Ive just caught a quarter ton of sardines and I will take your recipe with some extra chili I think and I will also be doing a ground bake under the bsand of my local beach!
I love using Sardines whenever it comes to grilling. I would personally blend toasted cumin , salt , pepper , dried chillie and dried basil. Basically wet the salt with lemon juice and water , marinate the fish for a few seconds and finally – grilled over good charcoals. Man that is delish.
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.
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.
Hi Alia,i like your style the way you cook its really amazing,i had not tried to make your food but i will make it,how do you like India ( kerala ) i saw your video i believe that you had enjoy and taste some wonderful food in kerala. i want to ask you which flour you use most for frying.
to avoid food to get plenty of oil inside is necessary to use a lot of oil in order to float on the oil and do not suck it, she has done right, when you use a few oil normally this oil is fully absorbed by whatever you are cooking on it, the way she is doing with the correct temperature of the oil food do not absorb too much oil, just float on it and get cracking and perfect if you put on absorbent paper for a while. In Spain we fry this way too. and we are masters on this.
Hi Alia , liked I like the exciting way you have prepared sardines. Will let you know how it goes. Looks very tasty. thanks for showing what charmoula is.
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moroccan alhoceima sardines is the best
sardines make a healthy dish. Love it with lots of peppers
You have no idea How much I appreciate you ..thank you so much for helping me learn how to cook 🙂 keep up the good job sister !!
Ive just caught a quarter ton of sardines and I will take your recipe with some extra chili I think and I will also be doing a ground bake under the bsand of my local beach!
I love using Sardines whenever it comes to grilling.
I would personally blend toasted cumin , salt , pepper , dried chillie and dried basil.
Basically wet the salt with lemon juice and water , marinate the fish for a few seconds and finally – grilled over good charcoals. Man that is delish.
Can i do this with other fish fillets ?
as i were in france my maroccain friend mjido made those, ill never forget…
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 🙂
Nice video
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?
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.
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.
i never seen sardines that big.
i ate the charmula, now i have some wierd desires to blow up de united states
Are you single? I want to get married with you.
Hi Alia,i like your style the way you cook its really amazing,i had not tried to make your food but i will make it,how do you like India ( kerala ) i saw your video i believe that you had enjoy and taste some wonderful food in kerala. i want to ask you which flour you use most for frying.
thank you for your sweet comment! I just use regular flour!
Yum Yum!
I'm off to buy some sardines…
to avoid food to get plenty of oil inside is necessary to use a lot of oil in order to float on the oil and do not suck it, she has done right, when you use a few oil normally this oil is fully absorbed by whatever you are cooking on it, the way she is doing with the correct temperature of the oil food do not absorb too much oil, just float on it and get cracking and perfect if you put on absorbent paper for a while. In Spain we fry this way too. and we are masters on this.
Hi Alia , liked I like the exciting way you have prepared sardines. Will let you know how it goes. Looks very tasty. thanks for showing what charmoula is.
♥️Moroccan sardines ♥️
Looks excellent
Can you make a recipe for canned morrocan sardine? Just like the brand FLOWER MOROCCAN SPICED SARDINE.