Couscous – the traditional Moroccan way. This version is a little more time intensive than the boxed couscous, but if you up to the task, you won’t regret it – the smells emanating form your kitchen will transport you to Morocco instantly. [Read more…]
Tagine cooking is quintessential to Moroccan cuisine.
“Have tagine will travel” could be Peggy’s motto. Tagines can be seen on the street, at home and even strapped to a camel. It can also be a modern day camping pot or a festive dish for a party. It cooks over coals on what’s called a mejmar, providing a perfect traveling pot for a wanderer. Honestly, once you have cooked in a tagine you will fall in love with them… and with Morocco.
We hope you enjoy this recipe for a classic chicken tagine with the addition of dried and fresh fruit.
Have you ever been snowed in? It’s a mixed feeling of disappointment and excitement all at once.
I can’t go anywhere, look at those huge wet flakes! The roads will be impossible. So much for that appointment… I get to stay home, make a fire and do that writing I wanted to do in between stages of spring cleaning.
But then what happens? You become ravenous. I wasn’t craving cookies. A fire was made and with over a foot of snow on the ground and still coming down, I thought of a warm, aromatic roast chicken — French style with 40 cloves of garlic. [Read more…]
Check out this sexy Spanish dessert. This is a wonderful and easy sweet to accompany any meal, but certainly one of Moroccan or Spanish origin. We include it in one of our cooking classes during our Feast for the Senses program in Marrakech, Morocco. But we love southern Spain so much, that we have added a Culinary Adventure in Seville.
Spices, ingredients and recipes are adventurous travelers. They may originate somewhere and then you would be surprised how far they can get. This is one of those wandering recipes: featuring figs, olives and capers, this recipe could be at home in Morocco, Sicily or Spain — or all three!
Easy and fast, this tapenade is wonderful served with manchego or a soft goat cheese on crostini. Or even over grilled chicken or fish.
Tfaya, or onion confit (seen in the photo under the chickpeas), is the crowing glory to any Moroccan tagine or couscous platter, and a great accompaniment to any roast. So easy to make too! [Read more…]
In the spirit of Thanksgiving, I leave you with a recipe for warm and spiced Moroccan squash soup.
May it feed the fires of love and family around the table, with your friends or by yourself. May you be nourished and may we all give thanks for the opportunity to be alive and living a good life.
This delicious vegetarian spread is wonderful for summer entertaining – easy and flavorful, it comes together in a few minutes. During our Culinary Adventure in Morocco, our chef, Bahija, shows us how to char and cook the eggplants on the embers but you can use your gas stove or even a grill or even your oven. The trick lies in cooking the eggplant inside its skin to impart the flesh with a smoky flavor.
Eggplant puree is ubiquitous in cultures all around the Mediterranean sea. Similar to the Lebanese baba ghanoush, this is Bahija’s version of this versatile dish.
4 large eggplants
1 cup plain yogurt
1/4 cup tahini
1/4 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste
Pinch of paprika
Sesame seeds for garnish
Fresh mint for garnish
Poached eggs in spicy tomato sauce are the ultimate comfort food – and a great dish to make for brunch when tomatoes are ripe and juicy.
The secret, as shared by our cooks in Essaouira, lies in grating the tomatoes. You will be surprised how easy it is, and what a huge difference it makes. Simply halve a tomato crosswise and grate it in a cheese grater. The tomato pulp and juices will fall down to a bowl and you will end with the tomato skin in your hands.
The other secret is in the ras al hanout, which is so much better if you have purchased it yourself in the spice market in the Medina…
A Feast for the Senses indeed.
There are a million wonderful Moroccan desserts. I happen to enjoy the simple ones, such as fruit. Here’s a one with spices and honey sauce. The name reflects the outlying area of Marrakech called ‘Le Palmeraie’ where Jnane Tamsna is located.
6 cups cold water (separated)
6 pears, not too ripe
½ cup fresh lemon juice (separated)
½ cup sugar
8 cloves (separated)
1 cinnamon stick
3/4 cup honey
1/4 teaspoon ground cinnamon
toasted slivered almonds for garnish
1. Pour 3 cups of water and 1 tablespoon of the lemon juice in a medium bowl. Carefully peel pears, cutting off the bottom to sit properly. Place the pears in the lemon water to keep from turning brown. [Read more…]