Theres so much to explore in the cuisine of Morocco. From mint tea to cous cous - the gastronomic culture of Morocco is rich with tradition and innovation. This week on Eat Your Words, Cathy Erway is joined by Kitty Morse, author of Mint Tea and Minarets: A Banquet of Moroccan Memories. They chat about the culinary staples of the North African city and explore the rise in interest of Mediterranean cuisine at large. This program was sponsored by Rolling Press. Mint Tea has become the natural beverage of Morocco and here we make it with fresh mint. Theres a difference between Moroccan and Tunisian mint tea, where they use dried mint. Its not sprigs we use in Morocco its bunches! [20:00] When I want comfort food I go directly to Moroccan food! [29:00] --Kitty Morse on Eat Your Words
There’s so much to explore in the cuisine of Morocco. From mint tea to cous cous – the gastronomic culture of Morocco is rich with tradition and innovation. This week on Eat Your Words, Cathy Erway is joined by Kitty Morse, author of Mint Tea and Minarets: A Banquet of Moroccan Memories. They chat about the culinary staples of the North African city and explore the rise in interest of Mediterranean cuisine at large. This program was sponsored by Rolling Press.
“When I want comfort food I go directly to Moroccan food!” [29:00]
–Kitty Morse on Eat Your Words