Moroccan cuisine is among the most widely enjoyed and acclaimed gastronomical traditions in the world. It is incredibly diverse and rich and this has given it immense international dimension. Moroccan cuisine combines some of best influences of many cuisines such as Arabic, Moorish, Berber, Amazigh and European. Today, I would like to talk about what is traditional Moroccan cuisine and some of the meals, breads and cakes that are very popular with the locals and tourists alike And then there are the cakes and sweets which are simply out of this world like the very popular l’ briouat made with a puffed pastry that is stuffed with almonds that are flavored with rose water. Peasant pancakes are the famous cake of Morocco. The other famous cakes include fekkas, i’ghroueyba, el bahlawa etc. The primary ingredients used in the preparation of sweets are nuts almonds, honey, sesame and orange blossom water.
- 5 bananas
- 1/2 cup apricot liqueur
- 1 cup pancake mix
- 0.65cm cooking oil
- 1/2 cup soft bread crumbs
- 3 Tbsp melted butter
- 5 tbsp sugar
- 1 tsp ground ginger
- In a 1-pint bowl: cut 4 bananas (peeled) in 1.75cm slices. Add 1/2 cup apricot liqueur and marinate for 1/2 hour.
- In a 1-quart bowl: place 1 cup pancake mix following package directions to make a thick pancake batter using the above liqueur drained from the bananas as part of the liquid. Add bananas to the batter and stir thoroughly. In a 25cm skillet: heat cooking oil. Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides.
- In a 1-pint bowl: Combine 1/2 cup soft bread crumbs made by grating fresh bread,3 Tbsp melted butter, 4 tbsp sugar and 1 tsp ground ginger. Place3 or 4 peasant pancakes on dessert plates. Sprinkle 1 to 2 tbsp crumb mixture over the pancakes.
- Note: Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbsp sugar and 2 Tbsp crystallized ginger, minced finely.