Winter Sun in Morocco

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How different our version of Moroccan food is to the real thing.  And how INSANE was the February weather?!  One quick flight (ours being particularly productive – see post below) and you’re dusting off your sunnies and gazing up at a sparkling bright blue, cloudless sky.  

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One night, our Riad served up an interesting slow roasted pork and pistachio pie.  Flat, round, tortilla shaped – and yes that is icing sugar it’s dusted with.   Couldn’t decide whether it was a pudding or a main course but hey why label it, it was damn good!

 

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It was actually pies like these that inspired our Mince Pies when in the 13th Century Crusaders brought back Middle Eastern methods of slow roasting meat with fruits and spices.  Mince Pies were originally called Shrid Pies (groooss), then were re-branded as Christmas Pies (sweet) but were banned during the Civil War for being associated with Catholicism.

Anywaaaay ... I wonder if I could create mini filo pies to go in boxes, alongside a Moroccan slaw or a fattoush …

 

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We finished  our trip in a small coastal village called Taghazout where Moroccan fishermen and international surfers go about their business.  It’s a sleepy place with no alcohol, early nights and even earlier mornings.

 

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Supper, after a full on day’s surfing, looked like a choice of pizza or … yeah you guessed it, more tagine.  But then we spotted an unassuming little place run by a jolly French lady called Josephine.

 

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It was French/Moroccan fusion and completely lovely.  The first night I had a weird and wonderful green plant in my salad.  In shocking French I attempted to establish from Josephine what it was.  Apparently it was Salicorne, a type of samphire grown on French and Moroccan marshes.  It’s chunkier than ours, less salty and totally awesome.

 

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The second night back at Dar Josephine, I ordered a very nifty little salad with grated carrot soaked in freshly squeezed orange juice sprinkled with cinnamon.  It was orange season in Morocco and this simple bowl tasted unreal.  So fresh and healthy and zingy.  I’m wondering if Peardrop could copy Josephine’s triumph… The problem is that her simple recipe relies on the beauty of her oranges, and since our climate makes it impossible to grow oranges here, I’m afraid I’ll never quite be able to achieve this level of zinginess.

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