The Complete Food Experience – Sights, Textures, Sounds, Smells, and Tastes
It’s hard to believe almost three weeks have gone by since I left Morocco. This summer, my mother-in-law added a new Moroccan dish to my culinary repertoire. This new dish is called Chaariya Medfouna – it literally means “vermicelli stuffed” or stuffed vermicelli. Read the rest of this entry »
Not too many things in this world pleases me more than to feed my friends and loved ones, and to know that they’re blown away by how satisfied their senses are with my food. In most of my cooking, I try to incorporate a wholesome flair with layers of flavors and an element of pleasant yet mysterious surprise. With Moroccan food, my objectives are naturally met. Read the rest of this entry »
The aroma that fills the house while I cook this dish always brings me back to the spice shops in the middle of a Moroccan souk* (سوق), and the cozy breakfast nook in my mother-in-law’s kitchen in a small peaceful Moroccan town called Kenitra. Read the rest of this entry »
