Sometimes television can be a source of inspiration. Yes, really… A few days ago, an advertising campaign for « ugly fruits and vegetables » was launched on the French TV by a famous wholesaler, on the occasion of the national day against food waste. Ungraded and unsorted vegetables were under the spotlight.
There are meals for every occasion, recipes for every moment of life. Yesterday, I was at the wedding of my cousin Fedwa. It was a beautiful day of conviviality and joy. We shared the happiness of the bride and the groom, we talked with friends and new people, and of course, as true Moroccan and French citizens, we ate. Yes we ate a lot of good and tasty food, from Morocco and from France. Parties, we love and enjoy them. But there are the days after…
Before I started cooking and preparing couscous by myself, whenever I heard about it, I was imagining a meal requiring several hours of preparation, a lot of organization and not being afraid to burn oneself when grasping the warm semolina…
If you are fond of Indian food, you have probably already heard (or tasted) the famous ‘ghee’ with which many Indian dishes are made. But did you know that this clarified butter is not only a specialty of Indian cuisine? It is indeed a culinary tradition widespread in the whole Middle East and in the Maghreb. In our part of the world, it is known as ‘smen’ and used in many culinary specialties such as couscous.
Moroccan cuisine is full of salads that are made with one vegetable only (carrots with cumin, braised eggplants, potato salad, steamed broad beans – I will present some of them later). Traditionally, we serve many salads of this kind in small decorated plates during the same meal. It is somehow like Lebanese ‘mezze’, except that they always accompany a main dish of meat or legumes. This tradition allows eating a variety of vegetables, cooked in different ways, and switching from warm to cold as it pleases during the same meal.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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