THE BIRD THAT FLEW AWAY

We prepared a recipe for Cultural Aspects of Food from Paula Wolfert’s, The Food of Morocco. Our final reflections on this project are as follows.

The most interesting thing we learned was smen is made by kneading butter with various herbs, then cooked, salted, strained then poured into jugs to be kept underground for months.

Overall, our classmates seemed to enjoy our dish. Some comments included “add mango chutney … fermented lemon … and more salt”. Our classmates thought the dish was very aromatic and flavourful

Our overall rating of the food based on the work involved in shopping, preparing and serving the food to classmates’ is 9, it was a great experience learning about Moroccan cuisine.

Astamtae استمتع