The Ethnomusicologists' Cookbook
SHOPPING LIST FOR ANDALUSIAN MOROCCO RECIPES
Produce:
1/4 cabbage
3 zucchinis
A 5x4 chunk of pumpkin squash (or 1/2 acorn squash)
3 onions
1 tomato (or diced canned tomato)
1 eggplant
1 white turnip
2 white potatoes
1 green pepper
2 sprigs of celery (keep the leaves on it)
2 carrots
1/4 c. parsley
1/4 c. fresh cilantro (coriander leaves)
2 cloves of garlic, peeled and sliced
Dairy:
1/8 c. butter (1 oz)
Grains:
2 c. dried couscous
1 lb plain flour
Miscellaneous:
3 T. olive oil
3/4 c. sesame seeds
3/4 c. sugar
1 c. soaked garbanzo beans (soaked overnight) (or 1 can)
3/4 c. raisins
1/2 c. almonds, blanched and slivered
2 c. dried couscous
3 t. cinnamon
1/2 t. nutmeg
2 t. black pepper
1 t. salt
2-3 T. rosewater (optional)
