hurmašice - little dates
Closest to Morocco I ever came was at Disney’s Epcot center in September of 1996. My sister and I, free of boyfriends, husbands, and dependents spent a luxuriously worry-free week in Clearwater, Florida, and finished our vacation at Disney World. We walked around. stopping for a beer in England, and a watermelon juice in Mexico, looking for a place to eat. There were belly dancers in front of the Moroccan restaurant, and the exotic smells were wafting from the kitchen. I stopped, mesmerized, but my sister scoffed at me, and continued on toward Japan. Crestfallen, I followed, playing an accommodating hostess, even though Florida was as foreign to me, coming from Michigan, as it was for her, arriving from Germany.
I did not get to taste the Moroccan food that September and I don’t regret it any more. I have stocked my pantry with everything necessary to make good Middle-Eastern food, including preserved lemons (thanks, Kim)! I have made tagines several times, intrigued by the combination of spices and ingredients. Couscous is a staple in our house, beautifully paired with many Serbian dishes, and I have been ogling the beautiful clay dishes that produce the best-tasting Moroccan food.
When Amanda of Marocmama put out a request for guest bloggers on Twitter, I responded. When she said “Yes!”, I was relieved, and at the same time apprehensive. She mentioned desserts, and I my mind went into an overdrive. I don’t really bake. And when I do, it’s something really simple. I was thinking of making a baklava, but the last attempt was not stellar, even though I have made it hundreds of times. Continuing with Phyllo dough as an inspiration I thought of pumpkin of squash strudel, but to me it is more of a late summer – early fall dish.
In the end I decided to make two extremely simple, very different desserts that have that Middle-Eastern touch – enough to connect my Serbia to exotic Morocco, the land Amanda’s husband comes from, the land she learned to love. I made Hurmašice, cokies soaked in sweet, lemony syrup, and Tufahije, stewed or baked apples, filled with ground walnuts, and served with the same lemony syrup and whipped cream.
For the recipe and the story, go to Marocmama. And while you are there, browse through her site – she has great Moroccan recipes that her husband’s family passed on to her. She is also very active in non-profit organizations, and writes for Multiculural Familia. Thanks, Amanda, for letting me write a post for your blog!
tufahije, baked or stewed apples filled with walnuts
I love this post! I moved to Australia from Orlando and I would do just what you described. I ate all over the world as often as I could.
You were very brave to guest post with a new recipe. You’re my hero. I’m off to check out the recipes.
Maureen recently posted..Sex On a Spoon
Ahahaha Lana I chuckled as I read your first sentence. NIce and I am hopping over for the recipe:)
Lovely post, Lana. I loved every kind of lokum I had in Turkey that had nuts. Your creation looks very tantalizing!
Lana, Morocco is one of the countries I’d most like to visit. I have fantasies of wandering through the spice markets of Marrakesh and getting invited to a couscous dinner in someone’s home. For now, though, I’ll enjoy a virtual visit through your desserts. The stuffed apples look especially exotic!
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Odličan gostujući post si napisala na Amaninom blogu. Sa marokanskom kuhinjom rado eksperimentišem i drago mi je da se do začina može doći lako. Još nisam probala čuvene usoljene limunove, a to apsolutno moram.
Hurmašice, mmmm….. I mene naziv asocira na hurme/datule, ali nisam sigurna da to znači.
Tufahije su u Bosni uvijek kuhane, nisam čula da ih neko sprema u pećnici. Ja volim tu kuhanu jabuku u šerbetu, a orahe ostavim.
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Joj dze me nadje:)!!!!???
Obozavam i jedne i druge!
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You’re welcome! You should have preserved an extra batch for me, because I never got around to preserving my lemons this year.
I love Moroccan dishes because they’re so full of flavor.
Heading over to read the guest post now…
[K]
Kim recently posted..King Crab and Asparagus Omelet with Hollandaise- Chevre and Dill Finding My Bliss
you know Lana, i’ve always thought of preserved lemons as something to decorate with rather than really cook with . . . and i’ve always thought of myself as someone with a cultural palate and now realize i’ve not tried making moroccan or other middle eastern foods . . . i really need to get my hiney in gear – i want to travel the world thru food!!
What a beautiful post…it is my dream to visit Morocco one day (and I would love if I could get my sisters to go with me!) The desserts that you chose are so elegant. They may be simple but they turn out just beautifully! Thank you for sharing with me, sweet friend. Your words and creativity bring a big smile to my face. I am always touched by your thoughtful comments. They mean so much! Love and hugs from Austin!