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Cuisine Category
Food Category
Key Ingredient
- Almonds (2)
- Asparagus (1)
- Avocado (1)
- Broad Beans (1)
- Cardamom (1)
- Carrot (1)
- Chicken (2)
- Chocolate (1)
- Cinnamon (1)
- Coriander (1)
- Couscous (3)
- Cumin (4)
- Date (1)
- Egg (1)
- Fennel (1)
- Garlic (1)
- Ginger (1)
- Grapefruit (1)
- Hazelnut (1)
- Lamb (2)
- Lettuce (1)
- Mint (1)
- Mushrooms (2)
- Noodles (1)
- Olive (2)
- Paprika (2)
- Pomegranate (1)
- Potato (2)
- Prawns (1)
- Saffron (1)
- Sardines (1)
- Thyme (1)
- Tuna (1)
- Watercress (1)
- Yoghurt (1)
- Chickpea (1)
- Stock (1)
- Preserved lemon (1)
Special Consideration
Moroccan Cuisine
Special Utensils
Tajine
The famous terracotta pot with a conical lid is essential. It is synonymous with Moroccan cooking and chefs say anything cooked in a tajine tastes absolutely amazing! The secret is that food is gently cooked in terracotta and that the steam circulates to cook it perfectly.
Couscousiere
A deep, metal 2 part cooking pot. Top of the range couscousieres come in copper. The bottom is where the meat or vegetables are cooked. And the top section, which fits snugly over the base and forms a “waist” is where the couscous is steamed, with the fragrant steam rising to make the couscous fluffy and light. You can substitute a metal steaming basket that fits over a large saucepan.
Featured Food & Recipes
- Deep-fried whole snapper with ginger and lime fish sauce ( ca chien)
- Chicken salad with cabbage and vietnamese mint (goi ga)
- Chilli salted squid (muc rang muoi)
- Creme caramel (flan con dulce de leche)
- Beetroot salad (ensalada de betarraga)
- Barbecued goat (chivito)
- Salsa criolla
- Barbecued beef ribs (costillas)
- Beef and corn pie (pastel de choclo)
- Jachal-style empanadas
Hot Tips
Tearing basil leaves
Tear basil leaves with your fingers rather than chopping with a knife. The steel of a knife oxidizes the basil and will turn the cut edge of the basil black.
Glossary
Cazuela (Cassola)
Terracotta cookware with straight sides and glazed inside which distributes the heat evenly. Often used for slow cooking in the oven and on top of the stove. Smaller versions are used in Spnish cooking for the classic dish of garlic prawns.
