Tag Archives: Morocco

Time To Make The Donuts

Have you ever heard of the McDonald’s theory of economic stability? Basically it is that any country that is able to sustain a McDonald’s is considered a stable state.

I have a similar theory. It’s Kathy’s Theory of Cool Cultures. My theory is that any culture that can develop and sustain a donut is a culture worth getting to know.

The upside is that many, many, many cultures have doughnuts. The downside is that it hasn’t culled my list of “Cultures Worth Getting to Know” at all.

In a previous post, I’ve expressed my love for the fried wonder that is a donut. And I continue my quest to identify the Donuts of the World!

For example, today I discovered that Morocco is yet another country that has developed a distinct (and popular) doughnut. In fact, it has two!

The first, called a beignet, is the sweeter of the two. It contains sugar, milk, and butter.

The second, sfenj, has just flour, salt, yeast, and water. It is fried in hot oil and – when golden brown – can be eaten either plain or rolled in sugar.

No matter which donut you choose to enjoy (even both!), I think you’ll agree with me that this is a welcome addition to my donut research.

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Just browsing

I thought it would be fun to look around at what some other people are writing about food, kids, and exploring other cultures on the web.  Here are some neat ideas.

Moroccan Squash and Chickpea Stew

This recipe, courtesy of the Food Network, was recreated by “Luscioustreat”. As a big fan of the chickpea, I thought this recipe sounded delicious. The food looks amazing, too, but what would you expect from a professional food sytlist? I love that that is a career!

An even more interesting recipe for Moroccan bread follows the stew and it gives a little background on how Moroccan cooks prepare their meal.

Meet Helva and “Chewy” Turkish Ice Cream

OK, this just sounded AMAZING to me. This blog, “No onion please” focuses on food that does not include the somewhat ubiquitous onion. Now you know there is a blog out there for everyone.

I loved the pictures in this blog mostly because of the people in them. Instead of taking the food out of its cultural context, this blog lets the culture be part of the presentation.

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Play It Again, Sam

You must remember this, couscous is just couscous . . .

OK, those aren’t the words to the song, but that was the sentiment of the cooking class I took at my community college this week. It was a class on Moroccan food – and it was awesome!

As usual, I took a lot of pictures of the food and I had a great time meeting new people, tasting new cuisine, sharing ideas, recipes, insider foodie information (don’t tell the feds!). But what I really loved learning about is our interconnectedness. Food really is a tie that binds.

In between sauteing chicken or braising lamb or marinating shrimp, the chef talked about how food is our common denominator.

It’s the thing that was left behind when countries were invaded.

It’s the common language of troubled areas of the world who seemingly have nothing on which they can agree.

It’s a map of where and how people lived – and shared their knowledge – centuries ago.

Like a lot of people, I have a busy life, and it takes something really important to convince me to break up my son’s routine and take an evening away from him.

But when I can come home and tell him about how and why people in Spain and North Africa both love pastillas and why people in Morocco, Lebanon, and Israel all love couscous, I feel like I’m not just doing something for me. I’m also giving him just a little more knowledge or insight that will help him go where he needs to in life.

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