Some Dishes from Morocco
- Bistteeya, Basteela, or Pastilla
(Layered Pigeon or Chicken Pie)
- This rich sweet pie is built with many layers of the thin
pancakes called Warka. Filo may be substituted, as it is nearly
impossible to replicate those slim, griddle wonders. The meat is
mixed with eggs, herbs, spices and almonds, and is cooked on the
stove top, then topped with a sugar icing and cinnamon.
- Chakchouka (Tunisian Eggs)
- This is a lunch or light meal made in one pan. Peppers,
garlic, cumin and tomatoes are cooked with harissa and olive oil, then
eggs are fried gently among the cooked vegetables.
- Ferakh Maamer (Spring Chicken with Couscous
Stuffing)
- Young chickens are stuffed with a sweet couscous stuffing,
enhanced with almonds, raisins, orange water, and sugar. The
birds are then simmered slowly in a large casserole in a sauce of
honey, onion, garlic, ginger, cinnamon, and saffron.
- Tagine Barrogog bis Basela (Lamb Tagine with
Prunes)
- Lamb is simmered slowly with onion, garlic, ginger, saffron
and parsley, to which are added prunes, cinnamon, honey, and
orange blossom water.
- Kaab el Ghzal (Gazelle's Horns)
- "Gazelle's Horns" are an almond-filled pastry scented with
orange.
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