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Moroccan Food Safari
Food Safari journeys into the beguiling, gently spiced world of Moroccan food and meets a range of top chefs and home cooks who are passionate about their delicious cuisine. Food author and broadcaster Maeve O'Meara joins her friend restaurateur Omar Majdi who gives tips on the top spices and ingredients needed for Moroccan food and makes a dressing for fruit salad using sugar syrup, orange-blossom water, cinnamon and lemon juice that he predicts will be the hit of summer...
Homecook Malika Ennaim shows how easy it is to make your own harissa and preserved lemons, we learn from Saana Zaki how most of us are missing out on the fluffy narvellousness of couscous and some tips to make the instant variety taste amazing. Chef Hassan M'souli - the Tajine King - explains why this conical terracotta cooking pot makes food taste especially good and demonstrates with one of the favourite dishes of Morocco - chicken with green olives and preserved lemons.
Chef Aziz Bakhalla marinates lamb for the barbie with a handful of spices and whips up a dip using fava beans. Student Sarah Ennaim shows how easy and delicious a Moroccan carrot salad is to make and shares the recipe that all her friends keep clamouring for. And finally Rashid Benz shows the elegant way of serving Moroccan mint tea and gives tips on the easiest way to make it.
Featured Businesses
Out of Africa Restaurant
43-45 East Esplanade
Manly NSW 2095
(02) 9977 0055
Ambiance Interiors
32 McCauley St
Alexandria NSW 2015
(02) 9698 7522
Alhambra Restaurant
1/54 West Esplanade
Manly, NSW 2095
(02) 9976 2975
Tajine Restaurant
Shop 40, Kings Lane (off Palmer)
East Sydney – CLOSED
New address:
Souk in the City
St Margaret’s
Shop 5 ‘Henry’
431 Bourke St Surry Hills
www.soukinthecity.com
02 9357 7577
Featured Food & Recipes
Hot Tips
Choosing and prepping asparagus
Choose asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use in a stock.
Glossary
Tahini
A paste or butter obtained from grinding sesame seeds. Used in Middle Eastern and Mediterranean cooking, often to thicken hommos or other dips but also as a sweet filling in cakes and pastries.
