MOROCCAN COOKING POTS : COOKING POTS
MOROCCAN COOKING POTS : COOKING WITH FRESH SPINACH
Moroccan Cooking Pots
- (Cooking pot) Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven.
- a native or inhabitant of Morocco
- (morocco) a kingdom (constitutional monarchy) in northwestern Africa with a largely Muslim population; achieved independence from France in 1956
- of or relating to or characteristic of Morocco or its people; "Moroccan mosques cannot be entered by infidels"
Moroccan meatballs and chickpeas
I had soaked too many chickpeas for hummus so I had to find another recipe to get rid of them. I chose this one which I had wanted to try out for ages. One pound of raw beef is mixed with a cup of uncooked rice (I used basmati, you could also use another kind of rice or bulgur), cilantro paste, cinamon, salt and pepper and rolled into small balls. They are fried in some oil and two chopped onions are added after the meat balls are brown outside. Saute the onions a bit with the meat and some pepper and (if you have) saffron, then add half a liter of vegetable or beef broth and a pound of (already cooked) chickpeas. You can also use canned chickpeas. Cover the pot and cook for half an hour on medium heat. Serve with yoghurt mixed with fresh cilantro or cilantro paste, salt and garlic.
Small Tagine Pots on Display at Marrakech Indoor Market
Day spent with Lalla Nazha on a cooking class. Bought the ingredients from a local market then went to her home within a Berber village to cook. All olives, olive oil, sunflowers, mint, parsley etc., are produce from her fantastic garden. Lovely day out.
All of these photos are straight off the camera, i.e., no processing. I shot these on the lowest file size possible to make life easier for uplaoding and storage.
Taken with my Nikon D5000 using 35mm/1.8.
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