Okay, seeing as we are only halfway through the alphabet and about 18 months into this Cooking Around the World Adventure, I decided we would take a pass on Morocco...since we've already cooked from there quite a bit.Country: Morocco
Where it is: Located in Northwest Africa, near the Strait of Gibraltar. It's right on the edge of the African continent, bordering Algerian to the east, Mauritania to the south, the Atlantic Ocean to the west and the Mediterranean Sea to the north.
A Few Fun Facts...
If somebody refuses to
take no for an answer, you can instead say “Insha’Allah (if God wills it).” I might have to try that. "Mommy, can I have another scoop of ice cream?" Insha’Allah.
As Islam is very
strict regarding marriage and faithfulness, married people are prohibited from
having friends of the opposite sex. Wow. Interesting. It goes further than that: "Of course, you may
work with people of the opposite sex, but if you meet them outside the office,
you have to pretend they are strangers."
Jake, I love you with all of my...liver!
In traditional
Moroccan culture, the liver – not the heart – is the symbol for true love.
And now on to the food... [click on the names to go to the original recipe post.]
This is the dish that made me consider re-cooking Morocco. I had made this Seafood B'stilla for Jake's birthday a few years back and it was a hit.
These Preserved Lemons and Rose Harissa are quintessentially Moroccan.
And, during my Cooking Around the World class for 3-5th graders last year, we made some Cinnamon Oranges that were a perfect, sweet way to end a meal. Fruit is often dessert in our house!
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