     Something spicy
                  is going on
                           in Morocco . . .

tuscany

. . . to dine on sensual flavors, shop for fine fabrics in the souk, and take midnight swims by candlelight. Put the finishing touches on your magic carpet, my friend, and get ready to fly. Morocco is waiting for you!

Our first day began with the staple of Moroccan cooking: couscous. An outdoor kitchen had been set up in the late morning shade of a courtyard. Our teacher was a young woman named Bahija; her dark hair tied up in a white kerchief. She seemed shy, but melted into earnest expressiveness the moment she began to speak.

" You have to work the couscous ... make sure it doesn't form lumps," she explained, spreading the dry granules on to a round platter and moistening them with fistfuls of water and a splash of vegetable oil. Her hands moved quickly over the plate, rubbing the granules lightly between flat palms as if as each one needed to be gently coaxed into action.

In between tossing chunks of aubergine, pumpkin and courgette into the couscoussier, Bahija taught us how to make two of the traditional accompaniments: tfaya, a sweet onion and raisin confit spiced with pepper and ground ginger; and a brilliantly fiery harissa made with home-grown chillies, garlic, paprika, caraway and cumin.

We became Bahija's faithful acolytes, watching her every move in awe,
and scribbling down notes.

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morocco

Recipes

Recipes from The Spice of Life article, (More magazine, Feb. 2008)
Recipe sheet 1 (pdf)
Recipe sheet 2 (pdf)

Lamb Tagine with Prunes and Cinnamon

3 T olive oil
2 1/2 lbs. lamb (off the shoulder)
1 cup finely sliced onions

1 t salt
1 t ground ginger
1 t tumeric
a grind of course black pepper
1 t ground cinnamon
3 whole cinnamon sticks
a few strands of saffron, soaked in wine

1 lb. prunes
3 T honey
water
1 T toasted sesame seeds

Peel and slice onion. In a tagine or casserole, combine onions, meat, cinnamon, cinnamon stick, tumeric, ginger, saffron, olive oil and salt.
Traditionally, all ingredients are put in the tagine and left to simmer for 1–1/2 hours.

It can be varied by browning the meat slightly and setting aside. Then sauté the onions with the spices and set aside. Assemble by putting in the meat, onions, and cinnamon sticks. Add enough water to almost cover the meat. Let simmer for 1 to 1–1/2 hours, partially covered. Add prunes, honey and cinnamon and let simmer another 15–20 minutes until the meat is nice and tender.

To toast sesame seeds, use a dry skillet and toss a few times until the aroma of sesame hits your nose. Sprinkle on top. Serve the tagine at the table. If using a casserole, transfer to a platter.