When someone mentions Moroccan cuisine we can easily envision the colourful market places of Marrakech filled with spice bars and a rainbow of local foods and flavours. Moroccan cuisine is an amalgamation of foods from the many people who have called it home over the centuries featuring flavours such as saffron, cinnamon, turmeric, fenugreek, caraway and black pepper. In this taste of Moroccan Winter, Chef José Arato brings the warmth and intensity of these flavours to our table in traditional dishes.
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. Garnished with pickled fennel.
This savoury meat pie (traditionally made with squab or pigeon) traces its roots to Al-Andalus, the Moorish settlements of early medieval Spain, though it is now more likely to be found at a Moroccan wedding or celebration. Showcasing the Moorish love for combining savoury and sweet, tender chicken, almonds and spices are wrapped in paper-thin werqa dough (similar to Greek phyllo), before being brushed with butter and topped with a dusting of sugar and cinnamon. Served with roasted cauliflower with tahini, and a fresh green mixed salad with a golden turmeric-infused vinaigrette.
Flourless almond cake with orange syrup
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 cooking classes, Pimentón offers wine pairing classes that teach aspiring cooks what to drink alongside the delicious dishes they’ve made.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
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