morocco

The kitchen is open-

It's difficult not to be enchanted by the Kingdom of Morocco, blending old and new with its walled medinas, palaces and souks spilling vibrant wares, snake charmers and storytellers. This week, KT looks at the story of food in Morocco, an ingredient-rich country known for incomparable citrus, and exotic, fragrant spices that create intensely flavorful dishes. Many cultures engage in daily tea rituals, and a Moroccan culinary journey would be incomplete without experiencing mint tea at its roots, grounded in respect for the tea's "soul" and "crown," and in hospitality to all who share.

Naval Orange with Orange Blossom Water and Mint

Harissa

Chermoula

---

Moroccan Grilled Fish
Aubergine | Mechouia

 Moroccan Breakfast

Khobz

Amlou

Atay Bi Na'na

​Kefta Mkaoura

Couscous Tfaya

Feggous

---

SIDE DISH
​
Morocco's Western literati, comprised of inspiration seekers as diverse as the country itself, includes American expatriate and prolific writer and composer Paul Bowles, whose works of fiction often featured travelers to exotic locales entangled in existentialist unrest. George Orwell wrote "Coming Up For Air" while in Morocco, and Pulitzer Prize-winning playwright Tennessee Williams tapped his muse while vacationing in Tangier to pen "Cat on a Hot Tin Roof." Mark Twain documented his Moroccan travels in "The Innocents Abroad," as did Jack Kerouac, co-pioneer of The Beat Generation, in "Desolation Angels."

"To visit Morocco is like turning the pages of some illuminated Persian manuscript all embroidered with bright shapes and subtle lines." - From "In Morocco" by Edith Wharton, first woman Pulitzer Prize winner for "The Age of Innocence."

---

---

---

Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.

---