Harcha

Harcha. It’s made of a harsh kind of flour called smeeda. I’d wondered for a while what that was, but of course, it’s semolina, hence the name smeeda, which isn’t so different. Another type of durum wheat, another variant on the ingredient used for Couscous. So what is so special about harcha? Well, it’s aContinue reading “Harcha”

Bread

Bread. Or ‘hobbz’ to anyone in the Arab world, including Morocco. I was sure I’d heard ‘Hobbs’ in relation to bread before, was it a brand? Here, in any case, it is much more than that. Women in Morocco make bread. Clearly not all women, but a lot more women than I would have expected.Continue reading “Bread”

Couscous

We think we know couscous. In the Moroccan sense though, I’m not so sure. So let’s start with a quiz: What day of the week is couscous eaten? How is it cooked? With what foods does it implicitly always come, when someone says, ‘we’re having couscous’. What is the dairy product that is often used?Continue reading “Couscous”