Culinary world tour: three recipes from Morocco – Culinary
In 2020, we really get to know the charm of a stay, now that travel is still not obvious. On Weekend.be, we take you to a different destination every week with an imaginative cookbook. Today: Morocco.
In Henna Hanina, Nadia Zerouali goes in search of the true taste of Morocco, which will not be found in the cities. “In the quiet countryside, people live in the rhythm of the sun, fueled by the harvest of each season. Getting up early in the morning, picking olives, grinding grain, baking bread with the women, I had the greatest pleasure in it. Such an earthy, uncomplicated existence, connected to nature, has something reassuring.”
Her book reflects the spontaneous journeys she undertook, which brought in various women and accompanying recipes. In addition to an ode to Moroccan cuisine, Henna Hanina became an anthem to the Moroccan women, who Zerouali discovered to be much more powerful than is often assumed. “I have discovered time and again that these women are leaders in their own little world; Impassable women who do not flee from any subject and who, however hard their existence sometimes is, are with raised heads and, of course, persistent. They are women who, thanks to their hands and craftsmanship, can support their families, let their children go to school and build a house.”
We share three recipes from Henna Hanina:
Maghreb chickpea soup with fennel caper Stepenade
Couscous salad with raw samphir and zucchini and creamy buttermilk dressing
Airy Hindia Cake
Delicious!
Henna Hanina – Culinary Road Trip through Morocco, Nadia Zerouali (Nijgh & Van Ditmar, £19.99)
In Henna Hanina, Nadia Zerouali goes in search of the true taste of Morocco, which will not be found in the cities. “In the quiet countryside, people live in the rhythm of the sun, fueled by the harvest of each season. Getting up early in the morning, picking olives, grinding grain, baking bread with the women, I had the greatest pleasure in it. Such an earthy, uncomplicated existence, connected to nature, has something reassuring.” Her book reflects the spontaneous journeys she undertook, which brought in various women and accompanying recipes. In addition to an ode to Moroccan cuisine, Henna Hanina became an anthem to the Moroccan women, who Zerouali discovered to be much more powerful than is often assumed. “I have discovered time and again that these women are leaders in their own little world; Impassable women who do not flee from any subject and who, however hard their existence sometimes is, are with raised heads and, of course, persistent. They are women who, thanks to their hands and crafts, can support their families, get their children to go to school and build a house.” We share three recipes from Henna Hanina: Maghreb chickpea soup with fennel caper stepenadeCouscous salad with raw samphir and zucchini and creamy buttermilk dressingSpear hindia cakeSpeak!
