Cook the peeled and cut eggplants with water and salt. You boil until they get rid of it, we get them out of the water and let them slip. Mash with a fork until it is made a mashed and mix with grated bread, beaten eggs, crushed dry cilantro, cinnamon, white pepper and salt to taste. All the ingredients are well mixed. The pancakes are made that are fried in a pan with olive oil until they are golden. Optionally, they can be served by adding an olive oil sauce, vinegar and crushed garlic.

This dish was very consumed by early African tribes, especially Berbers, who introduced eggplant into their daily diet.

Preheat the oven at 180 ° C. Spread the mold with oil. In a bowl, mix the nuts and sugar. Add the beaten eggs, juice and orange grating and oil until you get a mass. We put the spices in.

Put the mass in the mold doing a little pressure. Pour in the oven for 45-50 minutes or until golden. Let cool at room temperature. When serving, sprinkle with glucose sugar.

The meat is chopped, spilled and placed in a saucepan (better in a Moroccan tayin if available) along with onion and chopped garlic, olive oil, ginger and saffron.

It is covered with water and is cooked over moderate heat.

In the meantime, the plums will have been soaked for an hour and boned. In the same way the almonds will have been toast in a little oil over a slow heat, constantly removing it so that they don't burn. The same applies to jonjoli but no oil.

Fifteen minutes before the meat is removed from the fire, the honey and half a teaspoon of cinnamon are added. It is cooked on a slow heat, stirring from time to time, and served by decorating the tayin with the almonds (whole or chopped) and the ajonjolí, which is sprinkled above.

We clean the partridges and get the meat out of the breasts. The rest of the partridge with a little oil, the whole garlic teeth, the pepper in grain and the saffron, we put it in a pot, we take it to the fire, we skip it a little bit, we cover it with water and let it boil for about two hours. Meanwhile, we chopped the breasts, garlic, parsley and bread miga. We salpentin, put the eggs and shape the meatballs. We fry them and reserve them until we have the previous broth at its point and casting. The meatballs are cooked until they're soft.

The fish cavities are cleaned. The salmonets are put in one layer on a shallow tray for the oven, so that the head of one fish touches the tail of another. The oil, vinegar, salt, pepper and sugar are battered in a bowl, and poured over the fish. It sprinkles with raisins and pineapples. It is cooked in the oven at 190º C for 20 or 30 minutes, or until the fish is made.

Put the lettuce cut into a salad. Add the dogs. Add the onions and the dill. Put the grated orange and honey in a glass container with adjustable lid. Add the orange and lemon juices. Shake vigorously until the honey is dissolved. Add olive oil and salt, cover and shake until all is well mixed. Pour over the salad and mix.

Sprinkle with black pepper and stir again. Serve immediately.

First we beat the eggs next to the sugar, until they acquire creamy consistency. We put the milk, the almond flour and finally the wheat flour. We mix with a spatula and add cinnamon and azahar water. We fill the molds, we put the laminated almonds and the sugar ground. We bake at 180º C.

Clean the bones of the chops from meat, bony the meat completely and reserve the bone sticks. Empty and fill the dates with a fried almond and roll them with meat and fresh rosemary leaves. Cut into portions and tap with the bone stick. Roast in the oven, irrigated with some virgin olive oil and Jerez wine. Boil with the cooking liquid several times to make it golden and crispy. Disgrade the roast plate with a little background. Reduce along with honey and vinegar.

Steam the couscus, impregnate oil and keep in a warm place covered with a wet cloth. Fry in virgin olive oil the nuts, drain them very well from oil, dry on paper if necessary. Mix the couscus with the nuts at the time of serving.

Dispose of the roasted lamb in the dish sprinkled with a little of the juice of its cooking and keep with the dry fruit couscus.