Healthy Moroccan Food at Makla Restaurant
This blog is inspired after my wonderful experience eating at our local Moroccan food restaurant called Makla.
Makla is founded by Karim & Vicky and they are super passionate about serving authentic, delicious Moroccan cuisine as it is Karim’s homeland.
I love writing about healthy national cuisines and getting inspired by colourful spices, fa variety of food combinations and the Moroccan pottery dishes it’s all served are just so delightfully complimentary to the food.
The Moroccan diet consists of healthy meats, fruits and vegetables and is naturally anti-inflammatory with the medicinal spices like turmeric, saffron, rose water, orange water, pepper and the wonderful Raz el Hanout spice blend (see recipe below to make your own).
Typical vegetables used at Makla are carrots, onions, garlic, chickpeas, aubergine, tomatoes, peppers and olives. These vegetables made up the most satisfying mezze board with silky smooth homemade hummous, spiced carrots, tabbouleh salad, spiced aubergine, marinated olives served with crispy flat bread which was all so delicious!
Healthy spices are paramount in Moroccan food. The rich and savoury flavours created by the different combinations of spices are what makes Moroccan dishes taste so delicious while also being nutritious.
Saffron mint and cinnamon are antioxidants. Ginger is famous for reducing bloating, and cumin is great for the digestive system.
So if you’re in ever in Southbourne Dorset then definitely pay a visit to Makla for a wonderful culinary Moroccan experience from food to design décor!
You can also take inspiration from your meal out and re-create something at home with this wonderful spice mix of the exotic spice blend Ras el Hanout.
Ras El Hanout Spice Mix
2 ½ tbsp cumin seeds
2 tbsp coriander
1 tsp ground cinnamon
2 tsp ground ginger
2 tsp black peppercorns
1 tsp ground turmeric
½ tsp cardamom pods (seeds from about 10 pods)
Good pinch of saffron
Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months