Culinary Anthropologist

Morocco

  1. Sephardi orange & almond cake

    2 Comments

    This recipe is adapted from Claudia Roden.  This cake has north African and Spanish roots.  According to Claudia, citrus cultivation and trade was particularly associated with Sephardi Jews around the Mediterranean, and there are any number of orange cake recipes in Sephardi culture. This cake is remarkable for its total lack of both butter and […]

  2. Herb jam

    Leave a Comment

    This is a Moroccan recipe, which I first learnt while working as an intern at Alice Waters’ restaurant, Chez Panisse, in California.  ‘Herb jam’ is Paula Wolfert’s name for this delicious, savoury salad-cum-relish.  The recipe here is based on one of hers. The key to success is patience.  You must wash vast quantities of greens and […]

  3. Pistachio stuffed dates

    Leave a Comment

    This is a Moroccan recipe, and the perfect accompaniment to mint tea to round off a lavish Moroccan feast.  Dates are one of Morocco’s finest exports.  While travelling around Morocco we drove all the way to Erfoud on the edge of the Sahara for its October date festival, only to find that the unusually wet […]

  4. Chicken couscous with onion relish

    Leave a Comment

    This recipe is based on one given by Clifford Wright, an expert on Mediterranean cuisines and their histories.  I have made some changes to reflect my own culinary experiences in Morocco and personal taste.  This is not a quick or easy dish, but fantastic for feeding a crowd.  The chicken, vegetables and relish look magnificent […]

  5. Amlou

    1 Comment

    Amlou is served in Morocco with good fresh bread to dip in.  It’s eaten as a snack or appetizer, for example to welcome a guest into your house.  It is delicious, especially with a glass of mint tea.  The three key ingredients are all Moroccan specialities:  almonds, honey and argan oil.  Real argan oil, extracted […]

  6. Lamb and quince tagine

    2 Comments

    If you possess a quince tree, or know someone who does, you are a lucky person.  This year I joined that group of blessed souls when I discovered a man with a large fruit-laden specimen, or maybe he discovered me.  My wooden crate of beautiful yellow, fuzzy fruit, looking a bit like misshapen fat pears, […]

  7. Moroccan bread

    Leave a Comment

    Bread is big in Morocco.  A meal is not complete without bread, and it is always fresh and always good.  You wouldn’t catch anyone mopping up their tagine with white sliced ‘plastic’ bread.  It has to be the real deal. Many of my memories from Morocco involve bread: women at home kneeling on the floor […]

  8. Moroccan beetroot salad

    Leave a Comment

    ‘Kemia’ – various salads, often made with cooked vegetables – are served at the start of a Moroccan meal, a bit like tapas in Spain or meze in Turkey.  They are always beautifully presented, to stimulate the appetite, and subtly spiced with classic Moroccan flavours such as mint, parsley, pepper, cumin, cinnamon and citrus.  The […]

  9. Moroccan carrot salad

    Leave a Comment

    ‘Kemia’ – various salads, often made with cooked vegetables – are served at the start of a Moroccan meal, a bit like tapas in Spain or meze in Turkey.  They are always beautifully presented, to stimulate the appetite, and subtly spiced with classic Moroccan flavours such as mint, parsley, pepper, cumin, cinnamon and citrus.  The […]

  10. Chicken, lemon and olive tagine

    Leave a Comment

    This is such a great dish – you must try it!  In Morocco we probably had it at least five times.  My first tagine instructor was the lovely Fatna, who helps our friend Maggie in Tangiers.  Fatna likes to keep the olives separate and use them as a garnish, having cooked them with minced garlic, […]

Page 1 of 212