Eats & Beats Special Moroccan Issue

EATS & BEATS

MOROCCO: THE GATEWAY TO AFRICA

This special issue is all about the beautiful country of Morocco and dedicated to those affected by the devastating earthquake that hit on 09.08.23

100%oftheproceedsfromthisissuewillbedonatedtoGlobal Medictohelpintherecoveryprocess.

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EATS & BEATS

SPECIALMOROCCANISSUE|VOL.4

The right music and food can make any moment magical

THE TASTE OF MOROCCO

In this feature, we explore the rich and flavourful history of Moroccan cuisine which was shaped by a myriad of civilizations and their unique flavours.

THE SPICE TRADER

In this issue, we spice up your life with Ras El Hanout Originating in Morocco, it is a special blend created by spice merchants who wanted to showcase the best spices available in their shops.

THE STORY OF SHAKSHOUKA

MOROCCO:THE GATEWAYTOAFRICA

Often associated with Middle Eastern and North African cuisines, this delectable dish has a fascinating history that spans across cultures and time

BUT FIRST COFFEE

A TAGINE TALE

Step into the captivating world of Moroccan cuisine, and you'll inevitably encounter the Tagine - a culinary treasure that has stood the test of time

WHERE WOULD TONY EAT?

In this feature, we discover where the late great Anthony Bourdain would eat in different places around the globe

A DONATION DINNER

We share a great way for you to help those affected by by the devastating earthquake that struck Morocco on September 8th

IF IT BAKES YOU HAPPY

Khobz, also known as khubz or khoubz, is a traditional bread that holds a significant place in Moroccan cuisine and culture We delve into the history of khobz and share a recipe for this bread

67 RECOMMENDED READS

Moroccan coffee culture is quite fascinating. Although relatively new compared to the mint tea culture, coffee holds a significant place in Moroccan society. 59 73

In this issue, we look at "The Modern Tagine Cookbook: Delicious Recipes for Moroccan One-Pot Meals" written by the talented author Ghillie Basan

START ME UP

Ever wonder how people start their day off in different parts of the world? We discover the breakfast dishes that locals eat to get their day going

WICKED GAME

This feature explores the delightful world of game meats. In this issue, we discover camel.

Morocco was shaken to its core on September 8th, 2023, as a powerful earthquake of unprecedented magnitude struck the country, leaving behind a trail of destruction and despair with a death toll nearing 3000 people.

With a magnitude measuring a staggering 6.8 on the Richter scale, The epicenter was in the High Atlas mountains, about 72 kilometers (45 miles) southwest of Marrakech, a popular tourist city of about 840,000 people. The city's historic walls, first laid out in the early 12th century, have been damaged. The quake was the most powerful to shake the area surrounding Marrakech in more than 120 years, according to the US Geological Survey.

In the aftermath, reports indicate that many buildings, both old and new, have suffered severe structural damage, with collapsed roofs, shattered windows, and crumbling walls becoming a common sight. Residential areas, commercial districts, and public infrastructure have all been affected, significantly disrupting the normal functioning of daily life.

In the face of this tragedy, the resilience and spirit of the Moroccan people shine through. Communities are coming together to support one another, offering shelter, food, and comfort to those affected. The nation's determination to rebuild and recover is unwavering, as Morocco looks toward a future where its people can heal, learn from this devastating experience, and construct a more resilient and prepared society.

As the recovery efforts continue, it is crucial that the global community stands in solidarity with Morocco, extending support and resources to help the nation overcome this immense challenge. Together, we can ensure that Morocco emerges stronger, more resilient, and better equipped to face future natural disasters.

100% of the profits from this issue will be donated to Global Medic to help those affected by this deva

Thank you for your support!

Morocco THE GATEWAY TO AFRICA

TheGatewaytoAfrica

Morocco, a country situated in North Africa, boasts a rich and diverse history that has shaped its unique culture and identity. Dating back thousands of years, Morocco's history is intertwined with various civilizations, conquests, and cultural exchanges. Let's embark on a journey through time and explore the fascinating historical milestones of this enchanting nation.

The earliest evidence of human presence in Morocco dates back to the Paleolithic era, with cave paintings discovered in the Atlas Mountains. As time progressed, ancient Berber tribes inhabited the region, leaving behind impressive ruins and archaeological sites, such as the famous Roman city of Volubilis.

Morocco's history took a significant turn with the arrival of Arab conquerors in the 7th century. The Umayyad Caliphate expanded its influence, introducing Islam to Morocco and establishing the city of Fes as a center of learning and spirituality. The Idrisid dynasty, descendants of Prophet Muhammad, later founded the city of Morocco's present capital, Rabat, and established their rule.

In the following centuries, various dynasties rose and fell, leaving their mark on Morocco's history. The Almoravid and Almohad dynasties, known for their progressive governance and architectural achievements, constructed iconic structures like the Koutoubia Mosque in Marrakech and the Hassan Tower in Rabat.

One of the most renowned periods in Moroccan history is the reign of the Berber Muslim dynasty, the Marinids, who made Fes their capital in the 13th century. During this time, the city flourished as an intellectual and cultural hub, attracting scholars, artists, and artisans from throughout the Muslim world.

Morocco

TheGatewaytoAfrica

European powers began to show interest in Morocco during the Age of Exploration. The Portuguese established trading posts along the coast, and Spanish influence grew. In the 19th century, France and Spain signed treaties with Morocco, establishing their influence over the country.

Morocco, under the rule of Sultan Mohammed V, achieved independence from France in 1956. The country underwent significant political and social transformations during the following decades, modernizing its infrastructure and developing a constitutional monarchy.

Today, Morocco stands as a vibrant nation that embraces its rich cultural heritage while embracing modern advancements. Its captivating history is evident in the magnificent architecture, bustling souks, and the warm hospitality of its people.

Exploring the history of Morocco reveals a tapestry of influences from various civilizations, blending together to create a truly unique and captivating cultural mosaic. From ancient Berber tribes to Arab conquerors, European colonial powers to its vibrant independence, Morocco's history is a testament to the resilience and adaptability of its people.

So, whether you visit the bustling medinas, wander through ancient ruins, or marvel at the breathtaking landscapes, Morocco's history will continue to captivate and inspire all those who venture into its embrace.

THE TASTE OF THE TASTE OF MOROCCO MOROCCO

TheTasteofMorocco

ExploringtheRichandFlavourfulHistoryofMoroccanCuisine

Moroccan cuisine is a delightful blend of diverse cultural influences, making it a true culinary treasure. Its rich history can be traced back to ancient times, shaped by a myriad of civilizations and their unique flavours. So, let's embark on a flavourful journey through time!

The roots of Moroccan cuisine can be found in the indigenous Berber culture, which dates back thousands of years. The Berbers were skilled in adapting to their environment, utilizing local ingredients such as grains, fruits, and aromatic herbs in their meals. This foundation laid the groundwork for the diverse range of flavours that characterize Moroccan cuisine today.

As history unfolded, Morocco became a melting pot of civilizations, each leaving its mark on the country's culinary traditions. Phoenicians, Romans, Arabs, and Moors all played significant roles in shaping Moroccan cuisine. The Arab conquest in the 7th century introduced new ingredients such as rice, dates, and spices like cinnamon, saffron, and ginger.

The arrival of the Moors from Andalusia in the 13th century brought an intricate sophistication to Moroccan cuisine. They introduced the concept of combining sweet and savoury flavours, resulting in unique dishes like tagines (slow-cooked stews) with the addition of dried fruits like apricots and prunes. The Moors also brought citrus fruits and nuts, which are now integral components of many Moroccan dishes.

TheTasteofMorocco

ExploringtheRichandFlavourfulHistoryofMoroccanCuisine

In the 15th century, Portuguese explorers arrived on Moroccan shores, leaving their culinary footprint behind. They introduced new ingredients like tomatoes, potatoes, and chili peppers, which quickly found their way into Moroccan cuisine. The blending of these New World ingredients with traditional Moroccan spices and cooking techniques created a delightful fusion of flavours.

Another significant influence on Moroccan cuisine came with the Jewish community, which settled in Morocco after fleeing Spain during the Spanish Inquisition. The Jewish-Moroccan cuisine is known for its unique dishes like couscous with seven vegetables and slow-cooked meat dishes known as tajines.

Fast forward to the 19th and 20th centuries, when Morocco was colonized by the French. French influence brought with it culinary techniques like baking, pastries, and café culture. The French introduced baguettes, croissants, and patisseries, which today coexist harmoniously with traditional Moroccan fare.

Moroccan cuisine is a reflection of Morocco's diverse landscape, with each region boasting its own specialties. Coastal areas are known for their seafood dishes, while the Atlas Mountains region offers hearty and flavourful tagines. In the desert, preserved foods like dried fruits and meats are prevalent due to limited access to fresh ingredients.

TheTasteofMorocco

ExploringtheRichandFlavourfulHistoryofMoroccanCuisine

Today, Moroccan cuisine continues to evolve while honouring its roots. It has gained international recognition for its vibrant flavors, aromatic spices, and unique cooking methods. From the beloved tagines to the refreshing mint tea and delicate pastries like baklava and msemen, Moroccan cuisine never fails to enchant food lovers around the world.

So, whether you're savouring the traditional dishes passed down through generations or exploring the innovative creations of modern Moroccan chefs, the rich history and diverse influences of Moroccan cuisine are sure to leave your taste buds delighted and your heart full. Enjoy your culinary adventure!

ExploringtheRichandFlavourfulHistoryofMoroccanCuisine

Directions

TheTasteofMorocco ZALOUK

Ingredients

2 large eggplants

3 tomatoes, diced

3 cloves of garlic, minced

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon chili powder (optional, for some heat)

Salt and pepper to taste

Fresh cilantro leaves for garnish

1. Start by roasting the eggplants. Preheat your oven to 400°F (200°C). Pierce the eggplants a few times with a fork, then place them on a baking sheet. Roast in the oven for about 30-40 minutes or until the eggplants are completely soft and the skin is charred.

2. Once the eggplants are cool enough to handle, remove the charred skin and discard. Mash the eggplants with a fork or roughly chop them, depending on your preferred texture.

3. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.

4. Add the diced tomatoes to the pan and cook for about 5 minutes until they soften and release their juices.

5. Stir in the mashed/chopped eggplants, paprika, cumin, coriander, and chili powder (if using). Mix well to combine all the flavours.

6. Reduce the heat to low, cover the pan, and let the mixture simmer for about 20-25 minutes, stirring occasionally. This will allow the flavours to meld together and create a rich, thick consistency.

7. Once the Zalouk reaches your desired consistency, season with salt and pepper to taste. Feel free to adjust the spices according to your preferences as well.

8. Remove from heat and let it cool. Serve Zalouk at room temperature as a dip or side dish. Garnish with fresh cilantro leaves for an extra burst of flavour.

Where Would Tony Eat? MOROCCO

WhereWouldTonyEat?

MOROCCO

Parts of this feature are taken from World Travel: An Irreverent Guide by Laurie Woolever & Anthony Bourdain

Tangier

Anthony Bourdain: Parts Unknown: Season 1, Episode 5

"When I was an angry young man, disillusioned with the world, disenchanted with my generation, disappointed by the 'counterculture, and looking for role models, William S. Burroughs' paranoia and loathing, his antisocial appetites, his caustic, violently surreal wit, and his taste for controlled substances seemed to perfectly mirror my own aspirations. I wanted to write. I wanted to be apart from everything I grew up with. In short, I wanted to be elsewhere. And the Tangier the 'Interzone' that Burroughs described--where he'd found himself exiled, strung out, writing the pages that eventually became Naked Lunch sounded, to my naive young mind, like an exotic paradise."

WhereWouldTonyEat?

Parts of this feature are taken from World Travel: An Irreverent Guide by Laurie Woolever & Anthony Bourdain

Tangier

Anthony Bourdain: Parts Unknown: Season 1, Episode 5

Governed by a handful of European nations from 1923 to 1956, Tangier was at that time a place where behaviors, proclivities, and appetites that may have been frowned on elsewhere were permitted, giving rise to an affordably hedonistic city full of expats, set somewhat apart from the Arab and Berber cultures that continue to define the rest of Morocco.

"At the northern tip of Africa, a short ferry hop from Spain, Tangier was a magnet for writers, remittance men, spies, and artists. Matisse, Genet, William Burroughs- many have come this way, staying a while or hanging around. But no one stayed longer, or became more associated with Tangier, than the novelist and composer Paul Bowles. In works like The Sheltering Sky, he created a romantic vision of Tangier that persists even today, a dream that has become almost inseparable, in the minds of many, from reality."

Like Haight-Ashbury in San Francisco or the Times Square of New York's seedier, darker era, Tangier's time as a freewheeling playground for artistic deviants has long passed. The reigning king, Mohammed VI, has poured about US$1.1 billion into developing the port, which is now the largest in the Mediterranean.

However, the fact remains: "There is no place like it in the world. It looks, smells, sounds, and tastes like no other city. It is all too easy to lose oneself in the romantic ideal-more difficult to assess the place as it is: an increasingly modern port metropolis situated only a short boat ride from Europe. It's probably a good idea to do both: Live the dream for a bit. But keep your eyes open. And be careful. As you'll see, many visitors came to Tangier for a short vacation and remained for life. It's that kind of place.'

WhereWouldTonyEat?

MOROCCO

Parts of this feature are taken from World Travel: An Irreverent Guide by Laurie Woolever & Anthony Bourdain

Tangier

Anthony Bourdain: Parts Unknown: Season 1, Episode 5

CAFE CULTURE, PRESERVED IN AMBER (AND SMOKED)

Although the literary glory days were over decades ago, and the growing port has brought new affluence and purpose to sleepy Tangier, some things haven't really changed namely, the café culture, centered on sweet mint tea or coffee, and, in some places, hashish.

"The Grand Socco is the gateway to the Medina, where you can find the Kasbah-which means 'fortress,' by the way. The Port of Tangier is to the east. And right in the middle of it all, the Petit Socco. What Uncle Bill Burroughs called 'the last stop,’ the meeting place, the switchboard of Tangier. Reasons for settling in Tangier diverge. But everyone, sooner or later since the beginning of memory, comes to Café Tingis." Largely unchanged since Burroughs's time, the cafe is furnished in a fashion that borders on derelict. You're there for the outdoor people-watching, a cup of tea or extremely strong coffee, and atmosphere; go elsewhere for a meal.

CAFÉ TINGIS: Rue Almohades, Tangier (no phone, no website) (coffee and tea about 10 dirhams /US$1.10)

WhereWouldTonyEat?

MOROCCO

Parts of this feature are taken from World Travel: An Irreverent Guide by Laurie Woolever & Anthony Bourdain

Tangier

Anthony Bourdain: Parts Unknown: Season 1, Episode 5

CAFE CULTURE, PRESERVED IN AMBER (AND SMOKED)

And, at Café Baba, in the Kasbah and also largely unchanged since it opened in 1943 (though there is now a flat-screen TV showing soccer games and the like), you're also there for the tea, and perhaps to soak up the ancient memory of visits from the Rolling Stones, the Beatles, and the Clash. Or, sure, you may be there for the openly accepted smoking of hashish, which creates "a thick, slow-moving haze of smoke that smells like my dorm room, 1972," as Tony put it. Fans of Jim Jarmusch may recognize Café Baba from a scene in his 2014 vampire film, Only Lovers Left Alive.

CAFÉ BABA: Rue Zaitouni, Tangier, Tel +212 699 309943 (coffee and tea about 10 dirhams/ US$1.10)

"Tangier is situated at the chokepoint between the Atlantic Ocean and the Mediterranean Sea. The Moroccan coast is a rich fishing ground, and a lot of people make their living from the sea." The local seine-haul fishing method, in which a weighted net is dragged along the ocean floor, scooping up everything in its path, yields a variety of seafood, some of which is sold to Mohammad Boulage, the chef and owner of Le Saveur de Poisson.

WhereWouldTonyEat?

Parts of this feature are taken from World Travel: An Irreverent Guide by Laurie Woolever & Anthony Bourdain

Tangier

Anthony Bourdain: Parts Unknown: Season 1, Episode 5

"Boulage is from the nearby Rif Mountains. And he sources a lot of his stuff, his produce and his greens, from there. The back room of the place is dedicated to sorting and drying various herbs, which he blends into a secret mix he claims has all sorts of healthy and boner-inspiring benefits. Look, if every dish I've been told over the years was gonna make me 'strong' worked, I'd have a permanent pup tent going on down there, so I take all that with a grain of salt."

Dinner at Le Saveur de Poisson is a multicourse affair, starting with an appetizer of olives, roasted walnuts, fresh-baked bread, and "a pulpy purée of figs, raisins, strawberries, full of Mohammad's potent herbs and spices, of course."

The main event is a seafood tagine that varies daily, depending on what's been brought in, but it often includes shark, squid, and monkfish, "slowly cooked over charcoal in the classic clay pot that gives it its name. The tagine's dome top is supposed to force the condensation back into the dish and keep it moist and tender."

After the tagine, there's usually a whole fish or fish kabobs, and a dessert of fruits and nuts, sweetened with honey. "This is the Tangier version of farm-totable. ... Spectacular. This is a good value; eccentric and delicious." Le Saveur is well known; reservations are strongly suggested.

LE SAVEUR DE POISSON: 2 Escalier Waller, Tangier, Tel +212 5393 36326 (no website) (multicourse meal about 195 dirhams / US$22)

The Tale of the Tagine

TheTaleof theTagine

UnveilingtheTimelessCulinaryTreasure:TheHistoryoftheTagine

Step into the captivating world of Moroccan cuisine, and you'll inevitably encounter the Tagine - a culinary treasure that has stood the test of time. With its rich flavours and unique cooking method, the Tagine has become synonymous with Moroccan culture. In this article, we invite you to delve into the fascinating history and cultural significance of this iconic dish.

The origins of the Tagine can be traced back to the Berber tribes of North Africa, where it was developed as a practical cooking vessel that could withstand the harsh desert conditions. The word "Tagine" itself refers to both the dish and the distinctive cone-shaped clay pot in which it is cooked.

The Tagine’s ingenious design allows for slow, even cooking, resulting in tender, flavourful dishes. The pot consists of two parts: a shallow, circular base and a tall, cone-shaped lid. The base is used for cooking the ingredients, while the lid acts as a condenser, allowing the steam to rise, condense, and trickle back into the dish, infusing it with aromatic flavours.

Beyond its culinary prowess, the Tagine holds immense cultural significance in Moroccan society. It is not merely a cooking vessel but a symbol of hospitality, tradition, and togetherness. Sharing a Taginecooked meal with family and friends is a cherished communal experience, fostering a sense of unity a

TheTaleof theTagine

While the Tagine is most commonly associated with Morocco, variations of this culinary gem can also be found across North Africa and the Middle East. Each region adds its unique twist, incorporating local ingredients and spices. For instance, the Moroccan Tagine typically features a delightful blend of savoury flavours, combining meat, poultry, or fish with an array of vegetables, fruits, and aromatic spices.

The Tagine's enduring popularity can be attributed to its ability to capture the essence of Moroccan cuisine. The slow-cooking method allows the ingredients to meld together, creating a symphony of flavours that tantalize the taste buds. From the subtle sweetness of dried fruits to the earthiness of cumin and the tanginess of preserved lemons, the Tagine offers a harmonious blend of tastes that reflect the rich cultural heritage of Morocco.

As Moroccan cuisine gains global recognition, the Tagine has also undergone modern adaptations to cater to a wider audience. Chefs worldwide have embraced this versatile dish, experimenting with a myriad of ingredients, from vegetarian and vegan options to fusioninspired creations. The Tagine's enduring appeal lies in its ability to adapt while still preserving its core essence.

The Tagine represents more than just a cooking vessel; it is a cultural symbol, a testament to the rich heritage of Morocco, and an embodiment of culinary artistry. Its timeless flavours and unique design continue to captivate food enthusiasts around the world, making the Tagine an indispensable part of any culinary exploration. So, why not embark on a gastronomic journey and savour the magic of the Tagine, one delectable bite at a time?

The Spice Trader

Ras el hanout

The Spice Trader

RasElHanout

RAS EL HANOUT is a Moroccan spice mixture. Ras El Hanout means "head of the shop" or "top of the shop"and is meant to showcase a spice trader's best spices. This is a Spice Trader signature blend. This blend contains over twenty ingredients, including Ceylon cinnamon, rose petals, and cardamom. All the spice flavours meld together to create a lovely, heady fragrance. It has consistently been one of our most popular spice blends.

When you use it with chicken, then certain flavours are highlighted, but use it with eggplant and its complexity magically highlights other flavours. It can be used for a traditional lamb tagine, or a simple grilled fish. It is a must have during autumn for root soups and stews. It is a true feat of spice alchemy.

INGREDIENTS: Paprika, Cumin, Ginger, Coriander, Cassia, Turmeric, Fennel, Allspice, Cardamom, Dill Seed, Galangal, Nutmeg, Bay Leaves, Caraway, Cayenne, Cloves, Mace, Black Pepper, Green Pepper, Pink Pepper, White Pepper, Pink Rose Petals, Ceylon Cinnamon.

The Spice Trader

RasElHanout

THE HISTORY

The history of Ras El Hanout is as rich and div Originating from Morocco, this spice blend has a long and fascinating history deeply rooted in North African culinary traditions.

Ras El Hanout has been a staple in Moroccan cuisine for centuries, with its recipe passed down through generations. It is believed to have originated as a special blend created by spice merchants who wanted to showcase the best spices available in their shops. The name "Ras El Hanout" reflects this, as it means "top of the shop" or "head of the store" in Arabic.

Traditionally, Ras El Hanout was considered a closely guarded secret, with each spice merchant having their own unique blend. It was often seen as a mark of their expertise and reputation. The exact combination and proportions of spices varied, and some merchants would have up to 50 or more spices in their blend. This complexity and diversity of ingredients gave Ras El Hanout its distinct and complex flavour profile.

Over time, Ras El Hanout gained popularity beyond Morocco and became sought after worldwide. It is now widely available in spice shops and markets, both in Morocco and internationally. While commercial blends may not have as many spices as the traditional versions, they still capture the essence and essence and versatility of this unique spice blend.

Today, Ras El Hanout continues to be an essential ingredient in Moroccan cuisine, adding depth and complexity to countless dishes. It has also found its way into international kitchens, embraced by chefs and home cooks alike, who appreciate its aromatic and flavourful qualities.

DidYou Know?

Renowned hip hop artist French Montana is from Morocco? He was born as Karim Kharbouch on November 9, 1984, in Rabat, Morocco, and later moved to the United States. French Montana gained popularity in the music industrythroughhismixtapes,whichled to collaborations with prominent artists suchasRickRoss,Drake,andLilWayne.

Asidefromhismusic,FrenchMontanais also recognized for his philanthropic work. He has been actively involved in various charitable initiatives, including supporting education and healthcare in Uganda.

The Story of The Story of Shakshouka Shakshouka

TheStoryofShakshouka

UnveilingtheRichHistoryofShakshouka

Shakshouka, a mouthwatering dish that com the flavours of spiced tomato sauce and egg gained immense popularity around the wo recent years. Often associated with M Eastern and North African cuisines, this dele dish has a fascinating history that spans a cultures and time. Join us as we embark journey through the origins and evoluti Shakshouka, a true culinary gem.

Shakshouka, a mouthwatering dish that combines the flavours of spiced tomato sauce and eggs, has gained immense popularity around the world in recent years. Often associated with Middle Eastern and North African cuisines, this delectable dish has a fascinating history that spans across cultures and time. Join us as we embark on a journey through the origins and evolution of Shakshouka, a true culinary gem.

The roots of Shakshouka can be traced back to ancient cultures in the Mediterranean region. The concept of cooking eggs in a spicy tomato sauce is said to have originated in the Ottoman Empire, specifically in present-day Turkey. However, similar variations of this dish have been found in ancient Roman cookbooks, showcasing its widespread popularity in the region.

As the Ottoman Empire expanded, Shakshouka made its way to North Africa, where it underwent further transformation and became an integral part of the local cuisine. Countries like Tunisia and Morocco embraced this flavourful dish, infusing it with their own unique spices and ingredients. Tunisian Shakshouka, known as "Chakchouka," is often prepared with the addition of green peppers, onions, and harissa, giving it a distinctive kick.

In the mid-20th century, Shakshouka found its way to Israel, where it gained tremendous popularity and became a staple of Israeli breakfast cuisine. Israeli Shakshouka is typically prepared with bell peppers, onions, garlic, and a variety of aromatic spices, creating a harmonious blend of flavours. Today, it is widely enjoyed not only in Israel but also throughout the Mediterranean region.

TheStoryofShakshouka

Over the past few decades, Shakshouka has transcended borders and gained international acclaim. Its vibrant colours, robust flavours, and versatility have made it a favourite among food enthusiasts worldwide. Shakshouka has been featured in countless food blogs, magazines, and even featured in television cooking shows, further cementing its place in the global culinary scene.

One of the reasons for Shakshouka's enduring popularity is its versatility. While the base ingredients of tomatoes and eggs remain constant, various cultures and regions have added their own twists. From the addition of feta cheese in Greece to the inclusion of merguez sausage in France, Shakshouka effortlessly adapts to local ingredients and flavours, making it a truly versatile dish.

The history of Shakshouka is a testament to the power of cultural exchange and culinary evolution. What started as a humble dish in the Ottoman Empire has now become a beloved global sensation. Its rich flavours, vibrant colours, and the ability to adapt to different regional palates have made Shakshouka an iconic dish that brings people together.

So, the next time you savour a plate of Shakshouka, remember the centuries of history and the fusion of culinary traditions that have contributed to this delightful masterpiece.

TheStoryofShakshouka

UnveilingtheRichHistoryofShakshouka SHAKSHOUKA

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 red bell pepper, finely chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground paprika

1/2 teaspoon ground

cayenne pepper (adjust to your spice preference)

1 can (400g) crushed tomatoes

Salt and pepper to taste

4-6 large eggs

Fresh parsley, chopped (for garnish)

Directions

1. Heat the olive oil in a large skillet or frying pan over medium heat.

2. Add the chopped onion and red bell pepper to the pan and sauté until they start to soften, usually for about 5 minutes.

3. Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook for another minute to let the spices release their flavours.

4. Pour in the crushed tomatoes and season with salt and pepper. Stir well to combine all the ingredients.

5. Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavours to meld together.

6. Using a spoon, make small wells in the tomato mixture and crack the eggs directly into each well.

7. Cover the pan and cook for around 5-7 minutes, or until the eggs are cooked to your desired level of doneness. If you prefer the yolks to be runny, adjust the cooking time accordingly.

8. Once the eggs are cooked, remove the pan from heat and sprinkle fresh parsley over the top for garnish.

9. Shakshouka is traditionally served straight from the pan, so you can enjoy it with your favourite crusty bread, khobz, or pita.

OneNight In Morocco A Donation Dinner

OneNightIn… MOROCCO

TheRecipe

MoroccanPastilla ChickenPie

Ingredients

3 cups cooked shredded chicken

2 cups almonds ground in a food processor or blender

1 tsp salt or to taste

1 1/2 tbsp Za'atar or Ras el

Hanout

2 tsp Aleppo pepper less if you don't prefer heat

6 Beaten eggs

1 cup chicken broth

2 lemons lemon juice extracted

2 garlic cloves crushed

1 tsp orange blossom water

20 phyllo sheets

12 tbsp melted butter

4 tbsp ground cinnamon

2 tbsp powdered sugar

What’s in a name, particularly when it has about 6 names; Pastilla, Bastilla, Bisteeya and a few others. This traditional Moroccan dish, was typically made with squab or pigeon meat.

However, since Moroccan cuisine has b aroma flavou meat chicke

RecipeCourtesyof Robin Daumit

Moroccan Pastilla

OneNightIn… MOROCCO TheRecipe

MoroccanPastilla ChickenPie

Directions

Set the oven to the medium heat of 350°. Melt the butter over low heat and allow it to remain without bubbling. Prepare a springform round pan with a brush of melted butter. Mix 2 tablespoons of cinnamon with powdered sugar, and set it aside.

In a medium mixing bowl, whisk together the eggs, broth, lemon juice crushed garlic and orange blossom. Set aside.

In a different mixing bowl, whisk together the ground almond mixture, 2 tablespoon of cinnamon, salt, za'atar or ras el hanout and Aleppo pepper. Set aside.

To prepare the layers of phyllo, place one phyllo sheet into the prepared pan and brush the entire surface with melted butter, using a pastry brush. Place the second sheet and do the same until 10 layers have been fitted into the pan and sufficiently basted with butter.

Place half of the shredded chicken filling into the pan of layered phyllo sheets, and pat down to make it level. Sprinkle half of the dry ingredients across the chicken, followed by half of the wet ingredients. Repeat the layers of chicken, dry ingredients and wet ingredients. With a fork, gently press down these ingredients making them firmly packed together. Finish with the last 10 sheets of phyllo, brushing melted butter across each layer.

Shape the edges and overhang, just as you would any pie crust, using a little melted butter to form a nice phyllo dough crust.

Sprinkle most of the powdered sugar mixture across the top of the pastry, followed by the slivered almonds. Place the springform pan on top of a sheet pan, making it easier to put into the oven and remove. It will be a little heavy. Bake for about 1 hour, or until the phyllo is golden brown. Dust the remaining cinnamon sugar mixture across the top of the pie. Allow to rest 10-15 minutes before slicing and serving, or serve at room temperature.

OneNightIn…

MOROCCO TheDrink

MeiomiPinotNoir

Bring the drama of the California coast to your next dinner party host without paying a dramatic price. Meomi blends grapes from three top areas for producing world class, velvety smooth Pinot Noirs.

Release Date: April 1, 2022

Alcohol/Vol: 13.5%

Made In: California, U.S.

By: Meiomi

Sugar Content: 28g/L

Varietal: Pinot Noir

Here are a few reasons why Pinot Noir complements the flavours of this Moroccan dish:

Pinot Noir pairs well with the Moroccan dish pastilla due to its unique characteristics. Pastilla is a savoury pastry filled with a delicious combination of meat, spices, and sometimes dried fruits. The flavours in pastilla are complex and can range from sweet to savoury, making it a versatile dish.

Pinot Noir, known for its medium body and delicate flavours, complements the flavours in pastilla beautifully. Its fruity and earthy undertones, along with its moderate acidity, work well with the spiced meat and the sweetness from the dried fruits. The wine's lighter tannins and vibrant acidity also help cleanse the palate after each bite, preparing it for the next burst of flavours.

Moreover, Pinot Noir's versatility makes it a great choice for pastilla, as it can adapt to different variations of the dish. Whether the pastilla is made with chicken, lamb, or even vegetarian, Pinot Noir's balanced profile allows it to complement the dish without overpowering it.

So, next time you enjoy a delicious pastilla, consider pairing it with a glass of Pinot Noir for a delightful culinary experience.

OneNightIn…

MOROCCO TheMusic

MoroccoPlaylist

This playlist combines traditional Moroccan tunes, contemporary Arabic fusion, and some popular North African hits. It should create a vibrant and authentic atmosphere for your dinner party. Enjoy the festivities and have a fantastic time with your guests!

"MarrakeshNightMarket"byLoreenaMcKennitt

"DesertRose"bySting

"YaRayah"byRachidTaha

"Taragalte"byOum

"SidiMansour"bySaberRebaï

"Aada"byGnawadeMarrakech,MaalemMahjoub

"Allahyamoulana-DieuônotreSeigneur "byNassElGhiwane

"ImikSiMik"byHindiZahra

"LallaThasrithNagh"byAbdelkaderAriaf

"GhirEnta"bySouadMassi

"Zina"byBabylone

"Halili"byChebMami,Zaho

"Aicha"byKhaled

"Laidu"byRokiaTraoré

"Imarhan"byImarhan

OneNightIn… MOROCCO

WhattoWatch

AMovie

Casablanca" is a classic romantic drama film released in 1942, directed by Michael Curtiz. Set during World War II, the story takes place in the city of Casablanca, which is under the control of Vichy France and is a key transit point for refugees seeking to escape to America.

The film revolves around Rick Blaine (played by Humphrey Bogart), a cynical American expatriate who owns a nightclub in Casablanca. Rick's life takes a turn when his former lover, Ilsa Lund (played by Ingrid Bergman), walks into his club with her husband, Resistance leader Victor Laszlo (played by Paul Henreid). Rick and Ilsa's past love affair is rekindled, leading to a complex love triangle.

As the story unfolds, Rick is faced with a moral dilemma. He possesses two valuable letters of transit that can help Ilsa and Victor escape to America, but he must decide whether to use them for their benefit or for his own personal gain. The film also explores themes of sacrifice, love, and patriotism.

"Casablanca" is renowned for its memorable dialogues, iconic characters, and timeless quotes, such as "Here's looking at you, kid" and "We'll always have Paris." It has become a cultural touchstone and is widely regarded as one of the greatest films in cinematic history, receiving critical acclaim for its storytelling, performances, and atmospheric portrayal of wartime Casablanca.

I hope this brief overview gives you a glimpse into the captivating world of "Casablanca."

OneNightIn… MOROCCO WhattoWatch

TravelShows

AnthonyBourdain:PartsUnknown Season1:Episode5

Why not travel to Tangier with the late great Anthony Bourdain. In this episode, Anthony Bourdain takes viewers on a journey through the streets, markets, and culinary delights of this unique destination.

Bourdain delves into the rich history and cultural influences that have shaped Tangier, including its strategic location as a gateway between Africa and Europe. He showcases the city's bustling markets, where locals and visitors can find an array of spices, textiles, and traditional crafts.

SomebodyFeedPhil Season3:Episode1

And why not travel to Marrakesh with Phil Rosenthal. In the this episode, Phil takes viewers on a captivating journey through the winding streets of the city's historic medina. He visits bustling spice markets, where vibrant colors and enticing aromas fill the air. The episode also highlights the famous Jemaa elFnaa square, a lively hub of activity where locals and tourists come together to enjoy street performances, food stalls, and various forms of entertainment.

BUT FIRST BUT FIRST COFFEE COFFEE

Great Coffees From Around the World

Listentoourchillcoffeeplaylistfeaturingsome classicacoustictrackstostartyourdayoff right.

ButFirst,Coffee

Moroccan Coffee Culture

Moroccan coffee culture is quite fascinating. Although relatively new compared to the mint tea culture, coffee holds a significant place in Moroccan society and is an integral part of their hospitality. The traditional coffees in Morocco are Nous Nous (a unique coffee in Morocco that only locals know about), Cafe Noir (which means ‘Black Coffee’ in French), and Moroccan Spiced coffee (Qahwa Ma’atra).

Nous Nous means (Half Half) in English. The coffee was named Nous Nous because it’s made of half milk, half espresso, and served in a small glass cup. Nous Nous is considerably stronger than other coffee served in Morocco. Cafe Noir in Morocco is your run-of-themill single-shot espresso. Moroccan Spiced Coffee isn’t served in coffee shops but rather made at home.

Coffee in Morocco is often enjoyed in a social setting, where friends and family gather to share stories, laughter, and good company. It is common to see cafes bustling with people engaged in lively conversations while savouring their cups of coffee.

Moroccan coffee culture is not just about the beverage itself; it is about the warmth, togetherness, and the art of taking the time to connect with others. Whether it's in the bustling medinas, cozy cafes, or even at home, coffee in Morocco is a symbol of hospitality, friendship, and a chance to unwind and enjoy the moment.

ButFirst,Coffee

GreatCoffeesFromAroundtheWorld

Directions

1. In a small saucepan, combine the water, ground coffee, cinnamon, cardamom, nutmeg, and ginger. Stir well to mix the spices evenly.

MOROCCANSPICED COFEE

Ingredients

2 cups of water

2 tablespoons of ground coffee (preferably a medium-dark roast)

1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground

cardamom

1/4 teaspoon of ground

nutmeg

1/4 teaspoon of ground ginger

1 tablespoon of honey (adjust to your taste)

1/4 cup of milk (can be regular, almond, or any other milk of your choice)

2. Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat to low, cover the saucepan, and let it simmer for about 5 minutes to allow the flavours to infuse.

3. After simmering, remove the saucepan from the heat and let it sit for a minute to settle the coffee grounds.

4. Carefully strain the spiced coffee into a serving pot or individual cups, discarding the coffee grounds.

5. Stir in the honey to sweeten the coffee, adjusting the amount to your taste preference.

6. In a separate small saucepan, heat the milk until hot but not boiling.

7. Froth the hot milk using a frother, whisk, or by vigorously shaking it in a tightly sealed container until it becomes creamy and frothy.

8. Pour the frothy milk into the spiced coffee, using a spoon to hold back the foam until you've poured most of the milk. Then, spoon the remaining foam on top of each cup.

Wicked G A M E

ExploringtheDelightfulWorldofGameMeats: AGastronomicAdventure

In recent years, game meats have gained popularity among food enthusiasts and culinary adventurers. These meats, derived from wild animals such as deer, boar, rabbit, and game birds, offer a unique and flavoursome experience that differs from traditional domesticated meats. In this article, we will delve into the fascinating world of game meats, discussing their flavours, health benefits, and preparation methods.

A Rich Culinary Tradition:

Game meats have been a staple in many cultures for centuries, with a rich history deeply rooted in hunting and gathering traditions. Initially consumed for survival, today, they have evolved into delicacies sought after by food lovers worldwide. The distinct flavours and textures of game meats add a touch of excitement to any meal and allow for diverse and creative culinary explorations.

Unique Flavours and Textures:

One of the most remarkable aspects of game meats is their distinctive flavour profiles. Due to their natural diets, which often consist of wild plants and foraged foods, game meats possess a complex taste that differs from conventional meats. For instance, venison offers a rich, earthy flavour with notes of sweetness, while wild boar boasts a deep, savoury taste. Such unique flavours can elevate dishes and add depth to various recipes.

WickedGame

ExploringtheDelightfulWorldofGameMeats:

AGastronomicAdventure

Health Benefits:

Game meats are not only known for their exceptional flavours but also for their health benefits. Compared to domesticated meats, game meats tend to be leaner and lower in fat content. They are also packed with essential nutrients, including high-quality protein, iron, zinc, and B vitamins. Additionally, game meats are often free from growth hormones and antibiotics, making them a healthier choice for those conscious of their food sources.

Cooking Techniques and Preparation:

When it comes to cooking game meats, there are various techniques and preparation methods to explore. Due to their lean nature, game meats require careful attention to prevent them from drying out. Marinating or brining the meat before cooking can help enhance moisture and tenderness. Slow cooking methods such as braising, stewing, or roasting at lower temperatures are often recommended to maintain the meat's juiciness and develop rich flavours.

Pairing Game Meats with Complementary Ingredients:

To create a well-balanced dish, it is essential to pair game meats with complementary ingredients. Fruits like berries, cherries, or pears can add a touch of sweetness that enhances the flavours of game meats. Earthy vegetables such as mushrooms, root vegetables, and hearty herbs like rosemary and thyme can also create a harmonious combination. Additionally, robust red wines or full-bodied beers are often recommended to accompany game meats, as their flavours complement each other splendidly.

WickedGame

ExploringtheDelightfulWorldofGameMeats: AGastronomicAdventure

Legal Considerations and Sustainability:

When indulging in game meats, it is crucial to consider the legal and sustainable aspects of consuming wild animals. It is essential to ensure that game meats are sourced from reputable suppliers who adhere to ethical hunting practices and regulations. Responsible hunting and sustainable practices contribute to the preservation of ecosystems and the continuity of wildlife populations.

Embarking on a culinary adventure with game meats offers a unique and exciting experience for food enthusiasts. Their distinct flavours, health benefits, and versatility in cooking methods make them an intriguing addition to any menu. By exploring the world of game meats responsibly and sustainably, we can not only appreciate their gastronomic delights but also contribute towards preserving the natural balance of our ecosystems. So, why not step out of your comfort zone and savour the flavours of the wild with game meats?

In This Issue, we discover: Camel

ExploringtheDelightfulWorldofGameMeats: AGastronomicAdventure

Embarking on a culinary journey often leads us to discover the most extraordinary flavours and ingredients. Among the many remarkable treasures found in the world of gastronomy, one that stands out is the camel. This majestic creature not only holds cultural significance but also offers a range of culinary possibilities that are as intriguing as they are delicious. Join us as we delve into the realm of camel cuisine, where ancient traditions meet contemporary creativity.

Camel meat, known for its lean and tender qualities, has been enjoyed by cultures across the globe for centuries. With a taste profile that falls somewhere between beef and lamb, camel meat offers a unique, slightly gamey flavour that captures the essence of the desert landscapes it roams. Its versatility in the kitchen allows for a multitude of culinary creations, ranging from succulent roasts to delectable stir-fries.

In many regions where camels are prevalent, traditional dishes featuring camel meat have become culinary icons. One such example is the Bedouin delicacy known as "Machbous." This aromatic rice dish is prepared by slow-cooking camel meat with a blend of regional spices, creating a harmony of flavours that tantalize the taste buds. Another renowned dish is "Shuwaa," where camel meat is marinated with fragrant herbs and spices before being slowly roasted, resulting in a melt-in-yourmouth experience.

ExploringtheDelightfulWorldofGameMeats: AGastronomicAdventure

Camel

As camel cuisine gains recognition worldwide, innovative chefs are merging traditional flavours with contemporary techniques to create remarkable fusion dishes. From camel burgers infused with exotic spices to camel kebabs served with zesty chutneys, these culinary pioneers are pushing the boundaries of camel's culinary potential. By blending global influences with the unique taste of camel meat, they are crafting memorable dining experiences that celebrate both tradition and innovation.

While camel meat steals the spotlight, camel milk and camel cheese are equally worthy of culinary exploration. Camel milk, known for its rich and creamy texture, offers a natural sweetness that is perfect for indulgent desserts or smoothies. Its high nutritional value and lower lactose content make it an excellent alternative for those with dietary restrictions.

Camel cheese, on the other hand, presents a delightful combination of flavours. Similar to traditional cheeses, camel cheese ranges from mild and creamy to tangy and sharp, depending on the aging process. It pairs wonderfully with fruits, nuts, and even honey, making it a versatile addition to any cheese board or gourmet platter.

Embarking on a culinary adventure with camel reveals a world of flavours that go beyond the ordinary. From traditional dishes that pay homage to ancient cultures to fusion creations that redefine culinary boundaries, camel meat, milk, and cheese offer a delightful range of possibilities. So, dare to embrace the exotic and embark on a gastronomic journey that will introduce you to the wonders of camel cuisine.

WickedGame

MOROCCANSPICED CAMELBURGER

Directions

1. In a large bowl, combine the ground camel meat, chopped onion, minced garlic, cumin, coriander, smoked paprika, cinnamon, ginger, cayenne pepper, salt, and pepper. Mix well to ensure the spices are evenly distributed throughout the meat.

Ingredients

1 pound ground camel meat

1 small onion, finely chopped

2 cloves of garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground

cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper (adjust according to your spice preference)

Salt and pepper to taste

Fresh cilantro or parsley, chopped (for garnish)

Burger buns

Optional toppings: sliced tomatoes, cheese, lettuce, red onion, harissa sauce

Note: If camel meat is not available, you can substitute it with ground lamb for a similar flavour experience

2. Divide the mixture into equal portions and shape them into burger patties, approximately 1/2-inch thick.

3. Preheat your grill or skillet over mediumhigh heat. If using a grill, lightly oil the grates to prevent sticking.

4. Cook the camel burgers for about 4-5 minutes per side, or until they reach your desired level of doneness. Make sure to cook them thoroughly to ensure food safety.

5. Once cooked, remove the burgers from the grill or skillet and let them rest for a few minutes.

6. While the burgers are resting, lightly toast your burger buns.

7. Assemble your Moroccan camel burgers by placing each patty on a toasted bun. Add your desired toppings, such as sliced tomatoes, lettuce, red onion, and a drizzle of harissa sauce.

8. Garnish with fresh cilantro or parsley for an extra burst of flavor.

IfitBakesYouHappy

Thewonderfulworldofbaking

Khobz

Khobz, also known as khubz or khoubz, is a traditional bread that holds a significant place in Moroccan cuisine and culture. The origins of khobz can be traced back to ancient times when bread-making techniques were developed in North Africa. The art of baking bread was brought to Morocco by the Berbers, an indigenous ethnic group of the region. They had a deep understanding of grains and their cultivation, and thus began the tradition of baking bread.

Khobz is typically made from wheat flour, water, salt, and yeast. In Moroccan households, it is often prepared by the women of the family, who use their hands to knead the dough and shape it into round, flat loaves. The dough is then baked in a traditional clay oven called a "ferran" or in modern ovens.

What makes khobz unique is its texture and versatility. It has a chewy interior and a crusty exterior, making it perfect for soaking up flavourful Moroccan stews and tagines. It is also used to make sandwiches, such as the popular Moroccan street food, khobz beldi, which is filled with various ingredients like grilled meats, vegetables, and sauces.

Khobz is not only a staple food in Morocco but also holds cultural significance. It is often shared during meals, symbolizing hospitality, unity, and community. In Moroccan households, it is customary to break the bread and distribute it to everyone at the table as a gesture of togetherness.

Over the years, the art of baking khobz has been passed down through generations, preserving this cherished tradition. Today, you can find khobz in every Moroccan bakery and many homes across the country, continuing to be a beloved part of Moroccan cuisine.

IfitBakesYouHappy

Thewonderfulworldofbaking

Khobz

DIRECTIONS

1. In a large mixing bowl, combine the flour and salt.

2. Dissolve the yeast in the lukewarm water and let it sit for 5 minutes until it becomes frothy.

3. Make a well in the center of the flour mixture and gradually pour in the yeast-water mixture.

4. Mix the ingredients using your hands or a wooden spoon until a sticky dough forms.

5. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.

6. Shape the dough into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel and let the dough rise for about 1 to 1.5 hours, or until it doubles in size.

7. Preheat your oven to 450°F (230°C) and place a baking stone or an overturned baking sheet on the middle rack to heat up.

INGREDIENTS

4 cups of all-purpose flour

1 tablespoon of active dry yeast

1 ½ teaspoons of salt

2 cups of lukewarm water

Note: you can always experiment with different flours or add some spices like cumin or sesame seeds to customize the bread to your liking.

8. Once the dough has risen, gently punch it down to release any air bubbles. Divide it into 6 equal portions and shape each portion into a round, flat loaf.

9. Place the loaves on a baking sheet dusted with flour or cornmeal, leaving enough space between them to expand.

10. Let the loaves rest for about 15 minutes to rise slightly.

11. Carefully transfer the loaves onto the preheated baking stone or baking sheet and bake for approximately 15-20 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.

12. Remove the loaves from the oven and let them cool on a wire rack before serving.

This Bite Tonight

A delicious taste to amuse your bouche

ThisBiteTonight

Adelicioustastetoamuseyourbouche

The amuse-bouche, which translates to "mouth amuser" in French, has an interesting history. Originating in France, it became popular in the 1960s and 1970s. The concept of the amuse-bouche is to offer a glimpse into the chef's approach to the art of cuisine. These bite-sized appetizers are both a palate pleaser and a conversation starter.

The modern concept of the amuse-bouche was popularized by famous chefs like Jean and Pierre Troisgros, and Michel Guérard, who were pioneers of nouvelle cuisine, a movement that emphasized lighter dishes and decorative presentation. Today, it is a common feature in many finedining establishments around the world.

Amuse-bouches are known for their innovative flavours and textures, aiming to awaken your senses and set the tone for the dining experience to follow. They are typically served in fine dining restaurants, but can also be found in some upscale events or as part of a tasting menu.

These little bites can be anything from a single mouthful of a complex dish, like a mini tart filled with foie gras, to a small cup of a flavourful soup or a spoon with one delicious mouthful of flavours. Chefs use their creativity to surprise and delight guests with unexpected combinations of flavours, textures, and presentation.

Amuse-bouches not only showcase the chef's culinary skills but also provide a glimpse into their artistic and imaginative approach. They create a sense of anticipation and excitement, leaving you eager to discover the culinary wonders that await you throughout the rest of the meal.

ThisBiteTonight

Adelicioustastetoamuseyourbouche

Moroccan Lamb Keftas

Serves 4 -6

INGREDIENTS DIRECTIONS

For the keftas:

1 pound ground lamb

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup chopped fresh

parsley

1/4 cup chopped fresh

cilantro

1 teaspoon ground cumin

1 teaspoon ground

coriander

1/2 teaspoon ground

cinnamon

1/2 teaspoon paprika

1/4 teaspoon cayenne

pepper (optional, for heat)

Salt and pepper to taste

Olive oil for cooking

For the yogurt sauce:

1/2 cup Greek yogurt

2 tablespoons chopped

fresh mint leaves

1 tablespoon lemon juice

Salt to taste

1. In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, chopped parsley, chopped cilantro, cumin, coriander, cinnamon, paprika, cayenne pepper (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated.

2. Take a small handful of the lamb mixture and shape it into a small cylindrical patty, about 2 inches long and 1 inch thick. Repeat until all the mixture is used.

3. Heat a bit of olive oil in a skillet or grill pan over medium-high heat. Cook the keftas in batches, turning occasionally, until browned and cooked through, about 8-10 minutes.

4. While the keftas are cooking, prepare the yogurt sauce. In a small bowl, mix together the Greek yogurt, chopped mint leaves, lemon juice, and salt. Stir until well combined.

5. Once the keftas are cooked, remove them from the heat and let them cool slightly.

6. Skewer each kefta with a toothpick or small skewer and serve with the mint yogurt sauce for dipping.

RECOMMENDED RECOMMENDED READS READS

RecommendedReads

Showcasingbooksinthefoodandmusicgenresworththeread

The Modern Tagine Cookbook:

Delicious recipes for Moroccan one-pot meals

The recipes are easy to follow and turn out delicious too…. A brilliant addition to any cook’s library – Saturday Telegraph

RecommendedReads

Showcasingbooksinthefoodandmusicgenresworththeread

The Modern Tagine Cookbook: Delicious recipes for Moroccan one-pot meals

"The Modern Tagine Cookbook: Delicious Recipes for Moroccan OnePot Meals" is a culinary masterpiece written by the talented author Ghillie Basan. Known for her expertise in Middle Eastern and North African cuisines, Basan brings her passion for Moroccan cooking to life in this book.

This book is a comprehensive guide that dives into the rich culinary heritage of Morocco, focusing specifically on the traditional one-pot meal known as tagine. Tagine is not just a dish but also the name of the unique clay pot in which it is cooked. Basan takes readers on a flavourful journey through Morocco, exploring the cultural significance and diverse flavours of tagine cooking.

The book is filled with a wide array of tantalizing recipes that cater to different tastes and dietary preferences. It covers a range of ingredients, from succulent meats like lamb, chicken, and beef to vibrant vegetables, aromatic spices, and fragrant herbs. With Basan's creative touch, these recipes blend the traditional flavours of Morocco with modern twists, offering a fresh take on classic dishes.

RecommendedReads

Showcasingbooksinthefoodandmusicgenresworththeread

The Modern Tagine Cookbook: Delicious recipes for Moroccan one-pot meals

"The Modern Tagine Cookbook: Delicious recipes for Moroccan one-pot meals" goes beyond just recipes. Basan provides valuable insights into the history, techniques, and ingredients used in Moroccan cuisine. She shares her expert tips for achieving the perfect tagine, ensuring that even those new to Moroccan cooking can create authentic and delicious meals.

The book is beautifully presented, with stunning photography that captures the essence of Moroccan culture and cuisine. The instructions are clear and easy to follow, empowering home cooks to recreate the flavours of Morocco in their own kitchens.

Whether you're a seasoned chef or a cooking enthusiast looking to explore new flavours, "The Modern Tagine Cookbook" is a must-have addition to your culinary library. It will transport you to the vibrant streets of Morocco and inspire you to create flavourful one-pot wonders that will impress family an journey of Moroccan cooking with th

&

EATS SPECIAL ISSUE

RecommendedReads

Showcasingbooksinthefoodandmusicgenresworththeread

GhillieBasan

Ghillie Basan is a renowned Scottish cook, food writer, and culinary expert. She has a deep passion for international cuisine, especially Middle Eastern and North African food.

Ghillie has authored numerous cookbooks that celebrate the flavours and techniques of these regions. Her books often delve into the cultural and historical aspects of the dishes she presents, making them not just recipes but also windows into different culinary traditions.

Some of her popular books include "Tagines & Couscous: Delicious Recipes for Moroccan One-Pot Cooking," which explores the rich flavours of Moroccan cuisine, and "The Middle Eastern Kitchen: Authentic Dishes from the Middle East," which offers a diverse range of recipes from countries like Iran, Lebanon, and Syria.

Ghillie’s writing style is known for being engaging and accessible, making her recipes and stories enjoyable for both experienced cooks and beginners. She often shares personal anecdotes and tips, adding a warm and personal touch to her work.

Ghillie Basan is a talented author who has greatly contributed to the appreciation and understanding of Middle Eastern and North African cuisine. Her books are a fantastic resource for anyone looking to explore and savour the delicious flavours of these regions.

START START ME ME UP UP

How Days Start Around The Globe

StartMeUp

BreakfastinMorocco

Baghrir

Baghrir is a delicious Moroccan breakfast dish that you'll absolutely love. It's often referred to as Moroccan pancakes or "thousand-hole pancakes" due to its unique texture. Baghrir is made from a batter consisting of fine semolina, all-purpose flour, yeast, and warm water. This mixture is left to rest for a while to allow the yeast to activate and create those lovely air pockets.

When it's time to cook, the batter is poured onto a hot pan or griddle, creating a thin pancake with numerous tiny holes on the surface. These holes not only give baghrir its distinctive appearance but also help absorb the delicious toppings and syrups.

Traditionally, baghrir is served with a drizzle of warm honey or melted butter and a sprinkle of ground almonds or toasted sesame seeds. The combination of the fluffy pancake, sweet honey, and nutty toppings creates a delightful burst of flavours in every bite.

Baghrir is a popular breakfast option in Morocco and is often enjoyed with a cup of refreshing Moroccan mint tea. It's a perfect way to start your day with a unique and tasty dish.

StartMeUp

Directions

1. In a large mixing bowl, combine the semolina, flour, yeast, baking powder, and salt. Mix well.

2. Gradually add the warm water while whisking the mixture. Make sure there are no lumps.

3. Add the honey and vanilla extract to the batter. Whisk until all ingredients are well incorporated.

4. Cover the bowl with a clean kitchen towel and let the batter rest for around 30 minutes. This allows the yeast to activate and the batter to slightly rise.

Ingredients

2 cups fine semolina

1 cup all-purpose flour

1 teaspoon active dry yeast

1 teaspoon baking powder

1/2 teaspoon salt

2 cups warm water

1 tablespoon honey

1 teaspoon vanilla extract

For serving:

Butter or olive oil

Honey or maple syrup

Toasted sesame seeds (optional)

5. Once the batter has rested, you'll notice small bubbles forming on the surface.

6. Preheat a non-stick pan or a griddle over medium heat. Do not add any oil or butter to the pan.

7. Pour a ladleful of the batter onto the pan, forming a circle. The batter will spread on its own due to the bubbles.

8. Cook the Baghrir for a few minutes until the surface is covered with small holes and the batter is no longer wet. It should resemble a thin pancake.

9. Repeat this process with the remaining batter, ensuring not to overlap the Baghrir while cooking.

10. Once cooked, transfer the Baghrir to a plate. You can stack them on top of each other as they won't stick.

11. Serve the Baghrir warm, spreading some butter or olive oil on top, drizzling with honey or maple syrup, and sprinkling with toasted sesame seeds if desired.

Eats&Beats

Editor-in-chief Ken Berry

Creative Director

Senior Editor

Contributing Editor

Content Researcher

Contributing Writer

Recipe Contributor

Ken Berry

Linda Ross

Annalle Ramos-Berry

Ken Berry

Artie Telman

Chef Emily Zhuang

#eatsandbeatsmonthly | @eatsandbeatsmonthly

This is a not for profit digital magazine with 100% of net proceeds from this issue is being donated to Global Medic to help those affected by the devastating earthquake