English & Moroccan Gastro Guide

 

 

 

 

Tagines: decorative glazed clay servingware

 

 

 

Tagine with Lamb with

Apricots & Dates.

 

 

 

Tagine: Lamb with quince, prunes

and almonds.

 

 

Clare Ferguson, who authored A Taste of Morocco, published by: Blume Publishers has included a very useful English & Moroccan Arabic Guide to Herbs, Spices & Most Popular Dishes in both languages.

 

Since, most of us, are Tagine veered, I thought this could be quite useful for writing pictorial historical introductions for one´s Moroccan dishes.

 

*** Research Credit:  Authoress Clare Ferguson.

 

 

 

Mammounia : is a tomato, saffron, cinammon, seasalt, sugar, Evoo and orange flower water salad which is baked and adorned with pistachios.

 

Byessar:  This is a purée of Fava Beans,  and served just like Babaghanuj and Hummus.

 

Briwats:  In Tunez, and the mountains of Rif, Briks or Briwats are a semi circular pastry dough of Ouarka or a triangular pastry dough filled with lemon, artichokes, parsley, capers, cumin, quail eggs and clarified butter.  

 

Harira: This is the soup of Ramadan. The ingredients are:  parsley, lamb, onion, cinammon, cilantro, salt, tomato purée, chicken, smen or clarified butter, Tumeric, celery, short noodles called Fideos or vermicelli and black pepper. It is served accompanied by dates and fruit pastries.

 

Hut Makalli & Chermoula:  This is a dried chili, ginger, anise, corn flour pastry concoction prepared with a dough called Chermoula and filled with fresh Fish, sort of like a fish patty.  

 

Tagine: is an earthenware recipient, or oven ware braising vessel for savoury classic stews.

 

Mechoui:  This is a Berber lamb mountain region dish prepared with garlic, butter, lamb lard, mint, and cumin, where the lamb is prepared for 12 hours at very low temperatures and it turns out with a crusty exterior and melt in your mouth interior texture.

 

Kdra:  The term Kdra, denotes a spice used in stews and prepared with a French style white sauce called Blanquette. The dish´s ingredients include: chickpeas, saffron, chicken, or veal, ginger, tumeric, parsley, onion and lemon.

 

Deglet Nour: Fresh Dates.

 

Kinijbir: Ginger.

 

Tourma: Garlic.

 

Kamoon: Cumin.

 

Zhaat:  Orange flower water.

 

Mai Ward: Rose water.

 

Argan: This oil is characteristic to Morocco, and has a toasted almond aroma. Argan hails from a yellowish deep golden tan fruit variety which is circular and small, like a cherry tomato or a green fig. The fresh Argan fruit are a delicacy for the goats that are raised in this region.

 

Cous Cous: Is the national dish of Morocco and it is prepared in a Cuscuera, a metal steamer with a lid. Cous Cous is prepared from Semolina, and is a steamed cereal served with vegetables, chickpeas and chicken or lamb or fish to accompany the Tagine main course.

 

Smen:  Moroccan Lard. It is derived from the ewe´s or goat´s milk, similar to a ghee or butter. It is highly seasoned due to the herbal diet of the sheep and goats.

 

Quekoum: Tumeric.

 

Zahatar: Origanum Syriacum. This is a herb which has a piquant heat and intense aroma. Its flavor profile is a fusion of oregano, marjoram, and thyme. It looks like a combination of the three. It can be pre-made purchased under the name:  Spices of the Mid East - Morocco.

 

Beza:  black peppercorns.

 

Felfia Soudaniya:  This is an orange cayenne employed with great care, and which is extremely piquant in heat and mixed with Smoked Paprika and used in appetisers and stuffings. 

  

 

Kefta: B´stilla are small game birds with Smen Lard, garlic, grape juice, chicken stock and cilantro and stuffed with Kefta, a ground meat stuffing which is very succulent.

 

Quodban - Shasliks:  Beef Shish Kebab prepared on Carbon.

 

Khubz: a type of Moroccan bread, prepared with whole wheat & corn flours, milk, toasted sesame seeds, olive oil and anise.

 

Kal el Ghzal:  A traditional pastry prepared without yeast. Smen, ewe o goat lard is employed and orange flower water. They are shaped like an extra long sausage, texture is crisp exterior and moist aromatic interior.  

 

Beghrir: A Moroccan style pancake served with honey and prepared with Smen, ewe or goat lard.

 

M´hencha:  An almond filled pastry  prepared with rose water, Smen, and made with Phyllo dough.

 

Ghoriba:  Smen lard, vanilla and orange flower water cookies.

 

Mastique: Niska white granules which have a powerful incense of Resin and is frequently employed in traditional pastry making.

 

Fresh Parsley:  Madnouss  

 

Fresh Mint: Nana

 

Fresh Cilantro:  Kosbour  

 

 

Hope this proves to be helpful on your trips to Moroccan specialty shops.

 

 

MARGE