That’s where it matters, in the little things that combine to bring greatness. None greater, and none littler, than the fine-grained Moroccan couscous that underlies today’s offering, Moroccan Lamb and Seven-Vegetable Couscous. From this fluffy and buttery base rises an immensely satisfying stew spirited to culinary paradise by a whole Kasbah-worth of subtle, haunting, North… Continue reading Fine Detail
Bulgur, a variety of cracked wheat, is central to most Near Eastern cuisines, Morocco’s among them, which makes the pilaf pictured atop today’s plate a delicious part of many a North African meal. When it’s served with chopped apricots and various heady spices, you have a preparation as featured in Gourmet‘s 2009 recipe collection. The… Continue reading Taking a Crack at It
Removing the tagine’s conical lid overwhelms , a riot of colors and aromas rising to excite the senses. Today’s picture gives an idea, perhaps, of the visuals, as four varieties of carrots, a wealth of greens, thin slices of fennel and, of course, the chicken itself excite nearly every imaginable shade. The aroma fully matches… Continue reading Lift the Lid
At last, a post celebrates two civilizations, Spanish and Moroccan (Moorish) that have inspired many creations. Today’s attempts draw from a time, centuries ago, when the two societies were more closely intertwined and seemed to share a common destiny. In fact, today we explore the culinary history of Al-Andalus, as medieval Moorish Spain was known… Continue reading Sweetness of Two Cultures
It must be, because nothing in this sphere approaches the magic cinnamon, ginger and apricots weave, waking lamb’s savor, making it light and taking on an almost gossamer richness. The lid is lifted and this spectacular aroma fills the kitchen and soon the house, drawing in the hungry, who soon forget anything else exists. It… Continue reading Heaven’s Kitchen, Right?
Though the Sahara dominates North Africa, people living along its Mediterranean coast enjoy a lusher, milder climate and a more varied menu than do their inland cousins. This truth applies particularly so to Algeria, where every village, in fact every family, has its own way of creating charmoula, a vivid spice blend that emphasizes flavor… Continue reading Where the Sea Greens the Desert
Planning to fill an evening in Marrakesh? Dinner plans for Tangiers? Better swing by the local market in town and pick up some supplies. Chances are, you’ll return from your expedition laden with the culinary treasures North Africa offers, from pine nuts eked from the windy mountains to sweet and tart apricots, dried in the… Continue reading North African Staples
Of course, but that’s at just a cursory glance. Certainly, this journal has covered savory pies before, Steak and Ale Pie a few weeks ago, and starting late last year with Williamsburg’s chicken version. While b’steeya, this week’s Moroccan entry, also is a poultry dish, things head in a completely different, unique direction this evening.… Continue reading It Goes By Many Names…