Tagines

The Moroccan Tagine

Tagine is the Moroccan name for a cooking pot,one pot in particular has claimed this name as it's own. The Tagine is made from clay and has a conical lid. It comes in 100s of different sizes and shapes.

Tagines were originally and still today used by the Twarg. The Twarg people are nomads roaming the Moroccan desert.The tagines versatility makes it the ideal cooking implement,being a portable oven,cooking pot and serving dish all in one.The traditional way to cook with a tagine is on a charcoal brazier also made of clay.

The Tagines of today are normally glazed although you can still buy traditional clay Tagines,these are more rustic and need treating before use,to seal the pot and to take away the initial tase of earth.To do this you need a mixture of cooking oil and chopped onions,coat the inside of the Tagine with the mixture.Then leave about a 1/3 of a cup in the Tagine.

Place theTagine in the oven or hob, on a low flame and leave for 1-2 hours.Let the Tagine cool naturally.Never place a hot Tagine on a cold surface and always cook on a low heat.

The very nature of a Tagine is to cook slowly the conical lid acts like a oven to retain the heat,which not only prevents the food from drying out,but allows a slow infusion of flavors throughout the dish.Tagine cooking is by far the most simple and healthy way to cook.All the flavors and goodness stays in the pot.

Moroccan spices are an article in itself, There are several suitable for Tagine.If your lucky enough to pass Morocco.Ask for Tagine spice,this is normally a local mix and varies slightly.Most probably a little of everything.The contribution to food is unbelievable.

Tagines not only come in various sizes and shapes,but also in types.up to now we've only talked about cooking Tagines,functionally the most important but it doesn't stop here.You can use the base of your cooking Tagine to serve food.And strait from the oven its the best way.In fact most Moroccans eat this way using only bread to scoop up the food.There is a vast variety of serving Tagines.From as small as 7cm suitable for sauces etc, to full sizes of 30cm plus.

Serving Tagines are normally very decorative,hand painted with traditional designs.They present your meal perfectly adding decoration to the table. The conical lid keeps food warm and protected.

Tagines have also become a object of decoration,Ornamental or Decorative Tagines.The very shape of a Tagine makes it a focal point be it in the kitchen or living room.Ornamental Tagines can be very decorative.Sometimes adorned with Silver or Gold.Thousands of colorful designs.These Tagines also make great storage jars.Be it for jewelery or loose change,the uses are never ending.

Visit Shop morocco for more information, recipes and a great variety of Tagines

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Sebsi, Scuff or Shisha, Hookah

In the 1960s, Morocco became one of the first destinations on the famed “Hippie Hashish Trail.” But in those early days, cannabis production was geared toward making kif—a local mixture of two-thirds chopped marijuana and one-third tobacco, smoked in a sebsi, the region’s traditional long-stemmed wood-and-clay pipe.Localy called a sebsi, The clay bowl being called a scuff.
The sebsi is still very common today and although maijuana is eligal in Morocco,You will see the sebsi used quite openly.





Moroccan water pipe ( hookah or shisha), Is used with a variety of flavoured tobaccos etc. Although originating in Egypt the water pipe is widley used in Morocco. There are shisha cafes in most larger Moroccan towns. Or it can be used as a very atractive ornament. A focal point and subject of many conversations.Add a little moroccan art and culture to your home.

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Seffa a traditional Moroccan recipe

To serve two persons (Increase ingredients with numbers if needed)
Seffa with rice
Ingredients:
200g of good long grain rice (Not Basmati Rice, unless you like the fragrance).
400ml of boiling salted water.
50g or 100g of butter (You decide according to taste).
50g or 100g of castor sugar (Again you decide).
50g or 100g of ground cinnamon
Method:
1/ Put rice in a sieve and wash under running cold water to remove the starch and until the water runs clean, then leave to soak in cold water for 30 minutes
2/ Drain the rice and put in a microwavable dish and pour the boiling salted water over the rice and cover with cling film. Pierce a few holes in the cling film for the steam to escape.
3/ Microwave of full power for 15 minutes, then stand for 5 minutes.
PS. Steps 1, 2 & 3 are a good way to cook rice for curries, just use Basmati rice in this case.
4/ Add the butter and half the sugar, use a fork to work it in and fluff the rice
5/ Turn the rice into the serving dish and shape it into a pyramid or cone.
6/ Garnish with the remainder of the sugar and the cinnamon

Seffa with vermicelli
Ingredients:
200g of fine vermicelli (Cheveux d’anges) Angel hair or similar.
Large saucepan.
Plenty of boiling salted water.
Method
1/ Bring the salted water to the boil and add the vermicelli. Do not cover the saucepan
2/ Cook for 4 or 6 minutes (The cooking time depends on your taste. If you like the vermicelli firm cook it for less time)
3/ Drain the vermicelli through a sieve or colander and run it under cold water.
4? Melt the butter in the saucepan, and return the vermicelli into the pan with some of the sugar and toss until the vermicelli is coated.
Steps 5 & 6 are the same as for the rice version.

Recipe by Latif,
Go Morocco

Great Moroccan Forum

Ive just found this great site full of usefull information on Morocco.
It has a forum specialising on Morocco,A relativly new site, so any support would be welcome.
So check it out it's already got some great freindly members and great administration.
http://www.gomorocco.com

Shopping Tips

Every town and village has it's own souk,no matter how small.Cities such as Fez and Marrakesh have entire districs crammed with souks,each one dedicated to a particulare trade. while country villages have a weekly general market.

Bargaining is a way of life in Morocco, and although it is difficult for westeners to live in a world without price tags.You need to play the game if you want to purchase the things you want ay resonable prices.
Here are a few tips to help with your dealings; In Morocco bargaining is a social interaction,keep a sense of humor.
Always be polite so you can always return to the shop if you can't get a better price elswere.Accept the tea and hospitality when offered,this enhances the freindly slow nature of bargaining.
Never begin the bargaining process unless you find something you realy want to purchase.
Never show that you are in love with a item.
Always apear to be hesitant (it's not exactly what I'm looking for but how much is this ?).
Never tell the mechant your maximum price as this becomes his minimum.

Morocco is filled with beautiful things that would cost far more in your home country.A fair price goes both ways.

Moroccan Beef Kefta

Moroccan Beef Kefta On Skewers With Chopped Vegetable Sal











1 1/2 lb beef,Ground
1/2 c onion,Grated
2 cloves garlic -- finely minced
2 T finely fresh,Chopped parsley
2 T finely fresh,Chopped coriander
3 t finely fresh mint or,Chopped
2 t finely fresh,Chopped marjoram
1/2 t cumin,Ground
1/2 t paprika
1/4 t cayenne
1 vegetable salad,,Chopped
1 seedless cucumber --,Peeled
1 lg tomato -- seeded and finely
1 green bell pepper -- seeded
1 and finely
1 hot italian-style pepper --
1 seeded and finely
2 cloves garlic -- finely
1 minced
3 T finely fresh mint,Chopped
2 T red wine vinegar
2 T olive oil -- (up to 3)
1 mint,Dried
1 t marjoram,Dried

In a large bowl combine the beef, onion, garlic, parsley, coriander,
mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and
let sit for one hour. Soak 12 wooden skewers in water for one hour.
In a separate bowl combine cucumber, tomato, bell pepper, hot
pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing
to combine. Cover and let marinate at room temperature until ready to
serve.
Preheat grill or broiler.
Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the
meat mixture into 2 sausage-shapes on a soaked wooden skewer.
Repeat procedure for remaining meat and skewers.
Grill the keftas on both sides until cooked through, about 3 to 4
minutes per side. Serve hot with chopped salad.

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