Khadija El Mary, also known as Mamatkamal (Kamal's mum, he's my older son). I am Moroccan-Imazighen food blogger, author of moroccancuisinemarocaine.blogger.com, worked several years in healthcare administration in Montreal, and moved in 2008 to London. I grew up in a loving family, thankfully: my parents were very special to me and I was lucky to have them in my life.
I enjoy writing about Moroccan food, especially the traditional dishes, maybe because I am getting older and I am afraid we are losing all the truly authentic recipes that our mums and grannies used to cook for us. I love food, cooking, baking and not surprisingly, eating food.
Writing about food enables me to share few of my mother's recipes, who worked as private chef for a French Commander-in-Chief, so needless to say where my passion for food comes from! My mother was not just a great cook, but also an exceptional baker and a loving lady who could cure all the troubles of one's life with a simple smile, warm hug and few magic sweet words. She was so creative and with whatever she had on hand, or any left overs, she miraculously came up with a delicious dish. She used to spend hours cooking in her kitchen, a big variety of delicious dishes, that the whole family thoroughly enjoyed. No one cooks like my mother did!
My mother's specialities were “Roasted chicken and Moroccan pie”, known in Morocco as "Djaj Mhamar and Bastila". Even if she is no more with us, she is still known for her two fabulous dishes, that no one, including myself, is able to duplicate! She used to make two versions of the popular classic Moroccan roasted chicken:
1-Sweet version, served with fried almonds along with caramelized prunes and sesame seeds.
2-Sour version, including preserved lemon and green olives sauce.
The way my mother made this dish, either served with sour or sweet sauce: "Oh, my yum", all I could say “Yarbi Salama”, which roughly means “God have Mercy!”. Whenever she made that dish, I couldn't stop eating it and that sauce in which the chicken was cooked, was out-of-this-world, delightful, and flavourful, and the meat was unbelievably moist inside and tasty, it was to die for! I still remember our house got filled with that wonderful aroma of slow cooked chicken over a charcoal brazier, called in Moroccan-Dialect "Majmar” or “Kanoon"!
I would like to thank everyone who takes the time to read my blog and leave me the most encouraging and warm hearted comments. Thank you very much indeed.
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