt, pepper and 2 tablespoons of the spice mix with 2 tablespoons olive oil.
Bring a large pot of salted water to a boil over high heat, and set a bowl of ice water in the face. Core the tomatoes, and marked an X on their funds. Boil the cauliflower florets in water for 3 minutes, then plunge into ice water. Tomatoes boil for 20 seconds, and cooled in ice water as well. Remove the cauliflower in cold weather, and pat dry branches. Peel the skin off the tomatoes cut into quarters lengthwise. Cut the seeds to make petals.
Heat the remaining olive oil in a large skillet over medium heat and brown the chicken in batches, starting with the skin side down, until golden brown thighs. Remove chicken in Dutch oven or large pot tajine. Remove all but two tablespoons of fat in the pan and return to heat and brown the cauliflower and add to chicken.
Reduce the heat under the pot and add onion, garlic, ginger and saffron. Cook, stirring, until onion is translucent, about 5 minutes. Add the tomato paste and chicken broth and simmer until reduced by one third.
Pour sauce over chicken and cauliflower, cover the pan and transfer to the oven for 20 minutes. Remove, combine tomatoes, preserved lemon and olives, then cover the pan and cook again for 20 minutes or until chicken is cooked through. Serve the chicken in the pot, garnished with coriander leaves with couscous. Reserve remaining spice mixture for the next batch or other use. It keeps well in an airtight container.

Ingredients of bastila (Moroccan food):


1/2 kg chicken boiled with salt and black pepper, bay leaf and chopped
1 kg carrots, peeled and grated
1/2 kg minced meat
2 tablespoons olive oil
2 tablespoons corn oil
 Bunch coriander (cilantro), finely chopped to produce about 4 tablespoons
1/4 kg cheese browned
Mushroom, green, and black
2 cloves garlic
Large tablespoon thyme, crushed
Tablespoon hot pepper, crushed
Two packs a thin rice noodles in hot water we add and we cut small pieces
Salt
1 lemon chopped
Black pepper
Tablespoon butter
Olive Green chopped
3 tablespoons tomato sauce
Paper bastila




Method:

Add to skillet pressure: onion + garlic minced + oil and leave it on an open fire for some time and then add the minced meat let it cook
   Then add the grated carrots
  Add spices: salt - black pepper - Thyme - Spring + and let the mixture until automates cooking



After cooking the first mixture add his two packs a thin rice noodles and mushrooms and olives, and red grated cheese and mix the batter, and we are well over the fire even fit all the elements


After removal of the fire from above and add them chicken and let cool stuffing



Put paper bastila and Add them butter and put the Red cheese and The mixture the whole paper bastila (Moroccan food)
Put the butter in each paper bastila from above 
Then cooked in the oven a few minutes

Ingredients of bissara (soup)

1/2 kg dried fava beans 
12 garlic cloves
Salt



Provide bissara with:

Olive oil
Cumin
Hot red pepper
Onion
Bell pepper
Olive
Sour
Hot Pepper Saute


Preparation of :

Wash the dried fava beans, then soak for an hour



In a saucepan put enough water and dried fava beans
And let it cook over  open fire

After we finish cooking dried fava beans




Mix the crushed garlic with salt and add it to him



Bring her back to the pan over open fire five minutes and we will submit to the fire



 Mix all in a blender



 cover the pan and leave it over on open fire



Add olive oil and cumin

Ingredients

• 1/2 kg of chopped liver
• Tomatoes, cored and finely chopped
• 4-5  garlic cloves, crushed
• Salt
• Black pepper
• Paprika
• Cumin
• Large spoon tomato sauce
• Olive oil

Instructions