Taste the exotic dishes of Morocco right here at home with recipes

Cinnamon-dusted orange slices, a wide variety of dates, and tangy preserved lemons served with succulent green olives were among the flavor combinations I experienced during a recent visit to Morocco, a country of breathtaking beauty in North Africa. I have attempted to reproduce a few dishes to share with readers who would like to taste something of this exotic place.

My 12-day trip with Odysseys Unlimited included my daughter, Sascha, and me with six other Americans and included most meals as we traveled in an air-conditioned minivan along ancient caravan routes to Casablanca, Rabat, Meknes, Fez and Marrakech and in the High Atlas Mountains and in the Sahara Desert.

Shopping in Morocco’s souks reveals ancient North African people and customs

We were advised not to drink or brush our teeth in tap water, but bottled water was available at every meal and in hotels, as well as in a cooler in our vehicle. Residents, however, have not encountered any problems with public water. Wine and other adult beverages, forbidden to Muslims, are offered to tourists but are never served within sight of a mosque, where the Muslim population prays five times a day.

Every meal and many transactions begin with an offering of hot mint tea, poured from above into small embossed glasses with a rim that keeps the heat from burning the hands. Usually it is very sweet, but you can request it without sugar.

Fresh fruits and vegetables are widely available, but I ate them cooked and avoided lettuce and foods washed in local water.

The domed earthenware tagine gives its name to a common stew of seemingly endless variety. The meat is often lamb but can be chicken, beef or even camel. It’s never pork, because like alcohol, pork is forbidden for Muslims. It is necessary to show restraint for the numerous vegetable dishes cooked with beets, eggplants, potatoes and spinach presented as starters in small tagines before the main course is placed on the table to be sharing.

The meat is buried in the middle of the tagine as it cooks with a combination of sweet and savory vegetables and spices. Think dried apricots, cinnamon, nutmeg and sliced ​​almonds browned in butter prepared with lamb, saffron, turmeric, tomato paste and green onions or roast beef cooked with prunes and figs. Herbs and lemon juice are in everything, as are green olives.

A Dutch oven or heavy frying pan with a lid can replace a tagine.

Couscous, considered the national dish of Morocco, is traditionally served on Fridays after midday prayers. It is often part of the tagine.

Ras el hanout, a blend of herbs and spices added to many dishes, was one of my purchases to bring back from Marrakech after discovering it at Herboristerie Almas in the city’s medina.

I also found a recipe for this fragrant mixture that can be stored airtight in the refrigerator for up to a month. Its components add a delicious sweet but earthy flavor to chicken and many other dishes.

Both the rose water and preserved lemons can be ordered online. Rose water can be used as a facial spray, to scent the air, or to spritz fresh orange slices before sprinkling with cinnamon.

Candied lemons are dried in salt with sugar and stored in the refrigerator in a tightly closed jar for six months. Lemons soften when pickled and, when used, add a lemony burst to a multitude of dishes, stews and even sandwiches.

Odysseys Unlimited runs dozens of small group tours around the world. The next 12-night discovery tours of Morocco will take place in March and April. Learn more at Odysseys-Unlimited.com and 888-370-6765.

Recipes

Head of Hanout

(Makes 12 servings)

Ingredients

1 teaspoon of salt

1 teaspoon of ground cumin

1 teaspoon ground ginger

1 teaspoon ground turmeric

¾ teaspoon ground cinnamon

¾ teaspoon freshly ground black pepper

½ teaspoon ground white pepper

½ teaspoon ground coriander seeds

½ teaspoon ground cayenne pepper

½ teaspoon ground allspice

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

Instructions

Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg and cloves in a small bowl until ‘to homogeneity. Store in an airtight container for up to 1 month.