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Moroccan Sardines with Charmoula

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Uploaded by on May 23, 2009

To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&ite...

How to make a popular Moroccan dish during summertime: Sardines with Charmoula. 3 easy steps for a very memorable dish!

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Uploader Comments (cookingwithalia)

  • Is this the dish known in Morocco as "mejujin" ("married" - because the fillets are coupled together)? I've heard of it but never tried it.

  • @HeyNonyNonymous

    exactly :-)

  • Can you bake the sardines instead of frying them?

  • you can actually grill them on the grill. they taste amazing and it's healthy.

  • Hi dear. regarding your spice list at 0:59 , please write the 3rd one, just after paprika. Is it piumen? I tried to google various spelling but found nothing. Maybe I am hearing in incorrectly. Thank you for posting this. I'm going fishing for sardines

    (*^_^;)_o/━━━━━━>゚)))≫彡 ~ ~ ~

  • That's "Cumin" :-)

    you can print the recipe directly from my website cookingwithalia(dot)com

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  • I love all your videos.keep them coming

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  • i never seen sardines that big.

  • Alia, I'm not sure if I ever thanked you for this recipe. I never had fresh sardines before and now I'm so addicted. I make this recipe now at least once a week. Our local Farmer's Markets have American sardines year round and sometimes we get some smaller imported sardines. I had sardines in Morocco, and to me they're not that different from the American version, though smaller and more dense in flavor, but I guess I'm saying I still enjoy this recipe using American sardines.

  • sorry but in morocco small sardine fillets are the best to fry, as for the big ones like the ones u used they are usually grilled on charcoal or put in the oven cuz they are greasy, moreover u put a lot of oil in the pan, try to reduce the oil. thx for the videos.

  • My husband just made this tonight and it was so amazing. Thank you so much. For the fileting novice (like myself), he didn't de-bone it prior to cooking and used one, slathered it in the charmoula and stuffed it. So he didn't layer 2 together. After it was fryed, the entire spine and bones slipped right out. It was really easy.

  • This dish looks very appetizing, but what do you do with all that oil afterward? Do you save it to use again? If not, how do you dispose of it?

  • Nice video

  • as i were in france my maroccain friend mjido made those, ill never forget...

  • Bravooooooooooooooooooooo

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