MY MOROCCAN - MarocMama · roccan recipes they are surprised. But, years of practice have helped me...

MY MOROCCANKitchen

AMANDA PONZIO-MOUTTAKI

PHOTOS BY HEIDI LEON-MONGES AND CHRIS GRIFFITHS

Introduction

WELCOME TO MY COOKBOOKIn 2004, on New Year’s Eve I met the man who is now my husband on a street in Marrakech. It was on this night that my life changed in more ways than one. Not only did I fall in love with a man but also with a culture and cuisine that couldn’t have been more different from the food I had known as a child.

On my first visit to Morocco I ate chicken tajine with pre-served lemons and olives every day for more than a week. The range of Moroccan dishes that I was exposed to was very lim-ited and the food I did eat was nothing like the food cooked in Moroccan homes. I left never wanting to eat another bite.

Later, I would come back to visit and stay in a Moroccan home where my exposure to “real” Moroccan food began. I loved the complex flavors and variety. Every dish was unique and different and today – more than ten years later – I still am discovering new, unique recipes and preparation tech-niques. I began cooking Moroccan food once my husband moved to the United States. We would think of easy dishes that we wanted and then call his mom or sisters and have them walk us through the steps. It was half instruction and half experimentation!

When I tell Moroccans that I know how to make most all Mo-roccan recipes they are surprised. But, years of practice have helped me hone my skills. This cookbook is a small sample of some of our favorite recipes. I chose several recipes that aren’t found often in cookbooks or restaurant menus. Re-member, there’s no one way to make these dishes. Moroccan women cook “with their eyes” as much as tradition. Feel free to adjust as you like.

Bssouraha! (to your health!)

Amanda

MY MOROCCAN KITCHEN

COPYRIGHT 2016 AMANDA PONZIO-MOUTTAKI

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ContentsINTRODUCTION 4

MOROCCAN SALAD TRIO 8

PRESERVED BELDI LEMONS 11

CHICKEN B'STILLA 13

TRADITIONAL MOROCCAN COUSCOUS 15

FIG AND LAMB TAGINE 17

EGGS WITH KEFTA MEATBALLS 19

SARDINE KEFTA SANDWICHES 20

WHITE HARIRA 21

TRADITIONAL RAMADAN HARIRA 22

M'SEMMEN (MOROCCAN CREPES) 25

BATBOUT/MATLOU 27

WHOLE WHEAT KHOBZ 29

GLUTEN FREE MOROCCAN ROUND BREAD 30

BARLEY BREAD 32

AMLOU 33

COCONUT CAKE 36

KA'AB GAZELLE 37

GHRIBA 39

INDIVIDUAL (SQUARE) CAKES (BASBOUSA) 41

JUS D'AVOCAT 43

ALMOND DATE MILK 44

NOUS-NOUS COFFEE 44

MINT TEA 46

RAIB WITH RED BERRIES AND VANILLA 47

SIDES &Salads

INGREDIENTS

CARROT SALAD

◊ 1/2 lb. carrots, peeled ◊ 1/4 cup vinegar (any kind will work) ◊ 1/2 cup olive oil ◊ 1/2 teaspoon salt ◊ 1/2 teaspoon pepper◊ 1/2 teaspoon crushed garlic

INSTRUCTIONS

CARROT SALAD

◊ Peel the carrots and remove the ends. ◊ Boil a pot of water and add the carrots. Cook for 12-15 minutes until

carrots are soft to bite through but not mushy. ◊ Drain the hot water and immediately put carrots into a bowl of cold,

ice water. ◊ In a bowl whisk together the vinegar, olive oil, salt, pepper, and garlic. ◊ Cut the carrots into rounds of similar size. ◊ Dress the salad with the dressing. They should not be swimming in

liquid, only add enough to lightly coat the carrots. ◊ Serve cold or at room temperature.

TAKTOUKA - TOMATO AND GREEN PEPPER

To Roast Green Peppers:

Traditionally these are roasted over an open gas flame until the outside is completely black. My mother in law then tosses them into a plastic bag that is sealed until the steam inside loosens the skins and it can easily be pulled away from the flesh. On gas stoves in the US this works great.

This is how I generally roast these peppers. You could also do them under the broiler of an oven on a cookie sheet but make sure to watch carefully and turn them often so that they do not catch on fire.

To Remove Tomato Skin:

If you are good at peeling these with a paring knife go ahead, unfortu-nately I am not so good.

Instead place a pot of water on high until boiling and score each tomato with an X. Once water is boiling put the tomatoes in and cook for 2-3 minutes. The skins will become loose and peel right off.

Moroccan Salad Trio

Typically lunch is the biggest meal of the day in Morocco. Along with the main dish, salads are always served. The number of salads varies depending on what the main dish is, if it’s a special occasion, what is in season, and the financial situation of the home. On average, three salads are prepared and served.

One of the biggest differences between Moroccan salads and other cultures is that the salads are almost valways cooked and served warm or at room temperature.

TAKTOUKA - TOMATO AND GREEN PEPPER

◊ 4 tomatoes – skins removed and chopped up

◊ 2 large green peppers (roasted – will describe in directions)

◊ 1largecloveofgarlic,finelychoppedor pressed

◊ 1 teaspoon salt (or more to taste)

◊ 1/2 teaspoon black pepper◊ 1 tablespoon paprika◊ 2 teaspoons cumin◊ 1/4 teaspoon turmeric◊ 1/3 cup olive oil

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Once the skin of the vegetables is removed, chop both the tomatoes and peppers into small pieces. In a large pan pour 2/3 of the olive oil and bring to medium heat. Sauté the garlic for 1-2 minutes and then add the green peppers and tomatoes. Begin to sauté and add the spices.

Continue to cook on medium high stirring occasionally until the toma-toes are very soft and can easily be mashed. This may take less time depending on whether or not the tomatoes were soft from removing the skins. Mash the tomatoes with a fork or spoon and continue cooking un-til the liquid is reduced. If it becomes too dry add the leftover oil.

This can be served warm or cold – but more often than not is served lukewarm to cold. It is eaten by scooping up the salad with a good crusty bread. Also this can easily be doubled or tripled depending on the num-ber of guests you have or if you plan to rveserve some for later.

CAULIFLOWER SALAD

◊ Washcauliflowerandseparateheadintosmallerflorets.◊ Placealargepotofwateronthestovetop,addcauliflowerandraiseto

boiling. Cook for 8-10 minutes. ◊ Straincauliflowertoremovewaterandreturntothepot.◊ In a small bowl whisk together garlic, red pepper, cumin, parsley,

cilantroand olive oil. ◊ Pourevenlyontopofcauliflower.◊ Squeezethejuiceofhalfalemonontocauliflower.◊ The salad can be served with wedges of lemon on the side if you’d like. ◊ Serve warm or at room temperature.

PREPARED OLIVES WITH CARROTS AND HARISSA

In a sauté pan add the olive oil, onions and garlic and cook on medium heat for about 5 minutes. Add the olives, carrots, paprika, and cumin. Cook for 8 minutes longer. Finally add the cilantro and parsley, mix well and finish cooking for about 2 minutes longer.

SPECIAL NOTEIf your olives are very salty, boil in water for 10 minutes before making this dish. Drain the water before using – it will help remove some of the salt.

Before serving you can add a bit of olive oil and harissa to “refresh” the taste. If you prefer softer carrots, you can boil or steam them before preparing.

CAULIFLOWER SALAD

◊ 1headofcauliflower◊ 1 teaspoon crushed garlic ◊ pinchredpepperflakes(adjustedto

your taste) ◊ 1 teaspoon cumin ◊ handful of cilantro and Italian

parsley mixed ◊ 1/2 lemon ◊ 1 tablespoon olive oil

PREPARED OLIVES WITH CARROTS AND HARISSA

◊ 1/2 lb. green cracked olives with pits

◊ 1 carrot, peeled, and cut into sticks ◊ 1tablespoonchoppedflat-leaf

parsley ◊ 1 tablespoon chopped cilantro ◊ 1/2onionchoppedfinely◊ 1 teaspoon crushed garlic ◊ 1/2 teaspoon harissa ◊ 1 teaspoon cumin ◊ 2-3 tablespoon olive oil

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INGREDIENTS◊ 5-6 organic lemons (or more) ◊ Coarse kosher or sea salt ◊ A tight sealing glass jar

DIRECTIONSClean out glass jar with hot, soapy water and dry completely before add-ing the lemons and salt. It is important that there is no water in the jar.

◊ Rinse and scrub the lemons well and dry them off. ◊ To cut the lemons, cut through the skin but vDO NOT cut all the way

through. Cut in half the other way, again taking care not to cut through the lemon. You can leave it in 1/4 slices or you can cut diagonally to create 8 segments.

◊ I cannot stress enough that the lemon should remain whole, and just cut down to one side.

◊ Squeezesomeofthejuiceintothejarandfillthelemonwithasmuchsalt as possible. Place the lemon into the jar and add more salt if it falls out.

◊ Continue this process until the jar is packed tight with lemons. You can cut and segment a few lemons if you need to make a tight seal.

◊ Close the container and place in a cool, dark location. ◊ After a few days check the lemons and add another if the others have

begun to break down. ◊ Avoid opening the container too much. It is very important to limit air

exposure of the lemons.◊ Even after they are ready to use, keep the container closed as much as

possible. ◊ When you’re ready to use the lemons remove a piece from the jar.

You can remove the membrane and rinse off the rind to reduce the salt, however in most recipes you don’t need to.

◊ As the lemons break down they will create a liquid, almost like a syrup. This is great to use in marinades or for added punch in a salad dressing. Once the lemons have been in the jar for 3-4 weeks they will have changed from bright yellow to a more brownish yellow. The rinds will be soft and pliable. If you taste the liquid, or the lemon that has been produced you will see it’s a mix of sweet and salty.

◊ Lemons will keep for many months, again in a cool dark place, so only make as many as you think you’ll use in that time!

Preserved Beldi Lemons

A cornerstone of Moroccan cuisine is the use of preserved lemons. The sweet and salty taste adds a very unique taste. Many people are intimidated and purchase expensive jars containing a few lemons from specialty shops but there’s no need! They really are very simple to make.

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MAINS

INGREDIENTS

FILLING

◊ 2 tablespoon olive oil ◊ 1onionfinelychopped◊ 3-4 boneless, skinless chicken breast

halves ◊ 1/4cupmincedfreshflatleafparsley◊ 2 tablespoon minced fresh cilantro (I

use a bit more) ◊ 1/4 teaspoon ground turmeric ◊ 8 threads saffron, crushed ◊ 1 cup water ◊ 1 teaspoon ground ginger ◊ 1-1/4 teaspoon ground cinnamon ◊ 3 eggs, lightly beaten ◊ 1 teaspoon salt ◊ 1/2 teaspoon pepper ◊ 2/3 cup powdered sugar

ALMOND MIXTURE

◊ 1/2 cup whole blanched almonds (I used split almonds)

◊ 1/2 cup powdered sugar ◊ 1 teaspoon ground cinnamon ◊ 12 sheets phyllo dough or warka,

thawed ◊ 1 cup (2 sticks) butter, melted ◊ Ground cinnamon and powdered

sugar for garnish

DIRECTIONS

FILLING

◊ In a large saucepan over med heat, heat the oil. Sauté onion until golden (6-8 min). Add chicken, parsley, cilantro, turmeric, saffron, water, ginger, & cinnamon. Cover & cook until the chicken is tender (20-25 min).

◊ Transfer chicken to a bowl or plate and set aside to cool. Let the sauce continue to simmer in the pan and add the beaten eggs, salt, pepper, & sugar. Stir constantly until the eggs are scrambled. Shred the chicken & add it to the egg mixture.

◊ Set aside.

ALMOND MIXTURE

◊ In a blender or food processor, coarsely grind the almonds and mix w/ sugar & cinnamon. Set aside.

◊ Preheat the oven to 425 degrees F. ◊ Remove 12 sheets of phyllo from the package. ◊ Stack the 12 sheets on a work surface and cover with a damp towel.

Brush some butter on a pizza pan or baking sheet. ◊ Layer 3 sheets of phyllo, lightly brushing each layer with butter. ◊ Sprinkle the 3rd sheet evenly with ½ of the almond mixture.◊ Layer & butter 3 more sheets. Spread the chicken mixture evenly over

the top, leaving a 1½” border of phyllo. ◊ Fold over the edges to partially cover the chicken mixture. Layer

& butter 3 more sheets over the chicken, sprinkling the remaining almond mixture evenly over the top.

◊ Layer & butter the last 3 sheets of phyllo over the almond mixture. ◊ Tuck the edges of the last 6 sheets under the b’stilla as you would a bed

sheet.◊ Bake the b’stilla until golden brown (20-25 min). ◊ Placethepowderedsugarinafine-meshedsieve.Tapthesidesofthe

sieve to cover the surface of the b’stilla lightly and; evenly with sugar. ◊ Usingthumb&forefinger,sprinklegroundcinnamonoverthetop

(most people make patterns, I just lightly dust it). Serve immediately, before pastry becomes soggy.

Chicken B'stilla

This dish is one of the most loved and sought after dishes when visitors come to Morocco. It is a meat pie, tradi-tionally made with pigeon though you’ll be hard pressed to find it made that way today. The chicken variety in-cludes eggs, onions, almonds and powdered sugar. Don’t let the ingredients scare you away - they come together beautifully.

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GLUTEN FREE WARKA

Warka is the name of the phyllo-like pastry used in b’stilla. If you’re making b’stilla you can use phyllo dough as it’s easy to find and use. If however you have someone in the home with celiac disease or an aver-sion to gluten this recipe for gluten-free warka will create the same results. This is time intensive and unfortunately the dough doesn’t freeze well as is, but if you use the warka to make something, par-bake and then freeze it will not be an issue.

INGREDIENTS◊ 3/4cupsorghumflour◊ 1/4 cup tapioca starch ◊ 1/4cupbrownriceflour◊ 1/4cupwhitericeflour◊ 1 teaspoon salt ◊ 1 tablespoon cider vinegar ◊ 1 tablespoon extra virgin olive oil ◊ 3 tablespoon vegetable oil ◊ 1 1/2 teaspoon xanthan gum ◊ 2 3/4 c water ◊ Paper towels or parchment paper ◊ 3-4” bristle paintbrush (one that is used only in the kitchen)

INSTRUCTIONS◊ In a food processor combine everything except the vegetable oil. Blend

until everything is well combined and is a thin batter. ◊ Refrigerate covered for 2 hours. ◊ During this time prepare for making the warka. Cut sheets of

parchment paper or paper towel into pieces to place between the layers. Place a small bowl of the vegetable oil in your work area with a paper towel to be used on the pastry sheets.

◊ Remove batter from the refrigerator and heat a skillet on◊ medium high heat. I’ve found using a pan that is the same size as the

sheets you would like is the easiest. ◊ Pour a small amount of oil into the pan and wipe off with a paper towel. ◊ Using your paintbrush, brush on the batter making a thin layer.

Working in a circular fashion dabbing batter in the areas with holes. This may take a few attempts to get a good understanding of how much to use.

◊ Heat for approximately 2 minutes. You will see the edges starting to pull up and the middle beginning to dry. You do not want this to cook completely through or it will become hard and impossible to use for briouats or b’stila.

◊ Very carefully pull the sheet out of the pan and transfer to a parchment/paper towel on a plate. Dab another paper towel with vegetable oil and spread on the warka sheet. Cover with a sheet of parchment or paper towel.

◊ Repeat the steps until batter is gone. This recipe will make 30-32 sheets or warka.

◊ The warka can be used immediately or placed into a freezer bag and frozen until ready to use. Be sure to thaw at room temperature before using.

INGREDIENTS◊ 2 cups semolina couscous ◊ 1/2 - 1 lb. of lamb - any cut works ◊ 1 zucchini ◊ 2 carrots ◊ 2 parsnips ◊ 1 tomato ◊ 1 serrano pepper ◊ 1 sweet potato ◊ 1 small eggplant ◊ 1 can of chickpeas ◊ 1/2 squash (your choice butternut or

acorn work best) ◊ 1mediumoniondicedfinely◊ 2 teaspoon cumin ◊ 1 teaspoon salt ◊ 1 teaspoon pepper ◊ 1 teaspoon ginger (fresh if you have

it) ◊ 1 1/2 teaspoon garlic ◊ Smallbunchofflat-leafparsleyand

cilantro, wrapped in twine ◊ Water or vegetable broth

DIRECTIONSI use a couscousierre, the traditional steaming pot to make this dish. The directions will be written for this cooking method.

◊ Peel and quarter all of your vegetables. You can leave the skin on the zucchini and squash if you like.

◊ In the bottom of the couscousierre, add the lamb, sweet potato, carrots, parsnips, tomato, serrano pepper, squash and onion.

◊ Add enough liquid (water or broth) to cover everything. ◊ Mix in all of the spices, and drop in the parsley bouquet.◊ Turn the stove on medium high heat until it boils, and then reduce the

heat to medium-low. ◊ Beforesteamingthecouscousforthefirsttime,spreadthegrainsout

in a large bowl and add 1/4 to 1/2 cup of salt water. Separate the grains withyourfingersasmuchaspossible.Youmayneedtoaddmorewater, they really should be quite damp but not dripping liquid.

◊ Transfer the couscous to the top of the couscousierre and turn the stove temperature to medium high. Cover the top of the pot with a lid and leave alone for about 20 minutes.

◊ After 20 minutes, check the grains. If they feel dry then remove and pour back into the bowl you originally used. Add more of the salt water andcontinuetheprocessthesamewayyoudidthefirsttime,takingcare to separate the grains as much as possible.

◊ You will steam and wet the grains 3 times. ◊ Before the third steaming, add the zucchini, eggplant, and chickpeas

to the bottom. At this time check the liquid levels and add more if it is getting low.

◊ Whenthefinalsteamingiscomplete,removethetopofthecouscousierre and dump the grains onto a large serving plate. Separate the grains as much as possible.

◊ Use a large slotted spoon to remove the meat and vegetables and arrange on top of the couscous.

◊ Pour 1/2 of the remaining liquid over the top of the dish. ◊ Place the remaining liquid into smaller bowls so that those eating can

add extra liquid to their liking. ◊ Serve with large spoons for eating!

Traditional Moroccan Couscous

Couscous is arguably THE national dish of Morocco. Every Friday in homes across the country the sounds and smells of couscous fill the air. There are many variations to the dish, using different grains and ingredients. Why Fridays? Friday is the holy day for Muslims and most people have extra time for lunch that day. The dish is meant to be served to a crowd so Friday makes sense as most everyone is home at lunch.

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INGREDIENTS◊ 2 lbs lamb pieces ◊ 3clovescrushedgarlic(asfineas

possible) ◊ 1 1/2 teaspoon grated, fresh ginger ◊ 1/2 teaspoon salt ◊ 1/4 teaspoon white pepper ◊ Pinch of saffron threads, crushed ◊ 1/2 teaspoon cinnamon ◊ 2 teaspoon olive oil ◊ Small handful of cilantro ◊ 10-12Turkishdriedfigs◊ 1 tablespoon honey ◊ 1 teaspoon cinnamon ◊ 1 cup almonds ◊ Vegetable oil for frying

DIRECTIONS◊ In the bottom of a pressure cooker, add olive oil. Rinse pieces of lamb

and remove any excess fat. Add the lamb to the pressure cooker and heat uncovered until it begins to brown.

◊ Add garlic, ginger, salt, pepper, saffron, and cilantro. Mix well. ◊ Cover the meat with enough water so that it’s almost completely

submerged. ◊ Close the pressure cooker and heat on low to medium heat for 45

minutes. ◊ While the meat is cooking boil the almonds in water for 5 minutes so

that the skins become loose and can be removed. ◊ Drain the almonds and set aside. ◊ Inapot,addthefigsandcinnamonandjustenoughwatertocoverthe

figs.Turntheheattomediumandallowtosimmer.◊ Whileyou’rewaitingforthefigsandmeat,preparethealmonds.

Squeezethealmondbetweenyourthumbandforefingertoremovetheskins.

◊ Laythealmondsflatonabakingtray,andslideintoalowoverfor10-15 minutes. You do not want to cook the almonds, just to remove the excess liquid - this will help them fry.

◊ After the meat has cooked for 45 minutes, release the pressure and check it. The lamb should be tender and falling apart. You should also have a thicker liquid remaining in the pot.

◊ If you have a lot of liquid keep the pan on the heat and cook it down. Scoop3-4tablespoonofliquidintothepotwiththefigs.

◊ Thefigsarereadywhentheyaresoftandcaneasilybetornapart.Once they are at this point, stir in 1 tablespoon of honey and adjust the liquid, adding more cinnamon if it’s overly sweet.

◊ In a frying pan add a thin layer of vegetable oil and slowly fry the almonds until they just turn brown.

◊ Remove using a slotted spoon and drain any excess oil. Toss lightly with a little bit of salt.

◊ To arrange the tajine, place the meat in a large serving dish (like a tajinebottom)alongwiththeliquid.Placethefigsontopanddrizzlethe liquid from the figs all over the dish. Lastly, sprinkle the almonds on top.

◊ Eat by scooping up with crusty bread.

Fig and Lamb Tagine

This tajine plays on the sweet and savory combination that makes Moroccan food so irresistible. while this recipe uses lamb you can also substitute beef (or even pork) for the main meat. While originally this would have been made in a tajine vessel, and it still can be today, most Moroccan women would cook the meat portion in a pres-sure cooker to save time and achieve the fall apart texture of the meat. Tajine is best eaten with bread instead of a fork and knife, it just tastes better!

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INGREDIENTS

TOMATO SAUCE

◊ 1 tablespoon tomato paste◊ 2 garlic cloves minced◊ 3 medium tomatoes, insides grated◊ Salt & freshly ground black pepper◊ Olive oil◊ 1 teaspoon cumin

MEATBALLS

◊ 1 lb. ground lamb or beef◊ 2 garlic cloves minced◊ 1 small onion minced◊ 1 teaspoon of cinnamon◊ 1 teaspoon paprika◊ Chopped fresh parsley (or chopped

fresh coriander)◊ 2 – 3 eggs◊ Salt & freshly ground black pepper◊ Olive oil for frying

DIRECTIONS

TOMATO SAUCE

Heat a little oil in a saucepan; add garlic then cook for about 2 minutes Add the tomatoes, tomato paste and spices and start cooking on low.

Meanwhile begin preparing the meatballs.

MEATBALLS

◊ In a mixing bowl, combine the meat, garlic, onion, spices, salt and pepper and the parsley until it is well combined and kneaded to a smooth mixture.

◊ Roll into balls the size of a grape and set aside on a tray. ◊ Set the meatballs into the tomato sauce. It’s ok if they touch. ◊ Allow the meatballs to cook for 10-12 minutes ◊ Beat the eggs as if you are making scrambled eggs and pour on top of

sauce and meatballs, and cook until eggs are set. ◊ You can cover the pan to set the eggs faster. If you prefer runny eggs,

don’t scramble them just break into the sauce and cook until just set. ◊ Sprinkle with the chopped parsley (or coriander) and serve

immediately.

Eggs with Kefta Meatballs

The first Moroccan dish my mom fell in love with was this tajine. She still tells the story of sitting down with my husband, a tajine of this between them, and eating until they couldn’t fit one more bite. It’s simple and easy to make - a go to meal for cold nights when I need something fast.

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INGREDIENTS◊ 1/2lbfreshsardinefleshcleanedand

removed from bones ◊ 1/2 teaspoon ras al hanout (add more

or less to your liking) ◊ 1/2 teaspoon grams smen (Moroccan

butter) can use Indian ghee or salted butter at room temperature – just enough to hold together

◊ Small handful chopped cilantro ◊ Combine everything and blend by

pulsing in a food processor until the mixture is similar to a thick paste. Shape into balls and put into a grill press. Grill 5 minutes on each side or untilfishiscookedthrough.Youcanalso cook in a grill pan or simply fry in a pan.

TOPPINGS

◊ Chopped raw onions◊ Rawtomatosauce(fleshofatomato

grated with some cilantro, salt and pepper blitzed in)

◊ Harissa◊ Sliced green olives◊ Smen

DIRECTIONSAssemble your sandwich by adding the toppings you like. Some may seem odd but they all work together really well, try them all first then adjust based on your tastes.

Sardine Kefta Sandwiches

The first time my husband showed me these sandwiches I wanted to turn tail and run. However he was convinced I would enjoy them and wanted to share this part of his childhood with me. I’ll admit it was better than expected. We have shared these sandwiches with hundreds of visitors to Marrakech now and 9 out of 10 rave about them.

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You’ll only find this soup served for breakfast in people’s homes. It’s a favorite of children, much like oatmeal was for me growing up in the United States. It’s very simple to make and is savory, not sweet - a mistake I made the first time I tried it!

INGREDIENTS◊ 1cupoffinesemolina◊ 2 cups water ◊ 2 tablespoon good quality olive oil ◊ 1 teaspoon cumin ◊ 1/2 teaspoon salt ◊ 1/4 teaspoon black pepper ◊ 1/2 - 1 cup of milk

DIRECTIONS◊ In a medium saucepan begin to heat water on medium-

high heat. Pour in the oil and slowly add the semolina and whisk. The key to this is a smooth texture so whisking while cooking is necessary.

◊ Add the cumin, salt and pepper and continue to whisk. Once the mixture starts to slowly bubble add half of the milk, turn down the heat to low and continue mixing.

◊ The consistency of this is slightly thicker than a soup but should still be a liquid. If it gets too tight, add more milk.Cookonlowfor1-2minutestoblendflavors.

◊ Serve in a bowl, sprinkled with cumin on top. Dates are traditionally served on the side with a hot cup of mint tea.

White Harira

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INGREDIENTS◊ 1 medium to large onion ◊ 3-4 cloves garlic ◊ 5-6 tomatoes ◊ 1 to 1-1/2 cups beef, lamb or chicken

cubed (optional) ◊ 1 handful chopped Italian parsley ◊ 1/2 handful chopped cilantro ◊ 1 small can tomato paste

(approximately 6 oz.) ◊ Olive oil ◊ 1 teaspoon salt ◊ 1-1/2 teaspoon black pepper ◊ 1 tablespoon paprika ◊ 1 tablespoon turmeric ◊ 1 small pinch Saffron crushed (if

desired) ◊ ½ cup garbanzo beans (soaked

overnight) ◊ 1/4 cup lentils (washed) ◊ 1/2 cup vermicelli pasta or rice

(broken to small pieces) ◊ 1/2cupflour◊ 4 cups water ◊ Food processor

DIRECTIONS◊ Heat olive oil in large stockpot. ◊ Puree onion and garlic in food processor. Add to pot and sauté with the

oil. ◊ Add meat, if using, and brown until almost cooked. ◊ Puree tomatoes with parsley and cilantro and add along with another

tablespoon or so of olive oil. ◊ Season soup with salt, pepper, paprika, turmeric (and saffron if

desired).◊ Add water and the tomato paste. ◊ Bring the soup to a boil and add lentils and garbanzo beans. Cover and

cook until tender. ◊ The length of time will vary but should take about 25 minutes. ◊ Once beans are cooked, add the pasta or rice and continue to simmer

for another 15 minutes. ◊ When the lentils, beans and pasta/rice are cooked through it’s time to

thicken the soup. ◊ Inaseparatebowlwhisktogetherflourand1cupofwarmwateruntil

it is a thin consistency. There should be no lumps. Begin to stream the flourwaterintotheharira.Thesoupshouldbeginthickeningalmostimmediately.

◊ Thefinalconsistencywillbebetweenasoupandastew.

Harira is typically served with dates, boiled eggs, and shbekiya during Ramadan but it also can be accompanied by lemons to squirt onto the soup and extra salt, pepper, and cumin to season.

Traditional Ramadan Harira

This soup is made every night during Ramadan. It’s the traditional meal to break the fast along with dates and honeyed pastries. The soup can be as simple or complex as you like. Bulk up the spices for more flavor, remove the meat, swap pasta for rice, really the options are endless.

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MORROCAN* Breads

INGREDIENTS◊ 3-1/2cupsflour◊ 1/2cupfinesemolina◊ 2 teaspoons sugar ◊ 2 teaspoons salt ◊ 1/4 teaspoon yeast ◊ 1-1/2 cups warm water (approx. 1/3

liter)

FOR FOLDING AND COOKING THE MSEMMEN:

◊ 1-1/2 cups vegetable oil ◊ 1/2cupfinesemolina◊ 1/4 cup very soft unsalted butter

DIRECTIONS◊ Mixalldryingredientsinalargebowl.Add1½cupsofwarmwater,

and mix to form a dough. Add more water if necessary to make a dough that is soft and easy to knead, but not sticky. If the dough is too stickytohandle,addalittleflouronetablespoonatatime.Transferthedoughtoalightlyflouredworksurfaceandkneadbyhandfor10minutes, (or knead the dough in a stand mixer with dough hook for 5 minutes), until the dough is very smooth and elastic.

◊ Setabowlofthemelted/softbutterandsomeoilatyourworkstation.Cover your hands with oil.

◊ Dividethedoughintogolfballsizeportions.◊ Startwiththefirstballyoumadeandaddmoreofthebuttermixture

to your hands and work surface. Flatten the ball to a very, very thin layer. It should be almost see through.

◊ Rubsomeoilontop,andfoldintothirdstocreatearectangularstrip.◊ Addsomemoreoilandsprinklesemolinaonthestripandfoldagain

into thirds to create a small square of dough. ◊ Continuethroughtheremainingballs.◊ Heataskilletandaddasmallamountofoiltothepan.Keepitona

mediumheat.Startingwiththefirst“package”youassembled,oilyourhandsandflattenthedough.Itshouldbethinandremaininasquareshape. Do not overwork or the layers will join together.

◊ Placeintothewarmskilletandcookuntilgoldenbrown.Ifitdoesnotturn to a golden color, you are not using enough oil.

◊ Cookononesideuntilyoucanseetheedgesstarttopullupandthebottom is browning. Turn over and cook the other side the same.

The trick to this recipe is making sure you are using enough of the oil/butter mixture at all steps. If you are not the dough will rip or will not cook correctly.

M’semmen are best eaten hot off the stove however you can easily reheat them to eat later. They can be frozen as well.

M'semmen *Moroccan Crepes* M’semmen is sometimes called a Moroccan pancake or crepe but I think that name is misleading as it’s neither. This bread stands alone! It’s made by compacting layers of dough to form a flaky bread that is a favorite of all ages. You’ll often see it served for breakfast or tea time. In every Moroccan city there are women making them on flat top stoves. They make a set number for that time of day and that’s it. When they’re gone, there’s no more. You must eat them hot so the steam escapes from the flaky layers as you bite into it. Traditionally honey and butter and drizzled on top but you can use whatever you’d like. My kids put Nutella on theirs, while others prefer jam and cream cheese or eat them just as they are. Don’t get discouraged if you struggle making these the first few times. They take practice!

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This bread is made on the stovetop instead of baked in the oven. It’s typically a breakfast bread though eaten at all times of the day. It’s my personal favorite of all Mo-roccan breads because it’s so versitile and I prefer soft to crunchy textures.

INGREDIENTS◊ 4cupsallpurposeflour◊ 1cupsemolinaflour+extrafordusting◊ 1 teaspoon salt ◊ 1 teaspoon sugar ◊ 2 tablespoons yeast ◊ 3 tablespoons melted butter ◊ 2 cups warm water

DIRECTIONS◊ Inalargebowlcombineall-purposeflour,semolina

flourandsalt.◊ In a small bowl whisk together yeast, sugar and

enough warm water to cover the yeast. Allow to sit for 5 minutes until it bubbles.

◊ Pourtheyeastintotheflourmixturealongwiththemelted butter.

◊ Begin kneading and slowly add more of the warm water to create the dough.

◊ Kneadforfiveminutesandallowdoughtorestfor15minutes.

◊ Divide dough into equal size balls and allow to rest again for 15-20 minutes to rise.

◊ Heat a skillet to medium heat. ◊ Afterdoughhasrisen,flattenoneballatatimetoa

thickness of 1/4” and place on hot skillet. ◊ Cook, turning several times so that each side is golden

brown. ◊ Cool on a wire rack. They are best eaten hot but can be

stored up to two days at room temperature, longer if frozen.

Batbout*Matlou

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INGREDIENTS◊ 4 cups and a little extra whole wheat

flour–youcanalsousewhiteorhalfofeachflour

◊ 2 cups warm water ◊ 1 tablespoon yeast ◊ 1 teaspoon salt ◊ 1 teaspoon sugar ◊ 1/4 cup vegetable oil

DIRECTIONS◊ In a small bowl add yeast, sugar and 1c warm water. Mix well and allow

yeast to bubble. ◊ Inalargebowladdflourandsalt.Afteryeast/watermixturebeginsto

bubblepourintobowlwithflour.Begincombiningflourandwater.◊ Haveanothercupofwarmwatertothesideandaddslowlytoflour

mixture. You may not use the entire cup. ◊ Continuecombiningflourandwateruntilyoucanformaball.Atthis

point it should be a bit sticky. ◊ Pour vegetable oil into your hands and proceed to work it into the

dough. You may not use a full 1/4 cup. ◊ Most of the dough should come off of your hands and combine into the

dough. The dough should be elastic but no longer sticky. ◊ Kneadfor8-10minutes.◊ Oil the ball and the bowl and cover. Allow to rest 15 minutes. ◊ Divide dough into 4 smaller portions. ◊ Sprinkleflouronaboardorcounter-topandbegintopushdownthe

ball beginning in the center, similar to how you would form a pizza crust. Moroccan bread is traditionally in a circle shape.

◊ The dough should be about 1/4” thick and even on all sides. ◊ Wrap in a towel and continue for the remainder of the dough. ◊ Allow dough to rise about 45 minutes. Preheat the oven to 400-425F. ◊ Once dough has risen prick with a fork several times, and place on a

cookie sheet or baking stone in the oven. ◊ Cook until it begins to brown and makes a hallow sound when tapped

– about 18-20 minutes. Remove from oven and allow to cool.

Whole Wheat Khobz

Bread in Morocco is life. There are many different varieties made and sold but one type remains constant - the whole wheat flat loaf. Women still make dough at home and send it to the community bakery to be made. On any given day you can see 3/4 of the loaves are whole wheat while the others are another combination. It’s easy to make and can be frozen for later.

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INGREDIENTS◊ 1cupwhiteorbrownriceflour◊ 3/4 cup cornstarch ◊ 1-3/4cupsglutenfreeoatflour◊ 1/2 teaspoon salt ◊ 1 teaspoon xanthan gum ◊ 1-1/2 teaspoons yeast ◊ 1 1/2 teaspoons sugar ◊ 1 egg ◊ 2 teaspoons milk ◊ 1-1/2 cups warm water ◊ Olive oil

DIRECTIONS◊ Inalargemixingbowl,orbowlofastandmixer,addwhitericeflour,

cornstarch,oatflour,xanthangum,andsalt.Mixwell.◊ In a smaller bowl, mix together yeast, sugar, and 1/2 cup warm water.

Leave yeast to activate 5-10 minutes (will have a frothy appearance). ◊ Once yeast has activated, add to the dry ingredients along with 1 egg,

milk, and the remaining warm water. ◊ Mix well to combine everything. The dough will remain wet and sticky. ◊ Pour enough olive oil into your hands to make them slick. ◊ Coat the dough with olive oil, cover with a clean kitchen towel, and

leave to rise 30-45 minutes (note if your kitchen is cold, it may take longer).

◊ When the dough has doubled (or almost) in size, divide into 2-3 equal sized balls.

◊ Preheat your oven to 400 degrees F. ◊ Coat your hands again in olive oil, and place the rounds one by one

ontoapeelflouredwithwhitericeflouroroatflour.◊ Bake for 20-30 minutes. ◊ The bread is ready when it makes a hollow sound when tapped.◊ Flatteneachroundandtransfertoapizzastoneorflouredcookie

sheet.

Gluten Free Moroccan Round Bread

When we found out my husband had celiac disease the first task of the day was to figure out how to make a bread similar to Moroccan flat bread but without gluten. Having a meal without bread in Morocco is just not possible, so after many attempts this bread was born. It’s not exactly the same as Moroccan flat bread but it is pretty close.

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INGREDIENTS◊ 21/4cupswhiteflour◊ 2cupsbarleyflour◊ 2 teaspoons salt ◊ 2 teaspoons sugar ◊ 4 teaspoons yeast ◊ 2 tablespoons olive oil ◊ 1 – 1 1/2 cups warm water ◊ 2 tablespoon toasted sesame seeds or

barley grits, lightly toasted

DIRECTIONS◊ Mixtheflours,sugar,saltandsesameseedsorbarleygritsinabowl.In

themiddleoftheflouraddtheyeast.◊ Addtheoilandpartofthewatertotheflour,continuallymixingto

dissolvetheyeast.Continueincorporatingtheflourandaddingmorewater until an elastic dough begins to form.

◊ Turnthedoughoutontoaflouredsurface(youcanuseallwhiteflouror a mixture of barley and white), and begin kneading the dough. You canaddmorewaterorflourifneeded.Thedoughshouldbesoftandflexiblebutnotsticky.Continuetokneadthedoughfor8-10minutes.If you have a stand mixer, you can use it for this recipe and especially this step.

◊ Divide the dough and roll into four smaller balls. Lightly roll each loaf in loaf in the toasted sesame seeds or barley grits and set aside. Allow the dough to rest 15 minutes.

◊ When the dough is rested, use your hand to shape the balls into circles ofdough.Theyshouldbeabout¼”thick.Prepareforafinalrisebycovering with a clean towel and setting in a warm place to rise for an additional two hours.

◊ Preheat an oven to 425°F and poke the tops of the dough several times and slide into the preheated oven. The bread will take about 20 minutes to bake and should sound hollow when tapped.

Barley Bread

When you visit Morocco you’ll see carts overflowing with small round seeded breads. This barley bread is what is for sale. The texture is denser than the white flat breads and is the perfect vehicle for scooping up tajine.

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INGREDIENTS◊ 1 cup crushed almonds ◊ Argan oil ◊ Honey to taste

DIRECTIONSThis recipe is very much a “to your taste” recipe. Almonds can be rough-ly crushed or as fine as almond flour. I prefer the smoother version but others like it with more texture.

◊ Mix almonds with argan oil until a paste begins to form. ◊ Add in honey to your taste. You’ll want to add at least 1-2 teaspoon as

the honey helps create the consistency of amlou. ◊ Thefinalproductshouldbethinnerthanapastebutnotaliquid.

When a spoon is dipped into the amlou it should be able to scoop the dip without it being runny.

◊ Store in a sealed container at room temperature. ◊ You may need to stir amlou before each use as the nuts and oil tend to

separate.

Amlou

Argan is all the rage in cosmetics and beauty products but culinary grade argan tastes wonderful. This dip is made to showcase the flavors of the oil. It’s often served for breakfast or at snack time along with fresh, hot bread.

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SWEET* Treats

INGREDIENTS◊ 4 eggs ◊ 1/2 cup softened butter ◊ 2-1/2 tablespoons baking powder ◊ 1/2 cup sugar ◊ 3 tablespoons unsweetened shredded

coconut ◊ 1/3 cup plain yogurt ◊ 1 teaspoon vanilla extract or seeds of

1 vanilla bean ◊ 1cupflour◊ Bundt Pan or 8 x 11 baking pan ◊ Shredded coconut and jam or honey

for topping

DIRECTIONS◊ Preheat oven to 350F.◊ In a large bowl add 1/2 cup butter and 1/2 cup sugar and cream using

ahand mixer or whisk. ◊ Mix in eggs, baking powder, coconut, yogurt, and vanilla extract or

bean. Mix well until everything is combined. ◊ Slowlyaddflourtocreateabatterconsistency.◊ Butteryourbakingdishsothatallsidesarecoatedanddustwithflour.◊ Pour in batter and spread evenly. Place in preheated oven. ◊ Bake cake 20-25 minutes until set and top is brown. ◊ As soon as it is removed from the oven add honey or jam (whichever

flavoryoulike)ontopofthecakesothatitmeltsintothecake.◊ Dust with the coconut. ◊ Place cake in the refrigerator to cool completely. ◊ Serve at room temperature.

Coconut Cake

Morocco doesn’t have a strong dessert culture like other places. While we may reserve desserts for after a meal, it’s not uncommon to have cake served for breakfast or in the afternoon with coffee but not after a meal. This cake is very simple and is typically made using oil instead of butter, however I’ve adjusted it because butter tastes bet-ter! You can use whatever jam you’d like to change the flavor.

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TOOLS◊ Pastry brush ◊ Rib edged pastry cutter ◊ Pasta rolling machine (you can use

arollingpinbutit’sdifficulttogetpastry thin enough)

◊ Baking sheet

INGREDIENTS

PASTRY

◊ 3cupsflour◊ 1 egg ◊ 1/2 cup vegetable oil ◊ 2 tablespoon powdered sugar ◊ 1 teaspoons butter softened ◊ 1 Tablespoonorange blossom water

FILLING

◊ 2poundsalmondflour◊ 10 tablespoons butter ◊ 2 cups powdered sugar ◊ 1 teaspoon cinnamon ◊ Pinch of grated nutmeg ◊ 1/2 teaspoon orange blossom water

DIRECTIONS

PASTRY

Begin by mixing the flour, powdered sugar in a bowl with the softened butter and eggs. Use your hands to mix everything. Slowly pour in the oil while continuing to mix everything together.

Once incorporated the dough will barely hold together when squeezed. Very slowly add the orange blossom water while kneading. The final dough should be pliable and elastic, somewhat similar to a pasta dough.

FILLING

Mix all of the ingredients together to form a paste that sticks together when squeezed. Before you shape the pastry you’ll also need to crack an egg to serve as an egg wash.

◊ Start by running the dough through the pasta machine to create a long sheetofpastryapproximately4′′wide.Keeprunningitthroughthemachine until the dough is almost transparent – as thin as you can get itbeforeitbreaks.Pinchaballofthefillingweighingabout10gramsand roll to a thick log (see picture). Place on the dough strip with equal space between them. Brush egg wash to seal the dough directly above thefilling.

◊ Fold the dough in half and make a small crescent or crown shape. Continueforallofthefillingballs.Donotpullthedoughtootightasyou will need a little wiggle room as you continue to shape the cookies.

◊ Verycarefullyandslowlybeginningatthebottomofthefillingworkthefillingupintothedoughontop.Itshouldbecloseto1′′inheightwhen you are complete. As you raise the height of the cookie you also should gently pull the cookie in towards you to create the crescent shape. Take your time as the dough can break and then you’ll have to cut off that portion and start again.

◊ Once the cookie is high enough, use the rib edged pastry cutter to cut off the excess dough. Leave a small amount of dough at the base of the cookie but not much. Place the cookies on an oiled baking pan and put into a 350F/175cup oven for 10-12 minutes. The cookies will be a very pale brown when cooked through. They should not be crunchy.

Ka'ab Gazelle

A party isn’t a party in Morocco without these cookies. Engagement parties, weddings, and baby showers all are causes to break out these cookies. The name comes from the shape of the cookie - the hoof of the gazelle. Don’t be too upset if you don’t manage to make them correctly the first time, they’re certainly a practice makes perfect des-sert!

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INGREDIENTS

LEMON VANILLA ALMOND

◊ 2cupsalmondflour◊ 1/2 cup granulated sugar ◊ 1 teaspoon baking powder ◊ 3 tablespoon liquid from preserved

lemon (if you don’t have this, the zest of 1 lemon will work)

◊ 4 tablespoons room temperature butter

◊ 1 teaspoon vanilla extract ◊ 4 egg yolks ◊ Whole blanched almonds to top

cookies ◊ Powdered sugar to coat cookies

DIRECTIONS

LEMON VANILLA ALMOND

Preheat your oven to 350F.

◊ Inalargebowlcombinealmondflour,granulatedsugar,andbakingpowder.

◊ Add to the dry ingredients the preserved lemon juice (or lemon zest), vanilla extract, and egg yolks.

◊ Break up the butter with your hands or a pastry cutter and begin working into the dough.

◊ Using your hands or pastry cutter mix all of the ingredients until everything has been combined, the dough will feel slightly sticky.

◊ From small balls with your hands, about 1” in diameter. ◊ Coat the balls with powdered sugar and place onto a cookie sheet or

plate.◊ Refrigerate the cookies for 30 minutes, or place in freezer for 10

minutes. ◊ Arrange cookies on baking sheet and gently press an almond into the

topofeach.Donotflattenthecookies,theywillnaturallyshape.◊ Bake for 10 - 12 minutes. The cookies should still be a pale color. ◊ Leave on the baking sheet for 5-10 minutes to allow the cookies to

finishsetting,thentransfertoacoolingrack.◊ When the cookies are completely cool, transfer to an air tight

container. ◊ Cookies can be stored on the counter for 1-2 weeks, or in the freezer for

up to 3 months. To serve, remove from the freezer and allow to warm up before serving.

Ghriba

Ghriba are one of the most well-known Moroccan cookies. They are easily identified because of their cracked surface – a must in ghriba making. They tend to be a bit crunchy on the outside but chewy inside. Most of the time they’re made with almonds, but can be made with walnuts, peanuts, or any kind of nut. There are many different recipes to make ghriba and all of these are gluten-free. The flavors are not traditional to what you would find in Morocco butare delicious together.

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PISTACHIO ROSEWATER GHRIBA

◊ Preheat your oven to 350F. ◊ In a food processor, blend the pistachios until they arebroken down to

almost a powder. ◊ Inalargebowlcombinepistachioflour,granulatedsugar,andbaking

powder. ◊ Add to the dry ingredients the rosewater and egg yolks. ◊ Break up the butter with your hands or a pastry cutter and begin

working into the dough. ◊ Using your hands or pastry cutter mix all of the ingredients until

everything has been combined, the dough will feel slightly sticky. ◊ From small balls with your hands, about 1” in diameter. ◊ Line a cookie sheet with parchment paper or a silpat sheet. ◊ Coat the balls with powdered sugar and place onto a cookie sheet or

plate. ◊ Refrigerate the cookies for 30 minutes, or place in freezer for 10

minutes. ◊ Arrange cookies on baking sheet and gently press a pistachio into the

topofeach.Donotflattenthecookies,theywillnaturallyshape.◊ Bake for 10 - 12 minutes. The cookies should still be a pale color. ◊ Leave on the baking sheet for 5-10 minutes to allow the cookies to

finishsetting,thentransfertoacoolingrack.◊ When the cookies are completely cool, transfer to an air tight

container. ◊ Cookies can be stored on the counter for 1-2 weeks, or in the freezer for

up to 3 months. ◊ To serve, remove from the freezer and allow to warm up before

serving.

PISTACHIO ROSEWATER GHRIBA

◊ 2 cups pistachios ◊ 1/2 cup granulated sugar ◊ 2 teaspoon rose water ◊ 4 egg yolks ◊ 1 teaspoon baking powder ◊ 4 tablespoon butter ◊ Powdered sugar for dusting ◊ Whole pistachios to top cookies ◊ Parchment paper or silpat

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INGREDIENTS

CAKE

◊ 2cupsfinesemolina◊ 1cupall-purposeflour◊ 1 cup sugar ◊ 1 cup 2% milk ◊ 1/2 teaspoon salt ◊ 8 tablespoons butter

DIRECTIONS

CAKE

◊ On medium heat melt the butter into the milk until combined and warm.

◊ Mix all of the dry ingredients together in a large mixing bowl. ◊ Pour warm milk and butter into dry ingredients and mix well. The

mixture will not be as thin as cake batter – that is ok. ◊ Preheat the oven to 375F. Grease pan with butter and pour the batter

into a baking dish – the cake will not rise, and should be a thickness of 1/4”– 1/2”.

◊ Bake for 20-25 minutes until the top is browned.

SYRUP

In a saucepan combine water, sugar and honey. Allow to cook for 5-10 minutes until it has reduced to a syrup.

When cake is removed from the oven, place onto serving dish and cover with syrup. You may want to poke the cake with a fork to allow the syrup to permeate into the cake. You can top with nuts, or powdered sugar or coconut.

Individual *Square* Cakes *Basbousa*

Basbousa can be found across the greater Middle East and North Africa. They are a simple cake that is heavy on sweet syrup. They’re very rich so you’ll only need a little bit to feel satisfied, or eat a bunch - I’ll never tell! Direc-tions.

SYRUP

◊ 1 cup water ◊ 1 cup sugar ◊ 3-4 teaspoons honey

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BEVERAGES

Sometimes known as Moroccan viagra avocado almond “juice” has long been loved in Morocco. It’s closer in texture to a smoothie than juice. The creamy, thick texture appeals to many people and it can be decorated with crushed almonds on top or even a drizzle of chocolate. I sometimes swap regular milk for vanilla almond milk for a lighter taste.

INGREDIENTS◊ 1/2 ripe Hass avocado ◊ 1 cup milk ◊ 2-3 tablespoon crushed almonds or a small handful whole almonds ◊ 1 teaspoon sugar or other natural sweetener (optional)

DIRECTIONS◊ Cut the avocado in half and remove the pit. ◊ Slide the avocado fruit from the skin and place into a blender. ◊ Add the milk, almond, and sugar and blend until there are no pieces of

avocado remaining. ◊ It is very important that the avocado is ripe or else it won’t blend well.

The consistency should be thick but smooth. You can add more milk if you prefer a thinner smoothie.

SPECIAL NOTESThis can be made dairy free by substituting cow’s milk for almond milk (vanilla almond milk is great), or another non-dairy milk.

Jus d*Avocat

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INGREDIENTS◊ 6-8 oz. of milk or milk substitute

(almond milk/soy milk etc.) ◊ 4 large soft dates ◊ 10-12 almonds

DIRECTIONS◊ In a blender add milk, almonds and dates. ◊ You can blanch and remove the outer husk of the almonds if you

don’tlikethetexture.Youalsocouldusealmondflourforasmoothertexture.

◊ Blend for 2-3 minutes until smooth and creamy. ◊ Pour into a glass and enjoy cold.

Almond Date Milk

Nous*Nous Coffee

INGREDIENTS◊ Milk ◊ Prepared espresso ◊ Sugar (optional)

DIRECTIONS◊ Startwithaglassofmilkandfillyourcupabout1/2full.◊ Next use the frothing mechanism on an espresso machine to foam the

milk until it comes up over the lip of the glass. ◊ Pack and prepare espresso as you normally would. ◊ Allow espresso to drip into the cup of milk. ◊ Serve with a few sugar cubes on the side if you want to sweeten it up!

Like the avocado juice this too is the consistency of a smoothie. You can adjust how sweet you’d like it by increas-ing or decreasing the number of dates. The juice is a play on a drink traditionally served at weddings - sweet milk.

While Morocco is a tea culture there are many types of coffee’s served in cafes and homes across the country. The mot popular is nous-nous which translates to half-half coffee. It’s mostly milk with a bit of espresso and capped with steamed milk.

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Mint tea

INGREDIENTS◊ Loose green tea - Chinese

Gunpowder tea is the most commonly used variety

◊ Mint - fresh mint is the best but if it’s not in season or expensive dried mint also works

◊ Sugar◊ Water (of course)

DIRECTIONSI use a metal teapot, like is shown above but a ceramic pot also works. This recipe is based on a 16oz capacity teapot. Place your tea kettle on to boil. Then add 2 heaping teaspoons of loose tea to your teapot. If you’re using fresh mint add 5-6 springs into the pot – you may need to stuff it in! Finally add 4-5 teaspoons of sugar. Is this a lot of sugar? Yes. But the sugar is key. If you served a Moroccan tea without sugar they probably would be too polite to say anything but would wonder what in the world was going on. On an interesting note the level of sweetness varies region-ally. The further south in the country you go the sweeter the tea gets. I have a friend from northern Morocco who makes tea one way but always doubles the sugar when my husband is at the table. When your water has boiled pour it into the teapot.

If you are using a metal teapot, place it onto your burner and turn up the heat. You will want the water to boil again as a way to steep the tea. If you are using a ceramic tea pot, allow the tea to steep for about 5 min-utes before serving. Tea is served in small glass cups. It’s a skill to pour the correct way which is holding the tea pot with one handed and raising the stream as high as possible. This action creates bubbles on the top of the tea cup – the more bubbles the better. It’s common to see the host pour a glass of tea and then pour it back into the tea pot. This may hap-pen several times.

It’s a way to circulate the tea before serving. This may seem like a com-plicated way to prepare tea but the results are well worth it!

It’s the national drink of Morocco and it’s the one recipe that is most often requested. The secret? It couldn’t be easier to make. There’s only a few ingredients and once you get the technique down you’ll be a Moroccan tea pro-fessional.

INGREDIENTS◊ 1 liter of whole milk ◊ 4-6oz vanilla whole fat yogurt ◊ 1-2 teaspoon Sugar to taste (optional) ◊ Glass or ceramic ramekins with oven

safe covers or aluminum foil

DIRECTIONS◊ Preheat oven to 220F.◊ Boil 3/4 liter of milk and sugar (optional) in a pan on the stovetop.

Once milk begins to boil turn off heat. ◊ Mix the remaining 1/4 liter of milk with the yogurt in a large bowl. ◊ Slowly whisk the warmed milk into the yogurt/milk mixture. ◊ Do this slowly so it doesn’t curdle. ◊ Pour the liquid evenly between the ramekins. (Tip: place ramekins in a

large, lipped pan to keep together and avoid sliding around the oven).◊ Place ramekins into the oven, close the door and turn off the heat.

Keepintheovenuntilitiscold.◊ Cover the ramekins and turn the oven onto the lowest setting possible

and leave for 2-3 hours until they are set. ◊ Move ramekins to the refrigerator until cold and serve.

TOPPING

In a pan on the stove top add the berries, water, juice and sugar. Cook on low heat until the liquid in the pan reduces to half the amount you start-ed with. Don’t be surprised if there is more liquid after the fruit begins to soften, Just continue to cook until a syrup forms. Serve warm or cool – your choice!

Raib with Red Berries and Vanilla

One of the things that surprised me when we moved to Morocco was how much yogurt people ate. Go to a gro-cery store and you’ll find case after case of different brands and varieties of yogurt. Raib is a Moroccan version of yogurt that is made at home (but also sold in stores). It is not as thick as Greek yogurt and is served plain, sweet-ened or with a flavored syrup on top. We instead chose to make it a more natural dish.

TOPPING

◊ 2 cups mixed red berries (raspberries, cherries, strawberries – whichever you like)

◊ Squeeze of lemon juice ◊ 1 tablespoon sugar ◊ ¼ cup water

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