MEDITERRANEAN FLAVORS
Focusing on Morocco, North Africa, and The Middle East
So why Morocco, North Africa, and the Middle East? To be honest, I have had the privilege of traveling to these areas. Sometimes as a tourist with my wife, but a lot of time being deployed, and not to the nice holiday sights most go to. During those deployments, I had the chance to eat what the locals were eating, and fell in love with the flavors, tastes, and smells.
So in 2018, we were looking for a holiday/birthday, my wife, trip. Looked at going to The Canary Islands, well, decided not to, and decided to visit Marrakech! We got to our hotel, and as it was late, we were hungry and asked the desk clerk what was close by. He mentioned a place about 30 meters from the hotel. It was called Winoo.
We were amazed at the quality of food we got. I had a beef and prune stew that was delicious, and my wife had fried sole filets. Another amazing fact is when we got the bill, it worked out to about 12€/13$.
Here is a link to the dish I mentioned, Beef with Prunes
Alright, I can hear you now. I don’t have a tagine. How am I supposed to cook this way? Have no fear, everyone.
That all changed when I recently talked with my friend Hafid Assab, who owns the Mosaic Cafe, a Moroccan restaurant in my hometown of Northampton, MA. Hafid, who was born in Morocco and has been cooking Moroccan food his whole life, told me that instead of a tagine, I could try using a Dutch oven or slow cooker. Here is Hafid’s Tagine Kefta recipe using a Dutch Oven.
I use a Dutch oven or a slow-cooker.
Another nice thing is that the meals are served with a variety of dipping sauces, Hummus, Baba Ganouj, Matbucha, and this WONDERFUL bread! See the photo below.
My wife’s and my favorite is the matbucha, a tomato and roasted pepper salad. And yes, I use roasted red peppers and tend to go light on the jalapeno, as many don’t like spicy.
Humus
What would not be complete without humus, as it is a staple in the region, and one that we love.
Once you learn how to make hummus from scratch, you’ll never want to go back to store-bought dip!
This is a good recipe and easy to follow, and yes, I have used it and it is exactly like the one that I have used for years. I tend to use a bit less tahini, but that is my taste. Using canned chickpeas is nice as well as doing it the old-fashioned way. Just make sure that you rinse the chickpeas and drain. Also, I have made it 1 day before. Just bring it out of the refrigerator about 30–45 minutes before serving.
Baba Ganoush
Another traditional appetizer dish that one is able to find all over the region and is easy to fix. From Allrecipes, here is a simple and traditional version.
I do mine basically the same, but I slice the eggplant in half lengthwise, place on a cookie sheet, sprinkle with salt, and let sit for about 30 minutes or so. You will see droplets on the eggplant. Just pat dry and drizzle with olive oil and roast. Salting it this way tends to remove that bitter taste that one gets from eggplant.
Now, all we need is some bread and enjoy!
Haria
Ah, the national soup of Morocco. This is one of those that can be made with meat (lamb, beef, or chicken) and a blend of spices, or for some it can be made vegetarian or even vegan if so desired. I prefer mine with lamb and lamb broth.
The first recipe is from The Mediterranean Dish and is the Vegetarian version. Just follow the directions and use the vegetable stock.
Now, if you would like to use the meat version, as I said, I like to use lamb. I like to make the lamb stock by using lamb shoulder steaks, about 1 kilogram 2.2 pounds and 8 cups of water. After the meat has cooked, remove it and place it in a bowl to cool. After the meat has cooled, remove from the bowl and set aside. Skim as much fat that has formed on the top with a spoon. Just use the above recipe, and use the premade stock and lamb meat. As this is a hearty soup, it is great on a cold winter day/night!
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Another one of our favorites that we make is Moroccan Chicken. here is a recipe that I have used and like very much.
One of the side trips that we took was a trip to Ouzoud Waterfalls, complete with monkeys!
As there are so many dishes, too numerous to list here, there is a link with a number of them. Another thing and if you get to Marrakech, one must take in the market and it is best at night. Here is a video, and oh yes, go hungry!
Now, we will move on to Algeria and Tunisia. One thing that one will find in common with the foods is the overlap/similarity
Also, one of my favorite dishes from this region is Shakshuka. You can find it all over North Africa and the Middle East.
It is a wonderful dish that is made with onions, peppers, tomatoes, and then eggs baked on top. It is great, and also makes a wonderful addition to a weekend brunch!
Shashuka
This is a great recipe and easy to follow, and I have used it.
And one other thing that one will find in this region is the use of Harissa, a spicy chili paste that you will find almost everywhere!
And most are tasty and good. It adds, depending on the amount you use, a nice little kick. Now, if you feel up to it, and want bragging rights, one can make it oneself. A bit time-consuming, but also better than store-bought. Eve makes nice holiday gifts
There are several recipes out there, and all are good and vary from simple to a bit more complex. I will give the links to 2 of them. The Spruce Eats is the easiest, and The Mediterranean Dish a bit different.
Now we move over to the land of Ancient Egypt, and the foods are just as wide-ranging as the rest of North Africa.
Moving on, up the coast of North Africa to Lebanon. And a couple of my favorite dishes from there is from there and similar to Steak Tartar, is Kibbeh Nayeh. Just make sure that the lamb is fresh, from a good butcher.
But wait, there is another version that is baked and just as wonderful. and that is Kibbeh bil Saneih (Baked Kibbeh). Here isa recipe
Link to other Lebanese dishes and recipes.
Alright, everyone, I am going to wind down for now, as I am getting hungry myself. Just thinking of the flavors and aromas
