There was a specific type honey mentioned, and several recipes incorporating it into the recipe, one is a leg of lamb smeared with their particular local honey and spices. I will (when I get home this pm) write you back with more particulars.
I have read about the smen, it sounds like something I would rather use ghee in place of but we'll see, after all I do like bleu cheese and other rancid tasting dairy products
Brook I am so enjoying this cookbook, I am taking my time reading it and have not as yet even begun to try the recipes. But I will soon!!!
Thank you so much for the info on the Zamor Spices, I was wondering where in the world I'd get the preserved lemons short of making my own! And I am dying to purchase a tagine.
I am ashamed to admit this but I am not a big fan of couscous, I am afraid though that may be because I have never had it prepared properly. I am therefore not ruling it out, and will appreciate any input you may have on it. It is my understanding from reading my cook book that it is more than a mainstay in their diet.
Thanks again I will be in touch this evening, Cathy