Pulses are very important in the Moroccan eating culture. The preparation differs per region but the basis is the same. In Morocco they are sometimes referred to as ‘Farmers Food’. A part of the crop is sold together with the grains. Pulses have a long shelf life, are healthy, rich of fibers and iron.
In our assortment we have the most well-known varieties:
In ons assortiment voeren we bekendste en meest gebruikte peulvruchten:
With tomatoes, garlic gloves, saffron, coriander an lamb.
Green or red lentils
With courgettes, carrot, lamb, beef onion, garlic gloves , tomatoes and saffron.
With tomatoes, garlic, raisins, rice, beef, saffron, Ras el Hanout. Chickpeas are also used in the Moroccan soup Harira
Green split peas
Traditional pea soup known in Moroc under the name “Bisara” . Peas, onion, garlic, olive oil, water cumin and salt. Before serving, the olive oil, the cumin and the Spanish pepper is added together with bread en spring onions.
Rabda chick peas – 900gr
Rabda green split peas – 900gr
Rabda white beans – 900gr
Rabda green lentils – 900gr
Rabda red lentils – 900gr
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Rabda chickpea salad (cold or hot)