Until a few years ago, I was not a fan of Spanish cuisine. Truthfully I really had no idea what “Spanish” food was aside from paella. Rumor had it that the flavors were dull and pork reigned supreme. There might be some truth to that but with many visits to Spain under my belt now I have come to appreciate just how varied and wonderful the culinary culture is – even if I don’t eat pork.

In December my friend and travel partner in crime Sofie of Wonderful Wanderings was going to Seville to take a Spanish language course. Seville is a 1 hour flight from Marrakech and easily one of my favorite places on Earth. Seriously. So, when she asked if I might want to come to visit while she was there the answer was obvious. Heck yes!

I knew she would have classes every morning and while I could have opted to just lazy about the apartment I realized I could use this time to do something I really wanted. I love cooking but it has been a long time since I really challenged myself to learn a new cuisine. Most of my cooking of late is either making meals at home for the family or tinkering with Moroccan recipes. This was an opportunity to really go in depth with Andalucian cuisine hands on. I’ve always wanted to learn more about this region’s cuisine because of the combination of Arabic and European influences that make it up.

I reached out to Not Just a Tourist, a company I had previously done a food tour with in Seville to see if they could help with my special request. I didn’t just want a few hour class, and I didn’t want a class where I was just cutting onions. I really wanted to spend several days immersed and cooking a wide variety of dishes.

That is exactly what I got.

On my first day it was a trip to the market to pick up the items we’d need for class that day and talk a little about what else we would make over the three days I would be cooking. I cooked and ate so many dishes but decided to share four of them with you. These were my favorite and I think they are versatile enough that you can use them in several different ways.

Cold soups are a big part of southern Spanish food culture. But I’m not talking about gazpacho. No, not at all. Salmorejo and Ajo Blanco are two varieties of cold soups popular in the summer months. They’re so popular in fact that my teacher told me people are having cold soup bars at their wedding parties and serving variations of these soups and more. I didn’t know I could like cold soup so much until I made these.

Salmorejo

You can’t visit Seville without having this at least once. Even though it’s meant for summer, many places have it in the winter too – mostly for tourists who aren’t arriving in the hotter months. This dish is really easy to make at home.

Salmorejo

Prep Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

A popular tomato based cold soup that is eaten during summer months.

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Ingredients

• 750 grams peeled tomatoes
• 1 garlic clove
• (1) 100 gram soft bread roll
• 100 mL olive oil
• red wine vinegar
• pinch of salt

Instructions

• Add the tomatoes and garlic to a blender and begin to mix.
• Rip up the bread roll and add pieces so that it incorporates with the mixture.
• Once blended taste the mixture and add salt and red wine vinegar. A small amount of each to begin with and adjust to your taste.
• Blend 2-3 minutes.
• Slowly pour the olive oil into the running blender to emulsify the oil.
• Once the oil has been incorporated transfer the mixture to a bowl and refrigerate for a minimum of 4 hours.

Notes

The soup can be served as is or garnish with slices of cucumber, chopped hard boiled eggs, or the traditional way of serrano ham.

Ajo Blanco

The literal translation of this soup is “white garlic” and so it shouldn’t be a big surprise that this is a garlic soup. I really love the story of how this soup came to be. It’s an incredibly old recipe and the mixture of cultures makes me smile – even if the story is a bit sad. When the Romans conquered the Iberian Peninsula men were given land after serving in the army for seven years.

These people were often quite poor and a staple of their diet was bread spread with a garlic paste. Remember, tomatoes hadn’t arrived in Spain yet as this was before the discovery of the “new world.” Later, after the Arabs arrived almonds were added to the mixture to adjust the taste. It’s one of the original soups of Europe!

Ajo Blanco

Yield: 4 servings

Prep Time: 15 minutes

Refrigerate: 4 hours

Total Time: 4 hours 15 minutes

A typical cold soup served in southern Spain during summer months.

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Ingredients

• 150 grams raw almond
• 1 1/2 cloves garlic
• (1) 100 gram soft bread
• 200 mL cold water
• 15 mL sherry or balsamic vinegar
• appx 60 mL olive oil

Notes

If you want a more garlicky soup you can add more garlic but remember the flavor will get stronger as it chills. I suggest making it once by the recipe and then adjusting the next time.

Garnishes: Diced green apple, cucumber and onions tossed in vinegar and olive oil make a nice condiment for the top. You also could garnish with a quick grilled prawn and green grapes. A small dusting of smoked paprika also dresses it up.

Mushroom and Broad Beans with a Poached Egg

This is a take on a classic tapas called habas con jamon or broad beans with ham. As we don’t eat pork I was looking for dishes that I could make that would be authentic but we could still eat. This dish delivered and to be honest, I think that I prefer it more this way (I do still remember what ham tastes like!) This can be served as a tapas or a side dish to a main meal with or without the egg. I also think it makes for a great breakfast with some toast!

Mushrooms and Broad Beans with a Poached Egg

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A simple dish using mushrooms and flat, broad beans common in southern Spain.

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Ingredients

• 250 g broad beans (green beans also work)
• 4-6 button mushrooms
• 1/2 medium onion
• 3 cloves garlic
• 3 Tbsp olive oil
• 3 Tbsp sherry wine (or apple cider vinegar)
• 4 eggs - 1 for each tapas sized serving
• salt and pepper

Instructions

• Clean beans, cut into 3-4 centimeter pieces and blanch.
• Add olive oil to a cooking pan and heat to medium high heat.
• Place the 3 cloves of garlic into the oil and gently cook until they begin to brown. Remove from the pan and discard. This will add the flavor to the oil without the bitterness of cooked garlic.
• Finely dice 1/2 an onion and add to the oil. Reduce heat.
• Cook the onion until it begins to almost caramelize.
• Add the sherry wine to the onions and turn up the heat.
• Add the strained beans and season with salt and pepper.
• Finely dice the mushrooms and add them to the mixture until soft.
• Portion mixture to four bowls while poaching one egg to top each dish.

Vegetarian White Bean Stew

This dish is one of those classic comfort foods you find in every culture. It’s also a catch-all dish. Women would put together the odds and ends left in the pantry to make this. Just like red beans and rice in New Orleans, this dish was typically made for wash day. Something that could be on the stove cooking while she was otherwise busy. Traditionally it’s made with chorizo (and if you want that recipe check out Lauren’s blog Spanish Sabores to make it). The vegetables used here are just suggestions, feel free to use what you have.

Vegetarian White Bean Stew

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

This is a great catch-all dish. Made from bits and bobs left in the refrigerator and given bulk with beans.

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Ingredients

• 300 grams white beans soaked overnight
• 3 cloves of garlic
• 1 leek or 1/2 onion diced
• 1/2 cup mixed green and red peppers
• 1 zucchini
• 1 small turnip
• 1-2 small potatoes
• 1-2 small carrots
• 1 tsp smoked paprika
• 1/2 tsp salt
• your choice bay leaf, thyme or oregano
• olive oil
• 3 liters water

If you’re planning to visit Seville I highly recommend checking out the food culture. You can check out some great tours on Bookmundi. Challenge what you think you know about Spanish food when you go! Some of my other favorite things to do in Seville include visiting the Real Alcazar, taking a bike ride in Parc Maria Luisa and seeing the Plaza Espana.

I have a great guest post for you today! When M and I were in Germany we ate quark at the breakfast buffet we enjoyed when we were visiting Mainz. This fresh cheese is really delicious and is way easier to make than I ever realized. If you’ve never made cheese this is a great recipe to start with. Thanks to Cate from International Desserts Blog for contributing this to MarocMama!

Have you ever heard of quark?

If you haven’t, you’re not alone! I had no idea what it was until I moved to Germany. During that first year abroad I lived with a three German host families (I was an exchange student). The one thing they all had in common? Little tubs of thick and creamy quark in their refrigerators. From the first bite I was in love. I ate quark every chance I got, whether for breakfast, as a snack or in the form of German cheesecake.

What Exactly is Quark?

For years I mistakenly thought quark was a type of yogurt. After all, in German grocery stores it’s sold right next to the yogurt. You’ll also find quark in both plain and fruity flavors, just like yogurt. Many people eat it for breakfast, as a snack or for dessert.

But quark isn’t yogurt at all! It’s actually a soft, unaged cheese. And it’s quite healthy – a great high-protein alternative to Greek yogurt. One thing I love about quark is that it’s not tangy or sour like yogurt often is.

Quark can be prepared in both sweet and savory ways. When I crave a savory breakfast, I spread plain quark on a slice of hearty whole-grain bread. When I want a sweet breakfast or a quick snack, I top a bowl of plain quark with fresh berries and a touch of honey.

And when I’m looking for a delicious treat, I mix in fresh whipping cream and jam to make a decadent fruit quark dessert (see recipe below). Mmmmmm…no matter how you eat it, quark is delightful.

For years I assumed I could only eat quark when I was in Germany. Nobody in the US had ever heard of it! Then, to my surprise, I found some very small, and very pricey, single-serving cups of quark at Whole Foods. I bought one, but was disappointed with the texture and flavor.

Once again, I was resigned to only enjoying quark while traveling in Europe — until I discovered just how easy it is to make at home. I wish I’d known this sooner! All you need is milk, buttermilk, and 12-36 hours. It’s so simple and so good. Why not give quark a try!

How to Make Quark  

Ingredients

• 6 cups milk (1.5 liters)
• 1 1/2 cups cultured buttermilk (350 ml)

Directions

• Bring milk to a simmer over low to medium heat. Stir frequently. Once the milk has reached a simmer, take the saucepan off the heat and let the milk cool to room temperature.

• Whisk the buttermilk into the milk. Then pour the mixture into a bowl or a couple jars and cover with a clean tea towel. (I’ve used glass bowls, glass jars, and clean plastic yogurt containers and all worked equally well.) Let stand in a warm place for 12-36 hours.

On a warm day, it usually only takes about 12 hours for my quark to set. Sometimes, though, it takes as long as 36 hours. If your quark has not thickened after 12 or even 24 hours, don’t worry. Just let it sit out longer. I’ve found it helpful to set the quark on a warm stove after I’ve baked something in the oven. That tends to speed things up, especially on cold days.

• Once your quark has set, the next step is to drain off the whey and thicken it up. The easiest way to do this is using a large, thin, clean tea towel and a strainer that can sit upright in the sink.

First, cover the strainer with the tea towel. Then pour the quark into the strainer. The next step is to hang the quark so more whey will drain off. There are two ways you can do this.

The first way is to gather the corners of the towel together and tie the towel to your faucet so the whey will drain into your sink.

Or you can tie the towel to a long spoon (or use a rubber band to secure the towel to the spoon) and then place the spoon on the edges of a tall bowl. Just make sure there’s enough room for the whey to gather in the bottom of the bowl. If you use the spoon and bowl method, you can let the whey drain off while chilling in the fridge.

I let the whey drain off the quark for a couple hours. If your quark ends up thicker than you’d like, just mix a little whey back in. Six cups of milk typically yields 2 cups of quark.

You now have plain quark! As I mentioned, I like to spread plain quark on a slice of hearty bread or eat it out of a bowl topped with fresh berries and a touch of honey. When I want something a little more decadent, I make fruit quark dessert.

All you need to make fruit quark dessert is fresh whipping cream, jam, and quark.

For two portions of fruit quark dessert, whip 1/2 cup plain quark with 1/4 cup whipping cream until thick. For a little extra flavor, add a splash of vanilla extract or a sprinkle of vanilla sugar (link #2). Then mix in 1 tablespoon jam. Top with fresh fruit and enjoy!

Cate is a former expat turned part-time nomad on a quest to find the best desserts and sweet treats around the world. Join her delicious adventure – and pick up helpful travel tips and delicious recipes along the way – at the International Desserts Blog.

I strongly believe in the idea of gastro-diplomacy. I think that we can learn a lot about our world, ourselves, and our relationships through sharing a meal. It’s a time honored tradition and one I truly appreciate. I don’t talk about politics here, even though I have strong beliefs (and a degree in international politics!) mostly because that’s just not what I want this space to be. But, I do have very troubled feelings about what is happening in my birth country. These were brought to new heights when the US enacted a travel ban on seven countries in late January.

Why was I so troubled? Aside from politics I simply know many of the things people are saying about why we need this ban are lies. I have many people who I consider friends and colleagues who are from each of the countries affected in this ban. We’ve shared parts of our lives, some more than others. It breaks my heart to know they are now being vilified. Whether or not the travel ban affects them, their countries and their honor has been slandered. So friends, today I’m doing what I can with food.

Each of the seven countries are included in this post, with a recipe from each that you can make at home. Why not have a global meal tonight. Learn about these places, the people and the cultures. Politics aside, do it simply to have a new experience. Invite someone over – even better invite someone you don’t know so well over. Bonus points if they’re an immigrant. We’re in this together, so let’s sit down and share a meal to start the real conversations.

Iran

Persian Jeweled Rice from Samantha of Little Ferraro Kitchen

Persian (Iranian) food is some of the best in the world. There are so many magical dishes in this country but I think they do rice better than anyone else. There are dozens of recipes and methods but this one is fairly straight-forward and simple with good results.

My personal connection? My favorite political science professor was from Iran and I’ve since met many other Iranians who have shared their country and cuisine with me. 

Iraq

Samoon- Iraqi Flatbread from Tara for Multicultural Kid Blogs

Bread and the Middle East go hand in hand (that’s why there’s two bread recipes here!) These flatbread are unique and great to accompany any main dish. Make double just in case!

My personal connection? When we lived in the US a Christian Iraqi refugee family was resettled in our city. I took Arabic lessons from the matriarch of the family and they often came to our mosque to be around other Arabic speakers with familiar foods. 

Libya

Boulou – Libyan Jewish Bread from Heather of All Roads Lead to the Kitchen

North Africa has always had a Jewish population, due in part to the exodus from Europe in the 15th century. This loaf bread is good for sandwiches and even French toast if you aren’t able to use it all before it starts to dry up.

My personal connection? I met so many Libyans when I spoke with professionals about technology in Tunisia this past year. Their stories and experiences will forever shape my life and views of their country. 

Syria

Syrian Fattet Djaj {Layered Chicken Platter} from Olivia of Olivia’s Cuisine

Syrian food is seriously some of the best on the planet. It’s got lots of flavor and different textures in each dish to really make eating an enjoyable experience. This is easy because it’s all in one dish but you’ll really appreciate just how good it tastes.

My personal connection? There are many, many Syrian refugee families in Morocco as well as Turkey where I’ve spent quite a bit of time lately. Their kindness and generosity is unbelievable. 

Somalia

Somali Chai Tea from Abderazzaq of The Somali Kitchen

Tea or chai is important across the Middle East and Africa. Somalia is no different. This is a great winter drink along with some cookies or cake.

My connection? Thousands of Somali refugees were resettled in the Minneapolis/St. Paul area as well as a city not far from us in Wisconsin. We met many during our time living there. 

Yemen

Malawach from 196 Flavors

This is another Jewish dish but from Yemen. Yemen once had a very sizeable Jewish population. This bread is similar to other folded breads across the levant and maghreb. This recipe is great and also includes ideas for what to serve with the bread. It makes for a great appetizer/tasting course.

My connection? I worked on a grant program in the mid 2000’s which hosted citizen exchanges between the US and Middle East. Yemen was one of the countries we worked with. I had the pleasure of meeting many wonderful people including activist and Nobel Peace Prize winner Tawakkol Karman. 

Sudan

Cucumber Yogurt Salad from Sasha of Global Table Adventure

To be fair this isn’t a dish I really thought of when I thought of Sudan. Knowing that it is a very arid location with little refrigeration traditionally speaking, dairy dishes didn’t come to mind. However, versions of this dish appear across the region and so it’s not completely misplaced. Serve this as a starter or side dish.

My connection? My first real job out of college, my boss was Sudanese. 

I hope that you too take time to make some of these dishes and explore each of these cultures who have so much to offer us.

I promised on Instagram and in my last post about our cooking class that I would share the recipe to make this easy tuna curry recipe from the Maldives. The  most surprising thing to me was just how fast it was made. When I think of curry I think of something that has lots of ingredients and needs hours to simmer and get all the flavors to work together. Not so in this case.

For me, there were too many onions in the dish, I would have added about half but I don’t really love the texture of onions in my food. Other than that it’s perfect.

I am starting to really like whole pieces of tuna, especially when it’s fresh and doesn’t have the smell or taste of the canned stuff. What can I say I grew up in the middle of the rural Midwestern US, canned tuna was as exotic as it got. I don’t think I ever saw a whole tuna fish until I was an adult!

So if you can’t be in the Maldives, you may as well bring a little bit of the Maldives to you!

Maldivian Tuna Curry

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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Ingredients

• 50 grams diced tuna loin
• 1 red chili (seeds out)
• 2 green chili (seeds out)
• 50 grams shallots
• 1 small onion cut to thin slices
• 30 grams garlic
• 15 grams ginger
• 1 rampe leaf (can be omitted)
• 3 curry leaves
• 2 small cinnamon sticks
• 4 cardamom seeds
• 1 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• 2 Tbsp ghee
• 100 grams fresh grated coconut
• 100 mL coconut cream (milk)
• 300 mL chicken stock
• 300 mL fish stock
• salt and pepper to taste

Instructions

1. Blend the grated coconut into a smooth paste.
2. Bled the chilis, shallots, garlic, and ginger to a smooth paste in a blender or with a mortar and pestle.
3. Heat ghee in a pan and fry the shallot paste until it's fragrant, add the curry leaves, rampe, cinnamon, cardamom, fenugreek, and sliced onion.
4. Saute for 12 minutes over moderate heat, allowing onions and shallots to brown nicely.
5. Stir in blended coconut, then chicken and fish stock.
6. Bring to a boil and reduce heat to simmer the sauce.
7. Cook on reduced heat for 10 minutes, add the coconut milk and simmer until it begins to thicken.
8. Add the tuna pieces and cook until tuna is just cooked through.
9. Adjust seasoning with salt and pepper.

Want to try some other dishes from the Maldives? Check out some of these!

Maldives Cook has a bunch of Maldivian recipes for all courses

Global Table Adventure has three Maldivian dishes that are easy and delicious!

You could try this breakfast recipe of Mas Huni from Saveur.

This sambal recipe (lots of Sri Lankan influence) might be just perfect for a spice lover!

We were guests of Centara Resorts during our time in the Maldives. They kindly shared this recipe from their kitchens. We hope you love it as much as we did!