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(4 Customer Reviews)
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Ras El Hanout 4.0 Oz By Zamouri Spices
By: Zamouri Spices, an Elbertai Company LLC
Our price:
- All Natural
- Unique Family Blend from Zamouri region of Morocco
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Product Description
Zamouri Spices - Ras el Hanout - as featured in O, The Oprah Magazine.
This is NOT a simple version of Ras el Hanout found in cookbooks; this is AUTHENTIC!
In Moroccan language, Ras el Hanout literally means head of the store or the best spice mixture a merchant has to offer.
(also known as ras al hanout or ras el hanouth, raz al hanout or Moroccan Seasoning)
Ras el Hanout is a spice blend that Zamouri Spices is proud to present as its best and most unique mix that any adventurous palate would love to experience. The secret of this mix and its recipe is passed down through generations. Native to Morocco, every spice vendor in the region has its own recipe. Zamouri's, too, has its original blend used only in the remote region of Zamour (North Africa Atlas Mountains) for a thousand years.
Ingredients from over 30 different herbs and spices include:
Grains of Paradise, Lavender, turmeric, ajawan seeds, kalajeera, ginger, galangal, oris root, rose buds, monk's pepper, cinnamon and more!
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(4 Customer Reviews)
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Mustapha's Moroccan Preserved Lemons
By: Haddouch Gourmet, Inc.
Our price:
- TRADITIONAL MOROCCAN CONDIMENT, USED IN 50% OF MOROCCAN COOKING
- THEIR UNIQUE PICKLED TASTE AND SPECIAL SILKEN TEXTURE CANNOT BE DUPLICATED WITH FRESH LEMON
- USE THE RIND IN STEWS, WITH CHICKEN AND FISH, ALSO IN SPREADS
- IN MOROCCO THEY ARE KNOWN AS "HAMAD MURAQQAD" AND SOLD LOOSE IN THE SOUKS
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Product Description
A classic Moroccan ingredient, preserved lemons lend an almost indecipherable flavor to a whole host of Moroccan dishes such as couscous, lamb and vegetables tagines, recipes for chicken and fish, and all manner of salads. The 'lemonness' you expect is softened and sour and salty elements combine with a hint of sweetness for an entirely new flavor experience. Mustapha's preserved lemons are cured and packed in a mild brine solution, which transforms the once bitter lemon rind into a completely different ingredient, one that you will find both enticing and indispensable, and not just for Moroccan cuisine. As Paula Wolfert - the world famous author of many cookbooks on Mediterranean cuisines - notes, "their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said." Preserved lemons are usually rinsed to remove excess saltiness, and the rind can be blanched to remove even more of the saltiness. You can use the entire lemon if you wish, but the flesh is most often used in stews. Try slicing preserved lemons thinly and tucking them into a fragrant stew or lentil dish, bake with fish or lamb or toss in a fresh vegetable salad. A twist of preserved lemon rind will make for one incredible martini. Preserved lemons are a common, though often unrecognized, flavor in Moroccan cooking. They are also an important ingredient throughout the rest of North Africa. The distinctive texture and flavor of preserved lemons is essential to not only traditional Moroccan cooking, but also to the contemporary cooking of the some of the best chefs in the South of France, Spain, England, and right here in the USA.
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(9 Customer Reviews)
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Spicy Lamb Sausages - Merguez - 24 Links
By: Fabrique Delices
Our price:
- Approx. 3.5Lb / 1.6kg
- Traditionally made
- Great with couscous
- Requires Expedited Shipping
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Product Description
Merguez is a traditional North African spicy lamb and beef sausage. It is usually served grilled with couscous and harrissa. Pork-Free. This "All Natural" product is guaranteed free of antibiotics, hormones, preservatives, artificial ingredients and nitrites. Animals are fed with the purest natural feeds (No animal by-product). Many of Fabrique Delices products have been served at the White House, on the Air France Concorde and even to his Holiness John Paul II. Comes also in a 6-link package.
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(4 Customer Reviews)
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Harrissa in Tube - Puree of Dried Hot Peppers
By: Le Cabanon
Our price:
- 5.3oz / 150g
- A must for couscous
- Imported from France
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Product Description
This traditional North African condiment is a must for couscous. It is made from hot chiles, garlic, cumin, coriander, caraway and olive oil. Adds flavor to stews, soups and sauces.
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(1 Customer Reviews)
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Argan Oil - Culinary Oil (5.1 Oz)
By: Zamouri Spices, an Elbertai Company LLC
Our price:
- Certified Organic
- First cold Pressed
- All-Natural
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Product Description
Argan Oil, found only in Southern Morocco, has been sought after for years by chefs, top gourmets and enlightened home cooks for its delicacy. It has a characteristic nutty flavor and enhances the taste and aroma of many dishes. It is truly a rare and exotic treat.
Uses for Argan Oil:
Argan Oil is used only for seasoning and never for cooking. Very characteristic for its nutty taste and exotic flavor, it enchances the taste and aromas of:
* Vegetarian and oriental dishes. Vegetables (sweet pepper, tomato, green, salad, courgettes, sweet potato)
* Cooked dishes: couscous, seafood (salmon, trout, shrimps, and lobster...)
* Spaghetti, rice with veggies, and other pasta dishes.
* Dry vegetable dishes: lentils, French bean or chickpea.
* Scrambled eggs and other egg dishes
* Bread and crepes.
* Pastes: Almond paste (Amlou), Zahtar paste.
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(2 Customer Reviews)
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Mustapha's EVOO
By: A.B.H.
Our price:
- MUSTAPHA'S MOROCCANEXTRA VIRGIN OLIVE OIL IS MADE WITH PICHOLINE OLIVES
- THE FLAVOR IS BUTTERY AND CREAMY WITH A HINT OF GREEN AND A SLIGHT PEPPER FINISH
- THE MOORISH PACKAGING MAKES IT A PERFECT GIFT FOR BOTH THE PROFESSIONAL CHEF AS WELL AS THE FOOD ENTHUSIASTS
- IT RIVALS ANY OF THE HIGH END EXTRA VIRGIN OLIVE OILS AT HALF THE COST
- IT CAN BE USED AS A DIPPING OIL, IN SALADS OR FOR COOKING IN ANY OF THE MEDITERRANEAN CUISINES
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Product Description
Mustapha's Moroccan Extra Virgin Olive Oil is pressed using 100% Picholine Olives grown in the foothills of the Atlas Mountain range - it is generally acknowledged that Moroccan Picholine olives produce more flavorful olive oil than their French cousins. The flavor opens cleanly with the flavor of ripe and green olives.
The notes of green fruit give way to smooth and buttery notes of ripe olive on the tongue. It envelops the palate and finishes with hints of creaminess and a slight pepper finish at the back of the throat. Mustapha's extra virgin olive oil is rival to any French produced Picholine olive oil at a much lower price!
Moroccan cuisine is considered one of the most important cuisines in the world. Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine, from the first Phoenician traders to the last of the French colonizers. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Introduced and re-introduced over the centuries, olive cultivation is central to Moroccan cuisine and culture. Indeed, its oil can be seen to be the backbone that holds this amazing cuisine together, for cooking, flavoring and preserving. It is difficult to determine where and when the first olive plantings arrived in Morocco, and while French, Spanish and Italian varieties are planted today, the predominant olive used for oil is the Picholine Marocaine. This is the Moroccan cousin of the French Picholine Languedoc, and in the milder climate of Morocco the Picholine grows into a superior table olive as well as producing a more consistently fruity and flavorful oil. The best olive oil is said to come from the foot of the Atlas Mountains, and that's where Mustapha Haddouch gets his olives.
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Ras El Hanout 2.0 Oz - Zamouri Spices
By: Zamouri Spices an Elbertai Company LLC
Our price:
List price:
$6.95
You save
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- Product is packaged in 1/2 cup glass jar with sifter and seal.
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Product Description
As featured in O, The Oprah Magazine.
This is NOT a simple version of Ras el Hanout found in cookbooks; this is AUTHENTIC!
In Moroccan language, Ras el Hanout literally means head of the store or the best spice mixture a merchant has to offer.
(also known as ras al hanout or ras el hanouth, raz al hanout or Moroccan Seasoning)
Ras el Hanout is a spice blend that Zamouri Spices is proud to present as its best and most unique mix that any adventurous palate would love to experience. The secret of this mix and its recipe is passed down through generations. Native to Morocco, every spice vendor in the region has its own recipe. Zamouri's, too, has its original blend used only in the remote region of Zamour (North Africa Atlas Mountains) for a thousand years.
Ingredients from over 30 different herbs and spices include:
Grains of Paradise, Lavender, turmeric, ajawan seeds, kalajeera, ginger, galangal, oris root, rose buds, monk's pepper, cinnamon and more! (Sorry, no spanish fly. It is illegal in the USA)
This blend is claimed to have aphrodisiac properties. Used mostly during cold seasons by locals, but it is essential in B'Stilla (Almond Chicken Pie) and nearly every Moroccan tagine recipe, especially Chicken Tagines. You can add a pinch or tsp to your favorite soup or stew or rub it into meats before cooking.
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(1 Customer Reviews)
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Mustapha's Organic Moroccan Argan Oil
By: Haddouch Gourmet
Our price:
- ARGAN OIL IS MADE WITH ARGAN NUTS, THE ARGAN TREE GROWS ONLY IN SOUTHWESTERN MOROCCO
- RGAN OIL IS A DEEP GOLDEN OIL WITH A REDDISH TINGE. THE FLAVOR IS AS BIG AND BOLD AS THE AROMA
- IT OPENS WITH A HINT OF NUTTINESS AND ENDS WITH TOASTINESS
- IT HAS BEEN USED BY THE NATIVES OF SOUTHERN MOROCCO FOR THOUSANDS OF YEARS AND FINALLY HAS BEEN GETTING THE RECOGNITION IT DESERVES BY CHEFS AND HEALTH CONSCIOUS CONSUMERS
- IT HAS NO EQUAL ANYWHERE ELSE IN THE WORLD
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Product Description
Argan oil is a deep golden oil, often with a reddish tinge that is produced from the seeds of the Argan tree, which only grows in Morocco.
It is lighter in weight than nut and olive oils, having a weight and body similar to seed oils like sesame. This however, is where the similarity ends. The aroma hits you as soon as you open the bottle, and its flavor is as big and bold as the aroma. It opens with a hint of nuttiness, and this expands to toastiness and spice - something akin to pumpkin seeds but more pungent. It provides an oh-so-light, buttery mouth feel, and a sharp finish. It is truly a memorable flavor, and essential to the Berber cuisine of southwest Morocco.
In Morocco it is used both as a cooking oil and as an ingredient. In salads it is most often combined with lemon juice, while for tagines (stews) and couscous it is a finishing drizzle. It is also combined with honey and yogurt and eaten for breakfast. It is one of the most memorable flavors in Moroccan cuisine.
Today, it can be found in some of the best restaurants in the world, in France, in England, in the USA and elsewhere. Four Star chefs use it to finish soups, to create vinaigrettes, to flavor cooked grains and stews, and to finish grilled meats, fish, and vegetables. We suggest much of the same.
For salads create vinaigrettes using lighter acids like lemon juice, verjus, Banyuls vinegar or any combination of these. You can also blend the argan with grape seed oil or a light olive oil to create a softer flavor. An argan oil vinaigrette works well with salads composed of strongly flavored ingredients like blue cheese, grilled meats and poultry, and even nuts and fruit. We also recommend it to finish bean and vegetable soups, such as a puréed white bean soup, squash soup or potato and leek soup. It goes especially well with the flavor of lentils as in the traditional lentils with tomato. Don't forget to experiment with it on some grill halibut or sea bass.
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Pitted Green
By: A.B.H.
Our price:
- An Ascolana Green Olive
- Medium Size Green Olive
- Slightly salty with a mild olive flavor
- Good for cooking, salads, martinis
- Great Gift Idea!
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Product Description
As the name indicates, the stones from Mustapha's Moroccan Picholine olives have been removed, making the perfect all-purpose green olive.
They are perfect for any dish calling for meaty green olives - yes, besides Moroccan cooking - you can use them in French, Spanish, Italian, Greek or even Middle Eastern dishes. Use them in salads, stuff them for martinis, or chop them up to create a wonderful green olive tapenade. They are truly all-purpose olives.
Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Introduced and re-introduced over the centuries, olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing, marinating and infusing olives, and why they eat olives with just about every meal, even breakfast.
The proof of this proposition is that France imports tons and tons of these olives to eat themselves and to export as a "Product of France" - yes most "French" Picholines that are sold in this country are in fact grown in Morocco. The best olives are said to come from the foot of the Atlas Mountains, and that's where Mustapha gets his.
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Kefta - Moroccan Meatball Spice 2.0 oz - Zamouri Spices
By: Zamouri Spices, an Elbertai Company LLC
Our price:
List price:
$4.95
You save
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- All Natural
- No Preservatives
- Authentic Moroccan Gourmet Recipe
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Product Description
Kefta Spice Blend is the spice mixture you'll needed to prepare the famous Moroccan Meatball Tagine. You can also use the blend to make some delicious hamburgers.
To prepare Kefta (Moroccan Meatball) Tagine you'll need: 1 lb lamb or beef freshly ground, 1 grated onion, 2 crushed garlic cloves, bunch of cilantro freshly chopped, several mint leaves chopped, 1 egg beaten, and 2 Tbsp of Kefta Spice Blend.
Mix all ingredients with your hand and knead to make a homogenous paste. Cover for 15 minutes. From the mixture, roll into small 1-inch balls.
Heat the oil in a deep frying pan; drop the meatballs into the sizzling oil and deep fry until golden (1 - 2 minutes of high heat). Chop a second onion and separately saute until golden in a frying pan with 1 tsp of the Kefta Spice Mix. Place the caramelized onions and the fried meatballs in a cooking Tagine. Add 1/2 cup of water and cook on a low/medium heat for 10-15 minutes.
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Moroccan Rub 2.0 oz - Zamouri Spices
By: Zamouri Spices, an Elbertai Company LLC
Our price:
List price:
$4.85
You save
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- All Natural
- No Preservatives
- Authentic Moroccan Gourmet Recipe
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Product Description
Moroccan Rub is your best choice for best grilling, broilling, or baking. A unique Moroccan blend for a dry marinade.
Ingredients: turmeric, sea salt, cinnamon, cumin, fennel, peppermint, clove, mace, basil, cayenne.
Excellent for making (roasting) Moroccan Leg of Lamb:
rub leg of lamb with olive oil then spread Moroccan Rub. let it set for at least one hour. start roasting...
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Bigaradier Red
By: A.B.H.
Our price:
- Bigardier Red Olives are made with tailladees olives and bigarade (type of orange)
- Bigardier Red Olives are a red-purple variety
- Part of it's beauty is the combination of bitterness and citrus/orange flavor
- Tasty as is or cooked in fish or chicken with Mustapha's Preserved Lemons
- Great idea for a gift!
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Product Description
Moroccan cuisine is considered one of the most important cuisines in the world. Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca. Introduced and re-introduced over the centuries, olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing, marinating and infusing olives, and why they eat olives with just about every meal, even breakfast.
Olives were most likely first planted in ancient times, and each succeeding culture that invaded and stayed planted or replanted. Today the predominant variety of olive planted in Morocco is the Picholine Marocaine, the cousin to the French Picholine Languedoc. Given the milder and more consistent climate in Morocco the Picholine Marocaine grows into a superior table olive. The proof of this proposition is that France imports tons and tons of these olives to eat themselves and to export as a 'Product of France' - yes most 'French' Picholines that are sold in this country are in fact grown in Morocco.
Besides the Picholine there are plantings of such Italian varieties as the Ascolano and Gaeta as well as the Spanish Sevillano.
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Tcharmela Green
By: A.B.H.
Our price:
- Traditional Moroccan marinade with coriander, cumin and paprika
- Green olive in one of the most commonly used marinades of Morocco
- A wonderfully complex flavor influenced by coriander, cumin and paprika as well as garlic and lemon
- Use the marinade for meat and fish and eat the olives as a tapas
- Great gift idea!
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Product Description
Mustapha begins with green Moroccan Picholines that are grown at the foot of the Atlas Mountains and cured in the slow traditional way, with nothing but salt and water. He then marinates them traditional Moroccan blend of spices known as tcharmela - or charmoula - to create a wonderfully complex flavor influenced by coriander, cumin and paprika.
These deliciously spicy olives are perfectly suited to Moroccan cooking - they accompany everything from fish to chicken to lamb. Our tcharmela marinated olives are great olives to serve with drinks. You can also create a marvelously spicy tapenade by pitting the olives and processing them in a food processor with some of the tcharmela. You can also save the tcharmela and use it to spice up, soups, stews, and even sauces. Moroccan cuisine is considered one of the most important cuisines in the world.
Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, and each culture that came left its mark on the land, its people, their cuisine. A wealth of culinary creativity and the amazing quality of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing and marinating and infusing olives, and why they eat olives with just about every meal, even breakfast. Olives were most likely first planted in ancient times, and each succeeding culture that invaded planted or replanted. The proof of this proposition is that France imports tons and tons of these olives to eat themselves and to export as a 'Product of France' - yes most 'French' Picholines that are sold in this country are in fact grown in Morocco.
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Demitasse cups and saucers set of 6 for Greek Coffee/Espresso
By: Grecian Imports
Our price:
- Great for Greek or Turkish coffee, or Espresso
- Made in China
- Makes a great gift
- Beautiful design
- Great Price
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Product Description
This set of demitasse cups and saucers is perfect for that strong little cup of Greek coffee or espresso.
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Tapenade, Black Olive
By: Haddouch Gourmet, Inc
Our price:
- A MOROCCAN VERSION OF THE PROVENCAL SPREAD
- SMOOTH SPREAD MADE OF DRY CURED BLACK OLIVES, OIL ANDGARLIC.
- IT HAS THE SMOKEY QUALITY OF THE DRY CURED BLACK OLIVES WITH ASBTLE CREAMINESS
- PERFECT AS A SANDWICH SPREAD, HORS D'OEUVRES OR SERVED WITH GOAT CHEESE
- USE IN GIFT BASKET OR HOUSE WARMING GIFT
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Product Description
Made from Mustaphas Moroccan Dry Cured Black Olives with a touch of garlic and olive oil, this tapenade is perfect as a sandwich spread, hors d'ouevre, or ingredient for soups, spreads, and marinades.
It has the smoky quality of the ripe black Picholine olives with a subtle creaminess to balance its salt. An amazing product! This black olive tapenade is just another example of authentic Moroccan flavor brought to you by Mustapha Haddouch.
Ripe Moroccan Picholine olives are the starting point for this traditional, centuries-old cure from Morocco. Layers of olives are alternated with layers of salt, and the olives are left to cure for weeks.
Wonderfully intense in aromatic flavor they possess hints of black cherry and plum and have a slightly bitter finish. These wrinkled black olives remain meaty and full of deep smoky qualities without being overly salty. Without a doubt these are one of the most flavorful ingredients in Moroccan cooking.
Moroccan cuisine is considered one of the most important cuisines in the world. Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine, from the first Phoenician traders to the last French colonizers. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Introduced and re-introduced over the centuries, olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing and marinating and infusing olives, and why they eat olives with just about every meal, even breakfast.
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(1 Customer Reviews)
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Dry Cured Black
By: A.B.H.
Our price:
- A Centuries old, quintessentially Moroccan cured black olive
- Tree ripened black olives, salt cured and finished with oil
- Wonderfully intense flavor, slightly bitter with a hint of cherries
- Eat as is or, to make a Moroccan breakfast, add olive oil, garlic, lemons, cumin and eat with bread
- Great as a gift!
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Product Description
Ripe Moroccan Picholine olives are the starting point for this traditional, centuries-old cure from Morocco. Layers of olives are alternated with layers of salt, and the olives are left to cure for weeks. Wonderfully intense in aromatic flavor they possess hints of black cherry and plum and have a slightly bitter finish. These wrinkled black olives remain meaty and full of deep smoky qualities without being overly salty.
Without a doubt these are one of the most flavorful ingredients in Moroccan cooking. Moroccan Dry-cured olives are perfect for any use, from tabletop to cooking. They are an excellent accompaniment to a pre-dinner drink or glass of wine. They are a delicious counterpoint to green olives, and they can be used in Moroccan tagines or braised meats or stews of your own invention. Try pitting and chopping them to use in salads.
These olives are just another example of authentic Moroccan flavor brought to you by Mustapha Haddouch. Moroccan cuisine is considered one of the most important cuisines in the world.
Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine, from the first Phoenician traders to the last French colonizers. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Introduced and re-introduced over the centuries, olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing and marinating and infusing olives, and why they eat olives with just about every meal, even breakfast.
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Sevillano Green
By: A.B.H.
Our price:
- Originated in Seville Spain, well adapted to the climate of Morocco
- Plump and meaty green olives
- Has a light, fruity flavor, milder than the Picholine
- Good with feta or goat cheese and wonderful in chicken with preserved lemon
- Great Gift Idea!
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Product Description
The Sevillano olive is one of the most popular varieties grown in Spain, and it has taken particularly well to the climate of Morocco. It is a fruity green olive that's bigger, rounder and milder than the Picholine. With a mild, meaty flavor, it's named after its origin, Seville, Spain. Mustapha cures them in salt water brine.
Serve them with a flavorful cheese - a really good sheep's milk feta is perfect, or any goat cheese, preferably young and fresh.
Moroccan cuisine is considered one of the most important cuisines in the world. Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Introduced and re-introduced over the centuries, olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing, marinating and infusing olives, and why they eat olives with just about every meal, even breakfast. Olives were most likely first planted in ancient times, and each succeeding culture that invaded and stayed planted or replanted.
Today the predominant variety of olive planted in Morocco is the Picholine Marocaine, the cousin to the French Picholine Languedoc. Given the milder and more consistent climate in Morocco the Picholine Marocaine grows into a superior table olive. The proof of this proposition is that France imports tons and tons of these olives to eat themselves and to export as a 'Product of France' - yes most 'French' Picholines that are sold in this country are in fact grown in Morocco.
Besides the Picholine there are plantings of such Italian varieties as the Ascolano and Gaeta as well as the Spanish Sevillano. The best olives are said to come from the foot of the Atlas Mountains, and that's where Mustapha gets his.
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Mustapha's Tunisian-Style Green Olives
By: Haddouch Gourmet, Inc.
Our price:
- North African favorite, marinated in Harissa
- Smooth textured green olives marinated in a very traditional condiment made of hot chiles
- Complex hot chile flavor with a kick
- Use as a tapas, in salads, or as a ready made hors-d'oeurve
- Great gift idea!
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Product Description
Harissa is most popular in Tunisia, and it is the starting point for these marvelously spicy olives. Mustapha begins with green Moroccan Picholines that are grown at the foot of the Atlas Mountains and cured in the slow traditional way, with nothing but salt and water. He then marinates them with his Moroccan harissa, and the result is a truly spicy treat worthy of any Moroccan table.
Serve them as a snack or with meals. Moroccan cuisine is considered one of the most important cuisines in the world.
Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine, from the first Phoenician traders to the last French colonizers. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Introduced and re-introduced over the centuries, olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing and marinating and infusing olives, and why they eat olives with just about every meal, even breakfast.
Olives were most likely first planted in ancient times, and each succeeding culture that invaded and stayed planted or replanted.
Today the predominant variety of olive planted in Morocco is the Picholine Marocaine, the cousin to the French Picholine Languedoc. Given the milder and more consistent climate in Morocco the Picholine Marocaine grows into a superior table olive. The proof of this proposition is that France imports tons and tons of these olives to eat themselves and to export as a 'Product of France' - yes most 'French' Picholines that are sold in this country are in fact grown in Morocco.
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Moroccan Coffee Spice Mix 2.0 Oz - Zamouri Spices
By: Zamouri Spices an Elbertai Company LLC
Our price:
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Product Description
Moroccan Coffee Spice Mix.
Moroccan Black Coffee or qahwa kahla is taken Turkish Style in Morocco and it is not for the faint of heart.
However, this hot drink doesn't go without the exotic flavor of the Moroccan coffee spice blend where cinnamon is the main ingredient.
This bouquet of spices includes: Cinnamon, cloves, nutmeg, vanilla powder, cardamom...
Just add 1 tsp for each 2 Tbsp of coffee during the brewing process. see our Turkish Coffee Recipe Section for more details.
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(2 Customer Reviews)
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Mustapha's Moroccan Rose Water
By: Haddouch Gormet, Inc.
Our price:
List price:
$5.99
You save
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- Traditional Moroccan Flavoring
- Used in Sweet and Savory Recipes
- Made from Moroccan grown rose petals
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Product Description
Rose water is a distillation of rose petals that has the intensely perfumy flavor and fragrance of its source. Rose water has been a popular flavoring for millennia in the cuisines of North Africa, Middle East, India and China. Morocco is especially know for its fields of roses that are used to produce some of the most fragrant rose water available - indeed most "French" rose water is produced in Morocco.
As early as the third century essences were made from rose petals using fairly crude methods. It wasn't until the 10th century that Avicenna, an Arab physician of discovered how to extract the essential oil from the flowers, and invented rosewater proper. Its popularity with food quickly spread throughout Europe and made its way into sweet and savory dishes, many of which are still popular today.
Rose water is known as Ma Ward in Morocco, and Mustapha's is produced from the finest source, rosebuds grown on the high central plains of the Dades Valley and then distilled near by in El Kelaa des Mgouna, and it is some of the most fragrant we've ever tasted.
A few drops streaked through cream, crème fraîche, custards, creamed rice puddings, ice cream, baked semolina sweetmeats, fruit fools, sugar syrups and fruit salads, add an element of surprise. It's divine incorporated into sweet Middle Eastern pastries, and a little swirled through Khoshaf, a salad of dried fruit, pistachio nuts and almonds, is heavenly. It is also used in numerous savory dishes.
The trick with both orange blossom water and rose water is to use very little, to give the merest hint of fragrance. Oh, yes, when you've used it all, the blue bottle makes a marvelous bud vase.
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Prunotto Organic Tomato Puree (1.5 pound) by igourmet.com
By: igourmet
Our price:
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Product Description
Only the best quality organic fruit and vegetables are used by the Prunotto farmers in Alba, Italy, processing them within a few hours of the harvest. This method allows them to capture all the genuine flavors intact. The tomato puree is cooked and then processed in their containers for preservation by executing pasteurization in the jar; just as your grandmother did when she canned fruits and vegetables for the family! Use this thick, rustic tomato puree made from fresh, hand-picked organic tomatoes and basil to thicken pasta sauces, chili sauce, soups, or directly from the jar over a chicken entrée. Take care to cook over a moderate heat so that the flavor remains unchanged.
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(2 Customer Reviews)
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Turkish Coffee Spice Mix 2.0 Oz - Zamouri Spices
By: Zamouri Spices an Elbertai Company LLC
Our price:
- Authentic Turkish Coffee Spice Mix
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Product Description
Turkish Black Coffee is stronger than espresso, but not as bitter.
Never-the-less, this hot drink doesn't go without the exotic flavor of the Turkish coffee spice blend where Cardamom powder is the main ingredient.
This bouquet of spice blend includes: Cardamom, Cinnamon, cloves, nutmeg, vanilla powder...
Just add 1 tsp for each 2 Tbsp of coffee during the brewing process.
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Non-Pareil Capers
By: A.B.H.
Our price:
- Non-Pareil Capers are cured in a salt and water brine
- Vibrant, slightly sour with just the right balance of salt and vinegar
- Perfect for chopping in Tapenades, deep fried and served over salads
- Great for Gift Baskets!
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Product Description
Capers, the flower bud of a Mediterranean shrub are a very versatile ingredient, condiment, flavor, and tradition. They are vibrant, aromatic with just the right balance of salt.
The most prized capers are the tiny non-pareil, "without peer," because of their intense flavor. Caper flower buds grow quickly, and they are small enough to be classified this size for only a very short time. Varieties are selected for flavor and for the roundness and firmness of the buds. Most capers are packed in vinegar, and this imparts a "pickled" flavor to them - as a result, the tangy finish tends to dominate the flavor of the aromatic caper.
Mustapha cures his capers in salt brine, and then packs them in saltwater with just a tiny amount of vinegar. The result is a deep aromatic, salty flavor with a hint of a tang on the finish. These brined capers are perfect for use with rich foods such as salmon or in rich sauces - if they are too salty for your palate you may soak them in cold water.
The caper bush is a spiny, straggling vine-like shrub that grows well in nutrient poor, gravelly soils, and is often found growing in crevices between rocks. Capers are the flower buds from this plant. A freshly picked caper is a bland little thing. That fabulously vibrant, piquant flavor comes from the curing process. Their salty, aromatic flavor makes them an important ingredient to sauces like tartar, ravigote and rèmoulade and most tapenade recipes. There is no better condiment for smoked or cured salmon.
Caper bushes grow wild around the Mediterranean, flourishing in the same climates as olives, and in fact, we have come to recognize the flavor of a caper as classic Mediterranean. They are cultivated and collected in their natural range - in Spain, the south of France, Italy, Dalmatia, Greece, Algeria, Egypt, Tunisia, and especially Morocco.
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Saray Extra Virgin Turkish Olive Oil (cold pressed) 1 gallon can (Turkey)
By: Saray
Our price:
- Top quality, home-style, 100% cold pressed, extra virgin olive oil from Turkey
- Fresh olive flavor with a nice subtle after taste
- Great value - 1 full US Gallon (3.875 Liters)
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Product Description
Saray Extra Virgin Olive Oil is made in Turkey using techniques that date back to ancient times. Ripe olives are hand picked and pressed cold using a stone press. This oil is not blended with oils from other areas. It has a strong and distinct olive flavor which complements your dishes, and is a great value when purchased in this size (1 full gallon), giving you nearly one whole liter more than many other canned 3 liter oils.
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