From ras-el-hanout to harissa to preserved lemons, Moroccan cuisine features some of the most stunning flavors on the planet. Sadly, there’s no Moroccan restaurant in my neck of the woods, but it’s easy to include some signature North African inspiration when you’re in your own kitchen. To make this batch of salsa, I blended sautéed [...]
Continue reading about Blending the Familiar with the Exotic: A Taste of North Africa
I’ve never been much of a beef fan — I’ll take the surf over the turf any day — but ever since I first went to Olga’s as a kid and had the Original Olga, I’ve been crazy about lamb. (I’d love to try mutton, but I guess I’ll have to wait until I’m in [...]
It’s summer, it’s hot (since when was Detroit in the middle of the Sahara?), and I’m sure I’m not the only one who doesn’t want to spend much time over a hot stove right now. Hence, this soup! Although it involves a bit of simmering time, the heat is on low and you don’t have [...]
Continue reading about Cool Moroccan Flavors to Spice Up Your Summer
When I was kid, the very concept of fish in tins was appalling. Then I got older and realized that a can is no different than a tin and that many delicious tuna sandwiches had gone from a metal container — albeit round, not rectangular — to my plate. I always loved my mom’s Caesar [...]
Continue reading about Welcoming a New Ingredient into the Kitchen: Sardines!
Preserved lemons are one of the unique flavors of Moroccan cuisine — you find them in tagines, stews, sauces, and simply served on the side as a garnish. I finally got around to making a batch of my own and have since been sampling them in whatever strikes my fancy. In this case, I wanted [...]
One day a pot of simmered and marinated vegetables, the next day a cold gazpacho soup, then finally a luscious pizza topping…it’s just a few days in the life of a leftover. It’s like kitchen magic! Remember the Moroccan caponata? I’d made such a big batch that I wound up freezing a bowl of it. [...]
Caponata is an Italian dish consisting of marinated eggplants and other chopped vegetables served with a healthy wedge of bread. Moroccans, too, present vegetables in a variety of ways–from stews to relishes to tagines–and they often include flatbread for dipping. Why not combine the two cuisines? And while we’re at it, let’s top the dish [...]
Fusion cuisine is a wonderful, wonderful thing–it allows us to enjoy the flavors from several different cultures all on one plate…and discover new taste adventures along the way! For this dish, I used the idea of the Mexican quesadilla to provide a platform for Moroccan flavors. The spice mixture–za’atar–is a simple mix of sesame seeds, [...]
Like ginger, turmeric is a root. It is native to India and is used for cosmetic and dyeing purposes along with culinary ones. It is also an important part of Indian wedding rituals and religious ceremonies. Often times, turmeric is used instead of the much-more-expensive saffron to lend a yellow color to food. Though not [...]
Though little-known in American cuisine today, coriander has enjoyed a rich past. It was named as an aphrodisiac in 1,001 Arabian Nights, it was treasured in China during the Han dynasty (207 B.C.E.-220 A.C.E.), and it is one of the bitter herbs of Passover. Coriander seeds have been found in ancient Egyptian tombs. Romans used [...]
