Tuesday, 22 June 2010
Wednesday, 16 June 2010
My inspirations are all from my favorite city, Marrakech.
This is a sample, and the actual sale only starts after mid-July 2010.
Monday, 7 June 2010
This is a typical Moroccan design, which you find in walls, doors, furniture patterns.
Who would think that behind theses closed doors, are the modern interiors of Morocco?
...and an inner courtyard is essential in these Moroccan Homes...
Friday, 4 June 2010
Couscous with Beef & Vegetables
Cooking Time: 30 minutes preparation total, about 2 hours
•1 pound of beef
•A variety of vegetables such as potatoes, carrots, pumpkin, turnip, zucchini
•1 green chili pepper, optional
•1 bunch parsley
•1 dash saffron or yellow colorant
•Salt & pepper
•1 pound non-instant couscous
Clean and cut beef into bite-sized pieces. Slice onion in thin strips and roughly chop tomato. Saute onion, beef, saffron/yellow colorant, salt and pepper for about 15 minutes. Cover half way with water and bring to a boil. Once boiling, add more water to cover everything and let boil for half an hour.
Clean and cut vegetables in large chunks. Add vegetables to pot and cover with water as needed.
Put couscous in a shallow plate or the bottom of a large tagine. Add 1 cup of water and pick up handfuls of the couscous and rub between the palms of your hands to incorporate water. Do this until all the grains are moistened by the water. Using the steamer part of the pot, put the couscous in the steamer and sift through the holes back into the dish breaking up any chunks of couscous left over. Add the couscous to the steamer and place over the pot.
Clean a small bunch of parsley and tie with cooking string. Add to pot with whole uncut chili pepper (if using). You can do this just before you add the steamer full of couscous to the pot.
Let the pot continue to boil for about 20 minutes allowing the steam to rise through the couscous. Remove the steamer pot and transfer the couscous to the shallow dish you used to roll it the first time. You can allow it to cool for a few minutes since you’ll be handling it with your hands again. Roll the couscous adding an additional 1/2 cup of water. Add back to steamer and place on top of pot for another 20 minutes. Repeat this step one more time which will be the third steaming. When handling the couscous during the preparation, try to use a light hand so that the couscous does not get compacted during any of the steps.
To serve, place the couscous on the plate and add a little of the juice from the stew over it. Arrange the meat in the middle of the plate on top of the couscous and arrange the vegetables on top and around the meat. Pour more of the juices from the pot over the dish.
My favorite place to hang out on a friday night, after a nice couscous...Le Comptoire
Thursday, 3 June 2010
This will be my first ever blog...
Alot of events are happening in my life. The first being that I am in my final stage to open up my web-boutique 'Maison Marrakech', which will be opening in July 2010.
I would love to share my passion about Morocco, and its culture/art/lifestyle etc with all of you.
I will be updating new items from my designs or from the medina...
Today, my inspiration goes to the La Mamounia Hotel, Marrakech
Such an elegant indoor pool. Tiles are all moroccan traditional designs...
Wonderful details, so elegant and yet exotic...
...Not to mention their care and service is top class. Have you ever seen the moroccan tea served? They are really entertaining.