Today is the 4th day of Ramadan in the United States and the hottest Ramadan I’ve experienced – and I’m not fasting! Unfortunately, my surgeon would not clear me to fast, preferring me to wait at least a year after having gastric sleeve surgery to attempt fasting. (Fasting with a sleeve? Here’s a few tips) Truthfully …
Ramadan
For Ramadan this year I decided to re-make several traditional Moroccan pastries. Usually MarocBaba’s mom sends us a big box of Moroccan cookies. The problem with that is they all have gluten. Between MarocBaba’s celiac disease and my difficulty eating gluten after gastric sleeve surgery we’re pretty much a non-wheat home. The only thing to …
Before I went to Morocco I had never eaten a pistachio. The closest I had come to a pistachio was in the Jello pudding my dad ate. But, once I ate one, well I was hooked – and a little upset that I had missed out on this delicious nut for the first 20 years …
Moroccan pastries, like ghriba, are small, bite size gems of deliciousness. Most have nuts, usually almonds, honey, and powdered sugar. Sadly, the majority also have wheat making them off-limits for us. Ramadan is right around the corner and I have been re-making all of our favorite treats into gluten-free replicas. Are you ready for a …
Ask any Moroccan chef or home cook what is the single item they would buy over making and chances are pretty good they will say warka (sometimes spelled oarka). Traditional warka is a pain to make. It is closely related to phyllo dough but is a little sturdier and has a crispier texture when cooked. …