Virtuoso Insights - June/July 2008 - (Page 28) in the Market for spices? Where to shop Fez – No trip to Morocco’s culinary capital — and its best-preserved imperial city — is complete without a visit to el Attarine. In this, Fez’s most vibrant spice market, handcrafted pottery and textiles can also be found. Marrakech – The best spice souks in Marrakech are located behind the Djemâa el Fna, in the medina quarter (old city). Shop for spices in the morning, then return at dusk for a taste of the lively street theater that includes acrobats, magicians, snake charmers, and henna painters. African influences. Dishes are often combinations of meat and fruit (think chicken and apricots, or lamb and dates) all subtly enhanced by a blend of aromatic spices. What to try tagine – This is the name of the dish — as well as the conical earthenware pot in which it is cooked over a charcoal stove. Essentially a stew, tagines are made with meat, poultry, or seafood; fresh seasonal vegetables or fruit; and exotic spices. Popular combinations include lamb with prunes and honey seasoned with cinnamon; and chicken with preserved lemons, saffron, and ginger. Mechoui – This classic dish is made from lamb shoulder roasted on an open fire with ghee and spices. Couscous – Traditionally made by hand from freshly ground grain and steamed in a couscoussier (double boiler), fluffy and buttery couscous is Morocco’s national dish. It is usually served on Friday, the Muslim day of rest. More Morocco on page 30 P Moroccan Cuisine: savory and sweet A happy marriage of savory and sweet flavors, Moroccan cuisine incorporates a mix of Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and I n SI D ER T Ip : For the full sensory impact — and the experience of bartering — nothing tops a visit to a spice souk. For the best (and clearly marked) prices, however, consider buying your spices in one of the local supermarkets. Spicy kebabs served over couscous. A Berber man prepares a tagine of lima beans. 28 Virtuoso insights
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