Le Maroc en trois recettes, de Paris \u00e0 <a href=\"https:\/\/monmaghreb.com\/index.php\/2026\/05\/23\/le-maroc-en-trois-recettes-de-paris-a-marrakech-guide-culinaire-pour-decouvrir-la-gastronomie-marocaine\/\" title=\"Le Maroc en trois recettes, de Paris \u00e0 Marrakech : guide culinaire pour d\u00e9couvrir la gastronomie marocaine\">Marrakech<\/a><\/title><br \/>\n<\/head><br \/>\n<body><\/p>\n<h1>Le Maroc en trois recettes, de Paris \u00e0 Marrakech<\/h1>\n<p> <script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Le Maroc en trois recettes, de Paris \u00e0 Marrakech\",\n \"description\": \"Voyage gastronomique transcontinental o\u00f9 nous vous guidons de Paris jusqu'\u00e0 Marrakech pour d\u00e9couvrir les saveurs et aromates distinctifs du Maroc.\",\n \"prepTime\": \"PT15M\",\n \"cookTime\": \"PT30M\",\n \"totalTime\": \"PT45M\",\n \"recipeYield\": \"4 portions\",\n \"recipeIngredient\": [\n \"1 kilo de poulet\",\n \"2 oignons\",\n \"3 gros morceaux de carottes\",\n \"3 gros morceaux de navets\",\n \"4 tomates pel\u00e9es et hach\u00e9es\",\n \"une cuill\u00e8re \u00e0 caf\u00e9 d'\u00e9pices de Marrakech\",\n \"un peu de sel et poivre noir\",\n \"une cuill\u00e8re \u00e0 soupe d'huile d'olive extra-vierge\",\n \"2 cuilleres \u00e0 caf\u00e9 de sucre\",\n \"1 cuiller \u00e0 caf\u00e9 de ras-el-hanout\"\n ],\n \"recipeInstructions\": [\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Mettez l'oignon coup\u00e9 en petits morceaux dans une saumi\u00e8re avec de l'huile d'olive. Faites-le revenir jusqu'\u00e0 ce qu'il soit transparent.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez le poulet, les carottes et les navets et faites-les revenir pendant 5 minutes avant d'ajouter les tomates hach\u00e9es, les \u00e9pices de Marrakech, du sel et poivre noir.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Laissez mijoter pendant une heure ou deux avec un couvert ferm\u00e9.\"\n }\n ],\n \"recipeCategory\": \"Main Course\",\n \"recipeCuisine\": \"Marocaine\",\n \"keywords\": [\n \"recette\",\n \"maghreb\"\n ],\n \"datePublished\": \"2026-05-23\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"\"\n }\n}\n<\/script><\/p>\n<p>Bienvenue dans ce voyage gastronomique transcontinental o\u00f9 nous vous guidons de Paris jusqu’\u00e0 Marrakech pour d\u00e9couvrir les saveurs et aromates distinctifs du Maroc. Avec ces trois recettes embl\u00e9matiques, vous pourrez retranscrire l’esprit et la magie marocaine dans votre propre cuisine.<\/p>\n<h2>La Tagine royale : un d\u00e9jeuner riche en histoire<\/h2>\n<p>Situ\u00e9e \u00e0 l’est de Paris, notre premi\u00e8re escale est le Maroc, au temps des sultans et des souks. La tagine royale, une recette historique remontant aux temps du sultan Moulay Ismail, vous offrira un d\u00e9jeuner riche en histoire.<\/p>\n<p>La pr\u00e9paration traditionnelle de cette tagine n\u00e9cessite plusieurs heures pour que les ingr\u00e9dients fusionnent sous le couvert d’une terrine en terre cuite appel\u00e9e ‘tagine’. Nous vous proposons une version simplifi\u00e9e pour votre plaisir.<\/p>\n<ul>\n<li><strong>Ingr\u00e9dients :<\/strong> 1 kilo de poulet, 2 oignons, 3 gros morceaux de carottes, 3 gros morceaux de navets, 4 tomates pel\u00e9es et hach\u00e9es, une cuill\u00e8re \u00e0 caf\u00e9 d’\u00e9pices de Marrakech, un peu de sel et poivre noir, une cuill\u00e8re \u00e0 soupe d’huile d’olive extra-vierge, 2 cuilleres \u00e0 caf\u00e9 de sucre, 1 cuiller \u00e0 caf\u00e9 de ras-el-hanout.<\/li>\n<li><strong>Pr\u00e9paration :<\/strong> Mettez l’oignon coup\u00e9 en petits morceaux dans une saumi\u00e8re avec de l’huile d’olive. Faites-le revenir jusqu’\u00e0 ce qu’il soit transparent. Ajoutez le poulet, les carottes et les navets et faites-les revenir pendant 5 minutes avant d’ajouter les tomates hach\u00e9es, les \u00e9pices de Marrakech, du sel et poivre noir. Laissez mijoter pendant une heure ou deux avec un couvert ferm\u00e9.<\/li>\n<li><strong>Astuce :<\/strong> Vous pouvez ajouter des olives vertes marocaines, de la menthe fra\u00eeche ou des prunes s\u00e8ches pour donner encore plus de saveur \u00e0 votre tagine royale.<\/li>\n<\/ul>\n<h2>Le Pastilla : un d\u00e9jeuner exotique<\/h2>\n<p>Vous avancez au Maroc central et vous atteignez F\u00e8s, une ville c\u00e9l\u00e8bre pour son architecture m\u00e9di\u00e9vale et ses ateliers de potiers. Ici, nous vous pr\u00e9sentons la recette du Pastilla, un d\u00e9jeuner exotique qui est \u00e9galement connu sous le nom de ‘pigeon aux fruits confits’.<\/p>\n<p>La pr\u00e9paration de ce plat n\u00e9cessite plusieurs \u00e9tapes mais les r\u00e9sultats sont absolument \u00e0 d\u00e9couvrir. Vous pourrez m\u00eame vous amuser \u00e0 vous perfectionner en rajoutant vos propres variations.<\/p>\n<ul>\n<li><strong>Ingr\u00e9dients :<\/strong> Un pigeon, une cuill\u00e8re \u00e0 soupe d’huile d’olive extra-vierge, un oignon, deux gros morceaux de citron vert, du sel et poivre noir, des \u00e9pices de Marrakech, 100 g de sucre, 2 cuilleres \u00e0 caf\u00e9 de cannelle en morceaux, une demi-cuill\u00e8re \u00e0 soupe de cardamome, une demi-cuill\u00e8re \u00e0 caf\u00e9 de poudre d’aubergine, 5 cuilleres \u00e0 soupe de semoule farcie avec des fruits confits (figues, prunes ou amandes).<\/li>\n<li><strong>Pr\u00e9paration :<\/strong> Commencez par pr\u00e9parer votre pigeon en le plongeant dans l’eau chaude pour l’effeuiller et en retirant les intestins. Puis, faites-le sauter avec de l’huile d’olive, des oignons, un citron vert, du sel, poivre noir et des \u00e9pices de Marrakech.<\/li>\n<li><strong>Astuce :<\/strong> Vous pouvez \u00e9galement utiliser une volaille ou un l\u00e9gume pour remplacer le pigeon si vous ne voulez pas l’utiliser.<\/li>\n<\/ul>\n<h2>Le Harira : un souper traditionnel<\/h2>\n<p>Vous arriviez enfin \u00e0 Casablanca, la ville des \u00e9toiles. Voici la recette d’un souper traditionnel marocain, le harira, qui est \u00e9galement connu pour ses bienfaits sur la sant\u00e9.<\/p>\n<p>Le harira peut \u00eatre pr\u00e9par\u00e9 de multiples fa\u00e7ons mais notre recette est inspir\u00e9e de sa version \u00e0 base d’\u00e9pinards.<\/p>\n<ul>\n<li><strong>Ingr\u00e9dients :<\/strong> 200 g d’\u00e9pinards, 1 oignon, un demi-poivron vert, un morceau de lard fum\u00e9 coup\u00e9 en petits d\u00e9s, une cuill\u00e8re \u00e0 soupe d’huile d’olive extra-vierge, 3 cuilleres \u00e0 soupe de riz, 2 cuilleres \u00e0 caf\u00e9 de harissa, 1 bouch\u00e9e de tomate pel\u00e9e et hach\u00e9e, un bouquet de coriandre et de ciboulette, un peu de sel et poivre noir.<\/li>\n<li><strong>Pr\u00e9paration :<\/strong> Commencez par faire revenir l’oignon coup\u00e9 en petits morceaux avec de l’huile d’olive. Ajoutez le poivron vert, du sel et poivre noir puis ajoutez les \u00e9pinards.<\/li>\n<li><strong>Astuce :<\/strong> Vous pouvez \u00e9galement utiliser des haricots verts ou des lentilles pour remplacer les \u00e9pinards si vous le pr\u00e9f\u00e9rez.<\/li>\n<\/ul>\n<h2>Le M’hencha : un dessert typique marocain<\/h2>\n<p>Pour conclure notre voyage gastronomique, nous vous emmenerons au Marrakech o\u00f9 nous vous proposerons la recette du M’hencha, un dessert typique marocain rafra\u00eechissant et d\u00e9licieux.<\/p>\n<ul>\n<li><strong>Ingr\u00e9dients :<\/strong> 500 g de semoule fine, une cuill\u00e8re \u00e0 soupe d’huile d’olive extra-vierge, un oignon, des feuilles de menthe fra\u00eeche, des noix effil\u00e9es, du sucre glace.<\/li>\n<li><strong>Pr\u00e9paration :<\/strong> Commencez par faire cuire la semoule avec de l’eau bouillante jusqu’\u00e0 ce qu’elle soit tendre. Puis, faites-la refroidir et ajoutez de l’huile d’olive et du sucre. Formez des boules avec la semoule et remplissez-les de menthe fra\u00eeche et de noix effil\u00e9es.<\/li>\n<li><strong>Astuce :<\/strong> Vous pouvez \u00e9galement ajouter des p\u00e9pites de chocolat ou des fruits confits dans vos boules pour ajouter encore plus de saveur \u00e0 votre dessert.<\/li>\n<\/ul>\n<h2>Appel \u00e0 l’action<\/h2>\n<p>Nous esp\u00e9rons que vous avez go\u00fbt\u00e9 au voyage gastronomique marocain et que vous serez encourag\u00e9 \u00e0 tenter ces recettes dans votre cuisine. Quelquefois, il est agr\u00e9able de se souvenir des lieux o\u00f9 nous avons grandi ou visit\u00e9s en utilisant les saveurs et les aromates qu’ils nous ont laiss\u00e9s.<\/p>\n<p>Que ce voyage gastronomique vous inspire pour votre prochain repas. 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{"id":5076,"date":"2026-05-23T15:35:39","date_gmt":"2026-05-23T15:35:39","guid":{"rendered":"https:\/\/monmaghreb.com\/index.php\/2026\/05\/23\/le-maroc-en-trois-recettes-de-paris-a-marrakech\/"},"modified":"2026-05-23T15:35:47","modified_gmt":"2026-05-23T15:35:47","slug":"le-maroc-en-trois-recettes-de-paris-a-marrakech","status":"publish","type":"post","link":"https:\/\/monmaghreb.com\/index.php\/2026\/05\/23\/le-maroc-en-trois-recettes-de-paris-a-marrakech\/","title":{"rendered":"Le Maroc en trois recettes, de Paris \u00e0 Marrakech"},"content":{"rendered":"

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\n Le Maroc en trois recettes, de Paris \u00e0 <a href=\"https:\/\/monmaghreb.com\/index.php\/2026\/05\/23\/le-maroc-en-trois-recettes-de-paris-a-marrakech-guide-culinaire-pour-decouvrir-la-gastronomie-marocaine\/\" title=\"Le Maroc en trois recettes, de Paris \u00e0 Marrakech : guide culinaire pour d\u00e9couvrir la gastronomie marocaine\">Marrakech<\/a><\/title><br \/>\n<\/head><br \/>\n<body><\/p>\n<h1>Le Maroc en trois recettes, de Paris \u00e0 Marrakech<\/h1>\n<p> <script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Le Maroc en trois recettes, de Paris \u00e0 Marrakech\",\n \"description\": \"Voyage gastronomique transcontinental o\u00f9 nous vous guidons de Paris jusqu'\u00e0 Marrakech pour d\u00e9couvrir les saveurs et aromates distinctifs du Maroc.\",\n \"prepTime\": \"PT15M\",\n \"cookTime\": \"PT30M\",\n \"totalTime\": \"PT45M\",\n \"recipeYield\": \"4 portions\",\n \"recipeIngredient\": [\n \"1 kilo de poulet\",\n \"2 oignons\",\n \"3 gros morceaux de carottes\",\n \"3 gros morceaux de navets\",\n \"4 tomates pel\u00e9es et hach\u00e9es\",\n \"une cuill\u00e8re \u00e0 caf\u00e9 d'\u00e9pices de Marrakech\",\n \"un peu de sel et poivre noir\",\n \"une cuill\u00e8re \u00e0 soupe d'huile d'olive extra-vierge\",\n \"2 cuilleres \u00e0 caf\u00e9 de sucre\",\n \"1 cuiller \u00e0 caf\u00e9 de ras-el-hanout\"\n ],\n \"recipeInstructions\": [\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Mettez l'oignon coup\u00e9 en petits morceaux dans une saumi\u00e8re avec de l'huile d'olive. Faites-le revenir jusqu'\u00e0 ce qu'il soit transparent.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Ajoutez le poulet, les carottes et les navets et faites-les revenir pendant 5 minutes avant d'ajouter les tomates hach\u00e9es, les \u00e9pices de Marrakech, du sel et poivre noir.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Laissez mijoter pendant une heure ou deux avec un couvert ferm\u00e9.\"\n }\n ],\n \"recipeCategory\": \"Main Course\",\n \"recipeCuisine\": \"Marocaine\",\n \"keywords\": [\n \"recette\",\n \"maghreb\"\n ],\n \"datePublished\": \"2026-05-23\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"\"\n }\n}\n<\/script><\/p>\n<p>Bienvenue dans ce voyage gastronomique transcontinental o\u00f9 nous vous guidons de Paris jusqu’\u00e0 Marrakech pour d\u00e9couvrir les saveurs et aromates distinctifs du Maroc. Avec ces trois recettes embl\u00e9matiques, vous pourrez retranscrire l’esprit et la magie marocaine dans votre propre cuisine.<\/p>\n<h2>La Tagine royale : un d\u00e9jeuner riche en histoire<\/h2>\n<p>Situ\u00e9e \u00e0 l’est de Paris, notre premi\u00e8re escale est le Maroc, au temps des sultans et des souks. La tagine royale, une recette historique remontant aux temps du sultan Moulay Ismail, vous offrira un d\u00e9jeuner riche en histoire.<\/p>\n<p>La pr\u00e9paration traditionnelle de cette tagine n\u00e9cessite plusieurs heures pour que les ingr\u00e9dients fusionnent sous le couvert d’une terrine en terre cuite appel\u00e9e ‘tagine’. Nous vous proposons une version simplifi\u00e9e pour votre plaisir.<\/p>\n<ul>\n<li><strong>Ingr\u00e9dients :<\/strong> 1 kilo de poulet, 2 oignons, 3 gros morceaux de carottes, 3 gros morceaux de navets, 4 tomates pel\u00e9es et hach\u00e9es, une cuill\u00e8re \u00e0 caf\u00e9 d’\u00e9pices de Marrakech, un peu de sel et poivre noir, une cuill\u00e8re \u00e0 soupe d’huile d’olive extra-vierge, 2 cuilleres \u00e0 caf\u00e9 de sucre, 1 cuiller \u00e0 caf\u00e9 de ras-el-hanout.<\/li>\n<li><strong>Pr\u00e9paration :<\/strong> Mettez l’oignon coup\u00e9 en petits morceaux dans une saumi\u00e8re avec de l’huile d’olive. Faites-le revenir jusqu’\u00e0 ce qu’il soit transparent. Ajoutez le poulet, les carottes et les navets et faites-les revenir pendant 5 minutes avant d’ajouter les tomates hach\u00e9es, les \u00e9pices de Marrakech, du sel et poivre noir. Laissez mijoter pendant une heure ou deux avec un couvert ferm\u00e9.<\/li>\n<li><strong>Astuce :<\/strong> Vous pouvez ajouter des olives vertes marocaines, de la menthe fra\u00eeche ou des prunes s\u00e8ches pour donner encore plus de saveur \u00e0 votre tagine royale.<\/li>\n<\/ul>\n<h2>Le Pastilla : un d\u00e9jeuner exotique<\/h2>\n<p>Vous avancez au Maroc central et vous atteignez F\u00e8s, une ville c\u00e9l\u00e8bre pour son architecture m\u00e9di\u00e9vale et ses ateliers de potiers. Ici, nous vous pr\u00e9sentons la recette du Pastilla, un d\u00e9jeuner exotique qui est \u00e9galement connu sous le nom de ‘pigeon aux fruits confits’.<\/p>\n<p>La pr\u00e9paration de ce plat n\u00e9cessite plusieurs \u00e9tapes mais les r\u00e9sultats sont absolument \u00e0 d\u00e9couvrir. Vous pourrez m\u00eame vous amuser \u00e0 vous perfectionner en rajoutant vos propres variations.<\/p>\n<ul>\n<li><strong>Ingr\u00e9dients :<\/strong> Un pigeon, une cuill\u00e8re \u00e0 soupe d’huile d’olive extra-vierge, un oignon, deux gros morceaux de citron vert, du sel et poivre noir, des \u00e9pices de Marrakech, 100 g de sucre, 2 cuilleres \u00e0 caf\u00e9 de cannelle en morceaux, une demi-cuill\u00e8re \u00e0 soupe de cardamome, une demi-cuill\u00e8re \u00e0 caf\u00e9 de poudre d’aubergine, 5 cuilleres \u00e0 soupe de semoule farcie avec des fruits confits (figues, prunes ou amandes).<\/li>\n<li><strong>Pr\u00e9paration :<\/strong> Commencez par pr\u00e9parer votre pigeon en le plongeant dans l’eau chaude pour l’effeuiller et en retirant les intestins. Puis, faites-le sauter avec de l’huile d’olive, des oignons, un citron vert, du sel, poivre noir et des \u00e9pices de Marrakech.<\/li>\n<li><strong>Astuce :<\/strong> Vous pouvez \u00e9galement utiliser une volaille ou un l\u00e9gume pour remplacer le pigeon si vous ne voulez pas l’utiliser.<\/li>\n<\/ul>\n<h2>Le Harira : un souper traditionnel<\/h2>\n<p>Vous arriviez enfin \u00e0 Casablanca, la ville des \u00e9toiles. Voici la recette d’un souper traditionnel marocain, le harira, qui est \u00e9galement connu pour ses bienfaits sur la sant\u00e9.<\/p>\n<p>Le harira peut \u00eatre pr\u00e9par\u00e9 de multiples fa\u00e7ons mais notre recette est inspir\u00e9e de sa version \u00e0 base d’\u00e9pinards.<\/p>\n<ul>\n<li><strong>Ingr\u00e9dients :<\/strong> 200 g d’\u00e9pinards, 1 oignon, un demi-poivron vert, un morceau de lard fum\u00e9 coup\u00e9 en petits d\u00e9s, une cuill\u00e8re \u00e0 soupe d’huile d’olive extra-vierge, 3 cuilleres \u00e0 soupe de riz, 2 cuilleres \u00e0 caf\u00e9 de harissa, 1 bouch\u00e9e de tomate pel\u00e9e et hach\u00e9e, un bouquet de coriandre et de ciboulette, un peu de sel et poivre noir.<\/li>\n<li><strong>Pr\u00e9paration :<\/strong> Commencez par faire revenir l’oignon coup\u00e9 en petits morceaux avec de l’huile d’olive. Ajoutez le poivron vert, du sel et poivre noir puis ajoutez les \u00e9pinards.<\/li>\n<li><strong>Astuce :<\/strong> Vous pouvez \u00e9galement utiliser des haricots verts ou des lentilles pour remplacer les \u00e9pinards si vous le pr\u00e9f\u00e9rez.<\/li>\n<\/ul>\n<h2>Le M’hencha : un dessert typique marocain<\/h2>\n<p>Pour conclure notre voyage gastronomique, nous vous emmenerons au Marrakech o\u00f9 nous vous proposerons la recette du M’hencha, un dessert typique marocain rafra\u00eechissant et d\u00e9licieux.<\/p>\n<ul>\n<li><strong>Ingr\u00e9dients :<\/strong> 500 g de semoule fine, une cuill\u00e8re \u00e0 soupe d’huile d’olive extra-vierge, un oignon, des feuilles de menthe fra\u00eeche, des noix effil\u00e9es, du sucre glace.<\/li>\n<li><strong>Pr\u00e9paration :<\/strong> Commencez par faire cuire la semoule avec de l’eau bouillante jusqu’\u00e0 ce qu’elle soit tendre. Puis, faites-la refroidir et ajoutez de l’huile d’olive et du sucre. Formez des boules avec la semoule et remplissez-les de menthe fra\u00eeche et de noix effil\u00e9es.<\/li>\n<li><strong>Astuce :<\/strong> Vous pouvez \u00e9galement ajouter des p\u00e9pites de chocolat ou des fruits confits dans vos boules pour ajouter encore plus de saveur \u00e0 votre dessert.<\/li>\n<\/ul>\n<h2>Appel \u00e0 l’action<\/h2>\n<p>Nous esp\u00e9rons que vous avez go\u00fbt\u00e9 au voyage gastronomique marocain et que vous serez encourag\u00e9 \u00e0 tenter ces recettes dans votre cuisine. Quelquefois, il est agr\u00e9able de se souvenir des lieux o\u00f9 nous avons grandi ou visit\u00e9s en utilisant les saveurs et les aromates qu’ils nous ont laiss\u00e9s.<\/p>\n<p>Que ce voyage gastronomique vous inspire pour votre prochain repas. 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