SPRING 2005 ETHNIC COOKING NOTES

Moroccan Cooking

Foods Cooked

Bstilla
Couscous Tagine
Harissa
M'Hanncha
Moroccan Mint Tea
Orange Salad
Ras El Hanout
Sfinges
L'Hootz Chermoula
Zeilook
Recipes
Technique Stuff
Moroccan food is similar to what we know of Medieval Spanish food. Persian influence is seen in the extensive use of herbs, especially flatleaf parsley, cilantro, and mint.
Light, delicate flavors also fit in with the later French colonial influence. Flavors tend not to be heavily browned. Skankiness comes from preserved lemons, as well as fermented ghee, known as smen.

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