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| The Spice Road Today by Rafih Benjelloun Hundreds of years ago, the country of Morocco was part of an enormously beneficial spice trade with the Orient. Salt, ginger, cinnamon, and a variety of spices now signature flavors of Moroccan cuisines were mined in Morocco and traded with countries of the East. Moroccan culinary traditions started in family kitchens as people created delicious and healthful dishes using the treasures of their trading to enhance life and body. What the Moroccans learned, as my mother taught me, is that each spice has a benefit to our health as well as to our taste buds! Some spices, such as caraway and cumin, heal gastric problems; some build the body's resistance to colds - such as paprika, garlic, and ginger. Cinnamon, nutmeg, clove, and ginger add a stimulus to the system which strengthens the body against outside viral invaders. Spices are also seasonal. In winter to keep the body warm and active, ginger, saffron, nutmeg and clove are used in Moroccan cuisine. During the spring, some aromatic herbs and spices enhance the body's "rebirth." In fall, Moroccan cooks use spices to make the body immune to all changes of the season including allergies. This knowledge of the use of spices and herbs is passed down through generations of families. As the chef/owner of Imperial Fez and Fairlie Poplar Cafe and Grill restaurants in Atlanta, I have been leading my American patrons down the spice road for decades. All of my favorite creations feature spices in the Moroccan traditional way - B'Stella (also spelled b'steeya) with quail is enhanced by such spices as nutmeg, saffron, ginger, clove, with a dash of black pepper. With a fish dish, Harrira Soup (the most popular of all Moroccan soups), with Mahi Mahi, I mix the fava and garbanzo beans with coriander and cumin, plus parsley and bayleaf, to create a heavenly flavor. This is an excellent dish to restore strength and is served for breaking the fast on evenings during Ramadan. Couscous, a staple of Moroccan cuisine, rises to new heights when sprinkled with saffron or turmeric (plus the "gift of life," virgin olive oil). It can be made into a dessert when sweetened with cinnamon, honey, and almonds. Cumin and paprika accent Lamb M'Shui. A shredded carrot salad is invigorated by cinnamon and clove. Vegetables, a veritable key to good health through their generous supply of vitamins and minerals, thrive with touches of cumin, paprika, cinnamon or herbs such as parsley, cilantro, and basil. Desserts, such as Briwatts with fruits, respond to a dose of cinnamon, clove, and nutmeg, tucked in among the strawberries, almonds and raisins. Moroccans dote on rice and sorghum flour cooked in milk and garnished with ground hazelnut, pistachio, or walnut. Today, the Moroccan tradition of nutritious eating has found fans in every country where people are interested in health. Incorporating vegetables, herbs, and spices in his or her diet brings beneficial "spirits" into the body. The Moroccan "spice road" stretches across the world. It is my passion to share this knowledge with everyone interested in improving their lives in spirit, soul, health, and taste. Rafih and Rita Benjelloun are the owners of Imperial Fez Moroccan Restaurant in Atlanta. For more information on spices or to make a reservation, call (404) 351-0870. The Imperial Fez is located at 2285 Peachtree Road. Open from 6pm to 11:30pm. Private parties by request |
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| Pictured above: Rafih Benjelloun. |
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