hot stuff: day trip in Morocco and grilled lamb chops with green Harissa

July 13th, 2015


venez avec moi à Morocco 
(part deux)

Happy summer!

In Paris we experienced a canicule, a heatwave, like I have never seen. It sent the Parisians to the country. For those that could not leave the city for the weekend, the mayor opened up additional parks where people gathered in droves under the shade of the green trees.

The triple-digit (Fahrenheit) weather reminded me of Morocco.

This post was intended to be part two of the photo journal I posted last autumn about Marrakech (with a recipe for Harira, a traditional Moroccan soup); however, the weather turned surprisingly cold and a grilling recipe, part two or not, seemed ridiculous. It is relevant now. Summer is here and the hot weather brings with it a desire to eat light and stay out of the kitchen. It is also grilling season.

So, here it is, Morocco, Part Deux, and a simple grilling recipe for skewered lamb chops with a spicy green Harissa.



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Harira (hearty beef and lentil soup)

September 17th, 2014

chef morgan a table

(hearty beef and lentil soup)

This soup is a tradition in the Maghreb (North Africa). It was Ramadan when we were in Marrakech, a time when this soup is eaten not only to break the fast after the sun has set but also eaten in the morning before the sun rises. My daughters love lentils and this soup was their favorite. The soup is often thickened with flour or eggs as well as rice or vermicelli. I add none of these. Instead, the soup is thickened with the aide of crushed tomatoes (rather than puréed or strained), more beef, and more lentils. I also add fresh herbs (but we all know how I like my fresh herbs). This is a hearty, perfect soup for autumn and winter. It is wonderful because you can also freeze it for those rainy days when you are short on time.

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