If you never visited Morocco before, it might surprise you that it’s one of the most varied cultures in the world. As a crossroads of trade, the country has long been a center point for savory cuisine. Just like Morocco’s rich culture, their table is a fusion of European, Mediterranean, Sephardic and Berbers dishes.
Kitty Morse, an award-winning chef and best-selling cookbook author, is ready to tantalize the ALO readers with some of her mouth-watering, easy-to-make summer recipes. Discover out how to make Shakshuka, a tomato dish from Kitty’s book, “Cooking at the Kasbah: Recipes from my Moroccan Kitchen.” Move on to grilled Kefta for BBQ Sundays and finish up with a watermelon refresher to complete the table.
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ShakshukaShakshuka, Cooking at the Kasbah: Recipes from my Moroccan Kitchen by Kitty Morse (Chronicle Books) Shakshuka is homey, comfort food for Tunisian, Moroccan and Egyptian cuisines. Here’s Kitty’s version that can double as a delectable vegetarian meal, or a side dish for the next recipe: Grilled Kefta. (P.S. This red tomato dish can be made with or without eggs.) Serves 4 |
Cut peppers into 1/2-inch strips. Set aside in a colander to drain. In a large skillet, heat the olive oil over medium heat. Add tomatoes, garlic, sugar, and tomato paste, if using. Cook, lightly pressing on the tomatoes until most of the liquid evaporates, 12 to 15 minutes. Add pepper strips. Cook, stirring occasionally until mixture thickens, 10 to 15 minutes. Serve at room temperature.
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Kefta Kefta Makes about 10 |
Have the meat seller coarsely grind together beef and lamb. Combine meat with onion, cilantro, parsley, cumin, salt, pepper, and garlic. Pinch off a golf-ball size amount of this mixture and form into a spindle shape around a skewer. Proceed in this manner meat mixture. Heat coals to the red hot stage, or preheat a broiler. Grill kefta 4 minutes per side, or to desired doneness. Serve with cumin and Harissa on the side. |
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Moroccan Watermelon and Strawberry Drink Moroccan Watermelon and Strawberry Drink |
Place watermelon, berries, water, lemon juice, and sugar in a blender and liquefy. Strain through a medium mesh sieve; press the pulp with the back of a large spoon to extract all the juice. Note: Orange blossom water is available in Middle Eastern markets, and sometimes, liquor stores. |
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