Moroccan Flavor Profile

Moroccan Flavor Profile


FLAVOR PROFILE TABLE
Base:
carrots, celery and onion
Spices:
cardamom, cayenne, chile peppers, cinnamon, cloves, coriander, cumin, garlic, ginger, red chile flakes, saffron, sesame seeds, turmeric
Herbs:
cilantro, mint, parsley
Trademarks:
almonds, chickpeas, couscous, dried fruits (raisins and apricots), harissa, honey, lamb, lemon, lentils, orange zest, tomatoes

THREE, TWO, ONE

A Moroccan-inspired dish begins with this simple 3|2|1 cooking method:

3 base ingredients + 2 (or more) spices + 1 (or more) herb + trademarks (optional)


FIVE SIGNATURE Moroccan DISHES
couscous
fish chermoula
harira (soup)
tagine: chicken, beef or lamb
zaalouk (roasted eggplant salad)

NOBLE SUGGESTIONS
  • Turn the Meatless Monday routine into a Moroccan experience. Trademark ingredients such as lentils, chickpeas and almonds bring a substantial heartiness to the meal. Not to mention, many of the couscous, tagines, soups and stew recipes can be quickly modified to exclude meat.
  • Raise your hand if you have a tagine pot. That is what I thought. Well if you do have one {lucky}, grab it and start practicing the Moroccan flavor profile! For those of us without a tagine {me included}, a dutch oven or shallow casserole dish with a lid are favorable substitutions.
  • Couscous is traditionally served family style but also works well as individual portions placed in shallow bowls. To serve, pile the couscous in the center of the platter or bowl. Using the flat side of a spoon, make a well in the center of the couscous. Pour stewed meat and vegetables into the well. Enjoy!

BRAG AND BLOOPERS

Lets be honest. Sometimes brilliance happens in the kitchen and other times it is a complete fiasco. We want to hear it all. Brag about new cooking skills or let us share in the frustration. Please reply to this post.

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