Arrange the sliced oranges on a tray. Drizzle with a few tablespoons of your favorite honey. Add a few tablespoons of orange blossom water on top. Serve in a dish with a sprinkle of cinnamon and a sprig of mint on top.
A Homemade Holiday Gift Idea – from Morocco 1 cup light brown sugar 1/3 cup red wine vinegar 3 inch piece of fresh ginger, mashed 1/4 t cayenne 1/4 t ras al hanout (Moroccan spice blend) pinch of salt 3 lbs firm pears, peeled and diced In a nonreactive medium saucepan, combine …
For one jar of preserved lemons: (canning jar with plastic or rubber lid covering is best) 5 – 6 small organic or meyer lemons Sea salt (enough for stuffing a few T into each quartered lemon) Cut the lemon from top to bottom in quarters, but not all the way …
The tagine is my choice of an unglazed clay pot, especially in winter. Its terracotta top and bottom create the perfect environment for developing slow-cooked flavor.Being a great fan of Morocco, I most often stick to the traditional dishes. Moroccans themselves are quite creative, but the buck stops when it …
Bahija Lafredi’s sensibility for the extraordinary in food, never ceases to amaze me. It comes easy to her. Unpretentious in her kitchen whites or traditional tunics, she is like a neutral book cover to a colorful, classic novel. Full of surprises, her imagination takes something as simple as a sponge …
Guided by master Chef Bahija, we learned to make a traditional Moroccan chicken pastilla during our culinary adventure to Morocco. The recipe below uses filo dough to form the crust of the pastilla. Traditionally, Moroccan pastilla is made with warka, a slightly less-flaky, more malleable pastry sheet. In the United States, warka can be found in many Middle Eastern groceries, but filo dough also makes a suitable substitution.
“…For a more expansive culinary experience, including three classes with Bahija and ingredient-shopping tours of the Medina, Peggy Markel’s Culinary Adventures offers a ten-day trip to Marrakech with accommodations at Jnane Tamsna.” A Marrakech Cooking School Adventure, written by Lisa Abend Bon Appetit Magazine May 2008 Read more.
Tangia is only made in Marrakech and only by men, for men. It’s a treat prepared by bachelors for a party or an outdoor gathering accompanied by music and card playing.