Brilliant Cooking at Riad Boussa and How It Made Me Re-imagine Fruit Ingredients

It consisted of simply orange juice and shredded cucumbers. This unlikely pairing, a combination I’d ordinarily skip over in a cookbook, made a sublime cold soup, the beginning of a superb three-course dinner at Riad Boussa in Marrakech. In keeping with Moroccan tradition of having it on Fridays, the next course was a couscous. The... Continue Reading →

Getting Serious About Restaurant Dar Hatim’s Pastilla (Fes, Morocco)

"It's jam." So said Fouad when I asked him if the reddish chile seed-laden paste was harissa. He chuckled. A little dab on my tongue told me it was ground up fresh chiles and preserved lemon, salty, intense, definitely spicy. Later, as the pastilla was served, he pointed at the plate of powdered sugar. "This is... Continue Reading →

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