Tiramisu originated in the Veneto region of Italy after World War II and quickly became a beloved dessert worldwide. Its name means “pick me up,” referring to the energising coffee and cocoa flavors that lift the spirit.

Harira is a staple of Moroccan Ramadan meals; variations include adding chickpeas and lentils, using fresh herbs like cilantro and parsley, and sometimes thickening with flour or egg‑yolk. Some families add a touch of rose water or vermicelli for extra texture.

In many North‑African markets, a similar dish called “battuta” is made by stuffing spiced chicken curry inside a soft, round flatbread that is then cooked on a griddle or waffle‑iron, served hot and often accompanied by a side of salad.

Veal tajine with prunes (tajine de veau aux pruneaux) is often prepared for special family gatherings, weddings and festive holidays such as Eid, because the sweet‑savory combination symbolizes prosperity and abundance.

Serve the tajine alongside fluffy couscous, a simple carrot‑orange salad, or a side of zaalouk (eggplant‑tomato dip) to balance the rich, sweet flavors of the meat.

Meat cigars combine the French technique of breaded, baked meat rolls with Moroccan spices, creating a crunchy exterior and a fragrant, juicy interior that bridges both culinary traditions.

Common errors include over‑whipping the egg whites, which makes the cream collapse, and soaking the ladyfingers too long, which turns them soggy. Keep the coffee dip brief and fold the whites gently.

The flour‑tomato slurry provides a smooth, gluten‑based thickening that stays stable during the long simmer, whereas egg‑yolk can curdle in acidic soups like harira.

Yes, the tajine improves after resting. Cool it to room temperature, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on low heat before serving.

The YouTube channel Cooking by Nissou specializes in home‑cooked, generous, multi‑course meals that blend French, Italian and North‑African flavors, with a focus on comforting, crowd‑pleasing dishes.

Cooking by Nissou emphasizes step‑by‑step visual guidance, generous portion sizes, and a mix of classic techniques with creative twists, whereas many channels focus on single‑dish quick recipes or strict regional authenticity.

The cigars should be golden‑brown on the outside, with the cornflake coating crisp and the interior meat fully cooked, no pinkness visible. A gentle crackle when you tap the side indicates proper crispness.