GO MOROCCO: It’s the second biggest city in Morocco, and it is the country’s culinary capital. Armed with a cook book rather than a guide book, KEN DOHERTY explored the exotic sights, sounds and tastes of Fez. The book never mentioned the hot tiles of the hammam that sizzled against your skin. Nor the...
Morocco has been producing excellent wine for a long time, and the various vintages are now being recognized by a worldwide audience. Many of the region’s wineries are accessible to visitors. The Daily Meal praises Morocco as one of “8 Budget-Friendly Wine Tasting Destinations” around the world. Cafe Clock friend Gail Leonard of Fez...
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...
If you can’t get down to the Clock in person to pick up a copy then click the image. Amazon awaits…. Gloriously evocative and quintessentially Fez. it will reach you for Christmas!!
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...
Souad, the chef maalma for Cafe Clock, has been keen for a long time to create Tanjia for our clients as it was a household favorite when she was small girl in Nador. Our colleague Gail of Fez Food does a fantastic culinary tour incorporating the ingredients for a Tanjia finished by collecting the...
