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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 6, 1960)
r Jeanne Lesem g MAIL TKI1UNC, Madford, 0. Sunday, Mireli 4, 1 MO One-Dish Moroccan Meals Are Actually One-Dish By JEANNE LESEM United Press International New York - (CPD - A one-dish meal in Morocco is literally that: everyone eats with bis fingers from a common bowl. This custom, followed at family meals and formal ban quets, isn't as hard as it sounds, said Mrs.. Denise Sippel, whose husband, Michel, is an export official with Morocco's Ministry of Economy here. v She explained in an interview that it's polite to use bits of bread to scoop up food with lots of sauce. With one ex ception, pre. paring such meals sounds easier than eating them The exception is pastilla, a 's meat, fowl and nut filled i appetizer that i measures at least three feet in diameter and one foot in height. About 200 rounds of tissue-thin pas try are baked, one sheet at a time, to make one pastilla The pastry is sandwiched to gether with thin layers of minced squab, turkey, sever al meats, chicken livers and chopped almonds. An easier first course is a fan-shaped arrangement of sardines, sliced tomatoes and potato salad on an oval plat ter. Many Courses What follows depends on the host's time and wealth. A tra ditional eight to 10-course na tive banquet usually lasts three to four hours. Main courses often include two or three stews with meat, chicken and fish bases, a whole barbecued lamb, high ly-seasoned and spit-cooked in a sealed earthen oven, and the national dish, "cous-cous" "as typical of Morocco as hamburger is of America," said Mrs. Sippel. The cous-cous' ingredients depend on the occasion and one's budget, she explained. Poor families make the stew like dish with semolina (a wheat flour pasta), a bit of lamb, and a few vegetables, but the wealthy family will include, beside the basic semo lina, many vegetables, seed less raisins, and three kinds of meat. Hot Tea Served Such hearty dishes don't spoil the appetite for dessert, usually a very sweet pastry, honey-flavored, plus dates and other fresh and dried fruits, and nuts. The beverage traditionally served through out the meal is hot minted green tea. If all this Inspires you to produce an authentic Moroc can banquet, served native fashion, be prepared to go hungry until your guests de part. The host traditionally sits with his guests, Mrs. Sippel said, and personally hands the choicest morsels of food to the guest of honor. Only after the party is over do the host, his wife, and other women of the family get to eat. Cous-Cous In Chicago or Casablanca, this cous-cous would be party fare. . " Soak 1 cup of dried chick peas overnight in water to cover. Next day, drain and set aside. Stir IVi cups of semolina in a bowl with 2 cups of water and 1 teaspoon of salt. Rub semolina between hands, about 1 foot above bowl, allowing it to drop into bowl. Repeat process several times, being careful not to let lumps form. Soak semo lina until the water is ab sorbed. Melt Vi pound of butter in a large saucepan. Brown well 3 chopped onions, a 5-pound chicken, disjointed, and 2 pounds of lamb, cubed. Add just enough water to cover, plus chick peas, 3 tomatoes, cubed, 3 green peppers, sliced, 4 carrots, sliced, 1 teaspoon of black pepper and V teaspoon or less, to taste, of cayenne, and Vz teaspoon of salt. Place semolina in a large strainer or colander over the saucepan, cover and cook IVi hours over low heat. Add package of frozen green peas, 1 cup of yellow squash, cub ed, 1 medium-sized zucchini; sliced, and lA cup cup seed less raisins to the chicken mix ture. Cook 45 minutes more, or until chicken is tender. 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