I recently spent some time in Morocco with my friend Julia from Munich. We were fortunate to be invited to cook (and eat!) with a family in Rabat with whom I had arranged to study classic Moroccan cuisine for a few days.
We bought some fish from the local market
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| and made a seafood bisteeya |
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| as well as a pigeon and chicken bisteeya. Here fried almonds have been ground and mixed with cinnamon. |
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| Decorating the two bisteeyas on the floor! |
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| The chicken bisteeya with the seafood pie in the background. |
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| Lamb and cardoon tagine. Check out the small whole preserved lemons. |
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| Lamb with quince and dried fruits |
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| Friday is cous cous day in Morocco |
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| Fluffing the couscous after the first steaming. We did this 3 separate times between steamings. |
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| The vegetables and couscous are steamed over a pot of boiling lamb. The lamb is placed first on the couscous, and thus the vegetables are eaten first and the meat last. Everything is eaten with the hands communally. |
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| to the table! |
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| The lunch feast begins |
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