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Stand out by putting a spin on popular flavors Add unique and exciting Sponsored content from our partner, Tyson Foods Inc. flavors to the menu to increase appeal Offering signature items and unique flavors can and differentiate from differentiate restaurants and boost the bottom line. competitors. Tyson® Precision Cooked™ And offering new flavors I’d be likely or extremely could get more diners in likely to try a _____ dish with Chicken, available in breast, thigh % the door: a new or interesting flavor: and ready-to-pull formats, makes it easy—simply add the flavors and 65 % to the versatile, fully of consumers say they 72 % % ingredients like trying new flavors of consumers say they 55 53 cooked chicken. from time to time1 are more likely to visit a restaurant that offers Sandwich Chicken new flavors1 MOST CRAVEABLE FLAVORS: Savory, Sweet, Spicy and Smoky1 Savory Spicy Menu inspiration: Consider Menu inspiration: Give customers offering a Curry Chicken an authentic Thai shareable Salad Sandwich on the menu as appetizer using lettuce cups semi-filled a new twist on a classic chicken with shredded Tyson® Precision Cooked™ salad sandwich, featuring creamy All Natural2 NAE Portioned Chicken Breast, yellow curry salad with pulled Tyson® sliced carrot, cilantro pepper slaw and Precision Cooked™ All Natural2 topped with thinly sliced half-moon seeded NAE Chicken Thighs, diced celery, cucumber, a drizzle of sriracha or red chili, red onions, red grapes and toasted chopped nuts or toasted sesame seeds pecans. Serve it inside a croissant with and thinly sliced deep bias-cut scallion greens on the heel. rings for garnish. Smoky Sweet Menu inspiration: Menu inspiration: Use fruit Couscous with Chicken, flavors to add sweetness. Glazed Vegetables & Caramelized Onions Moroccan Chicken Kebobs with Grilled — Another healthful Moroccan dish, Watermelon, ideal as an appetizer for created by chef and cookbook author a single customer or a group, can be Joanne Weir for a workshop on prepared with Tyson® Precision Cooked™ Moroccan cuisine, pairs chicken with NAE All Natural2 Fully Cooked Chicken- couscous and vegetables. To make this Portioned Breast, and are glazed with dish, use Tyson® Precision Cooked™ watermelon molasses and grilled. Serve NAE All Natural2 Fully Cooked Chicken- with grilled watermelon chunks. Thigh. For added smokiness, char-roast the veggies. For more menu inspiration and info on trends, visit The Modern Chef Network. Tyson® and Tyson® Precision Cooked™ Chicken are trademarks of Tyson Foods, Inc. ¹Technomic’s 2017 Flavor Consumer Trend Report © 2019 Technomic, Inc. ²Minimally processed, no artificial ingredients NAE - No Antibiotics Ever.

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MOROCCAN SOUP Harira Bowl (Vegan) : Traditional Moroccan Soup with Tomato, Lentils, Chick Peas, Onion, $6 Cilantro, Parsley, Ginger, Saffron, Rice
MOROCCAN RESTAURANT 3191 S. Grand Blvd. St. Louis, MO 63118 www.baidarestaurant.com 314.932.7950 APPETIZERS Shrimp Pil Pil : Sauteed Shrimp in a $13 Bastilla : Sweet and savory chicken pie, $14 fresh house-made tomato sauce with layered with tender spiced chicken, eggs, fennel and garlic sauce. Served with flat cilantro, parsley, almonds, and honey, bread dusted with cinnamon, and powdered sugar M’Lwee Chicken : A flaky layered $7 pastry stuffed with onions, cumin, Zaaluk (Vegan) : Fresh eggplant and $6 coriander, herbs, chicken and other spices tomato blended with olive oil, cilantro, then pan fried. Served with Harissa parsley, garlic, cumin, harissa and lemon juice. Served with Pita Bread Shakshuka (Vegan) : Sweet and spicy $6 tomato sauce with roasted red pepper, Loubia (Vegan) : Traditional slow baked $6 garlic, herbs and spiced with traditional white beans with paprika, cumin, cilantro, Moroccan flavor. Served with flat bread parsley, and chopped tomato. Served with One Egg on Top $1 flat bread Salads are in the Vegetarian and Vegan Section MOROCCAN SOUP Harira Bowl (Vegan) : Traditional Moroccan soup with tomato, lentils, chick peas, onion, $6 cilantro, parsley, ginger, saffron, rice THE MOROCCAN CUISINE This cuisine Is a very diverse cuisine because of 7 Vegetables served in the couscous : Zucchini, Morocco’s interactions with other nations over yellow squash, garbanzo, butternut squash, lima the centuries: Imazighen or the Berbers, the beans, carrots, green peas first settlers of Morocco (in Arabic Al Maghreeb Spices : lot of Spices are used: Karfa (cinnamon), which means the land of the sunset), Phoenicians, Kamun (cumin), Kharkum (turmeric), Skinjbeer Romans, Arabs, Africans and Moors (who fled (ginger), Leebzar (pepper), Tahmira (paprika), from Spain).
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Moroccan Cuisine
Moroccan Spiced Vegetable Couscous Serves 4 Ingredients ● 2 tablespoons olive oil ● 1 medium red onion chopped ● 1 yellow bell pepper chopped ● 1 carrot chopped into cubes ● 2 cloves garlic minced ● salt & pepper to taste ● ½ teaspoon paprika ● ½ teaspoon ground coriander ● ¼ teaspoon turmeric ● ½ teaspoon celery salt ● ½ teaspoon ground cumin ● ⅛ teaspoon ground cinnamon ● cayenne pepper optional, to taste ● 1 cup frozen peas ● 1 14oz can chickpeas drained ● 1½ cups chicken stock or vegetable stock ● A good handful fresh parsley chopped ● 1 cup instant couscous Ingredients: 1. In a medium-size skillet, heat oil over medium heat. 2. Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness 3. Add the garlic, sauté another minute. 4. Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute). 5. Add the frozen peas and cook brieﬂy. Stir in the piquante peppers and chickpeas. Followed by the stock. 6. Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Flu and serve. Source: https://www.errenskitchen.com/moroccan-spiced-vegetable-couscous/ Moroccan-Spiced Roasted Eggplant and Tomatoes Serves 4 Ingredients: ● 1 large eggplant, diced ● 2 Tbsp olive or melted coconut oil ● ½ tsp sea salt ● 2 Tbsp olive or coconut oil ● 1 large white or yellow onion, julienned ● 3 cloves garlic, minced ● 1 Tbsp ground cumin ● 1 Tbsp smoked paprika ● ¼ tsp sea salt ● 2 14.5-oz cans diced ﬁre-roasted tomatoes ● 1/2 cup water ● 1 cup cooked chickpeas ● 1 Tbsp maple syrup or coconut sugar ● 2 Tbsp harissa paste (or sub another favorite hot sauce or chili garlic sauce) Instructions: 1.
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Thesis Final Copy V11
“VIENS A LA MAISON" MOROCCAN HOSPITALITY, A CONTEMPORARY VIEW by Anita Schwartz A Thesis Submitted to the Faculty of The Dorothy F. Schmidt College of Arts & Letters in Partial Fulfillment of the Requirements for the Degree of Master of Art in Teaching Art Florida Atlantic University Boca Raton, Florida May 2011 "VIENS A LA MAlSO " MOROCCAN HOSPITALITY, A CONTEMPORARY VIEW by Anita Schwartz This thesis was prepared under the direction of the candidate's thesis advisor, Angela Dieosola, Department of Visual Arts and Art History, and has been approved by the members of her supervisory committee. It was submitted to the faculty ofthc Dorothy F. Schmidt College of Arts and Letters and was accepted in partial fulfillment of the requirements for the degree ofMaster ofArts in Teaching Art. SUPERVISORY COMMIITEE: • ~~ Angela Dicosola, M.F.A. Thesis Advisor 13nw..Le~ Bonnie Seeman, M.F.A. !lu.oa.twJ4..,;" ffi.wrv Susannah Louise Brown, Ph.D. Linda Johnson, M.F.A. Chair, Department of Visual Arts and Art History .-dJh; -ZLQ_~ Manjunath Pendakur, Ph.D. Dean, Dorothy F. Schmidt College ofArts & Letters 4"jz.v" 'ZP// Date Dean. Graduate Collcj;Ze ii ACKNOWLEDGEMENTS I would like to thank the members of my committee, Professor John McCoy, Dr. Susannah Louise Brown, Professor Bonnie Seeman, and a special thanks to my committee chair, Professor Angela Dicosola. Your tireless support and wise counsel was invaluable in the realization of this thesis documentation. Thank you for your guidance, inspiration, motivation, support, and friendship throughout this process. To Karen Feller, Dr. Stephen E. Thompson, Helena Levine and my colleagues at Donna Klein Jewish Academy High School for providing support, encouragement and for always inspiring me to be the best art teacher I could be.
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Exploring Moroccan Identities: the Tension Between Traditional and Modern Cuisine in an Urban Context
University of Tennessee, Knoxville Trace: Tennessee Research and Creative Exchange University of Tennessee Honors Thesis Projects University of Tennessee Honors Program 5-2012 Exploring Moroccan Identities: The eT nsion between Traditional and Modern Cuisine in an Urban Context Miriam R. Dike University of Tennessee - Knoxville, [email protected] Follow this and additional works at: https://trace.tennessee.edu/utk_chanhonoproj Part of the African History Commons, Feminist, Gender, and Sexuality Studies Commons, and the Social and Cultural Anthropology Commons Recommended Citation Dike, Miriam R., "Exploring Moroccan Identities: The eT nsion between Traditional and Modern Cuisine in an Urban Context" (2012). University of Tennessee Honors Thesis Projects. https://trace.tennessee.edu/utk_chanhonoproj/1523 This Dissertation/Thesis is brought to you for free and open access by the University of Tennessee Honors Program at Trace: Tennessee Research and Creative Exchange. It has been accepted for inclusion in University of Tennessee Honors Thesis Projects by an authorized administrator of Trace: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. Dike 1 Miriam Ruth Dike Advisor: Dr. Bertin M. Louis, Jr. University of Tennessee: Department of Anthropology ANTH 457 Chancellor Honors Program Exploring Moroccan Identities: The Tension between Traditional and Modern Cuisine in an Urban Context Dike 2 ABSTRACT: This paper will analyze Moroccan foodways, which over the last century have become increasingly influenced by the Western world, largely due to forces of colonialism, globalization, and neo-colonialism. I examine how rich and poor, young and old, male and female view Moroccan cuisine, dine at home, in the streets or in restaurants, interpret shifting gender roles, shop for food, and understand changing trends in food.
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Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
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Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
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The Mediterranean Diet for Sustainable Regional Development/International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM)
mediterr_2012_EN_Mise en page 1 24/02/12 11:07 Page1 2012 2012 THE MEDITERRANEAN DIET FOR SUSTAINABLE REGIONAL DEVELOPMENT > The 2012 edition of Mediterra takes the mobilising potential of the Mediterranean Diet as a basis and proposes a multidimensional itinerary involving sociodemo- graphics, health, ecology, enterprise, geo-economics and citizens’ initiative. > Consumers in the countries of the Mediterranean Basin have progressively changed their dietary practices as they have gradually become caught up in the dynamics of urbanisation and the globalisation of agricultural trade. They are adhering less and less to the Mediterranean Diet, despite the fact that it is the basis of their identity and one of the major assets of the region. Pressures on natural resources and the emergence of new private actors are compounding the complexity of diet-related issues. THE MEDITERRANEAN DIET > Already the subject of widespread sociocultural and scientific debate and research, the Mediterranean Diet merits reconsideration from the political point of view FOR SUSTAINABLE REGIONAL given the growing awareness of the strategic dimension of agriculture and the crucial role played by food production in the stability and development of societies. DEVELOPMENT This diet, whose health-promoting virtues are widely recognised and which UNESCO has now listed as part of the intangible cultural heritage of humanity, is now raising questions in the fields of environmental responsibility and political action to promote greater regional cooperation. Cie© & This report has been produced under the direction of the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), which is an intergovernmental organisation for training, research and cooperation in the fields of agriculture, food and sustainable rural development in the Mediterranean region.
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Moroccan Vegetable Tagine Recipe
Moroccan Vegetable Tagine Recipe Moroccan food is very varied due to the country’s links with many other nations and cultures throughout their history: there are European, Asian and North African influences, which all add something different to the flavours of Moroccan cuisine. Spices are used widely across Moroccan cooking. Saffron, mint and lemons are grown in Morocco whereas many other spices are bought from abroad, including: • cinnamon; • cumin; • turmeric; • ginger; • paprika. Two popular spice mixes are: • • Ras el Hanout – a dried spice mix with between 12 and 100 spices. Each cook creates their own secret recipe! Moroccan families share food at a relaxed pace for a sociable time. Mint tea is shared after most meals. It is usually served very sweet with sugar added. The Tagine is a traditional Moroccan meal made in a pottery dish, also known as a tagine. This slow-cooked meal will often be served with couscous, which is like a very fine pasta that becomes light and fluffy when cooked. This gluten-free vegetable tagine is packed with healthy ingredients like lentils and chickpeas. visit twinkl.com Moroccan Vegetable Tagine Recipe Ingredients • 1 tbsp olive oil • 375g sweet potatoes Did You cut into chunks Know...? • • juice of 1 large orange, For some dishes, • 2 thickly sliced leeks plus peel thickly sliced Moroccans eat with their hands using • • 500g toasted, chopped bread as a • 2 tsp ground coriander mixed nuts (optional) utensil. • 2 tsp ground cumin • 400ml water • • small bunch chopped coriander • ¼ tsp ground cinnamon • natural • 400g can of chopped bio-yoghurt tomatoes (optional) • 1 red pepper cut into chunks • 1 yellow pepper cut into chunks • 400g can of chickpeas • 100g dried split red lentils Method 1.
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Choose from Our Menu of Gourmet Dishes Inspired by the Region. Enjoy with Our Complimentary Champagne, Fine Wine, Spirits, Beer
TITLE: J-CLASSTITLE: J-CLASS 8PP CODE: 2PP EK0957-DXBBEY-J-40C CODE: J CLASS INTRO PAGE 1 TITLE: J-CLASS 8PP Choose from our menu of gourmet dishes inspired by the region. CODE: Enjoy with our complimentary champagne, ﬁ ne wine, spirits, beer and so drinks. EK0957-DXBBEY-J-40C PAGE 1 PAGE All our meals are halal. TITLE: J-CLASS 3PPTITLE: CODE: J-CLASS J CLASS 8PP BAR CODE: PAGE-REGULAR-CAT345(678) EK0957-DXBBEY-J-40C PAGEPAGE 21 TITLE: J-CLASS 3PPTITLE: CODE: J-CLASS J CLASS 8PP BAR CODE:PAGE-REGULAR-CAT345(678) EK0957-DXBBEY-J-40C PAGE 23 TITLE: J-CLASS 8PP CODE: Juice Cocktails Orange,Orange, watermelon, pineapple, apple, apple, mango mango, and tomato tomato EK0957-DXBBEY-J-40C Bloody Mary Belvedere vodka spiced up with Big Tom tomato juice or tailored to request SoftMocktails drinks Classic Champagne Cocktail Cola and diet cola, lemonade,Virgin ginger Mary ale, still and sparkling water, Champagne with sugar, Hennessy X.O, Angostura bi ers, a slice of orange and a cherry PAGE 2 PAGE Made with spicy sodaBig Tom water tomato and tonic juice water or tailored to request Aperol Spritz Orange Fizz A traditional and refreshing Italian aperitif, enjoyable any time of the day A rejuvenating mocktail of freshlyHot drinkssqueezed orange juice and ginger ale Kir Royale Virgin CucumberTea Gimlet e classic French aperitif of champagne with a splash of crème de cassis Ceylon,A refreshing chamomile, mocktail Moroccan with mint,cucumber Earl Grey and limeor green Cosmopolitan AppleCoffee Spritzer Belvedere vodka paired with Cointreau, fresh lime
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Exploring Evolving Moroccan Identities in the Diaspora SUE SAMUELSON AWARD for FOODWAYS SCHOLARSHIP
Exploring Evolving Moroccan Identities in the Diaspora SUE SAMUELSON AWARD FOR FOODWAYS SCHOLARSHIP 2nd PLACE WINNER 2013. By: M. Ruth Dike Introduction Moving to a new country can have a profound impact on the way people think about themselves, their home country, and their culture. Immigrants experience a push and pull between the new culture they are being exposed to and the traditional culture of their homeland. Food can serve as a way to reinforce ethnic identity for immigrants. One of my informants, Abdel (pseudonym), spoke particularly eloquently about why he believes that Moroccans in America are exceptionally attached to their cuisine and tradition: “When you are away from home, you try to associate with anything that will bring you closer to home. That’s why we [stick] with the cooking; we try to keep the tradition” (Naifeh 2012). While Abdel’s view is not shared by all of my informants, it expresses the importance of food for many Moroccan Bostonians. In this article I investigate challenges faced, and some solutions sought, by Moroccans living in Boston in fall 2012 who want to keep their Moroccan traditions alive through foodways. Building on an earlier study of Moroccan cuisine I conducted over four months in Rabat, Morocco, in spring 2011 (Dike 2012) , I explore evolving Moroccan Bostonian identity through food. My questions include: Is Moroccan cuisine an important aspect of Bostonian Moroccans’ cultural identity? What are the challenges and solutions to cooking Moroccan cuisine in America? Has the Moroccan community blended Moroccan and American dishes or modified Moroccan recipes, and for what reasons? How do the thoughts and food practices of first and second generation immigrants compare? I examine how and why Moroccan foodways are changing in the new North American context.
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Download Kasbah Kitchen
Kasbah Kitchen -2- -3- Kasbah Kitchen Kasbah Kitchen If the pot is cooking, contents the friendship will stay warm. 7 • introduction 11 • the spice tray Moroccan proverb ½½ 13 • salade marocaine 14 • salade hors d’oeuvre 15 • spiced lentils ½17 • leg of lamb ½ 18 • chicken couscous 20 • lamb with figs and walnuts 21 • grillade ½22 • fish tajine ½ 23 • spiced vegetables 25 • lemon cake • cinnamon orange -4- -5- Kasbah Kitchen Kasbah Kitchen introduction The food of Morocco is highly regarded for its subtlety of flavours; neither the high spiciness of the east, nor the softer savours of the west, a coming together of gastronomical cultures, which, in fact, it is. Those kitchen mainstays of cinnamon, ginger, paprika, saffron, cumin and turmeric, arrived with Arab traders, along with dried fruits and the art of bread making, carried by the camel trains of up to twelve thousand animals (returning to Timbuktu with salt from the salt pans at Ouirgane in the High Atlas); the Ottoman Empire introduced barbeque, the Jewish population added pre- serving techniques; Persians influenced the sweet-and-sour cook- ing so loved in Moroccan cuisine. Through the movement of trad- ers and nomads, regional produce spread; mint and olives from Meknes, saffron from Tiliouine, oranges and lemons from Fez, argan oil, almonds, dates and figs from the south. Patisseries and wine arrived with the French Protectorate, and, curiously enough, the British brought their love of tea with them, rapidly adopted by Moroccans who added mint and herbs instead of milk. Along with the glorious scenery, the friendliness of staff and local people, the peace and calm of its hilltop situation, the quality and flavours of the food served at the Kasbah is high on the list of pos- itive comments made by guests and visitors alike.
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Stamatis Restaurant the Greek Experience Miles Away from Home
The National Herald a b MAY 28, 2011 www.thenationalherald.com 2 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011 ARIZONA third in the works for Santa The National Herald Barbara. 451 Manhattan Beach Blvd A weekly publication of the ATHENA Manhattan Beach, CA 90266 NATIONAL HERALD, INC. (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), Spacious, with Greek columns, (310) 545-4100 reporting the news and addressing the issues of paramount interest to the it opened in August 2010. Only www.petrosrestaurant.com Greek American community of the United States of America. Authentic Greek is on the Entrees: $23-$36 menu says co-owner Petros Publisher-Editor Kompouras, who arrived via SOFI GREEK RESTAURANT Antonis H. Diamataris Chicago from Meteora. Chefs Salonika Shrimp and Assistant to Publisher, Advertising are Charles Bowman and Peter Kotopoulo Riganato are a few Veta H. Diamataris Papadopoulos Lagios. Lamb chops and whole of the options at this restaurant Special Section Editor grilled sea bass are popular. with both indoors and an Angelike Contis 7000 E Mayo Blvd #26, outdoors Mediterranean-esque Production Manager Phoenix, AZ 85054 patio garden. Chrysoula Karametros (480) 502-4466 8030 3/4 West 3rd. Street www.athenagreekcuisine.com Los Angeles, CA 90048 37-10 30th Street, LIC, NY 11101-2614 Entrees: $15-$30 (323) 651-0346 Tel: (718)784-5255, Fax: (718)472-0510, Athena in Phoenix,Arizona www.sofisrestaurant.com e-mail: [email protected] ATHENS ON 4TH Entrees: $21-$39 named after founder Petros Entrees: $17-$40 Democritou 1 and Academias Sts, Athens, 10671, Greece Distinctions include an AAA 3 Benekos, who was raised in Tel: 011.30.210.3614.598, Fax: 011.30.210.3643.776, e-mail: Diamond Award and 67th Best LE PETIT GREEK ESTIATORIO Athens and Europe, learning ULYSSES VOYAGE [email protected] Restaurant in the United States Tom and Dimitri Houndalas his mother and grandmother’s The only Greek restaurant (City Magazine).
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