Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Moroccan inspired spiced apple and date butter. Similar to an apple jam or preserve made by slow cooking the apples with sugar and spices until they are soft and reduced down. What is left after the long slow cooking is thick, dark, sweet and spicy.
The flavor of a preserved lemon is salty, with a mellow, yet intensely lemon flavor. The peel, which is most commonly used in cooking, is soft to the touch with a satiny texture to taste.
Morocco doesn't have much of a dairy tradition, but there's one exception that dates back centuries: It's called smen, and it's a stinky, fermented butter made from sheep, goat or cow milk.
Harissa is sort of like North African hot sauce, but with a thicker, pastier consistency. (Think more sriracha than Cholula.) A staple condiment in Tunisian cuisine, it’s also a great way to use up some of those hot peppers from your garden.
