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. José recently returned from an extended culinary research trip to Morocco, and these are some of the fantastic recipes he has brought back with him.

SOUP: B’sarra
B’sarra is a traditional Moroccan winter soup, and a popular street food in Fez; a warming purée of fava beans topped with cumin, hot paprika and olive oil. José garnishes his with some pickled fennel.
$5 #V #GF

MAIN: Seffa Medfouna
This is another famous Moroccan dish that combines sweet and savoury. features fragrant stewed chicken hidden under a mound of broken vermicelli noodles. Both are sweetened with raisins, butter and powdered sugar, decorated with fried almonds, and dusted with cinnamon and powdered sugar.
$10

SIDES:
Salad of roasted beets with pomegranate & pistachio, topped with goat cheese
—or—
Turmeric & butter roasted cauliflower
$7 #V #GF

DESSERT: Gheza-e-shiriin
Flourless almond cake with orange syrup
$5 #V #GF

PRIX FIXE MENU:
Main + 1 Side + Soup -or- Dessert $20

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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.

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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.