Harira: a Moroccan tradition

The soup of Morocco is harira, and the soup of Ramadan (the month of fasting for Muslims) is harira. That is how it is in Morocco. Every evening of Ramadan you break fast with this hearty soup. It is usually accompanied on the side with little deep fried sweets covered in honey. Sometimes, of course,…

A winter tagine: artichokes and peas

Living in a place where the fresh produce is local means you have the benefit of seasons. Vegetable and fruit seasons. Having seasons makes us appreciate every vegetable in its full complexity. When we see a vegetable in the market, we know that the season of that vegetable has started. We unearth beloved recipes which…

The chermoula formula

Chermoula (pronounced as sher-moo-lah) is a Moroccan mix of spices, olive oil, and herbs, used to season a variety of vegetables in different ways. It is also used as a seasoning for fish, especially sardines. But its complicated flavour really shows itself best in vegetables. It takes a number of spices and herbs to bring…

Three breakfast spreads

People are creatures of habit, with neuronal connections underlying our routines. Our neuron-firing in the morning leads us to, in addition to a seriously sized vessel with tea, a sandwich, usually an open-faced one, or what Russians, after Germans, call buterbrod. Traditionally, this has been bread with butter and cheese, or bread with an egg,…

White beans two ways

If you've been in the habit of using animals in your food, the switch to mostly plant-based meals can leave you feel vaguely unsatiated. There are various ways to make vegetables filling, some quite a bit laborious, like using a large number of components to put together a tasty, filling meal. One of the easiest…