Limon dduk (pronounced duck) are tiny, thin-skinned lemons that you often see in the medina and they make the best preserved lemons – so good you can snack on them alone, as you would olives or almonds. Unfortunately, dduk are not easy to get outside of Morocco, but if you’re in the US you...
Behla is the oldest riba (biscuit) in Fez and comes from the word that means “stupid girl”, so named because the mixture doesn’t use eggs. You need to leave it overnight to prove, but the wait is well worth it for cookies that dissolve like magic the minute they hit your tongue. • 500...
One of Morocco’s favourite sweetmeats, you’ll see sold from street carts all over the medina. They are curiously addictive. 250 g desiccated coconut 100 g fine semolina 125 g sugar 2 eggs pinch salt zest of 1 orange or lemon 40 g each butter (melted) and vegetable oil tsp baking powder tbsp orange blosom...
Harira is eaten as evening breaks during the 30 days of Ramadan, when Muslims fast from sunrise to sunset. At the given time – decided by the minister of the moon – a canon is fired and folks rush home to begin the evening of feasting. Every town has their own version of it....
These brownies are particularly festive and evocative of the smell of spice markets and the souks. I like to serve them warm with a dollop of crème fraiche or vanilla ice-cream. 225 g unsalted butter, softened 125 g white sugar 75 g brown sugar 1 egg 100 g dark chocolate 200 g plain...
The date and orange cheesecake is as much a Clock classic as the camel burger. 250g oat or digestive biscuits crushed 100g butter, melted kg mascarpone cheese 180g sugar 250ml fresh cream 5 eggs ½ tsp salt 5 oranges, zested 10 dates, cut into slivers Preheat the oven to 200ºC Line a 22cm cake...
