Today, 14 th April - Pigeon Bastella, one of the high points of Fez ritual cooking.
Pigeon, egg, onion, cinnamon, turmeric, pepper, ginger, salt, friend ground almonds, onion and thin pastry, think filo, here called warka.
Icing sugar and cinnamon.
Najia has worked with those of us not from this land for long enough to know she needs to reduce the sugar content a little.
It is one of those dishes that tastes old fashioned, in a similar way to elizabethan minced meat pies, spiced sweet foods displaying family wealth, these then become celebratory dishes.
This dish can be cooked to order in the garden, we do though need 24 hours notice.
an aromatic broth drunk more often in the winter in Fez, made with chickpeas, water, a little olive oil and the flavourings above, stating at the top centre and moving clockwise; bay leaves, chili peppers, pomegranite skine, gum arabic, peppermint, artemesia, mint, liquorice, orange peel, star anise. In the middle there is oregano, thyme, anise, green tea & penny royal.
Add all dry ingredients once well sorted and wrapped in muslin to a pressure cooker.
Add 1/2 kilo pre-soaked chickpeas (cold water, overnight)
Cover with fresh water.
Add a teaspoon of olive oil, close the lid and once whistling cook for 1/2 an hour.
Take off the heat, release the pressure, add the fresh ingredients.
Bring back to a boil, no need to re-seal, 5 minutes.
Serve super hot in small bowl or serve the broth and then the peas with salt and paprika to taste afterwards.
This is the same flavourings as you would have in snail soup.
Anonymous asked: Dear Robert, we will stay with our family (2 adults, 2 teenagers) in Riad Tizwa 23/2. Would it be possible to pick up us there to have dinner at your place around 20:00? Or is it an easy walk? All the best, Kirsten Algera (Amsterdam)
We can collect you no problem, we will be at Tizwa at 19.50. Kind regards Robert.