Moroccan Market

About Ras el Hanout Ras el Hanout translates roughly to “top of the shop,” referring to a spice merchant’s finest or most prized blend. There is no single standard recipe. Blends vary by region, spice merchant, and family, but commonly include cumin, coriander, cinnamon, ginger, turmeric, paprika, cardamom, and black pepper. Some traditional blends can contain a dozen or more spices, creating a warm, complex flavor that is aromatic rather than simply hot. Because blends vary in intensity, taste and adjust the seasoning of your meat mixture rather than assuming every Ras el Hanout will have the same flavor. Tagine (also Tajine or Maraq) A tagine is both a traditional North African cooking vessel and the slow-cooked dish prepared in it. The distinctive cone-shaped clay pot is designed to trap steam and return condensed moisture to the dish, allowing meat, poultry, fish, vegetables, and fruit to cook slowly with very little added water. This efficient cooking method is particularly well suited to arid regions where water is limited. More than simply a cooking technique, tagine is about building layers of flavor in a fragrant, savory stew traditionally served with couscous, pilaf, or crusty bread. Preserved Lemon Preserved lemon is a classic condiment in North African cuisine, prized for its intense citrusy, salty flavor. Traditionally, whole or halved lemons are packed into jars with salt and sometimes spices such as coriander seeds and peppercorns. As the lemons cure over several weeks, the salt draws out their juices, creating a flavorful brine. Before using, the lemons are rinsed, and the softened peel is finely chopped and added to dishes such as tagines, couscous, salads, and sauces. Lamb Meatballs: Choose ground lamb with enough fat to keep the meatballs tender and flavorful. Mix the meat gently and avoid overworking it, which can make the meatballs dense. Or substitute half the lamb with beef, which is fattier. Keep the meatballs relatively small, so they cook evenly and develop a nicely browned exterior. Allow the meatballs to brown well before turning them. The caramelized exterior adds another layer of flavor. Jeweled Couscous: Toast the couscous briefly in butter or olive oil before adding the liquid for added depth and nuttiness. Dried fruits such as raisins, apricots, cranberries, or dates add sweetness that balances the savory spices. Toasted almonds, pistachios, or other nuts provide welcome crunch and contrast. Fluff couscous gently with a fork rather than stirring vigorously as it cooks to keep the grains light and separate. Finish with fresh herbs such as parsley, cilantro, or mint for brightness.

Prepare the following in advance of class: Soak dried fruit in hot water for 30 minutes to soften. Toast the nuts in a small skillet until nutty and aromatic. Thaw any frozen meat Have all the spices handy, so we can blend ras-al-hanout in real time. Equipment List: Cutting board Knife Mixing bowl (meatballs) 1 medium skillet (for meatballs) Small saucepan (make couscous) Stirring spoons Tongs