The Ethnomusicologists' Cookbook
SHOPPING LIST FOR JUDEO-SPANISH MOROCCO RECIPES
Meat:
Chicken pieces, enough for 6 people
Beef or beef bones for soup stock
Produce:
1 lb. carrots
2 loose carrots
2 parsnips
5 tomatoes
2 large potatoes
2 celery stalks
2 zucchinis
2 yams
4 large onions
2 lemons
9 cloves garlic
1/4 c. parsley
12 dates, halved and pitted
Miscellaneous:
1 lb. green olives (or 2 cans)
1 10 oz. package of almond paste
olive oil
1/2 t. cumin
1/2 t. paprika
1 t. ginger
1 pinch of saffron
salt
