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3 years ago, I made a video of my grandmother and myself making baghrir, the famous Moroccan pancakes with a thousand holes. I posted the video on youtube, and that’s when I realized, tthat here were many people out there who found it useful. the truth is that 3 years ago, I was not a good cook, but after receiving so many emails requesting more Moroccan recipes, it became my mission to collect, test, and simplify Moroccan recipes, so that people like me and You, can reproduce the flavors of morocco wherever they are.
today, I would like to celebrate 3 years of CookingwithAlia by making another variant of the baghrir recipe that got it all started! and again, thank you so much for all your support and emails, because without you, I would not be here today.
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Crockpot Carnitas – So Easy!
Hi friends! Goodness I love this recipe so much! It's so tender, ,melts in your mouth and I just KNOW you will love it! 2.5lb Pork Shoulder Olive oil for searing 1/2 cup of Chicken Stock Juice of 1 orange Juice of 1 lime 4 cloves of garlic, sliced 1 tsp each of oregano, garlic, onion, paprika and cumin 2 dry bay leaves Salt and pepper to taste Salsa verde 1 small yellow onion, halved 1lb of Tomatillos 2 jalapeños (or 1 if you don’t want it too spicy) Few cloves of garlic Juice of 1 lime Handful of cilantro 2 tsp (or more to taste because this is your salt) of chicken bouillon powder I Cooked my pork low and slow for 7 hours, once really tender I took it out, shredded it and popped it under the broiler to crisp the edges, then I added it to a platter and spooned over some of the juices from the crockpot to it moist, so good! For the salsa verde, once I blister my veg, I pop the whole pan in a 400 degree oven for like 15 minutes then blend it all and I like to do this the morning of so it can sit in the fridge all day and those flavors can really blossom. Serve with your fav tortillas or toppings or as a bowl, so delish!
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