Morocco

In November we were in Morocco and had squash puree for lunch. It inspired me to make this dish. In the restaurant I serve it as a starter with some bread, but it can go with anything really. Also delicious with a mezze for example. Or with some fried rice. Or with a salad. Or with some broccoli. Or… well you get an idea right?

We ate this pastilla in Morocco when we were visiting our Moroccan friends in Tamraght. Fati had made this pastilla and I immediately asked her for the recipe. So delicious. It is a typical Moroccan dish that is served in many guises. But this one stands head and shoulders above the rest.

A deliciously creamy bread, tasty, crunchy, with a good bite. What else do you want. Delicious to eat as is, or with a savory or sweet dip. It’s just what you feel like. With your breakfast, with coffee, as an apetizer… this bread is super versatile. And very easy to make.

A sandwich and a nice ‘spread’ on the side. Something that opens your senses. Something you are not used to. That’s this date cardamom “butter.” Festive, all the way. On your plate. In your mouth. Delicious together with the aniseed rolls or the olive rolls on this site.