Welcome to Maroque's 7th Birthday Newsletter
Seven! Gosh, has it really been seven years? And what fun it's been! As with all Maroque's birthdays, this is a time to say THANK YOU to my customers: I really wouldn't be here without you, but a little more on the thank you later in the newsletter.
And I feel there is so much more to do, I have been busy working on the next instalment of my cookbook, this will be my Amber Cookbook, and I'm hoping to have it ready in the New Year. We have had lots of new stock from Morocco and this should be online very soon, and I'm planning to revamp the "get the look" pages over the next few weeks.
In this newsletter I'm taking a little look at the Argan tree as the next symbol in Moroccan life, and I have included a few recipes that hopefully will inspire you.
Sorry the food section in this issue is a bit light, I'm currently without a kitchen (the builders seem to be taking forever), and so I have had very little opportunity to play with new recipes. But I'm in the planning stages of a new Vegetarian dinner party for our entertain section, and this will be online as soon as I have my snazzy new kitchen.
Symbols in Moroccan life - the argan tree
The argan tree is considered the Moroccan national tree and is only found in the High Atlas Mountains of south western Morocco, mostly within the Sous Valley.
Argan trees cling to the slopes of rough hills thriving between the rocks on poor soil. The iconic images of goats clambering up among their branches are a regular photo opportunity on the road to Agadir.
This small spreading tree, often with a twisted and gnarled trunk, requires no cultivation and can grow up to 10m (33ft) high, and lives from 150 to 200 years.
Today, in many cases, the fruit is gathered and the nut extracted by machines. The extracted kernel is roasted and ground, then water is added to the crushed seeds, separating the oil. About 100 kilograms of seeds are needed for just 1 to 2 kg of oil, and with such a small area for growing, this is one of the rarest edible oils in the world.
When squeezed, the seeds produce a heavy amber to orange-coloured oil. This oil is of great importance to the local Berbers, is widely used as a substitute for olive oil, and is used in hand-made cosmetics and soap.
It is believed to lower your cholesterol levels, stimulate circulation of the blood, facilitate digestion, strengthen the body's natural defences, to be excellent for your skin and to have anti-aging properties: this oil has a large list of good factors, and it is very high in vitamin E. Its taste is similar to hazelnut oil.
I have included a couple of recipes using argan oil below, and it is also lovely drizzled over grilled peppers.
Recipe
Amalou
This indulgent almond, honey and argan oil butter is delicious spread on warmed Moroccan bread, and is traditionally eaten by Berbers for breakfast.
Ingredients
100g sliced almonds
100g Argan oil
1/4 tsp salt
50g honey (Moroccan if you can get it, or a local honey)
1. Brown the almonds in the base of a pan, being careful not to burn them.
2. Place in a blender and add the oil, mixing until you have a smooth paste.
3. Spoon the honey into the blender and continue blending for about 30 seconds.
4. Pour the amalou into a stoneware pot and store in a cool place.
Serve with warm bread or crumpets.
Zaalouk
This classic Moroccan salad is a fiddle to make, but the finished result knocks spots off the readymade ones. You can add a crushed red chilli if you like a bit of heat.
Ingredients
2 large aubergines
3 large tomatoes
2-3 garlic cloves, peeled and chopped
100ml of argan oil or good olive oil
1 tbsp of chopped fresh coriander
1/2 tsp sweet paprika
Juice of 1 lemon (to taste, less may be needed)
Salt
Ground cumin to serve
1. Preheat the oven to 200C. Put the aubergines on a baking tray and bake for about 30 minutes, until soft when pressed. Put the tomatoes in a oven proof dish with half of the oil and roast for about 5 minutes to 10 minutes.
2. Remove both the aubergines and tomatoes from the oven and allow to cool. Cut the aubergines in half, scoop out the flesh, and chop it to a pulp. Discard the skins.
3. Skin the tomatoes, remove the seeds, and chop the flesh also to a pulp.
4. Heat the other half of the oil in a pan, add the garlic and fry but don't allow it to colour. Add the tomatoes, aubergines, and paprika and fry gently for about 5 to 10 minutes, stirring regularly to stop the bottom scorching.
5. Add the lemon juice, coriander and salt to taste. Pour into a bowl and dust with cumin. Eat either warm or room temperature with bread.
Site update
We have just had some lovely new lamps in stock, with quite a few in clear glass: hopefully they should be up online soon, sunshine permitting.
We have also come across some antique Berber tray tables and I have added a few Iranian Senneh kilim wall hangings, each one is designed around a garden theme, both of these are online.
We have just taken delivery of some wonderful Moroccan olive oil. We have two varieties in stock and both are quite different: one is stronger than the other, but both have a lovely taste. They are made in Morocco by Atlas Olive Oils.
Finally, I have managed to track down a few proper Couscousaires. They are working out a bit on the pricey side, but are very good quality.
Thank you
As a small way of saying a huge "thank you" for your continued support, I am offering 10% off everything on Maroque and Bhatik until the end of the month. Just type the code MAR7 into the offer code on the checkout page.
Thank you for your continued support. If you have any comments, ideas, or suggestions I would love to hear from you. Please email info@maroque.co.uk
Kind regards
Julie Woodard
Maroque
www.maroque.co.uk