Abdul's ras el hanout--which translates as "top of the shop"--is an exotic blend of mace, long pepper, green cardamom, cassia bark and 41 other spices, including rarities such as dried pomegranate blossoms and ash fruit, said to be an aphrodisiac.
Is there anything more delicious than wrapping presents in a warm kitchen while the first fat snowflakes of the season whirl through the frosty air?
This year I'm giving my favorite cooks--naughty and nice--treasures from the souks of Marrakech. Here's what they'll find under the tree:
Tins of Abdul's aromatic spice blends--and little Moleskine notebooks filled with cooking tips and a recipe or two.
And what's in the tins?
Ras el Hanout: Abdul's super secret blend--it means "top of the shop"--of 45 whole spices, including dried ginger, nutmeg, mace, cassia bark and rosebuds, but also pomegranate blossoms and ash fruit, said to be an aphrodisiac. Bright and sweetly pungent, a generous pinch of this exotic mix intensifies the voluptuous flavor of dishes such as chicken tagine with apricots and almonds--a recipe I hope to share with you soon.
Epices pour Café: Fragrant spices for strong coffee—green cardamom, white peppercorns and more—delicious served with freshly steamed milk. For best results, grind the whole spices to a coarse powder, then grind again with the coffee beans. Brew in a press pot or with a Melitta filter.
M’rozia: An alchemical blend of 16 spices, including long pepper, tailed cubebs and grains of paradise, that instantly boosts the flavor of fish, chicken and eggs. Add a pinch to Khadija’s Savory Fish Tagine or to a Berber omelette—a dozen eggs simmered in a delectable tomato, garlic and cilantro sauce—and taste the magic.
Moroccan Cumin: Sultry and aromatic, not as sharp as the Indian variety, but with a full rounded taste that makes it ideal for blending with other spices. In the High Atlas Mountains, peeled hardboiled eggs are dipped in little bowls of sea salt, black pepper and ground cumin at breakfast. Simple and stunningly delicious.
Tools for cooks include these hand whittled lemon wood spoons, spatulas and tongs from a woodworker's shop.
But wait there’s more: From a woodworker’s stall, an array of hand whittled tools made of lemon wood: six conical spoons for harira, a hearty lentil and chickpea soup eaten to break the fast during Ramadan; spatulas and slotted spoons; and a whimsical pair of tongs resembling over-sized scissors. Rub with olive oil before using.
Who will get these old Safi bowls with simple, hand painted geometric designs? They are worn and chipped around the rims, but still beautiful. Maybe me....
And last, but hardly least, a trio of old Safi bowls from a tiny stall near the metal workers’ souk. Luminous green rims, with geometric black “embroidery” on a creamy background. So beautiful, in an understated way, that I can hardly bear to part with them.
Hmmmm….I have been an awfully good girl this year….
Comments (1)
I love the idea of giving the small moleskin books with cooking tips and recipes - I'm going to steal that idea for next year! For this year I'm giving everyone in my family an IOU for my CSA's new cookbook (I chaired the project plus contributed about 1/3 of the recipes) that's coming out in January - 200 recipes using all the veggies the farm grows.
Posted by Cooking with Michele | December 21, 2009 6:09 AM
Posted on December 21, 2009 06:09