Rabda

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 the assortment Rabda has the most well-known varieties:

  • White beans
    With tomatoes, garlic gloves, saffron, coriander an lamb.
  • Green or red lentils
    With courgettes, carrot, lamb, beef onion, garlic gloves , tomatoes and saffron.
  • Chickpeas
    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 and spring onions.