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Orzo-Crust Pizza, Moroccan cooking class — 10 Comments

  1. Wow, all looks amazing. The couscous method is fascinating when all my life I have just opened a box and poured the grains into boiling stock.

  2. Katie the food looks amazing. What an interesting process for the couscous. I have a Lebanese friend, and they too use a lot of olive oil…their food also tastes great!

  3. Fantastic!

    I have three questions:
    1. About how much olive oil was rubbed into the couscous before it was steamed?
    2. Did they talk about whether it was better to have glazed or unglazed tagines?
    3. Is there really no hole in the top of the tagine lid?

  4. Kate, I was fascinated by the couscous….

    Zoomie, thanks – it was fun.

    Ina, it was fantastic – and lots of olive oil.

    sullimaybe, it was – and delicious.

    Elizabeth, olive oil was added 3 different times, 1 – 2 tbs each time…. so, lots!. No discussion about the tagines, but they were glazed – and no hole in the top. A hole would let the steam escape. 😉

    • I would have thought they might want the steam to escape. The tagines that I’ve seen in photos of Moroccan markets are always unglazed – and the only tagines available here are always glazed. They’re also very expensive. So we use a wok to make a tagine. (hmmm, should we be calling our Moroccan-style stews “woks”?)

      Wow! That IS lots of olive oil! I guess we’re going to have to try that to see how it tastes.

  5. Elizabeth, no, they want the steam to condense and drip back onto the meat. We saw both glazed and unglazed for sale – and of course they were cheap lol

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