I would love to visit Morocco and I came so close as a student when I spent a summer on Lanzarote, part of the Canary Islands, just off it’s coastline.
I remember camels, island bungalows, cactus gardens, and volcanic sand too hot to stand still. Occasionally wind storms blew sand onto the island from the Sahara Desert. After a storm, nothing was without grit, from my eyes, to my skin, to my teeth. I also drank plenty of hot fizzy soda from long neck bottles, where beverage ice did not exist. And the crusty warm bread was a meal, cheap, chewy, and affordable. Since then, I’ve learned to make Moroccan Carrots from one of the employees at the deli counter in Whole Foods. I wish I could remember her name, but she was actually from Morocco, and this recipe is authentic. I loved everything she taught me about the food she prepared behind the counter and I make these carrots all the time. It’s simple and fresh; olives, lemon, garlic, parsley, cilantro and spice.
Serve at room temperature, warm from the pan, or right from the fridge. I often serve it with Hummus and Tabbouleh and transport it in a covered dish. It’s a crowd pleaser. It will be one of the dishes we make in the Moveable Feast Cooking Class in June.
You can travel around the world and never leave your kitchen. I just love that about sharing food!
From my heart to yours,