moroccan food

Couscous with Browned Red Onions

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I never made couscous when I lived in the US but it’s a very popular side dish here…. As well as the traditional accompaniment to Moroccan foods, also very popular here. Mon mari’s discerning opinion was that it was ‘dry and tasteless’. Naturally, I consider it my privilege and duty to prove him wrong. It really … Continue reading…

Moroccan Lentils and Butternut Squash; snowed in

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I’ve been ‘snowed in’ when I lived in Wisconsin – 24 inches (60cm) of fine, blowing snow followed by temperatures far below zero. I’ve been ‘snowed in’ when I lived in Minnesota – 2 days of wind and snow, piling the drifts over the cars and half way up the windows on the house. These … Continue reading…

Beef and Filo Cigars; the update

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We’re perilously close to having another room done. All that’s left is the trim (always the trim) around the floor and window. And then…. Then….. The hall is next in line to be finished. And part of finishing the hall is to build book cases lining one wall. When the book cases are done….. I … Continue reading…

Moroccan Meatballs with Preserved Lemon; the tiles

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First, let me tell you that mon mari and I agree that these are the best meatballs we have ever eaten. And we eat a lot of meatballs….. We both love them, they’re dead easy and inexpensive. We could be considered meatball experts! At the very least, aficionados….. Now that I think of it…. the … Continue reading…

Spicy Moroccan Chickpeas; Spice Blends

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This is the last in the series on Herbs and Spices. It’s easy and economical to make your own blends. You know exactly what you have and can adjust it to your own taste. The following are examples of spice blends from:The Spice and Herb Bible Barbecue Spice 1/4 cup paprika                          2 tbs sea salt … Continue reading…

Slow-Roasted Moroccan Leg of Lamb; Spices, 101

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Herbs and spices, part II. Last week I wrote about using and combining the most common herbs. This week I’ll try to do the same for the most common spices. Herbs are leaves, either fresh or dried. Spices are the rest of the plant: seeds, stems, roots, bark, buds, berries; and are most often dried. … Continue reading…

Meatball Tagine with Tomato and Eggs; the update

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It’s so much more fun to do an update when I have new walls or tiled floors to show, but, alas, at some point in time the boring ‘crap’ work has to get done, too. During his non-lifting phase this summer / fall mon mari got all (or almost all) the little tasks done… the … Continue reading…