Stop in any patisserie in Morocco and you'll find a back counter lined with all varieties of fruit. You'll likely hear the whiz of blenders and frothy cups of thick liquid on the tables. While some patrons sip the infamous avocado smoothie that Morocco is known for, others choose a panache or a smoothie blended with whatever fruit is in season. But one of my choice drinks is almond date milk.
Over the weekend we spent a lot of much needed time with family, enjoying each other and being outside. I even took a technology break. I rarely checked my phone, wasn't emailing or checking in anywhere. It really was a great vacation.
One of the things that we did was to visit my dad at his campsite. MarocBaba is not a camper. I've tried and tried to talk him into tenting but he refuses. My dad doesn't camp with a tent but a pretty nice camper, that includes beds, a kitchen and air conditioning. Even with this he was pretty sure he wouldn't spend the night. So a day trip was as good as it got.
Is there anything better than cooking over a real fire? I don't think so. We made an easy dinner, the kids had fun and no one freaked out about germs, bugs, dirt, dust and all else that is outside. My piece de resistance was a blueberry cheese pudgy pie. If you're not of the camping set, a pudgy pie is a sandwich — made in a contraption that looks like something from the middle ages.
As I was creating my dessert pie everyone told me it was going to be disgusting. It was awesome and I made everyone eat some just so they too would know how awesome it was!!
Ingredients
I'd be lying if I didn't tell you I am a little nervous posting this recipe. You see, until this weekend I never realized the level of reverence Moroccans have for couscous. It's the “national dish” of Morocco and in a recent Twitter conversation I was shocked to discover Moroccans take offense to the term “Israeli couscous”.
To me it's semantics but apparently not so – the crux of the argument was that there is no such thing as any couscous other than the Moroccan version and anyone that says otherwise is trying to steal a part of Moroccan culture. I think this is a hard concept for an American whose culture is influenced by hundreds of different ethnic and cultural groups that call my country home.
So maybe you can see why I am a little nervous to share a breakfast couscous. I'll just disclaim this: This is not a traditional Moroccan couscous, nor something anyone in Morocco would probably make. Heck I didn't even steam the couscous I used the instant version. But guess what, it's good. It's really good. I've never liked breakfast preferring to eat a bowl of pasta before grabbing an egg or cereal. This was perfect for me.
Ingredients
Directions
Cook couscous according to package directions. When cooked, add the cream and milk slowly leaving the burner on low heat. Make sure to stir while adding the milk to separate the couscous grains. Once all of the milk is combined, add in the brown sugar, dates, almonds and blueberries. You can certainly add more or less of any of the items depending on your taste and wants. This is best eaten hot.
If you're interested in trying another couscous recipe I've got a page for that! Find more recipes as well as how to prepare it the Moroccan way.
This recipe is a twist on the Beef and Prune Tajine, pretty much the same recipe, but switching out the prunes for apricots – you could really use any dried fruit in the recipe like dates, or even cherries (that's a combination I have to try!)
Ingredients
Directions:
In a large pot or pressure cooker, add oil to bottom of pan and add onions and garlic, saute until translucent. Mix in the meat and brown, then add spices (salt, pepper, ginger, cinnamon, parsley, saffron)
If using a pot on the stove, add enough water to cover the meat. Cover and simmer on medium heat for 2 1/2 – 3 hours, until meat is very tender and falls away from the bone. You may need to add more water if it cooks off too quickly. Add the cilantro. Bring the meat and liquids to boil. When the meat is cooked removed, and allow the remaining water to reduce to a thick sauce.
If using a pressure cooker, cover the pressure cooker after adding water and cilantro. Cook on medium heat for between 45-50 minutes. Release pressure and open cover. Remove the meat and reduce the sauce uncovered.
For the apricots: (this can be done while meat is cooking)
Add dried apricots to a small pot with honey and some water, simmer on medium heat, checking to make sure there is enough liquid and they are not burning. Continue simmering until very tender. The length of time for this step depends on the oven as well as the apricots. Towards the end add some cinnamon (more if you like it). Cook until they are sitting in a thick syrup.
This is often topped with fried almonds. To fry almonds: using blanched almonds add some oil to a saute pan and put the whole almonds in. This will only take a few minutes once hot. Be sure to watch as they will burn quickly.
Once complete turn out meat and sauce into a large serving dish. Top with the apricots and sauce, and then the almonds. This is eaten with pieces of crusty bread.
Ingredients:
1c pitted dates (medjool are my favorite – sweet and soft)
1c blanched, toasted almonds OR 1c almond meal
1 tbsp honey
1/2 tsp orange blossom water
powdered sugar
Directions:
If using whole almonds with skins – boil for 2-3 minutes, drain and squeeze individually to remove the skins. Toast in a warm oven until browned. Place in a food processor and process until broken down to a flour like mixture.
Place dates (alone) in a food processor and blend until broken apart. Add the almond meal and mix together. It will come out as a crumbly mixture. Turn out into a large bowl. Add in the honey and orange blossom water and mix by hand. Shape into balls about half the size of a golf ball. Roll balls in powdered sugar to coat. Store in an airtight container in the fridge (if they are not all eaten right away!)
