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RECIPE: https://www.cookingwithalia.com/821-baked-fish-in-salt/ INGREDIENTS: 1 seabass fish (600 grams / 1.3 lbs) with scales, gutted 3 egg whites 2 kg (4.4 lbs) rock salt A handful of fresh cilantro 1 lemon, sliced Roasted vegetable of your choice Mayonnaise Carrefour Bio DIRECTIONS: 1- In a large bowl, place the rock salt and mix with the egg whites. 2- Cover a baking dish with parchment paper. Spread half of the salt mixture over the parchment paper to create a bed of salt then place the fish on top of it. 3- Stuff the sea bass with fresh cilantro and lemon slices. 4- Cover the fish completely with the rest of the salt mixture. 5- Bake in a preheated oven at 180 °C / 350 °F for 20 minutes and until the salt gets a light color. Note: For every extra 150 grams of fish add 5 more minutes of baking (example: 600gr = 20mins, 750gr = 25mins, 900gr = 30mins, etc.) 6- Remove from the oven and let stand for 10 minutes. 7- Crack the salt crust at the head and tail of the fish, then continue cracking lengthwise on the side of the fish. Gently remove the top layer of salt. Remove and discard the skin from the top of the fish and carefully transfer the top fillet to a platter. 8- Serve with roasted vegetables and Carrefour Bio Mayonnaise.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

RECIPE: https://www.cookingwithalia.com/818-harcha/ INGREDIENTS: 500 grams (2 1/2 cups) fine semolina 1 1/2 teaspoon salt 1 teaspoon white granulated sugar 1/2 teaspoon baking powder 100 ml vegetable oil 350 ml water DIRECTIONS: 1- In a large bowl, combine all the dry dough ingredients: the fine semolina, salt, granulated sugar, and baking powder. Mix by hand until all ingredients are well incorporated. 2- Add the vegetable oil, and continue mixing until all ingredients are well coated and the mixture has a sandy texture. 3- Add water, little by little, while mixing. The goal is to get butter that has a texture similar to porridge. 4- Let the dough rest for 5 minutes. 5- On medium heat, warm up a nonstick pan. 6- Dust the pan with semolina and place the dough mixture, shape it into a circle with medium thickness, and dust it again with semolina. 7- Cook the first side for 7 minutes then flip the harcha and continue cooking the second side for another 7 minutes, until both sides have a beautiful golden color. 8- Serve immediately, warm, with honey, goat cheese, or any filling of your choice!

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

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To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Let's Prepare the most delicious ghriba. RECIPE: https://www.cookingwithalia.com/817-almond-ghriba-with-lemon-cream/ INGREDIENTS: Lemon Cream: 50 grams (1/4 cup) sugar 100 mililiter (1/2 cup) lemon juice 3 Egg yolks 50 grams (1/4 cup) butter 2 tablespoons cornstarch Almond Ghriba: 250 grams (8.8 oz) almond paste Zest of one lemon 1 egg yolk 1/2 teaspoons baking powder Shaping Ingredients: 1 egg whites 100 grams (3.5 oz) flaked almonds DIRECTIONS: Preparing the lemon cream: 1- In a saucepan, combine all the ingredients of the lemon cream: the sugar, lemon juice, egg yolk, butter, and cornstarch. Mix well. 2- Place the saucepan on medium heat, while continuously mixing with the whisk, and cook for 10 minutes or until the cream thickens. 3- Let the lemon cream cool down and place into a silicone mold with small semi-circular shapes. Put it in the freezer for 2 hours. Preparing the almond ghriba: 4- In a large bowl, place the almond paste and add all the other ingredients: lemon zest, egg yolk, and baking powder. Mix well until all the ingredients are well incorporated. 5- Roll the dough into small balls (18 grams). 6- Place the frozen lemon cream in the center of the almond paste ball and roll into a ball. 7- Dip the cookies in the egg white, then roll in flaked almonds. Baking the almond ghriba with lemon cream 8- Place the balls in a baking pan covered with parchment paper. Gently flattent the cookies balls a bit. 9- Bake in a preheated oven at 170C / 340 F for around 15 minutes. Let cool completely before serving. Serve with Moroccan mint tea!"

INGREDIENTS: 250 grams (8.8 oz) blanched almonds 125 grams (4.4 oz) powdered sugar 1 tablespoon butter 2 tablespoons orange blossom water DIRECTIONS: Preparing the almond Paste: 1- In a food processor, grind the blanched almond until you get a thick paste. 2- Add the powedered sugar, butter, and orange blossom water and mix well until all the ingredients are well incorporated. 3- Place the almond paste in a cellophane paper and place it in the fridge from 1 to 3 months.