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Monthly Archives: July 2011

Sellou (Sfouf) Recipe – Ramadan Special – CookingWithAlia – Episode 146

To print the recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=145&Itemid=110 In the last 2 videos we looked at how to make different kinds of chihwat, which means treats in Moroccan, we saw how to prepare a refreshing Strawberry lemonade and a delicious chicken mhencha, and now I am going to show you how to make a unique Moroccan sweet called Sellou or sfouf. Sellou is made with browned flour, almonds, and sesame seeds. It is like an energy bar - In Morocco it is an essential dish during Ramadan where muslims fast. it is also served to women after childbrith to give them more strength. Every family in MOrocco has their special way of making sellou, some prefer it dry, others buttery, some fine and others crunchy. and they adjust the amounts of ingredients and spices to their taste. So today I am going to show you how to make the traditional recipe, but I am also sharing with you my 2 secret ingredients that make my sellou special! so if you choose to use them, I garantee that people taste and say "there is seomthing that makes it different and special!" - well, dont tell what it is!

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Alia’s Tips: How to Present Ice Cream like a Chef

To print the tip, click here: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=144&Itemid=110 When I was in Las Vegas, I had lunch at the Burger Bar where you can eat awesome burgers and yummy desserts! I ordered this trio of ice cream, and from the moment saw it I pledged to always present my ice cream like a chef! In this tip I am using the exact same ice cream combination as in the Burger Bar, but YOU should definitely use your own combo!

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Mhencha with Ground Chicken and Quail Eggs Recipe – Ramadan Special! – CookingWithAlia – Episode 145

To print this recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=143&Itemid=110 Mhencha literally means 'coiled like a snake' and it was originally a dessert filled with almond paste and covered with honey syrup. Nowadays, you can find many types of fillings for the mhencha, savory or sweet. A few days ago I was reading one of my favorite cooking magazines 'Saveurs et Cuisine du Maroc' and it had a recipe about individual mhencha with a little quail egg in the center. I loved the idea, and I made my own version of it by replacing the chicken liver filling they used with my own spicy ground meat chicken filling. Quail eggs are packed with vitamins and minerals such as B1, B12, iron and phosphorus, much more than a chicken egg. I encourage you to get some quail eggs and try this wonderful recipe!

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