The real magic of Morocco
IF your tastebuds are hankering after summer specialities but the weather still isn't quite right for that barbecue, a Moroccan menu could be the alternative summer feast you've been waiting for.With influences from the East, Mediterranean and Africa, you'll be hard-pushed to find a cuisine so diverse in its flavours.
While you could treat yourself to a meal out at one of the many Moroccan restaurants springing up across the country, why not save your pennies and give it a go yourself?
Be warned - if you're going to cook a traditional Moroccan meal then put some time aside, the meal itself can take several hours to prepare.
The end result is worth the hard work, however, and your guests certainly won't leave feeling empty, as Cordon Bleu trained chef Ghillie Basan explains in her new book Flavours Of Morocco.
"When cooking for guests, it is customary to make vast quantities of food so that the guests will be completely satisfied and unable to finish," she says.
Once the hard work is done, the meal can provide the perfect backdrop to a laid-back summer evening. In traditional Moroccan households the meal will span several hours, as Ghillie reveals: "As dish follows dish, it is vital to pace yourself and eat slowly so that you can enjoy each mouthful."
And before you reach for the cutlery, in Moroccan culture it's traditional to eat with your right hand - although if this looks like it'll become a rather messy affair, a knife and fork should probably be kept on stand-by!
To help you get started, Ghillie shares a couple of her favourite recipes, Classic Lamb Tagine with Almonds, Prunes and Apricots, and Rose Flavoured Milk Pudding.
TIPS FOR COOKING A
MOROCCAN MASTERPIECE
Be prepared for different flavours - in traditional Moroccan homes, people pass down recipes from generation to generation rather than use books, as such expect every Moroccan meal to taste different!
Keep your spice rack stocked up - from cinnamon to cumin, Moroccan meals are packed full of spices - look out for ras-el-hanout, it's a mix of 30-plus spices.
Before you serve, grab the coriander - whether it's for a salad, tagine, soup or roast, a sprinkling of coarsely chopped coriander completes many a Moroccan meal.
Keep a few tins of chick peas in the cupboard - not only are they great for you, but they're perfect for stews.
Try an after dinner mint. Drunk throughout the day and served after dinner to aid digestion, mint tea provides the perfect way to round off your meal.
Ditch the chips and go for couscous - it's practically a necessity in any Moroccan meal and it's cheap to buy too.
Get fruity - don't restrict fruit to your puddings, any tasty tagine is likely to include some fruit, whether that's apricots, prunes, lemons or dates.
Use ginger - as well as aiding digestion, ginger is a great addition to Moroccan recipes.
Add water - Whether it's orange blossom or rose petal, flavoured waters are great for adding a distinctive taste to salads or desserts
Published: Thu, 17 July, 2008
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