Taste of summer from Morocco

Jul 18 2008 by Our Correspondent, Huddersfield Daily Examiner

IF your tastebuds are hankering after summer specialities but the weather still isn’t quite right for that barbecue, a Moroccan menu could be the alternative summer feast you’ve been waiting for (see Stephen Jackson’s recipe, below).

With influences from the East, Mediterranean and Africa, you’ll be hard pushed to find a cuisine so diverse in its flavours.

While you could treat yourself to a meal out at one of the many Moroccan restaurants springing up across the country, why not save your pennies and give it a go yourself?

Be warned: if you’re going to cook a traditional Moroccan meal then put some time aside. The meal itself can take several hours to prepare. The end result is worth the hard work, however, and your guests certainly won’t leave feeling empty, as Cordon Bleu trained chef Ghillie Basan explains in her new book Flavours Of Morocco.

“When cooking for guests, it is customary to make vast quantities of food so that the guests will be completely satisfied and unable to finish,” she says.

Once the hard work is done, the meal can provide the perfect backdrop to a laid-back summer evening. In traditional Moroccan households the meal will span several hours, as Ghillie reveals: “As dish follows dish, it is vital to pace yourself and eat slowly so that you can enjoy each mouthful.”

And before you reach for the cutlery, in Moroccan culture it’s traditional to eat with your right hand – although if this looks like it’ll become a rather messy affair, a knife and fork should probably be kept on stand-by!

To help you get started, Ghillie shares a couple of her favourite recipes, Classic Lamb Tagine with Almonds, Prunes and Apricots, and Rose Flavoured Milk Pudding.

Flavours of Morocco, by Ghillie Basan, is published by Ryland Peters & Small, priced £19.99.