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FOOD AND TRAVEL
A Taste of MoroccoPage 1 | 2 | 3 | Next Page »
Pictured Recipe: Okra & Chickpea Tagine Heady spices combine with the healthy Mediterranean palette of market-fresh produce and fish straight from the sea.By Kitty Morse, for EatingWell September/October 2008 Healthy Moroccan Recipes | Visiting Morocco At the Tuesday souk, an open-air market on the edge of the old city of Azemmour in Morocco, I stroll through aisles packed with the bounty from surrounding fields. Vendors greet me by name as I fill baskets with tomatoes ripened on the vine, butter-colored turnips the size of golf balls, white onions with clumps of dirt still clinging to their roots, eggplant and baby okra. Before I head home I visit the area where fishermen gather, to find glistening fillets of swordfish, and a sea bass still swimming in a bucket of seawater from the nearby Atlantic. I choose the sea bass and decide on making t’faya, a succulent tagine (stew) of fish simmered with onions, raisins and almonds. T’faya is a traditional Moroccan recipe handed down from mother to daughter, and in my case, from Tita, my great-aunt and culinary mentor. Tita was a passionate cook, descended from Sephardic Jews who fled Spain during the Inquisition in the 1500s and settled in North Africa. I was born in Casablanca to my French mother who met my British father when he was stationed there with the Royal Air Force during World War II. Growing up, I spent many hours in Tita’s kitchen watching her cook all the specialties of the region. Page 1 | 2 | 3 | Next Page »
Healthy Moroccan Recipes
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