Hi KYH,

I got home and looked it up I was confusing some info. I was reading about honey in another cookbook I have with the info. in the Moroccan cook book.

But the recipes that I am interested in that are in fact in my Morocco cook book are: Roasted Smen-Coated lamb with Honey (mechoui) and then
another dish: Fresh figs with Walnuts and Honey (yermous bil assel). The honey mentioned in the Moroccan cookbook is described as "a special dark honey called jbal that is particularly sweet and delicate as it is made by bees that only feast on figs". Now that sounds good.

Did you my Private Message re: tagines? I really need help deciding which to purchase and anxiously await your input.

Thanks, Cathy

Flavored Honeys

These call for one pound of honey!

MINT:
1/4 c chopped fresh mint leaves

ORANGE:
1 tb freshly grated orange rind

CLOVER OR ALFALFA GRAPEFRUIT
1 tb fresh grated grapefruit rind
1 lb clover or alfalfa honey
1 pepper

CLOVER OR ALFALFA ALLSPICE
1 tb whole allspice

CLOVER OR ALFALFA HONEY LEMON
1 tb fresh grated lemon rind

CLOVER OR ALFALFA HONEY HOT HONEY
1 1/2 ts dried hot crushed red

FOR MINT HONEY: pour honey into small saucepan. Add mint leaves and stir to
combine. Warm mixture over low heat for 10 minutes. Let stand for at least
2 hours (better if longer) Strain and pour into 2 clean eight ounce jars.


FOR ANY OF THE CITRUS HONEYS: pour honey into small saucepan and add grated rind. Stir to combine and heat over low heat for 10 minutes. Let stand for at least 2 hours. Strain into clean eight ounce jars.

FOR ALLSPICE HONEY: pour honey into small saucepan and add 1 Tbsp whole allspice. Warm mixture on low heat for 10 minutes. Let stand at least 2 hours. THEN warm mixture again for a second 10 minutes. Let stand overnight before straining and pouring into clean jars.

FOR HOT HONEY: pour honey into small saucepan and add red pepper flakes. Stir to combine and heat on low heat for 10 minutes. Let stand for 1 to 2 hours and then strain into clean jars. HONEY HINTS: Honeys should not be refrigerated. If it should crystallize, it can be reliquified easily by placing the jar in warm water or microcook 1 cup honey on high for 2 - 3 minutes, stirring every 30 seconds. Be sure not to boil or scorch.

Wow Mama these sound different, I like the sound of the Hot Honey!!! I am going to make some of that for sure to use in my various recipes.

Yesterday I found a place on-line and ordered my Tupelo honey. I actually called the beekeeper and asked him about the bee problem. He said he's not had a problem with his bees disappearing or dying off; the bees he feels are affected are the ones that pollinators take and release into crops. I know I have seen zero honey bees in my garden this year I am sad about this. I love bees they seem to like me as well, I have no fear of them and never get stung even if we are both in the garden working at the same time.

Hey Mama speaking of bugs and such I just watched a movie last night called "THE MIST", it was a good scarrey movie, but the ending was a little messed up in my opinion, but that's a Stephen King movie for you! You might get a kick out of seeing it?

Hi KYH,
Are you serious about putting the ghee in the clothset for that long to make the smen? I am kind of scarred to do it, as I think that perhaps I could get an upset tummy or worse!
Thanks for the info on couscous, I did in fact read a recipe that used raisins and cinnamon in the couscous and you know it sounded delicious, may be something I will enjoy trying. It seems to me the way they prepare it by hand is an awful lot of work, but I can imagine that it is very good what with all the love & labor that they put into it. I just know I have not had good couscous and I really want to have some that is. And well you know the old saying; if you want something done right...do it yourself! So I am going to go for it and make up some of these recipes I will improvise and use something similar to the couscousier you mentioned. If it (my improvised couscousier) turns out OK I will let you know.
I am beginning to wonder how I lived my entire life knowing nothing about Moroccan cooking. I hope my fiance will like it as I feel it may become real popular around my home:)
Thanks for all your help, Cathy

Here's my recipe for making ghee:

In a large frying pan, melt 1 pound unsalted butter over very low heat; this should take about 15 minutes. Increase the heat to medium. White foam will begin to form on the surface and the butter will start to crackle.

This indicates that the moisture is beginning to leave the milk solids. Cook for 10 minutes without stirring.

When the moisture is completely gone, the crackling will stop and the foam will subside.

Using a wooden spatula, stir the liquid constantly until the butter solids begin to brown. Immediately turn off the heat and let the brown residue settle to the bottom.

When the melted butter is cool, pour the clear liquid into a jar through a double layer of cheesecloth.

One pound of unsalted butter will yield 1 1/2 cups of usli ghee. Ghee will keep in a well-sealed jar for about 2 months at room temperature and 5 months in the refrigerator.



By the way - I saw MIST - OMG! Typical King movie - yes the ending was weird - but that movie was good!