Spices Pesto Recipe INSPIRED BY MOROCCO SA DF Moroccan dishes feature flavors common among Mediterranean and Arabic cultures. Spices, in particular, take on a very serious role in Morocco. They fill Moroccan markets, and combining spices into unique mixtures has no limit. One commonly used spice blend, called ras el hanout , consists of 27 different spices. Among the most commonly used spices in Morocco are cardamom, cumin, cloves, cinnamon, nutmeg, allspice, chili pepper, paprika, fenugreek, and turmeric. SAVE FOR LATER Makes 1/4 cup Ingredients 1 tablespoon pine nuts 2 cups fresh parsley 2 garlic cloves, peeled 1 teaspoon peeled fresh ginger 2 teaspoons fresh lemon juice 4 tablespoons olive oil 1/2 teaspoon each: salt, cumin, cinnamon, turmeric Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, crush the pine nuts until a fine crumb forms. Add the parsley, garlic, and ginger, and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms. Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months. Uses Couscous Salad Couscous is very popular in Morocco due to its simplicity and affordability. It’s common for people to eat couscous on Fridays. This weekly tradition allows families to gather for a feast. During these family feasts, couscous is typically eaten by hand or with a spoon. Lamb and Candied Fruit One of the most common meats eaten in Morocco is lamb. Moroccan lamb has a different taste from Western lamb because of where the sheep store their fat. The most common dish made with lamb in Morocco is called tagine . This dish is sweet and zesty, and is usually made with fruit and nuts.

Parsley Pesto Recipe INSPIRED BY GREECE SA DF For competitors in Greek athletic games similar to what are now the Olympics, the material goal was not a gold medal. Instead, the winners received a crown of parsley. The modern-day herb was not viewed as food in those days because ancient Greeks held parsley sacred. Ancient Greeks viewed parsley as sacred because according to ancient Greek legend, the plant grew out of the hero Archemorus’s blood when he was killed and eaten by serpents. SAVE FOR LATER Makes 1/2 cup Ingredients 1/4 cup shelled walnuts 2 loosely-packed cups fresh parsley 2 loosely-packed cups fresh dill 2 garlic cloves 1/2 teaspoon ground cumin 1/4 cup olive oil Directions Combine all of the ingredients in a food processor. Blend until the desired consistency forms. If using a mortar and pestle, crush the walnuts until a fine crumb forms. Add the parsley, dill, and garlic, and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms. Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months. Uses Dolmades Dolmades are one of the most iconic dishes in Greek cuisine. But these rice-stuffed grape leaves were first made in Turkey, where dolma is a word that means something filled. The dish’s other common cousin is stuffed peppers. Hummus Bowl Hummus , which is the word for chickpea in Arabic, traces its roots back to Egypt during the 13th century. Then after years and years of trade between Egypt and Greece, hummus arrived in Greece and is now a modern staple.