I think I need to slightly modify the name of this particular project. Operation Cook Moroccan Food and Feed it to Caroline is a bit too specific, especially because today I cooked Moroccan Food and Fed it to Joe, Zoe, and Ernie. Joe, Zoe, and Ernie are pretty much the best people on the planet. Heather and Amanda too, but they were at work (SOME people have jobs, Katie). Today was a phenomenal, wonderful, fabulous, tiring day, and I now find myself in that classic conundrum: I’m too hungry to go to sleep, but too tired to want to get up and eat. As you’ll know if you know me or have ever read this blog before, hunger won out.
Katie, you’re unemployed and all you do is cook food and nap all day. Hungry and tired?!
Today’s menu featured my first crack at couscous and second attempt at beghrir. The couscous turned out decently well–I sauteed some pears, cooked onions and raisins in sunflower oil and added as many spices as I could to form a sort of ras al-hanout (I know I can buy it, but I was having fun just throwing in different spices. Wheeee! It makes me feel like a real cook! You know, not a holographic one!), and topped the whole thing with some dates and a sprig of mint. If I’ve learned anything from the dishes I ate in Morocco, it’s that presentation matters. We ate it out of a baking dish because I don’t have a tagine or anything. Anyway, it was a bit of a take-off from the sweet couscous served on special occasions in Morocco, only done on a smaller scale and with a lot less knowledge of what I was doing. Uh.
Speaking of couscous, I hear that you sort of have to use instant couscous in the US, which is dumb. I don’t think it turned out as well using veggie broth as it does using chicken broth–I usually make my instant couscous with chicken broth and orange juice to give it flavor. I probably could’ve gone the extra dollar and bought real, not from-concentrate OJ, but I’m cheap. Anyway, I’m going to start looking for a better way to make couscous here, because instant really isn’t the same.
ANYWAY, note to readers, when doing seat-of-the-pants couscous, always make more sauce than you think is necessary. In my case, I should’ve made sauce. Couscous can get a bit dry if there’s not enough goopy stuff to go with it. Still, I shouldn’t be TOO judgy-judge with myself, because it was also pretty yummy. I kept some Moroccan tastes and definitely made it in the spirit of Morocco: fruit and onions cooked together! Woohoo!!!!
Also, beghrir is the SHIT when made correctly. Each batch makes enough for…a lot of people, so I put them on the table with a note to my housemates to dig in, and they were GONE in two shakes. I’m going to try to tweak the recipe so that they turn out spongier and a bit thinner, but I’m new to baking and cooking (I’m not a cook, really. You know this, right?), so I have absolutely no idea how to go about that. I’ll probably google something like “how to make spongier beghrir” and see what comes up.
Okay, now you google it. There is ONE result, a page of the Encyclopedia of Jewish Food that mentions it. I’m going to google–oh. Yeah. Googling “beghrir recipe” is a bit more productive, huh?
Well, I’ll go back to my red beans and rice, take my nap, and leave you in peace. When I decide to stop being a lazy fart, I’ll upload pictures.
Peace and happiness, yo.
(oh. Maybe I’ll start posting some recipes or something. That’d be useful, huh? Might give a bit more purpose to this blog, which is currently me telling you about what I cooked today? Hmmm.)