Moroccan ceramics-Moroccan Pottery


Those who listened to Bernanke’s three hour oratory before the House Committee today noticed something different: the Chairman’s tone was far more resigned, and as noted previously, on occasion devolved into incoherent, illogical ramblings that may be satisfactory for an introductory economics class at Clown College (aka Princeton), but certainly are inappropriate for the man who runs the world’s most important printer.
And while as expected the bulk of the Q&A session focused on the sequester, there were enough pearls one could shake a GDP hockeystick at. We have extracted the best of these exchanges below. However, the definitive five minutes comes from this fiery confrontation between Sean Duffy and the Chairman, in which the republican has obviously had enough with the monetary policy chief coming in Congress and telling Congress how to conduct fiscal policy, when it is Bernanke’s deficit-monetizing actions that allow zero-cost borrowing and thus profligate, indiscriminate spending to result in such lunacy as total US debt just hitting a record 16,618,701,810,927.77.
From the negative jobs impact resulting from cutting Moroccan Pottery Classes, no longer handing out Obamaphones, stopping the payment of travel expenses for the watermelon queen in Alabama, and most importantly preventing shrimp from running on a treadmill, to Bernanke explaining how a 2% cut in the budget would result in mass mayhem, in the context of a 1% interest rise resulting in $100 billion in additional interest expense, and much, much more, the Chairman ties it all together.
And much more:
On having tamed inflation:
MCHENRY: So to this point about inflation, many of us have this concern about how you’re going to unwind this unprecedented portfolio that — that you preside over or how your successor will unwind this or your successor’s successor.
And the concern that we have is that you only can see inflation with hindsight. And the question I have to you is, with — with the record of the 1970s, where in 1973, expected inflation was 3.75 percent — that was a market expectation — the Feds said 3.9 percent. The actual was 6.2 percent. 1974 inspected inflation was predicted at 6.7 percent. The Feds said 8 percent. Yet, the actual inflation was 11 percent. 1979, inspected was 7.3 percent. Feds said 7.5 percent — actual was 11.3 percent. 1980, expected inflation was predicted at 11 — 11 percent. The Feds said 7.5 percent, yet the actual was 13.5 percent.
The Fed has consistently gotten it wrong. Are your tools better now to see inflation than they were then when we had this great period of inflation?
BERNANKE: Our tools are better. But the environment is much better, because we now have 25 years of success in keeping inflation low and stable, not just in the United States but around the world. Inflation expectations are very well anchored, and wages are very — growing very slowly.
Well, actually no:
“You Can Have It Both Ways”

GARRETT: With regard to the positive indications that you’ve indicated, you said the stock market and the housing market have gone up because of your monetary policy. But previously you have said that the Fed’s monetary policy actions earlier this decade, 2003 to 2005, did not contribute to the housing bubble in the U.S.
So which is it? Is monetary policy by the Fed not a cause of inflationary prices of housing, as you said in the past? Or is it a cause of inflating prices of housing? Can you have it both ways?
BERNANKE: Yes.
The “Saver Has Many Hats“: Apparently One Of Them Is Not To Save And To Invest In A Market That Has Doubled
CAPITO: You mentioned gas prices as a reason that’s hurting our economy in general and certainly all of our constituents are feeling this very much. I think energy economy there again could answer in — in a small way, and maybe a large way, the issue of gasoline as we move towards energy independence, so, you know, I would like to hear you talk about the energy economy more as part of our broader economy because I think it — you said it’s a bright spot, let’s feature it as a way to pull ourselves out — out of a slower recovery. So I would encourage you to do that.
My other question is on seniors. Many of us are in that sandwich generation trying to help our parents, and our parents are doing a pretty good job trying to help themselves.
But they’re relying on their good planning and investments, if they’ve been lucky enough to invest. And the dividend and interest availabilities to them are crushing our seniors, as they see their health care costs go up. And some of the policies that — that you’ve put forward I think and that — and that the Fed has, has caused concern for those of us who are concerned about seniors who don’t have the ability to get another job, can’t — you know, that’s played out for them.
What — what can I tell my seniors back home that is gonna give them some optimism that they’re gonna be able to rely on that good planning that they had to carry them through to their senior years?
BERNANKE: Well, I’d say first that savers have many hats. They may own fixed income instruments, like bonds, but they also may own stocks or a house or a business. All of those other assets benefit when the economy strengthens.
BERNANKE: And those values have gone up, the stock market has roughly doubled, as you know, in the past few years. So from an investment perspective, there are alternatives.
Finally, contrary to prior confusion Bernanke does NOT offer financial planning seminars to 90 year olds
GARRETT: So the other area you indicated why we should say your policies are working in a cost-benefit analysis is the stock market. I’m sure you’re familiar with Milton Friedman’s work that says that people only really consume off of their permanent income, which basically means that you don’t increase consumption because your stocks have gone up in the marketplace.
And to that point, I know Ms. Capito asked the question as to what seniors should do in this indication, and you said, “Well, take it out of some fixed assets and put it into the stock market.” Heaven forbid that my 90-year-old mother would take her money out of fixed markets and put it in the stock market. I think that’s probably the worst advice that’s out there.
And when you consider that a 1 percent increase in the stock market only has infinitesimal, maybe one-hundredth percent increase in the GDP, I really don’t understand, A, how you can give that advice; or B, how you can suggest that the increase in the stock market is a positive indicator of your work in a cost-benefit analysis of the rest of the economy.
BERNANKE: I was not giving financial advice. I apologize if I gave that impression. I was just saying that…
GARRETT: (inaudible) asking — asking you the question: What should — what should we be doing in the benefit to the seniors? What shall we say to the seniors? And your advice — your comment was…
BERNANKE: My advice — what I was saying was that the economy will get stronger because of good policies, and that, in turn, will cause rates to rise in a sustainable way. If we were to raise rates prematurely, we would kill the recovery and rates would come down and we would have a long-term situation with very low rates.

GARRETT: But would you — wouldn’t you have, A, provided for the certainty in the marketplace so you could have more price transparency? Earlier, you said that some risk-taking in the market is appropriate. That was one of your opening comments. Sure, risk- taking is appropriate, but appropriate when there is actual price discovery. When you have a market that is distorted as it is right now by the — by the Fed’s monetary policy, you really don’t have true price discovery.
And so when you do risk-taking now, it’s based upon not really knowing what the appropriate value is of land prices, equity market prices are. So risk-taking now is worse than risk-taking is when the Fed’s actions do not distort the marketplace.



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Morocco’s souks


Morocco’s souks are filled with colorful treasures, among them, a wide variety of pottery. Vases and pots, decorated with colorful etchings, sit for sale alongside tagines, the conical-shaped cooking pots typical of Moroccan cuisine. Three cities—Fez, Meknes and, especially, Safi, are the main pottery centers of the country, producing about 80 percent of Morocco’s pottery. In these cities, sun-baked clay twirls on wheels, forming into practical and attractive shapes. Designs etched into the wet clay set as the pottery dries in the sun. Artisans fire pieces in kilns and decorate them with colorful glazes, making them water-resistant.

Most Moroccan pottery design is heavily influenced by Islamic or Berber art. Intricate geometric and arabesque patterns tend to cover the entire surface of pieces, completely transforming the humble clay building materials. Groups of artisans carry on centuries-old traditions in their designs, passed on through families. Many pieces of pottery from Fez are various shades of blue, due to the use of cobalt oxide in glazes. Pottery from Safi is known for its metal inlays and is often made of red clay and glazed in green, turquoise and black. Potters throughout the country tend to use multicolor designs, whether Moorish-influenced curlicues or floral motifs.

Pottery finds its way into markets all over the country, but enthusiasts will find extra interest in the town of Safi, considered the capital of Moroccan pottery. The National Ceramic Museum, located in an old Portuguese fort, shows off the typical pottery styles throughout the country, and, from the walls of the fort, you can see the potters’ hill, with artists at work at their kilns. Master potter Moulay Ahmed Serghini also has an atelier in Safi, where visitors, including children, can take ceramics workshops. Serghini’s work, which has been displayed at the British Museum, is also for sale throughout the city.

Like in any other culture, ceramic arts grew out of the practical need for housewares. In addition to their beauty, earthen dinnerware, serving pieces and cookware are useful purchases. Remember, however, that many glazes are safe for decorative purposes but can cause toxicity issues if the pottery is used for cooking—harmful materials like lead and cadmium are very common. Unless buying from a vendor specializing in household wares, buy pottery with an eye for décor, not for use with food. (Vases, of course, can be used functionally in a safe manner.)

After a few meals in Morocco, you will likely encounter the tagine, a Berber dish named for the conical pot used to cook it. A tagine’s cover keeps condensation within the dish and is later removed, with the base used for serving. Tagines, or tajines, are usually slow-simmering stews with meats, vegetables and sauces. As with other cookware, avoid cooking meals in any tagines with glazed interiors. Even unglazed tagines can contain lead, so if you really want to master home cooking with these pieces, buy from a housewares company instead of at a market; if a gorgeous one at a market catches your eye, use it as a beautiful tabletop piece.


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Morocco Options


Morocco is located in the northwestern corner of Africa. Morocco is slightly larger in area than California, and its territory has three different regions. The northern coast along the Mediterranean Sea is made up of fertile land that rises to elevations of about 8,000 feet (2,400 meters). The Atlas Mountains run between the Atlantic coast in the southwest to the Mediterranean Sea in the northeast. Finally, the semiarid area in the south and east known as the Western Sahara connects Morocco with the vast African Sahara Desert.
Morocco faces a problem with desertification. Desertification is the process where fertile land becomes barren and desert-like. Desertification may be caused by forces of nature, such as lack of rainfall or drought. Humans contribute to desertification when they clear away all the trees or allow their livestock to graze too much so that they eat away all plants. These practices leave no plants to hold the soil in place, so wind and rain can carry away the fertile topsoil. Morocco also has a problem with water pollution from oil spills, poor sewage treatment practices, and the use of strong pesticides.
In the northwest, agriculture in Morocco thrives. Except in years when there is severe drought, Moroccan farmers are able to supply the country with enough food.

2 HISTORY AND FOOD

Nomads called Berbers were the first inhabitants of Morocco over two thousand years ago. They used local ingredients, such as olives, figs, and dates, to prepare lamb and poultry stews. Over time, traders and conquering nations introduced new food customs. Among them were the Phoenicians, Carthaginians, and Romans. However, the strongest influence on native cooking was the Arab invasion in the seventh century A.D.
The Arabs brought with them new breads and other foods made from grains. They
Morocco
introduced spices including cinnamon, ginger, saffron, cumin, and caraway. They also introduced sweet-and-sour cooking, which they had learned from the Persians. Moors from Andalusia in southern Spain also influenced Moroccan cooking. The pastilla, or bisteeya, a popular pigeon pie in Morocco, was originally a Moorish dish. In modern times, the French and the British made contributions to Moroccan cuisine.

3 FOODS OF THE MOROCCANS

Morocco, unlike most other African countries, produces all the food it needs to feed its people. Its many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers, and potatoes. Five more native products that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds. Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry.
Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways, with vegetables, meat, or seafood.
Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey, and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.

Chicken Tajine with Almonds and Prunes

Ingredients

  • 6 skinless, boneless chicken breasts
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon powdered cinnamon
  • ¼ teaspoon powdered ginger
  • ½ teaspoon powdered saffron (optional)
  • 3 short cinnamon sticks
  • 4 ounces butter
  • 2 large onions
  • ½ cup sugar
  • 1 strip lemon peel
  • 1 pound dried prunes
  • Blanched almonds
  • Fresh watercress or mint

Procedure

  1. Combine the oil and ground spices in a large bowl.
  2. Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes.
  3. Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides.
  4. Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
  5. While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes.
  6. Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes.
  7. Add the lemon peel, cinnamon sticks, and half the sugar to the prunes.
  8. Stir the remaining sugar into the meat.
  9. Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and prunes.
  10. Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes.
  11. Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint.
  12. Serve with rice or couscous.
Serves 10 to 12.

In Morocco, tajine is the name of both the stew and the covered clay pot it is baked in. The tajine may be called the "Moroccan crockpot" because it is used to slow-cook meat dishes. EPD Photos/Yzza
In Morocco, tajine is the name of both the stew and the covered clay pot it is baked in. The tajine may be called the "Moroccan crockpot" because it is used to slow-cook meat dishes.
EPD Photos/Yzza

Moroccan Mint Tea

Ingredients

  • 1½ Tablespoons green tea (or 2 teabags of green tea)
  • Boiling water
  • 3 Tablespoons sugar (or to taste)
  • Handful (about 2 Tablespoons) of fresh or dried spearmint leaves

Procedure

  1. Put the tea in a 2-pint teapot and fill it with boiling water.
  2. Let the tea steep (soak) for 2 minutes.
  3. Add mint leaves and sugar to taste.

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

Muslim dietary restrictions prohibit the consumption of pork and alcohol. During the holy season of Ramadan, when Muslims fast during the day, a thick soup called harira is served at night. A bowl of harira, which is made with beans and lamb, is served with fresh dates. It is served both at home and in cafes. For the holiday Eid al-Fitr, which marks the end of Ramadan, a holiday feast is prepared. A popular dish at this feast is bisteeya, made with pigeon meat wrapped in pastry dough. More than 100 layers of pastry dough may be used.
The Muslim feast day of Eid el Kebir takes place seventy days after Ramadan. For this holiday, a sheep is roasted on a spit and served whole at the table. Each person cuts off a piece and dips it into a dish of cumin. Rich date bars called mescouta are a popular dessert at many festive occasions.

Holiday Menus

I.
Cashew bisteeya (pie made with phyllo dough)
Couscous with fennel
Mhalbi (custard)
Fresh seasonal fruit and dates
Mint tea
II.
Assortment of salads
Tajine of potatoes, peas, and artichoke hearts
Couscous
Dates stuffed with almond paste
Fresh seasonal fruit
Mint tea

Mescouta (Date Cookies)

Ingredients

  • 6 eggs, well beaten
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup (1 stick) melted butter or margarine
  • ¾ cup flour
  • ½ teaspoon baking powder
  • 1 cup pitted dates, chopped
  • ½ cup walnuts or almonds, finely chopped
  • ⅓ cup raisins, seedless
  • 3 Tablespoons confectioners' sugar

Procedure

  1. Preheat oven to 350°F.
  2. In large mixing bowl, mix eggs, sugar, vanilla, and melted butter or margarine by hand (or with an electric mixer) until well-blended (mix for about 3 minutes).
  3. Gradually stir in flour and baking powder, a little at a time, stirring with a wooden spoon to blend.
  4. Add dates, nuts, and raisins, and mix well.
  5. Pour mixture into greased 8- or 9-inch square cake pan.
  6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. While still warm, cut into rectangular bars about an inch wide.
  8. Put 3 Tablespoons confectioners' sugar into a small dish.
  9. Roll each bar in confectioners' sugar.
  10. Store bars in a box with wax paper between layers.
Makes 24 to 30 bars.

After baking, Mescouta (Date Cookies) are rolled in confectioners' sugar. EPD Photos
After baking, Mescouta (Date Cookies) are rolled in confectioners' sugar.
EPD Photos

Bisteeya

Ingredients

  • 2 Tablespoons vegetable oil
  • 3 cloves garlic, crushed, or 1 teaspoon garlic granules
  • 2 large onions, grated
  • ½ cup almonds, sliced
  • 1 cup fresh parsley, finely-chopped or ½ cup dried parsley flakes
  • 2 teaspoons ginger, ground
  • 3 teaspoons cinnamon, ground, or more as needed
  • 5 cups boneless, skinless chicken, cooked and cut into bite-size chunks
  • Salt and pepper to taste
  • 1 cup butter or margarine, more or less as needed
  • 5 eggs, beaten until frothy
  • ¼ cup sugar
  • 1 pound package frozen phyllo dough (available in freezer section of most supermarkets), thawed according to directions on package
  • 2 teaspoons confectioners' sugar, more or less as needed

A shopper selects lemons from the stock at an open-air market. Moroccan cooking uses ingredients common to North Africa, such as lemons, olives, figs, dates, and almonds. Cory Langley
A shopper selects lemons from the stock at an open-air market. Moroccan cooking uses ingredients common to North Africa, such as lemons, olives, figs, dates, and almonds.
Cory Langley

Procedure

  1. In large skillet, heat oil over medium-high heat.
  2. Add garlic, onions, almonds, parsley, ginger, and 2 teaspoons cinnamon. Stirring constantly, fry until onions are soft, about 3 minutes.
  3. Remove from heat, add cooked chicken and salt and pepper to taste, and stir well. Set aside.
  4. Melt 2 Tablespoons butter or margarine in medium skillet over medium heat.
  5. Add eggs, sugar, and 1 teaspoon ground cinnamon, and stir well.
  6. Adding more butter or margarine if necessary to prevent sticking, stir constantly until eggs are soft scrambled, about 5 minutes.
  7. Add to chicken mixture and lightly toss together.
  8. Preheat oven to 350°F.
  9. Melt ½ cup butter or margarine in small saucepan.
  10. Brush bottom and sides of pie pan with melted butter or margarine.
  11. Remove sheets of phyllo from package and unfold; keep covered with clean, dampened paper towel.
  12. Center one phyllo sheet in buttered pie pan and gently press into the pan, leaving a generous overhang all around the top edge.
  13. Brush the first sheet with plenty of melted butter or margarine.
  14. Layer 5 more sheets of phyllo dough, brushing each one with melted butter or margarine.
  15. Fill crust with chicken mixture and cover with 3 more layers of phyllo, brushing each with butter or margarine.
  16. Roll overhanging edges together and tuck inside of pie pan rim.
  17. Brush top and edges with the remaining melted butter or margarine.
  18. Using fork, poke about 8 steam vents into top of crust.
  19. Bake in oven for about 20 minutes or until golden brown.
  20. Remove from oven and sprinkle top with confectioners' sugar and cinnamon.
Serves 6 to 8.

Harira

Ingredients

  • 4 Tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon turmeric
  • 1 teaspoon ginger, ground
  • 1 teaspoon cumin, ground
  • 3 cans (approximately 6 cups) chicken or vegetable broth
  • 8 ounces (1¼ cups) green lentils, washed
  • 1 14-ounce can chopped tomatoes
  • 1 15-ounce can chickpeas, drained
  • 3 Tablespoons fresh cilantro, chopped
  • 3 Tablespoons fresh parsley, chopped
  • Salt and freshly-ground black pepper
  • Lemon juice (optional)

Procedure

  1. In a large saucepan, heat half the oil. Add the onion and cook 10 minutes, until soft.
  2. Add the garlic, turmeric, ginger, and cumin and cook a few more minutes.
  3. Stir in the stock and add the lentils and tomatoes.
  4. Bring to a boil, cover and simmer 20 minutes or until the lentils are soft.
  5. Stir in the chickpeas, remaining olive oil, cilantro, parsley, salt, pepper and lemon juice (if using), and simmer 5 more minutes.
Serves 8 to 10.

Fried Baby Carrots

Ingredients

  • 1 pound baby carrots
  • 3 Tablespoons olive oil
  • 1 clove garlic, crushed
  • 1 teaspoon sugar
  • Grated rind of 1 lemon
  • Juice of ½ lemon
  • Salt and freshly ground black pepper
  • 2 Tablespoons fresh mint, roughly chopped
  • Sprigs of mint, to garnish

Procedure

  1. Heat the oil in a skillet large enough to hold the carrots in a single layer.
  2. Add the carrots and cook gently 15 minutes, shaking frequently.
  3. Add the garlic and cook 10 minutes more until the carrots are tender and spotted with brown.
  4. Add the sugar and cook 2 minutes.
  5. Stir in the lemon rind and juice and season with salt and pepper.
  6. Stir in the chopped mint and transfer to a serving dish.
  7. Garnish with sprigs of mint.
Makes 4 servings.

5 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

  1. Place the chickpeas in a bowl and add the feta cheese cubes.
  2. Cut the tomatoes in half if necessary, to make them bite-sized.
  3. Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
  4. Combine dressing ingredients in a small bowl.
  5. Pour over chickpea mixture, toss gently, and chill.
  6. 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

  1. Cut several 2-foot pieces of string.
  2. Tie the safety pin to the end of the string.
  3. Using the safety pin as a "needle," thread the string through the center holes of 3 or 4 doughnuts.
  4. Remove the safety pin and tie the ends of the string together.
  5. 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

  1. In a small bowl, dilute the cornstarch with ½ cup of the milk. Set aside.
  2. In a heavy, medium saucepan, bring the remaining 2½ cups milk, sugar, and cinnamon stick to a boil.
  3. Add the cornstarch mixture.
  4. Whisk continuously until the mixture thickens, about 5 minutes.
  5. Remove from the heat and remove the cinnamon stick.
  6. Optional: stir in the orange flower water. Pour into 5 dessert bowls and let cool.
  7. 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

  1. Mix the chopped parsley with the cinnamon, sugar, and orange juice in a salad bowl.
  2. Add the grated carrots and mix well.
  3. 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.



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