MEALTIME CUSTOMS
Moroccans eat their meals at low round tables, sitting on cushions on the floor. They eat with their hands instead of silverware, using the thumb and first two fingers of their right hands. They also use pieces of bread to soak up sauces and carry food to the mouth. Small warmed, damp towels are passed around before the meal to make sure everyone's hands are clean. Most meals consist of a single main dish, often a stew, a couscous dish, or a hearty soup. It is served with bread, salad, cold vegetables, and couscous or rice on the side. A typical breakfast might include beyssara (dried fava beans stewed with cumin and paprika), beghrir (pancakes), and bread. Two breakfast favorites that may sound exotic to Westerners are lambs' heads and calves' feet .
Although Moroccans love sweets, they are usually saved for special occasions. With everyday meals, the most common dessert is fresh fruit.
The sweetened mint tea that comes with every meal is served a special way. It is brewed in a silver teapot and served in small glasses. When the tea is poured, the pot is held high above the glasses to let air mix with the tea. Tea is served not only at home but also in public places. In stores, merchants often offer tea to their customers.
Morocco is famous for the wide range of delicious foods sold by its many street vendors. These include soup, shish kebab, roasted chickpeas, and salads. Both full meals and light snacks are sold. A favorite purchase is sugared doughnuts tied together on a string to carry home.
Chickpea, Feta, and Olive Salad
Ingredients for salad
2 cans (15-ounce each) chickpeas, drained and rinsed
5 ounces feta cheese, cut into cubes
8 ounces cherry or grape tomatoes
2 ounces pitted black olives
4 Tablespoons flat leaf parsley
Lettuce or other salad greens
Ingredients for dressing
5 Tablespoons olive oil
1 Tablespoon lemon juice
1 clove garlic, crushed
Salt, to taste
Procedure
Place the chickpeas in a bowl and add the feta cheese cubes.
Cut the tomatoes in half if necessary, to make them bite-sized.
Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
Combine dressing ingredients in a small bowl.
Pour over chickpea mixture, toss gently, and chill.
Serve chilled or at room temperature.
Serves 8.
Moroccan "String of Doughnuts"
Ingredients
One box doughnuts (may be regular or "mini" size)
Clean heavy string (such as kitchen twine)
Large safety pin
Procedure
Cut several 2-foot pieces of string.
Tie the safety pin to the end of the string.
Using the safety pin as a "needle," thread the string through the center holes of 3 or 4 doughnuts.
Remove the safety pin and tie the ends of the string together.
Repeat, making several strings of donuts to share as a snack with friends.
Mhalbi
Ingredients
⅓ cup cornstarch
3 cups milk
¼ cup sugar
1 cinnamon stick
½ cup almond, finely chopped
2 Tablespoons orange flower water (optional)
Procedure
In a small bowl, dilute the cornstarch with ½ cup of the milk. Set aside.
In a heavy, medium saucepan, bring the remaining 2½ cups milk, sugar, and cinnamon stick to a boil.
Add the cornstarch mixture.
Whisk continuously until the mixture thickens, about 5 minutes.
Remove from the heat and remove the cinnamon stick.
Optional: stir in the orange flower water. Pour into 5 dessert bowls and let cool.
Sprinkle with the chopped almonds. Serve chilled or at room temperature.
Serves 5.
Sweet Grated Carrot Salad
Ingredients
4 to 6 sprigs fresh flat-leaf parsley
¼ teaspoon cinnamon, ground
1½ teaspoons confectioners' sugar
Juice of 2 oranges
1¾ pounds carrots, grated
Procedure
Mix the chopped parsley with the cinnamon, sugar, and orange juice in a salad bowl.
Add the grated carrots and mix well.
Taste and adjust the seasoning if necessary. Serve slightly chilled.
Serves 10 to 12.
6 POLITICS, ECONOMICS, AND NUTRITION
According to a report by the World Bank, about 5 percent of the total population of Morocco are undernourished, and 58 percent of the total population have access to adequate sanitation (clean, sanitary toilet facilities). Some Moroccan children do not receive adequate nutrition. Ten percent of children under five are underweight for their age, while 24 percent are short for their age. Both of these statistics reflect poor nutrition for the youngest children in Morocco.
7 FURTHER STUDY
Books
Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.
Helou, Anissa. Café Morocco. Chicago: Contemporary Books. 1999.
Mackley, Lesley. The Book of North African Cooking. New York: HP Books, 1998.
Morse, Kitty. North Africa: The Vegetarian Table. San Francisco: Chronicle Books, 1996.
Seward, Pat. Cultures of the World: Morocco. New York: Marshall Cavendish, 1995.
Walden, Hilaire. North African Cooking. Edison, N.J.: Chartwell, 1995.
Webb, Lois Sinaiko. Holidays of the World Cookbook for Students. Phoenix: Oryx Press, 1995.
