Apple Blosson honey is a new one to me, I will try an on-line search to see if I can order some
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.
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.
Actually, if you're interested, go here: Tagines SALE and click on "Y" (tagines with cosmetic defects) to see what's on sale.
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
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
Cathy, if you'd like to try smen, it's easy. Start by making ghee (that's all clarified butter is). Salt it. Then put it in a closet for six or eight months.
I don't think blue cheeses are at all rancid tasting. Trust me, you've obviously never had rancid.
In Morroco, couscous is not served as a side dish, as we use it. It is a separate---usually last---course. And it's mostly done a lot heavier than we do, with the inclusion of all sorts of ingredients---ranging from meat to fruit.
It is traditionally made in a couscousier, which is like a double boiler. The top half is perforated, like a colander. The stew or whatever is cooked in the bottom compartment, and the steam from it cooks the couscous in the top section.
Couscousier are, unfortunately, very expensive. The cheapest one I've seen is 49 bucks, and I wouldn't have that one in my kitchen. You're more likely to spend a hundre dollars or more; an awful lot of money for something used only occasionally.
I don't think blue cheeses are at all rancid tasting. Trust me, you've obviously never had rancid.
In Morroco, couscous is not served as a side dish, as we use it. It is a separate---usually last---course. And it's mostly done a lot heavier than we do, with the inclusion of all sorts of ingredients---ranging from meat to fruit.
It is traditionally made in a couscousier, which is like a double boiler. The top half is perforated, like a colander. The stew or whatever is cooked in the bottom compartment, and the steam from it cooks the couscous in the top section.
Couscousier are, unfortunately, very expensive. The cheapest one I've seen is 49 bucks, and I wouldn't have that one in my kitchen. You're more likely to spend a hundre dollars or more; an awful lot of money for something used only occasionally.