Almonds are a basic of Morrocan cuisine. Slivered they are essential for the classic Tajine of Lamb with Prunes and Almonds and ground to a paste with sugar they are the filling for Gazelles Horns pastries. They are sold whole and salted or blanched. They make the coating for the fried fish fillets dipped first in beaten egg for Fish Tajine with Plums and Apricots. Strangely for a country so addicted to sugar I have never seen them sold as that Xmas classic, sugared almonds.
Now is the Almond Blossom season. As you rise into the foothills of the Atlas or Anti-Atlas and leave the argan trees and palms of the Sousse valley behind the almond trees start. They are at the side of the road towards Tafroute or set at the centre of sqares that will later be irrigated for wheat and beans. The white flowers clinging fragilely to the leafless branches. Reminiscent of Houseman's cherries "wearing white for eastertide".
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