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.
Before serving, stir V
pound of butter into the semo
lina with a fork. Mound semo
lina in the center of a platter,
arrange the stew around it
and serve to 8-10 persons.
Crab in Wine Gelatin
Mold crab meat in lemon
gelatin made with part Cali
fornia . Sauterne wine. Add
plenty of crisp celery, a touch
of dill or curry and grated
lemon rind, and chopped pi
mento or green pepper. Serve
with hot cheese biscuits and
chilled Sauterne.
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