Spices Pesto Recipe
INSPIRED BY MOROCCO
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
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
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.
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.