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Season
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 Recipes
Hot Tips
Roasting/toasting spices
Whole or ground spices can be toasted. While the toasting process is the same for both, ground spices may toast slightly faster than whole. Simply place a dry skillet over medium heat. When the pan gets hot, pour in the desired amount of spice.
Glossary
Granita
An Italian sorbet made of lightly sweetened syrup flavoured with coffee or liqueur. It is served between courses or as refreshment.
