Zaalouk is one of the Moroccan food known as appetizers, it consists mainly of eggplant, and its preparation varies according to the regions, and it can be eaten cold or hot according to taste, because it is in line with many beautiful Moroccan dishes, we will prepare it in an easy way that anyone can do it all over The world because its ingredients are available,

• Type: Moroccan food
• Cooking time: 40m
• Total time: 1 hour
• Number of people: 4

INGREDIENTS ZAALOUK OF AUBERGINES :

• 4 eggplants
• 1 C. salt
• Oil for frying
• For the tomato sauce:
• 2 large tomatoes, peeled, seeded and cut into pieces
• 1 C. 1 tsp tomato puree
• 10 cl of water
• 1 clove garlic, minced
• 1 C. Cumin
• 1 C. pepper
• 1 C. paprika
• 1 C. Turmeric
• Chopped coriander leaves

PREPARATION ZAALOUK OF AUBERGINES :

Step 1:

Moroccan cuisine is influenced by the kingdom’s interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is typically a mix of Berber, Arabic, Andalusian, and Mediterranean cuisines with slight European and sub-Saharan influences.

Today we got for you one of the most famous dishes of traditional Moroccan cuisine Pastilla. It is in the form of a sweet, savory meat pie or spicy seafood pie with leaves of dough. It is said to be of Andalusi origin and is historically documented to be consumed in Morocco, and more recently introduced to Algeria, and Tunisia.

Usually Pastilla is made with chicken or beef but today we got a variation for the most daring of you, Pastilla with shrimps.

• 250 g small pastilla leaves 
• 300 g peeled shrimp
• 300 g squid, diced
• 300 g white fish, diced
• 100 g rice vermicelli
• 80 g pitted green olives, cut
• in small pieces
• 1/4 candied lemon cut into pieces
• 150 g minced button mushrooms
• 100 g of melted butter
• Half a lemon juice

1. In a skillet over high heat, sauté in 3 tsp. butter squid and shrimp for 2 to 3 minutes then set aside in a bowl.
2. Brown the diced white fish in 2 tablespoons of butter over high heat for 2 to 3 minutes.In another pan, heat the olive oil and brown the onion, garlic, mushrooms, harissa, olives and spices for 5 minutes over medium heat. At the end of cooking add the candied lemon, parsley and coriander.Soak the vermicelli in hot water for 5 minutes, drain and cut it.
3. In a large bowl, carefully mix the fish white, seafood, vermicelli and the mushroom and onion mixture. Add the lemon juice and adjust the seasoning.
4. Divide the stuffing into four portions. Butter a small round pan, line it with a small sheet of pastilla, brush it with butter and cover it with a second sheet to strengthen it.
5. Garnish the pastilla leaf with a portion of stuffing, fold over the edges, coat them with butter and beaten egg to close them.
6. Place the small pastilla, folded side down, on a buttered baking sheet and brush with melted butter. Repeat the operation until the stuffing is used up.
7. Bake the pastillas in an oven preheated to 180 ° C. Remove them from the oven as soon as they turn golden. Serve the hot pastillas.

MILK HARCHA / MILK SEMOLIN cakes

Type: Moroccan flavors Cooking time: 10 pm
Total time: 30 m
Number of people 6

Ingredients

250 g durum wheat semolina
8 Cel oil and melted butter mixed
7 g baking powder
Pinch of yeast bread
1 teaspoon. 1 teaspoon salt
1 teaspoon. Fine sugar
20 milk yogurt
For cooking:
2 c. Durum of durum wheat

MILK HARCHA / MILK SEMOLIN cakes

Preparation 

1. My advice and tips for making a successful Harchas au lait are here:
2. In a bowl, put the semolina, then use oil and butter to cover each semolina pill with fat.
3. Drain baker's yeast in milk, combine all ingredients in semolina, and mix quickly without making dough.
4. The obtained dough is liquid, let it completely absorb the milk (leave about 20-30 minutes depending on the quality of the semolina).
5. Heat a heavy-bottomed pan, sprinkle it with semolina, then take a ball of semolina dough and fold it directly into the pan.
6. 
   
7. Cook the pie for about 2 minutes before turning it over with a spoon. After cooking and golden, remove the pie from the pan. Wipe and dry the skillet until it consumes dough.
8. Serge Al Harsha accompanied