Recipe

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?

Broad beans are widely used in the Middle East. And I think that’s a very good plan. Broad beans are delicious in taste, in texture, in color. Hero’s. Also in this surprising salad on a bed of tomato coulis.

Soup the way soup should be. Very full of flavour, creamy, with a bite, filled but not too filled, tastes like more, but one cup is also enough. A soup you crave for once you’ve eaten it.

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.