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cooking with gaul

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November 2, 2011November 2, 2011

souss valley cornucopia

There is much to share in the way of culinary ventures from my trip last week to Morocco, including a few new recipes. For now, some highlights:

lunch with the ladies; chicken recipe forthcoming

brochettes spiced with cumin and cooked over coals

al-ruman

tunnirt + tamment + zit blady = souss valley breakfast

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Posted in Food, Moroccan, On the Road, PhotosBy annyLeave a comment

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sweet moroccan carrot salad →

I study culinary history and literature in North Africa and the Arabic speaking world; this blog is a record of what happens when I put my research and passions into play at my own stove. I focus on flavors & dishes from across the Middle East and North Africa––with a few large dashes of historical research & cultural commentary.

While most of the recipes featured here hail from the Middle East & North Africa or elsewhere in the Mediterranean, I also love to cook anything that happens to be in season. A recipe index lists all recipes alphabetically; you can also browse by category or search for keywords below.

For less cooking and more history & literature, check out my research blog. You can read more about my work and other writing here.

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The persistent prestige of French cuisine in today’s food cultures is hard to ignore: it’s everywhere, including in modern Egyptian food history — from khedival banquets to Abla Nazira’s cookbook. But instead of applying French aesthetics or principles to other world cuisines, what if we did the reverse? My latest post, a recipe for what i’m calling Tasbikassoulet, flips a common script by asking: how can an Egyptian culinary technique (#tasbika) produce a satisfying vegetarian version of a French classic (#cassoulet)?

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