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Casablanca Market’s Finest Moroccan Products Go Global

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We found Casablanca Market harissa- not your typical harissa sauce.  That is because it’s made in Morocco in the most careful way.  Refined and rich, it’s the perfect addition to mild foods such as rice, couscous, pastas, hummus and quinoa.
 We’ve put Casablanca Market harissa on every dish possible from salads to sandwiches to entrees.  We simply mix it into our salad dressing, ketchup for our fries or with a bit of homemade mayo for an aioli.  We cannot wait to have it on a whole fish.
And, of course it also transforms tagine dishes, marinades and sauces, vegetables, pastas, sandwiches, eggs and meats, poultry and seafood.
 
As Katia told us, “it does not alter the dish, it just makes it better.”  North African Katia, is Rabat, Morocco.  She created Casablanca Market ten years ago.  When the tangines became very popular, customers asked for recipes and it then that the food line started.
Ingredients:  Moroccan red chili peppers, olive oil, lemons and salt.
 North African  cuisine is distinguished by the spicy hot flavors, starting with their beloved harissa.   The ingredients are  Moroccan red chili peppers, olive oil, lemons and salt.

Katia invites readers to try this wonderful and unique Harissa Hummus Recipe from Katia founder of Casablanca Market 
Ingredients:
1 cups            chickpeas, dry
4                      cloves garlic, peeled and left whole
½ cup             olive oil
1tsp                salt (or to taste)
3 TBS             Casablanca Market harissa
2 TBS             tahini
1-2                  fresh lemons, juiced
1tsp                cumin
¼ tsp.             parsley (optional)
Preparation:
  1. Wash and soak chickpeas overnight in a large bowl add in at least 5 cups of water.
  2. Put chickpeas (including whatever water has not been absorbed) in a large pan.
  3. Add 2tsp olive oil, 1tsp salt and garlic, and stir.
  4. Bring to a boil, and then cook over medium heat for 1-1 ½ hours, until the chickpeas are very soft.
  5. Drain, setting aside the cooking liquid.
  6. Let chickpeas cool, then put in food processor with lemon juice, cumin, tahini, harissa, 1 cup of cooking liquid and 1TBS olive oil.  Blend in food processor to desired consistency.
  7. Refrigerate until ready to serve.  You may choose to add a little parsley and olive oil on top.

 

 

Casablanca Market Preserved Lemons are made with Beldi Lemons (the word beldi is applied to things that are made with love and care), an indigenous lemon used to make authentic preserved lemons. They are mildly sweet and fragrant. Our lemons are grown in Taroudant, Southern Morocco.

Casablanca Market’s  preserved lemons are just plain wonderful and add flavor to everything from tagines, stews, braises, sauces to vegetables, salads,  pastas, sandwiches, meats, poultry, seafood  and cocktails, including Bloody Mary’s and dirty martinis.

Katia encourages uses to scrape out the pulp and rinse to remove the excess salt.  The pulp can be used it in seafood, soups and salad dressings.

Casablanca Preserved Lemons are made with Beldi Lemons, water and salt.  The word beldi is applied to things that are made with love and care), an indigenous lemon used to make authentic preserved lemons. They are mildly sweet and fragrant. The lemons are grown in Taroudant, Southern Morocco, renowned for their mild sweetness and fragrance.

 

 

Refrigerate after opening.

Please check out:

www.casablancamarket.com for more exciting products and recipes.

Casablanca Market supports and sustain small women artisan’s enterprises from around the Mediterranean region.  They employ 700 women who make the product.

In their words, “the people behind these businesses tend to be the backbone of their families, their children, and their communities. They take a great pride and care in the products they make with unique skills, most of them with a generations-long history.

For these craftspeople, Casablanca Market serves as a secure marketplace and mentor to nurture and preserve artistic heritage. Fair market compensation is provided in Morocco to help them before product is shipped to help artisans  achieve financial security as well as a chance to share their stories.  No child labor is used.

 

 

 


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Author
Gerry Furth-Sides

Gerry Furth-Sides

Content Editor/Columnist

Photo-journalist Gerry Furth-Sides has been covering the ethnic and American culinary scene in California since it first came into prominence 25 years ago.