Although it looks very similar to European truffles the desert truffle is quite different in taste. The texture is moist and tender with the flavour of extremely fresh hazelnuts or almond milk. They are very mild, and if you can find them fresh (in Morocco May–June) when they are gathered from the arid Sub-Sahara...
The selection of dried fruit and nuts in the medina is so vast that the concept of boring old muesli has taken on a whole new meaning for me. The Clock toasts French oats in-house under the beady eye of Souad to make sure they don’t burn, then she adds whatever looks good: chopped...
B’Sarra is one of the easiest soups in the world to make, but isn’t made at the Clock since one of the great treats of the medina is to eat on the street. I usually get it at a stall near the Bab Boujloud for breakfast. A small bowl will cost you about 6...
Khlee is often described as beef jerky, but to my mind it is more like a confit. The meat – usually beef or mutton – is cured in salt, coriander and garlic, semi-dried and covered in rendered beef or sheep fat, where it will last indefinitely. Once removed from the fat the meat is...
The produce in the Fès medina, particularly behind Bab Boujloud, in R’Cif and in the Zqaq Rommane neighbourhood comes into its own in the summer. I wander through the medina, quite literally, day dreaming of all the things I could make with it. Of course, specific ingredients like fish sauce say, or coconut milk,...
Many of you will probably know that much of Spanish cuisine, particularly in the South, was heavily influenced by the Moorish courts during their long reign over the Iberian peninsula. Mixing meat with dried fruits for example, the use of spices like saffron, cinnamon and paprika, not to mention the various cakes and pastries...
