Big Z BBQ, RES MADINATI IMM 13 NR 2 TR 10 HAYELAZHAR SIDELBERNOUSSI, Casablanca (2026)

25/08/2026

Creamy Shrimp Udon Bowl 🍤🍳🥢

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Calories: ~620 per serving
Protein: ~36 g per serving

Ingredients

7 oz (200 g) udon noodles

8 large shrimp, peeled and deveined

4 oz (115 g) thinly sliced chicken or pork

1 large egg

2 baby bok choy, halved

½ small tomato, chopped

2 cloves garlic, minced

1 tbsp butter

1 tbsp cooking oil

¾ cup coconut milk or light cream

½ cup chicken broth

1 tsp soy sauce

1 tsp mild curry powder

½ tsp paprika

Salt and black pepper, to taste

Black sesame seeds, for garnish

Chopped parsley or green onions, for garnish

How to Prepare

Cook the udon: Prepare the noodles according to the package directions. Drain and set aside.

Cook the shrimp and meat: Heat the oil and butter in a large skillet. Add the shrimp and sliced chicken or pork. Season with paprika, black pepper, and a little salt. Cook until the shrimp are pink and the meat is fully cooked.

Make the creamy sauce: Add garlic and chopped tomato. Cook briefly, then stir in the curry powder, chicken broth, coconut milk or cream, and soy sauce. Simmer gently for 3–5 minutes until slightly thickened.

Add the bok choy and noodles: Add the bok choy and cook until just tender. Add the udon and toss gently until coated in the creamy sauce.

Cook the egg: Fry the egg separately until the white is set and the yolk remains slightly runny.

Assemble: Divide the creamy udon between two bowls. Arrange the shrimp, meat, bok choy, and fried egg on top. Finish with black sesame seeds and chopped parsley or green onions.

🔥 Pro tip: Add a drizzle of chili oil or a pinch of red pepper flakes for a spicy version.

25/08/2026

Best Spicy Garlic-Butter Cajun Shrimp with Roasted Corn 🔥🍤🌽
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Calories: ~460 kcal per serving
🛒 Ingredients
Shrimp & Corn
🍤 1 kg jumbo raw shrimp, peeled and deveined, tails attached
🌽 4 ears fresh corn, cut into pieces
🧈 4 tbsp unsalted butter
🧄 6 cloves garlic, minced
🌶️ 2 tbsp Cajun seasoning
🌶️ 1 tsp smoked paprika
🌶️ ½ tsp cayenne pepper, or to taste
🍋 1 tbsp fresh lemon juice
🫒 1 tbsp olive oil
🧂 Salt and black pepper, to taste
🌿 2 tbsp fresh parsley, chopped
🔥 Instructions
Roast the corn: Preheat oven to 425°F (220°C). Toss the corn with olive oil, a little Cajun seasoning, salt, and pepper. Roast for 15–20 minutes, turning halfway through.
Season the shrimp: Pat the shrimp dry and toss with Cajun seasoning, smoked paprika, cayenne, salt, and black pepper.
Make the garlic butter: Melt the butter in a large skillet over medium-high heat. Add the minced garlic and cook for about 30–60 seconds until fragrant.
Cook the shrimp: Add the shrimp in a single layer. Cook for about 2–3 minutes per side, until pink and opaque.
Finish: Add the roasted corn to the skillet. Drizzle with lemon juice and toss everything together for another minute.
Garnish: Sprinkle with fresh parsley and serve immediately with extra lemon wedges.
🔥 Pro tip: For an extra spicy Cajun kick, add a pinch of red pepper flakes or a little hot sauce to the garlic butter.
Perfect with: steamed rice, crusty bread, creamy mashed potatoes, or a fresh green salad.

11/08/2026

🥣 Chia Overnight Oats
A creamy, nutritious breakfast you can prepare the night before. It’s packed with fiber, protein, and omega-3s, and you can customize it with your favorite fruits and toppings.
Ingredients — 1 serving
½ cup (45 g) rolled oats
1 tablespoon chia seeds
½ cup (120 ml) milk
¼ cup (60 g) Greek yogurt
1 tablespoon honey or maple syrup
½ teaspoon vanilla extract
½ cup fresh berries or sliced banana
1 tablespoon peanut butter (optional)
Instructions
Add the oats, chia seeds, milk, Greek yogurt, honey, and vanilla to a jar or bowl.
Stir thoroughly until everything is well combined.
Cover and refrigerate for at least 4 hours, preferably overnight.
In the morning, stir again. Add a splash of milk if the mixture is too thick.
Top with fresh fruit and peanut butter, then enjoy cold.
Tip: For a chocolate version, add 1 teaspoon unsweetened cocoa powder before refrigerating.

03/08/2026

Creamy Garlic Mushrooms on Toast
Ingredients
Serves: 2
For the Mushrooms
500 g (1 lb) button or cremini mushrooms, halved
2 tbsp unsalted butter
1 tbsp olive oil
4 garlic cloves, minced
1 small shallot or ½ onion, finely diced (optional)
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ tsp salt
¼ tsp black pepper
¼ cup (60 ml) chicken or vegetable broth
½ cup (120 ml) heavy cream
¼ cup (25 g) grated Parmesan cheese
1 tsp Dijon mustard (optional, for extra flavor)
1 tbsp chopped fresh parsley
For the Toast
4 thick slices sourdough or rustic bread
1 tbsp olive oil or softened butter
1 garlic clove, peeled (for rubbing the toast)
Instructions
Heat the butter and olive oil in a large skillet over medium-high heat.
Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until golden brown and the moisture has evaporated.
Stir in the shallot (if using) and cook for 2 minutes.
Add the minced garlic and thyme. Cook for 30–60 seconds until fragrant.
Pour in the broth and simmer for 2 minutes.
Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and Dijon mustard. Simmer gently for 3–4 minutes until the sauce thickens.
Season with salt and black pepper, then stir in the chopped parsley.
Meanwhile, toast the bread until golden and crisp. Brush with olive oil or butter and rub each slice with the garlic clove.
Spoon the creamy garlic mushrooms generously over the toast.
Garnish with extra parsley and freshly cracked black pepper. Serve immediately.
Tips
Use a mix of mushrooms (button, cremini, oyster, or shiitake) for deeper flavor.
Add a splash of white wine before the broth for a restaurant-style sauce.
Top with a poached or fried egg for a hearty breakfast or brunch.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: Approximately 480 kcal per serving.

23/07/2026

Healthy Grilled Chicken Rice Bowl with Avocado
Ingredients
For the Chicken
2 boneless, skinless chicken breasts, diced
2 tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 tbsp lemon juice
For the Bowl
2 cups cooked white rice
1 avocado, sliced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
2 cups chopped romaine lettuce
2 tbsp fresh parsley, chopped
Dressing
2 tbsp olive oil
1 tbsp lemon juice
½ tsp Dijon mustard (optional)
Salt and pepper to taste
Instructions
In a bowl, combine olive oil, garlic, paprika, Italian seasoning, salt, pepper, and lemon juice. Add the chicken and marinate for 15–30 minutes.
Heat a skillet or grill over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and fully cooked.
Cook the rice according to package directions and fluff with a fork.
Mix the lettuce, cucumber, and cherry tomatoes in a large bowl.
Whisk together the dressing ingredients and drizzle over the salad.
Assemble each bowl with rice, grilled chicken, salad, and avocado slices.
Sprinkle with fresh parsley and serve immediately.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
2–3
Calories
Approximately 650–700 calories per serving (depending on portion sizes).

22/07/2026

Spring Tulip Cascade Cake
This elegant Spring Tulip Cascade Cake features three smooth white tiers decorated with a beautiful cascade of pink, white, and orange tulips. It's perfect for weddings, birthdays, bridal showers, Mother's Day, or any spring celebration.
Ingredients
For the Vanilla Cake
3 cups (375 g) all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (240 ml) whole milk
Vanilla Buttercream
2 cups (450 g) unsalted butter, softened
8 cups (960 g) powdered sugar
2 tsp vanilla extract
3–5 tbsp heavy cream or milk
Pinch of salt
Decoration
White fondant (or smooth buttercream finish)
Gum paste or fondant for tulips
Gel food coloring: pink, orange, green, and white
Floral wire (food-safe) if making wired flowers
Edible glue
Rolling pin and flower modeling tools
Instructions
Preheat oven to 350°F (175°C). Grease and line cake pans.
Whisk together flour, baking powder, and salt.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk.
Divide batter among pans and bake for 25–35 minutes, depending on pan size.
Cool completely.
Prepare buttercream by beating butter until creamy, then gradually add powdered sugar, vanilla, salt, and cream.
Fill and frost each cake layer. Chill until firm.
Cover with white fondant (or smooth the buttercream).
Create tulips from gum paste or fondant, allowing them to dry before assembling.
Arrange the tulips in a cascading design from the top tier to the base, finishing with scattered petals for a natural spring look.
Tips
Make the flowers 1–2 days ahead so they harden.
Use floral foam or cake-safe supports for larger flower arrangements.
Chill the cake before decorating for the cleanest finish.
Prep Time: 3 hours (including decorating)
Bake Time: 30 minutes
Total Time: About 4 hours
Servings: 30–40 slices
Calories: Approximately 520 per slice

15/07/2026

Full English-Style Breakfast
1. Fluffy Scrambled Eggs
Ingredients
4 large eggs
2 tbsp milk (optional)
1 tbsp butter
Salt and black pepper
Instructions
Whisk eggs with milk, salt, and pepper.
Melt butter in a nonstick skillet over low heat.
Pour in eggs and stir gently until soft and creamy.
Remove from heat before fully set.
2. Pan-Fried Sausages
Ingredients
2–4 breakfast sausages
1 tsp oil
Instructions
Heat oil in a skillet over medium heat.
Cook sausages for 10–12 minutes, turning often until browned and cooked through.
3. Baked Beans
Ingredients
1 can (15 oz/425 g) baked beans
1 tsp butter (optional)
Instructions
Pour beans into a saucepan.
Heat over medium-low for 5–7 minutes, stirring occasionally.
Serve warm.
4. Sliced Avocado
Ingredients
1 ripe avocado
Pinch of salt
Black pepper
Lemon juice (optional)
Instructions
Slice the avocado.
Sprinkle with salt, pepper, and a little lemon juice.
Homemade Buttermilk Biscuits
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
¼ cup cold butter, cubed
¾ cup cold buttermilk
Instructions
Preheat oven to 425°F (220°C).
Mix flour, baking powder, and salt.
Cut in butter until crumbly.
Stir in buttermilk until a soft dough forms.
Pat dough to 1-inch thick and cut into rounds.
Bake for 12–15 minutes until golden.
Toppings
Butter for the plain biscuit.
Strawberry jam for the red-topped biscuit.
Honey or melted butter brushed over the golden biscuit.

14/07/2026

Sunshine Lemon Cheesecake
Ingredients
Graham Cracker Crust
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
Lemon Cheesecake Filling
24 oz (680 g) cream cheese, softened (3 blocks)
1 cup granulated sugar
1 cup sour cream (room temperature)
3 large eggs (room temperature)
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Optional Toppings
Whipped cream
Fresh lemon slices
Lemon curd
Blueberry jam or fresh blueberries
Instructions
1. Prepare the Crust
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs and sugar in a bowl.
Add melted butter and stir until evenly moistened.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let cool.
2. Make the Lemon Cheesecake Filling
Beat cream cheese until smooth and creamy.
Add sugar and mix until well combined.
Mix in sour cream, lemon juice, lemon zest, lemon extract, and vanilla.
Add flour and mix gently.
Add eggs one at a time, mixing on low speed just until combined (do not overmix).
3. Bake
Pour filling over the cooled crust.
Smooth the top.
Bake for 55–65 minutes, until edges are set and the center slightly jiggles.
Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
4. Chill
Remove from oven and cool completely at room temperature.
Refrigerate for at least 4 hours, preferably overnight.
5. Decorate & Serve
Top with whipped cream and lemon slices for a fresh look
Or spread lemon curd or blueberry jam for a decadent finish
Tips
Always use room-temperature ingredients for a smooth cheesecake
Don’t overmix to avoid cracks
For extra lemon flavor, add more zest—not juice

13/07/2026

Mocha Chocolate Strawberry Delight Cake

A decadent square chocolate celebration cake featuring moist cocoa sponge layers, fluffy whipped mocha frosting, silky dark chocolate ganache drips, elegant chocolate piping, and a border of chocolate-covered strawberries finished with festive red chocolate drizzles.

Ingredients:

For the Chocolate Cake:

- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder
- 1 cup hot brewed coffee

For the Whipped Mocha Frosting:

- 2 cups heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 2 tablespoons instant espresso powder
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract

For the Chocolate Ganache:

- 2 cups dark chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter

For the Chocolate-Covered Strawberries:

- 12 fresh whole strawberries, washed and completely dry
- 1 cup dark chocolate, melted
- 1/4 cup red candy melts or naturally colored red chocolate, melted

For Decoration:

- Chocolate curls
- Chocolate shavings
- Extra whipped mocha frosting for piping

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch square cake pan with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, sugar, and espresso powder.
3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth, then slowly stir in the hot brewed coffee.
4. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cake completely before decorating.
6. Prepare the whipped mocha frosting by whipping the chilled cream until soft peaks form. Gradually add the powdered sugar, cocoa powder, espresso powder, and vanilla, continuing to whip until stiff peaks develop.
7. Frost the cake evenly with the mocha frosting.
8. Fill a piping bag fitted with a large star tip and pipe decorative rosettes around the top border and along the edges of the cake.
9. Heat the heavy cream until just steaming. Pour over the chopped dark chocolate, let stand for 2 minutes, then stir until smooth. Mix in the butter until glossy.
10. Spoon the ganache around the top edge, allowing elegant drips to cascade naturally down the sides. Spread a thin layer over the center of the cake.
11. Dip each strawberry into the melted dark chocolate and place on parchment paper until set. Drizzle each berry with thin lines of melted red chocolate for a decorative finish.
12. Arrange the chocolate-covered strawberries neatly around the top border of the cake.
13. Sprinkle chocolate curls and chocolate shavings over the center and between the piped rosettes for an elegant presentation.
14. Refrigerate the cake for 20–30 minutes before serving. Let it rest at room temperature for 10 minutes for the creamiest texture.

12/07/2026

Classic American Lemonade

Ingredients:

1 cup fresh lemon juice
4 cups cold water
½–¾ cup sugar
Ice cubes
Lemon slices and fresh mint for garnish (optional)

Instructions:

Dissolve the sugar in a small amount of water.
Add the fresh lemon juice and the remaining cold water.
Stir well until combined.
Serve over ice and garnish with lemon slices and mint.

Big Z BBQ

25/08/2026

25/08/2026

11/08/2026

03/08/2026

23/07/2026

22/07/2026

15/07/2026

14/07/2026

13/07/2026

12/07/2026

Address

Website

Alerts

Shortcuts

Share

Category

Listing takedown request