

I am pleased to announce that the handcrafted wood mirrors at MoraCo Imports will be on sale for a limited time.
Visit www.moracoimports.com for 25% off these delicately painted wood mirrors (offer valid through 9/2/08).


In Morocco, drinking mint tea (Ataí) is considered a part of everyday life, and a fundamental symbol of hospitality, and community. Moroccan tea culture (Arabic) is defined by the way tea (exclusively green tea) is prepared and consumed in Morocco, where it is widely consumed with food. Tea occupies a very important place in the Moroccan culture and is considered an art form. Morocco is one of the biggest tea importers of the world. It is believed that tea was first introduced to Morocco in the 18th century, and began spreading through Morocco in the mid-1800s at the time the trade between Morocco and Europe started flourishing. It is reported that Sultan Moulay Ismail received many bags of tea and sugar as gifts and recompenses given by European envoys in order to release European prisoners. The main Moroccan tea provider remains China. According to the Moroccan trade ministry, Morocco imported more than $56 million worth of Chinese tea during the first half of 2006. Morocco is considered the first importer of Chinese green tea worldwide. When Moroccan tea is being served. It is poured from a distance to produce a foam on the tea. The method of preparation of Atai is relatively complex compared to methods used elsewhere. A large quantity of hard sugar cones or lumps (5 tea spoons for every spoon of tea) is used, and fresh mint is also an essential ingredient. Tea is cleaned with boiling water before being dried, this removes dust from shipping and supposedly makes the tea less bitter. Tea and boiling water are combined, and may be boiled further for several minutes. After that, sugar and mint are added and mixed into a teapot with a long, curved spout. The sugar may also be combined with the tea and water in the first infusion, rather than with the mint after brewing. Using a traditional curved spout allows the tea to be poured into tiny glasses from a height of approximately half a meter to form a foamy head. It is then returned once or twice to the teapot for a good mix. (source wikipedia) |
MoraCo Imports' tea glasses were quite popular, and sold out quickly. I am pleased to announce that the latest shipment has just arrived full of tea glasses. The glasses are still available in Red, White and Blue. I'm excited to announce that they are now available in Green as well! Add a Traditional Moroccan Teapot to your order and celebrate your tea time Moroccan Style. Place your order today to receive free shipping and a free gift with any purchase! |
Safi (French: Safi, Arabic: آسفي) is a city in western Morocco on the Atlantic Ocean. The capital of the Doukkala-Abda Region, it has a population of 284,750 (2004 census), but is also the centre of an agglomeration which has an estimated 793,000 inhabitants (1987).
Safi is the main fishing port for the country's sardine industry, and also exports phosphates, textiles and ceramics. During the Second World War, Safi was one of the landing sites for Operation Torch.
(source: Wikipedia.org)Ingredients
For the kefta (meatballs)
1lb ground beef
1 onion, very finely chopped
3 garlic cloves, crushed
1 tsp ground ginger
1 tsp ground cumin
1 tsp coriander
1 egg
small bunch of parsley, finely chopped
salt and black pepper
For the tagine (stew)
2 tbsp olive oil
1 small onion, finely chopped
1 14oz can of tomato sauce
1 14oz can chopped tomatoes, drained
2 tsp cumin
2 tsp plain sugar
Small bunch of parsley, finely chopped
***4 free-range eggs - only for the alternative preparation***
Preparation
1. For the meatballs, place the beef, onion, garlic, all spices, fresh herbs and egg into a large bowl. Knead with your hands to form a smooth paste. Roll into walnut-sized balls and set aside.
2. In a large, preferably a heavy-bottomed casserole, heat the olive oil and add the onion. Cook on medium for a few minutes.
3. Add the prepared meatballs and cook until lightly browned on all sides.
4. Combine the tomato sauce with the canned tomatoes, along with the sugar. Cover and simmer for twenty-thirty minutes or until sauce thickens to your liking. During this time slowly add the extra cumin taste-testing it to your liking.
5. Add chopped parsley as garnish before serving.
Alternative Preparation
After completing step 4, carefully break the eggs onto the top of the stew. Place the tagine or casserole into the oven and bake until the eggs are cooked to your liking, approximately ten minutes.
You can also add vegetables, such as peas or green beans, to the stew. Be surea to add them at the same time that you add the tomato sauce. You may need to add a cup, or so, of water if you add vegetables. Allow for some extra simmering time if you add vegetables.
Serving
This tagine is usually served to guests in a decorated tagine, such as the one in the above image. It is eaten with bread or couscous, or by itself. It is also makes a great sauce for pastas!
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