Preserved lemons have an interesting picante, mellowy, sour and yet sweet flavour. For some people, they are an acquired taste. There are a few different methods to preserve lemons. These are two, I use. I have also included the Greek method for you to try as well. See which one you prefer. Preserved Lemons Cut [...]
Morocco Beyond the Bay continues this year with many happy, adventurous travellers joining our culinary tours arranged by Cooking on the Bay and Edwina Golombek, chef and owner of the House of Fusion in Marrakesh. A small group is about to depart at the end of August to enjoy their exotic adventure. In these culinary [...]
Shakshuka is a popular Israeli breakfast dish of eggs poached in a spicy tomato sauce, often mopped up with bread; is also served at other times of the day. It makes an excellent vegetable side with steak and a lunch dish served with a salad. The origins of shakshuka seem to be debatable; some say [...]
Guest Chef Edwina Golombek, from The House of Fusion, the residential culinary riad and cooking school, in Marrakesh, shared her Moroccan Berber omelette when she presented her Moroccan cooking classes here last year. It is also known in Morocco as Shakshuka. Originating in the deserts of North Africa, this omelette is served anytime of the [...]
Mint tea is an integral part of Moroccan life and the Moroccans drink it all day - at the beginning of the meals and as a welcome to guests. It is often served with little pastries, cakes and biscuit treats. In the Berber villages they tend to use just one mint, we often used a [...]
The tangier is a slow roasted meal, made in a tangier pot, with meat such as lamb, chicken, beef or osso bucco cuts, plus garlic, water, lots of saffron and a special tangier spice called rosea. The tangier is cooked in the Hammam coals for some hours. Rosea is the special spice mixture used in [...]
