It should comes as no surprise that a chef with a life-long interest in Spanish food like José Arato of Pimenton, would be inspired to reach the short distance across the Straits of Gibraltar to explore the cuisine of Morocco. These are some of the fantastic recipes he has brought back from his extended culinary research trips to Morocco.
Chilled Harira Soup
An authentic Moroccan soup made of tomato, lentils, and chickpeas, here served chilled much like a gazpacho. There are many variations of this dish, with recipes passed down from generation to generation
$5 #V #GF
This is another famous Moroccan dish that combines sweet and savoury. It features fragrant stewed chicken hidden under a mound of broken vermicelli noodles, sweetened with raisins, butter and powdered sugar, decorated with fried almonds, and dusted with cinnamon and powdered sugar
Jewelled Couscous with Zaalook & Turmeric Beans
Delicate couscous studded with apricots and currants, served with Zaalook, a Moroccan dish of stewed eggplant, fresh tomatoes, garlic, olive oil and spices similar to Provençal ratatouille, and and a scoop of turmeric-infused brown beans
A light, refreshing summer salad with caramelized pecans & balsamic vinaigrette
$7 #V #GF
Flourless almond cake with orange syrup
$5 #V #GF
PRIX FIXE MENU:
Soup + Choice of Main + Salad + Dessert
Chef José Arato is the owner and Head Chef at Pimenton, a Toronto catering and gourmet food project specializing in Spanish and Mediterranean fine food. Along with paella, tapas and moroccan cooking classes, Pimentón has a stand at the Evergreen Brickworks Farmers Market where you can taste and experience the Mediterranean every weekend.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.