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  • About US

    somuchrecipes.com is a collaboration of professional and home chefs that developers accessible, tasty recipes that cater to different dietary needs and restrictions in a world with ever-expanding variety of cuisines and taste profiles. Food topics we cover include but are not limited to: slow cooking, baking, casseroles, low carb, vegetarian, comfort classics, and more. We […]

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    Chicken with Apricot Sauce and Pine Nuts

    1 free-range chicken, cleaned, dried and cut into serving pieces 4 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground ginger Pinch of saffron threads 1 stick cinnamon 2 small onions, peeled and thinly sliced 1 cup (250 ml) water 1/2 cup (125 g) pine nuts, dry roasted in […]

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    Chicken with Marinated Figs and Walnuts

    2 tablespoons olive oil 1 free-range chicken, cleaned, dried and cut into 8 pieces 2 onions, peeled and sliced 2 cloves garlic, peeled and crushed 1/2 teaspoon ground ginger 1/2 teaspoon salt Several saffron threads 1 bunch fresh coriander leaves (cilantro), chopped 1 cup (250 ml) water 10 tablespoons butter 2 tablespoons honey Marinated Figs […]

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    Herb Stuffed Chicken

    1 free-range chicken, cleaned and dried 1/2 teaspoon salt 8 cups (2 liters) water 2 bay leaves 3 carrots, peeled 3 onions, peeled 6 medium potatoes, peeled 1 bunch fresh coriander leaves (cilantro) 1 bunch flat-leaf parsley Stuffing 1 bunch fresh coriander leaves (cilantro), finely chopped 1 bunch flat-leaf parsley, finely chopped 4 cloves garlic, […]

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    Spring Vegetable Couscous

    1 lb (500 g) baby zucchinis, blossoms attached if possible 1 onion, peeled and quartered 1 teaspoon salt 1/2 teaspoon ground white pepper 1/2 teaspoon ground ginger 1/4 teaspoon saffron threads Harissa or other hot pepper paste, to taste (optional) 1 bunch fresh coriander leaves (cilantro) 6 cups (11/2 liters) water 3 tablespoons olive oil […]

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    Moroccan Seafood Pie Seafood B’stilla

    2 lbs (1 kg) fresh mussels, washed 3 tablespoons olive oil 3 cloves garlic, peeled and crushed 2 medium-sized tomatoes, peeled and diced 1 onion, peeled and cut into thick slices 1 lemon, cut in half, one half juiced and the other diced (with peel on) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper […]

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    Moroccan Chicken Pie B’stilla

    3 tablespoons olive oil 4 large onions, peeled and sliced 1 teaspoon ras el hanout (page 32) 1 free-range chicken (about 21/4 lbs/1kg), quartered 1 cup (250 ml) water 1/4 cup (60 ml) fresh lemon juice 1 small bunch fresh coriander leaves (cilantro), chopped 1 small bunch flat-leaf parsley, chopped Almond Paste 11/2 cups (225 […]

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    Taco Salad Dip

    Prep Time: 20 Minutes Start to Finish: 20 Minutes Servings: 28 ½ lb lean (at least 80%) ground beef ¼ cup finely chopped green bell pepper 1 small onion, finely chopped (¼ cup) 1 can (16 oz) Old El Paso® refried beans 1 can (8 oz) tomato sauce 1 package (1 oz) Old El Paso® […]

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    Original Chex® Party Mix

    Prep Time: 10 Minutes Start to Finish: 1 Hour 25 Minutes Servings: 24 6 tablespoons butter or margarine 2 tablespoons Worcestershire sauce 1½ teaspoons seasoned salt ¾ teaspoon garlic powder ½ teaspoon onion powder 3 cups Corn Chex® cereal 3 cups Rice Chex® cereal 3 cups Wheat Chex® cereal 1 cup mixed nuts 1 cup […]

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    Spicy Thai Chicken Wings

    Prep Time: 1 Hour 25 Minutes Start to Finish: 2 Hours 25 Minutes Servings: 40 appetizers 20 chicken wings (about 4 lb) ¼ cup dry sherry ¼ cup oyster sauce ¼ cup honey 3 tablespoons chopped fresh cilantro 2 tablespoons chili sauce 2 tablespoons grated lime peel 4 medium green onions, chopped (¼ cup) 3 […]

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    Shrimp Deviled Eggs

    Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 12 appetizers 6 hard-cooked eggs 2 medium green onions, thinly sliced (2 tablespoons) ¼ cup reduced-fat mayonnaise or salad dressing 1 tablespoon white vinegar ¼ teaspoon salt ¼ teaspoon red pepper sauce ½ cup coarsely chopped cooked salad shrimp, thawed if frozen 1 tablespoon cocktail […]

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    FISH COUSCOUS kuskus hut

    A wide range of fish can be used for this couscous, but it’s important that the fish has few bones, or at least large ones that are easy to remove. That means fillets or steaks. Use fillets that have the skin still on, which helps keep them from flaking apart. Fillets from medium sea bream […]

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    I have tasted this countrywide favorite of stewed pears in numerous places from north to south, but no more memorably than the version Bahija Lafridi prepared at the elegant Jnane Tamsna in Marrakech’s palmeraie (palm grove). The pears were firm and sweet, glowed a lovely golden hue, and hinted of citrus and the exotic spices […]

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    One of the most popular desserts around the country is made with fresh oranges. Cut into slices and sweetened with sugar and orange flower water, they are chilled and then dusted with cinnamon before serving. This simple dessert is utterly delicious, especially with a plate of Ghriba Walnut Cookies (page 200) or Double-Baked Anise and […]

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    This slightly bolder version of the classic dessert Oranges with Orange Flower Water and Cinnamon (page 190) substitutes ginger and aniseeds for the cinnamon. I first tasted it at Dar Nour in Tanger. Soak the raisins only long enough to soften them. They should not be allowed to get pasty and pruney. Prepare the dessert […]

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    Dates are revered, and much enjoyed, in Morocco. Of the more than two hundred varieties that the country produces, large mejhoul dates are the ones used for special occasions and special recipes like these stuffed dates. Typically, the almond paste is much sweeter than in this recipe, and the stuffed date is rolled in sugar. […]

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    These almond-stuffed pastries soaked in honey can be called the queen of Moroccan sweets. Whether bite-size or large ones that take a few bites to eat, whether sprinkled with sesame seeds or crushed almonds, they’re invariably sticky, filling, and delicious. 11⁄4 cups/170 g unsalted toasted almonds without skins, crushed, plus more for garnishing About 2⁄3 […]

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    Rounds of crisp, delicate pastry layered with custard make a delicious and festive dish that is traditional for celebrations. This recipe for individual desserts is loosely adapted from a version made at Riad el Amine, a centuries-old mansion in Fès that once belonged to the grandparents of the owner, Jawhar Yassir. When I asked him […]

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    This creamy dessert is not cloyingly sweet but tastes almost fresh. It is often associated with the Middle East, but one Moroccan told me that it has been made “ours” by often adding ingredients such as rose water or almonds instead of pistachios. In Rabat, I had a version of the pudding with a half-dozen […]

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    In the southern Souss region in the Anti-Atlas, three local products are ground together to make a simple and exquisite dip for bread. The process of producing oil from indigenous argan tree nuts is labor-intensive and nowadays done almost exclusively at rural women’s co-ops (see page 41 for more on argan oil). The best substitution […]

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    Among Moroccan sweets, ghriba cookies stand out for their distinctive cracked surfaces. There are ghribas with almonds, with sesame seeds, with aniseeds, and these, a favorite, made largely with walnuts. With their rich, nutty taste and chewy texture, they are an ideal accompaniment to a plate of Oranges with Orange Flower Water and Cinnamon (page […]

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    These crunchy biscotti-like cookies are perfect served with Mint Tea (page 210) or Spiced Coffee (page 209). Pâtisseries prepare them with almonds, dates, raisins, or dried figs, but this recipe is the classic Moroccan version. The alluring orange flower water aroma and sesame seed and anise flavors make clear why many add the suffix beldi, […]

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    Although this cake shows the strong influence from the time when the country was a Protectorate under French and Spanish rule, it’s clearly Moroccan. My favorite version came topped with a syrupy glaze made with clementine juice and had pieces of candied clementine slices inside. The cake was even more enjoyable with a large bowl […]

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    Sweet couscous makes for an attractive and filling dessert or snack. The mounds of couscous are decoratively patterned with raisins, almonds, and, if desired, dates. Traditionally, the couscous is served with glasses of cold milk. For a refreshing touch, add a few drops of orange flower water to the milk. About 11⁄3 cups/225 g fine-grain […]