The Ethnomusicologists' Cookbook
SHOPPING LIST FOR MOROCCO RECIPES
Meat:
1 lb. meat (lamb, beef, ground beef, chicken, chicken livers) in bite-sized
pieces
Soup bones or other meat parts (or add/substitute 4 cups broth)
Dairy:
3 T clarified, unsalted butter (or ghee)
4 eggs
Produce:
1 onion, finely chopped
1/c. fresh parsley, chopped
4 medium-large tomatoes, skinned, seeded, and chopped
2 T fresh cilantro, chopped
2 lemons, sliced into wedges
24 dates
Miscellaneous:
1/2 c. flour
1 oz fresh yeast (or 1 package dry yeast)
3 T olive oil
1 T salt (plus more to taste)
1 t. turmeric
1/2 t. cinnamon
1/2 t. saffron
1/2 t. ground ginger
1/2 t. sweet red pepper/paprika
3 cinnamon sticks
1 c. lentils
1 can chickpeas (or 1 cup dry chickpeas, soaked)
1/2 c. tomato paste (optional)
3/4 c. vermicelli, capellini or other thin noodles, broken into small pieces
2 t. black pepper
Beverages:
coffee
milk
