Cathy, you’ve got me confused. Or maybe it’s that book you have which purports to be about Moroccan cuisine?
I have been cooking North African, in general, and Moroccan, in particular, for a long time. My books on the topic range from Paula Wolfert’s classic Couscous and Other Good Frood From Morocco, (the book that started the whole thing), to The North African Kitchen, which, relatively speaking, was published 20 minutes ago (well, March of this year, anyway).
In none of those books, or other references I’m familiar with, does honey play a particularly important role in Moroccan food. Sure, it’s used in confections and pastries. And sometimes as a substitute for sugar. But it is not a mainstay of the cuisine; certainly not the way orange blossom water, harissa, preserved lemons, and ras-el-hanout are.
Now, for a real Moroccan taste sensation (not I said “sensation.” I didn’t say it was good) you try smen, which is clarified butter that has gone rancid. Or at least that’s what it tastes like.
Anyway, I’d be interested in hearing more about what that book says regarding the use of honey, in general, and a certain honey, in particular, because I’m totally unfamiliar with the practice.
BTW, zamour spices (
Moroccan Spices, Argan Oil, Preserved Lemons, Harissa, Ras el Hanout, Zahtar and other ethnic gourmet seasonings) is having a big sale on tajines. These were slightly, cosmetically damaged in shipment (eg, minor chips & scratches), and there are some good deals going.
The sale won't show up on the web page. But you can find their 800 number there, and give them a call. I'm sure they'll be glad to discuss it.