Saveurs, douceurs, et gourmandises du Maroc

From the crispy layers of pastilla to the slow-cooked dishes of tanjia, this compilation offers an immersion into Moroccan cuisine, both everyday and for special occasions. In Casablanca, Marrakech, Kenitra, and the Ourika Valley, cooks share recipes passed down through generations, kneaded, simmered, and learned over time. Harira, rfissa, msemen, couscous, tagine, and honey pastries: behind each dish lies a precise technique, patience, and a family tradition. A culinary journey where spices tell as many stories as words. Reports by Alexis Sarini Subscribe to explore world cuisine:    / @cuisinesdumondetv   On the menu: 00:00:00 – Pastilla, Meriem and Malika's chicken pie 00:04:07 – Harira, Hafida's beef soup 00:08:04 – Rfissa, Bouchra's spiced chicken and flaky crepes 00:12:11 – Naïma's beef-stuffed msemen 00:16:34 – Hakima's honey and sesame chebakia 00:20:17 – Karima's Moroccan appetizers, Taktouka & zalouk 00:24:36 – Saadia's couscous 00:28:51 – Ihlam's Kefta Grill 00:33:03 – Nehza's Chicken and Lemon Tagine 00:37:22 – Mohamed's Beef Tanjia