Comments on: A Very Moreish Moroccan Salad

By: Amy (philosofialogos on LJ)

Amy (philosofialogos on LJ) — Sun, 25 Nov 2007 21:00:21 +0000

My grandmother used to call things “moreish”: “This cake is moreish; why don’t you get me some more?”. It took me a while to realize that she wasn’t saying that it tasted as if the Moors of Morocco had made it but that she just wanted some more. Anyhow, I haven’t heard that phrase in years and had to comment on it.

I love Wolfert’s Moroccan cookbooks. I kind of wish someone would revise them for today’s kitchen, though. However, I can imagine how these long-cook dishes evolved from women or servants who got bored and started cooking earlier in the day than necessary. I especially love the tagines that stew in their own oils at the end. Yum. Wolfert is definitely a writer that makes you read every one of her recipes as if they were a good story.

I made some of her preserved lemons. You’re not missing much with them. I put them in a dish once that called for them and really wasn’t very impressed. The dish wasn’t “moreish” at all.

By: Ann

Ann — Sat, 24 Nov 2007 22:39:48 +0000

Morgan, I have a fish tagine recipe that calls for putting a little of the pulp on each piece of fish before topping with a pirce of the rind. And I often put some of the pulp on fish when I prepare it en papillote.

By: Morgan

Morgan — Wed, 21 Nov 2007 16:24:03 +0000

Flesh, pulp, goopy stuff that’s not the rind – yup, that’s the stuff I mean! Most of the recipes I have say to discard it.

By: Ann

Ann — Sat, 17 Nov 2007 13:02:21 +0000

I love preserved lemons and make them regularly. They keep for such a long time… and they happily add flavor to just about anything. I’ll be interested to see which method/recipe you use– there are so many out there.

Morgan, do you mean the pulp? I have a lot of recipes that call for both the rind and the pulp…

By: Morgan

Morgan — Sat, 17 Nov 2007 02:20:45 +0000

That sounds fabulous. I always have a jar in the fridge – really is the easiest “canning” I’ve ever done. A question though – what can you do with the flesh from the lemons? All my recipes say discard it. It seems like a waste – any suggestions?