Posted in North Africa, tagged harira on February 4, 2009 | 1 Comment »
Harira is the traditional Moroccan soup used to ‘break the fast’ during Ramadan. For me, it’s a great comfort food and cold remedy during the winter months full of nutritious veggies and wonderful spices. Make a big ‘ole pot and you have enough for leftovers or even to freeze for your next spicy soup fix.
Harira is [...]
Posted in North Africa, tagged chicken, olive, preserved lemons, tagine on November 6, 2008 | 2 Comments »
I’ve been out of touch for a while now (with everyday life getting in the way) and am happy to be back again cooking! Tagine is a staple in Moroccan cooking and I learned to make this dish through a class with chef Soumia at Riad Zolah in Marrakesh. Tagines have a complex, but mild, [...]
Posted in North Africa, tagged preserved lemons on October 19, 2008 | Leave a Comment »
Preserved lemons are common in Moroccan cooking and impart food with a deeper, mellow citrus flavor. I’ve only seen the lemons used in savory tagines and pepper salads but think they may make an interesting ingredient in a sweet Middle Eastern dessert. Please let me know if you have other recipes using preserved lemons! They [...]
Posted in North Africa, tagged bstilla, Morocco, tagine on October 13, 2008 | 1 Comment »
A peek inside the beautiful Riad Zolah in Marrakech.
Spices, nuts and dates for sale at Jemma El Fna.
A sweet and savory mix of Morocco’s delicate flavorings – cool zucchini and carrot salad, green beans and my favorite, B’stilla.
Delicious lamb, apricot and prune tagine at the riad. More photos and recipes of this exotic cuisine to come…
Posted in Greece, North Africa, tagged Couscous, Feta, Greece, Manouri, Morocco, olive oil, Rosemary, spanakopita, tomato jam, zucchini on October 6, 2008 | 7 Comments »
One of my favorite food experiences is being able to take time to prepare a meal and share it with good friends and wine at home. It was a beautiful, cool autumn day in New York this past Saturday and I invited some friends over for dinner. Since we had a vegetarian in the group [...]
