On the Road to Morocco --Foodwise
Mediterranean fruits and vegetables, pungent spices from the Middle East and Spain--all mixed together in North African tradition--producing a delicious cuisine any country would be proud to call it's own--Moroccan fare.

Morocco grows saffron, mint, olives, oranges and lemons and mixes them with cinnamon, cumin, turmeric, ginger, pepper, paprika, anis and sesame seeds, coriander, and parsley to produce that flavor hard to find anywhere else. Pickled lemon, dried fruit and olive oil are in almost everything and sweet mint tea is served at the end of most meals.

A meal is started with hot and cold salads, followed by a tagine (slow cooked stew). Bread is served at every meal and almost used as a utensil to scoop up food. For special occasions a chicken or lamb dish would be next, followed by couscous topped with meat and vegetables. Couscous is semolina wheat granules that have been rolled, moistened, covered in fine wheat flour, and cooked. Seasonal fruits are normally served as dessert, along with honey cakes during the month of Ramadan.

Our selection of videos takes you through the menu, recipes and preparation of a full dinner, Moroccan style. None of the dishes are hard to prepare or require ingredients you cannot find in most markets. So, if you are in the mood to try something different, give the Moroccan dinner a try!

'Cooking with Love:
Ventures into the New Israeli Cuisine'
Throw out those boring, tired weeknight recipes and make your meals sizzle with these enticing Mediterranean recipes from Ruth Milstein!