Free Recipe of the Day

Moroccan lamb with orange

In amongst the hustle and bustle of any Moroccan marketplace you're guaranteed to find at least one stall whose tables are heaped with spices, their glorious autumn yellows, reds and coppers resembling the sand dunes not far outside the city limits...It's these spices, ground ginger, cumin, cinnamon, turmeric and paprika to name just a few, that add a distinctive warmth to Moroccan cuisine and which when combined with honey, dried fruit and nuts give it it's extraordinary sweet-savoury quality.

Nothing could be a more unusual mix of sweet and savoury flavours than b'stilla, a Moroccan specialty normally saved for special occasions and festivals. Similar to a pie, b'stilla is made by mixing pigeon meat and ground almonds with a lemony-egg sauce, this mixture is then layered between sheets of impossibly thin pastry called ourka, baked and dusted with icing sugar. If a pigeon pie simply doesn't appeal to you or you can't get hold of any pigeon meat, b'stilla can also be made with shredded chicken and phyllo pastry substituted for the ourka.

Tagines are also sweet and savoury and are definitely one of Morocco's more famous dishes. The word tagine refers to both the type of casserole dish and the casserole cooked within it. A tagine consists of two earthenware dishes that when fitted together almost resemble a wizard's hat, which is fitting as anything cooked in a tagine is absolutely magical. A mixture of fresh veggies, dried fruits, spices and meat are lovingly slow-cooked in the tagine, allowing their flavours to mingle while keeping the meat moist. The result is a rich stew with meat so tender it almost melts in the mouth, however as the main ingredient may also chicken, fish or vegetables, tagines are great for vegetarians and meat eaters alike.

Although tagines are often served on a bed of couscous, couscous doesn't only have to be a substitute for rice. In Morocco couscous is colourful and vibrant, flavoured with spices and mixed with tasty tidbits for main meals, or with sweet ingredients to create desserts, which are almost like rice puddings but even more delicious. Moroccan dishes prove that couscous is anything but bland, why not prove this to your guest by trying our fabulous Moroccan couscous with chicken and apricots, lamb with date and pistachio couscous or sweet couscous with dates and nuts?

Besides spices and dried fruits, preserved lemons are another must for any Moroccan kitchen. Preserved lemons are both a condiment and an ingredient and are used in salads, stews and sauces. They're not readily available at most shops but this isn't a problem as it's really easy to make your own, all you need is loads of lemons, salt and patience...you may have to wait several weeks, but it's worth it to achieve that really authentic flavour.

If you're going for authenticity remember that Moroccans' recline around low tables and only eat with the first three fingers of their right hands...So set the mood, pile up cushions round your coffee table and banish the knives and forks! Don't forget to end the meal with green tea served in glasses, rather than teacups, with lots of sugar and a couples mint leaves.

Happy cooking!

The food24.co.za team

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