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...
What is couscous, anyways? Ever wondered how couscous was made in Morocco before the days of Tria and Couscous Dari, with their giant factories and thousands of kilos produced and sold every day? A group of women in the Middle Atlas village of Khoukhate hopes to bring back an appreciation for the art (and...
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...
Tara is on the right path. She’s traveling down the road of life doing exactly what she was meant to do all along … writing about food as a reflection of culture. She’s kind of a food anthropologist. Morocco is Tara’s latest focus and she’s discovered a wealth of opportunities to excavate the richness...
Situated off Talaa Kbira is the quirky, creative and busy domicile/office of Gail Leonard, owner and founder of Fez Food. Fez Food is the latest manifestation of Gail’s incredible imagination and unique blend of talents. Gail has tossed her traveler’s experience, business acumen and exuberant appreciation for exploring the possibilities life into the food...
