Morocco

Morocco

It’s time to switch continents from what I consider to be my safe euro-zone of comfort into the culinary wilds of the African continent.  My experience and exposure is limited…of all of my travels, my only foray into this world was a week in Capetown.  I remember when eating in Capetown, nothing was as I had expected and therefore I forge ahead with no expectations except a lot of flavors different from what I have made thus far. I’m excited, and you should be, too.  Here we go…starting with Morocco.

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Morocco.  The far-away land the mere mention of conjures romantic images of Casablanca, of Bogie and Bergman, of exotic spices and a luxurious lifestyle along the Mediterranean.  Thanks to its location, Moroccan food is a unique blend of Arab, Berber, Middle Eastern, Moorish, Iberian, Mediterranean, African and Jewish influences.   I’m not sure when I first tried Moroccan food, but I know that since moving here to Chicago, it has become a heavy favorite of mine and Apple Crisp.  We’ve taken Moroccan cooking classes and restaurant-hopped around the city to find a favorite Moroccan eatery, though that’s completely unnecessary since it is really so easy to just make at home. I hope you give some of these dishes a try and I think they’ll become some of your favorites, too.

Lamb Tagine

Meskouta (Orange Cake)

Bastilla (Moroccan Chicken Pot Pie)

Kesksou Seffa (Breakfast Couscous)


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