I'm in the process of attempting to develop my photos from the past three years or so, that thing that no one seems to do anymore. While going through my photos, it got me reminiscing on that time I said yes to the opportunity to run a restaurant in Morocco for three months and how I convinced my best friend and her husband to do it with me. While it certainly was not all sunny and glorious while we were there, it does feel nice to look back on it now. There were so many challenges, normal errands in Canada became obstacles like sending mail, buying produce, taking taxis, etc. but it also was so incredibly rewarding and one of the most unique experiences in my life.
Pretty soon it will be a year that I've been back in Toronto and honestly I'm feeling a bit conflicted about it. I truly love it here, I managed to luck out and find a new home in my old neighbourhood but with an opportunity to have a garden and I found the best roommate. I've been steadily busy with work since returning and had new successes in food styling/illustration and more. I am truly blessed and grateful for all that surrounds me and fuels my life. But adventure calls, I want more travel, more exploration, more discovery but alas that this is not the case for me right now which is good too because I think I need to still process all the travelling I have done and also focus on some new projects.
So to somewhat soothe my desire to travel, I am going to dive in and finally start working on the next issue of my food magazine. I have been 'working' on it since I've been back in Canada but I've let other commitments take more precedent in my life as I need to pay the bills (and I think seperation from your work is sometimes the best thing you can do for your work). The break is soon over as I hope to have it published before the end of the year and not only online but a real print issue! This is going to be a challenge but in the best way. I'm so looking forward to sharing the real thing with you later this year but here is a snack to tie you over. (Also posting this online is also a public commitment that is will happen!).
This was by far one of my favourite street foods, often on my way home from the markets back to the restaurant I would stop by at a market stall and have a couple ma'quada - fried spicy potato cakes. During my last week in Fez, I got connected to a local Moroccan woman who invited me to her home so I could learn to make a few of my favourite Moroccan dishes. This dish did not disappoint and I've been very happy with the results of reproducing the dish in both Italy and Canada. I am a true traditionalist when it comes to this dish and even add the addition of yellow food colouring to achieve the yellow golden colour (and those who know me know how incredible particular it when it comes to food and if it isn't natural or wholesome I am very likely to roll my snobby food eyes over it but this deserved an exception).
Maakouda - Spicy Moroccan Potato Cakes
Potato cakes:
1 kilo potatoes, washed
7 garlic cloves, minced
2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp dried chili flakes
2 tsp harissa paste
1/4 cup cilantro, roughly chopped
1/4 cup parsley, roughly chopped
Salt, to taste
Batter:
1 1/2 tsp active yeast
2 cups all-purpose flour
1 tsp salt
1 tsp saffron colouring or yellow food colouring
1 tbsp white vinegar
Water, enough to make a thick batter
Boil potatoes in a large pot of salted water with their skin on until tender when pierced with a paring knife. Remove from pot, peel off skin while still hot, mash with a fork or potato masher in a large bowl. Mix potatoes with spices,herbs and salt, adjust seasonings to your preference. Form mixture into small disks, approximately 2 tbsp of mix per disk. Place on parchment paper lined tray in the fridge until cool.
Meanwhile in a large bowl make the batter, add the dry ingredients and then whisk in vinegar and water and whisk until it becomes a thick batter. Cover with plastic wrap, set aside.
When the potato discs have completely cooled, heat a large deep frying pan or pot over medium high heat, add vegetable oil, heat until when you place a small amount of batter it begins to bubble. When oil is ready, dip potato disks into prepared batter with fork, coating the disc on all sides, place in hot oil, fry on both sides until golden brown. Transfer to a paper towel lined tray to absorb excess oil.
Best eaten hot but can be cooled and reheated if necessary. Optional, serve with a tomato salsa made of green olives, vinegar, parsley, salt and pepper.
