ADVERTISEMENT
|
SPECIAL WEB OFFER
1 Year JUST $10!   |
||
 |
 |
||
|
HOME
» RECIPES
» FOOD AND TRAVEL
» A TASTE OF MOROCCO
|
|||
FOOD AND TRAVEL
and special offer emails.
|
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
Stay current with the latest issue of EatingWell. Subscribe Risk-Free Now! More EatingWell Resources:
Advanced Healthy Recipes Search
|
EATINGWELL EDITORS' PICKS
 
|
||||||||||||
The EatingWell Market
FEATURED SPONSORS:
    |
||||||||||||||
|
||||||||||||||
