HEYA, Morocco-foodies! Today, I’m attempting ghobz (bread), which didn’t turn out all that great, and a spiced aubergine (eggplant) recipe to which I added that wilting zucchini I’d forgotten about. And tea, duh.
This my first time ever baking bread from scratch, so I’m forgiving myself for the strange consistency. I have no idea what I’m doing. I’d post pictures, but my camera’s in California. Imagine those round loaves of bread we ate every day in Morocco, except baked by a total newbie. Yeah, not super interesting.
The spiced eggplant I’m excited for, though! EEE!
Before I tell you about that, though, this is the cookbook I’m using: Made in Morocco: A Journey of Exotic Tastes & Places, by Julie Le Clerc and John Bougen. I bought it at that big ol’ book fair we attended in Casablanca, back in February. It’s a pretty good cookbook, full of beautiful pictures and information about diverse cities and regions of Morocco and their varied cuisines. It’s great because it’s full of Moroccan recipes adapted for the Western kitchen, which is a blessing for this clueless college student cooking in her under-stocked kitchen with a temperamental oven and a motley pile of pots and pans.
The book’s not exactly full of the food we ate on a day-to-day basis; after all, it’s a “journey of exotic tastes & places.” It’s full of special-occasion food, though a few of her recipes are SPOT ON. I’m going to be tweaking her beghrir recipe, perhaps with a little baking soda and a bit more water, and probably simplifying some of the fancier recipes. Anyway, as a bemused beginner taking baby steps into the world of Moroccan cuisine, I wanted to share with you my home-base cookbook. You’re welcome for the plug, Julie Le Clerc and John Bougen.
So, for example, this eggplant stuff is out of her cookbook. The couscous I made last time was my own improvised recipe based on what I’d seen my family cooking. The tea I make is also based on what my family made. Have I told you how to make it?!? Here’s Katie’s Moroccan Mint Tea recipe!!!
Stuff you’ll need:
Loose leaf green tea, gunpowder pearls
Fresh mint leaves
What to do:
Heat up some water in a saucepan on the stove. Add green tea. Steep that mo’fo.
Fill a glass jar/cup/whatever with mint leaves, enough to fill up the glass. Don’t stuff them in and leave no room for the tea, just fill the glass and leave some space. Add 2 tbsp sugar to the glass. Yes, to each glass. I’m serious. Or, add sugar to your taste, but know that back in the day sugar was extremely expensive in Morocco, which is why mint tea is so sugary: it’s meant to honor the guest/family/whoever. The sugar is pretty essential. Sugar: the taste of Morocco. ANYway!
Once the green tea’s steeped, pour it into the glasses with the mint and sugar in them. Stir. Enjoy! You can use the mint for multiple servings, I just keep adding tea and sugar. Mint is potent stuff.
If you have rose water, you can add a little bit of that in with the tea as well. My fambam did. It’s awesome. I haven’t found/bought rose water yet, but if you have it, go for it!
YUM YUM YUM The spiced eggplant/zucchini is simmering away happily on the stove, and it smells pretty good in here. The bread’s weird, but I’m sure it’ll be much better with this spicy veggie stuff!
I’ll let you know how it goes. Over and out, homeskillet! (GET IT!?!?!?!!? HAHA!)