Moroccan Cookbook

In 2004, on New Year’s Eve I met the man who is now my
husband on a street in Marrakech. It was on this night that
my life changed in more ways than one. Not only did I fall
in love with a man but also with a culture and cuisine that
couldn’t have been more different from the food I had known
as a child.
On my first visit to Morocco I ate chicken tajine with preserved lemons and olives every day for more than a week. The
range of Moroccan dishes that I was exposed to was very limited and the food I did eat was nothing like the food cooked in
Moroccan homes. I left never wanting to eat another bite.
Later, I would come back to visit and stay in a Moroccan
home where my exposure to “real” Moroccan food began. I
loved the complex flavors and variety. Every dish was unique
and different and today – more than ten years later – I still
am discovering new, unique recipes and preparation techniques. I began cooking Moroccan food once my husband
moved to the United States. We would think of easy dishes
that we wanted and then call his mom or sisters and have
them walk us through the steps. It was half instruction and
half experimentation!
When I tell Moroccans that I know how to make most all Moroccan recipes they are surprised. But, years of practice have
helped me hone my skills. This cookbook is a small sample
of some of our favorite recipes. I chose several recipes that
aren’t found often in cookbooks or restaurant menus. Remember, there’s no one way to make these dishes. Moroccan
women cook “with their eyes” as much as tradition. Feel free to adjust as you like.
Bssouraha! (to your health!)
MY MOROCCAN KITCHEN


COPYRIGHT AMANDA PONZIO-MOUTTAKI