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![\"\"](\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2011\/04\/Ronit-2010-1-1024x682.jpg\" "\\"Ronit")
<\/a>Ronit setting the scene for a Moroccan banquet<\/p><\/div>\n
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*Ronit\u2019s Story*<\/strong><\/span><\/p>\n My parents were born in Morocco. My mother is from Casablanca and my father Growing up in Israel in a Moroccan household, it was infused with Moroccan My mother\u2019s family is scattered all over the world, basically the wandering Moroccan cuisine is extremely diverse, due to Morocco’s interaction with <\/p>\n <\/p>\n A very traditional Moroccan Recipe by Ronit:<\/p>\n HARIRA SOUP<\/strong><\/span><\/p>\n Harira is a tomato based soup with chick peas, meat, lentils and small It is the most important soup in Morocco as it serves to break the fast For 2-3 people<\/p>\n 200 grams of meat (lamb or beef) chopped into cubes<\/p>\n 150-200g of chickpeas soaked overnight<\/p>\n 80g of vermicelli<\/p>\n 5 tomatoes<\/p>\n 1 cup of chopped celery (krafs)<\/p>\n 1\/2 cup of chopped coriander<\/p>\n 1\/2 cup of chopped fresh parsley<\/p>\n 2 teaspoons of tomato paste<\/p>\n 1 tsp of powdered ginger<\/p>\n 1 pinch of saffron (strands or powdered)<\/p>\n 1\/2 cup of cornflour<\/p>\n 1 liter of water<\/p>\n salt<\/p>\n pepper<\/p>\n 1 tablespoon of butter<\/p>\n Boil the tomatoes and blend to a puree. In a large pan place the chickpeas, Clock tip – for a special treat (especially at Ramadan) serve with dates and <\/p>\n
\nfrom Marrakech. Both grew up in Morocco but left for Israel in 1950s, where
\nI was born. My mother was a chef, specializing in pastry, so my upbringing
\nevolved around food. My Great Grandfather was an Ambassador in Morocco,
\nthat’s how they landed in Morocco initially. I come from a large, colourful
\nfamily, where all our family affairs happened around a Moroccan feast. There
\nwas always a hearty celebration taking place, a passionate and dramatic
\naffair with family & friends. My brother\u2019s wedding lasted for 3-5 days. The
\nMoroccan women are known to be feisty, colorful and vibrant. I have 5
\nsisters & 1 brother, so I grew up with many women around me, listening to
\ntheir stories.<\/p>\n
\nculture, heritage and social ethics. When I visited Morocco I felt I had
\narrived home.<\/p>\n
\nJew. I decided to leave Israel after my military service at 20 years of age.
\nI lived in South East Asia, India, Japan, South America, mainly Brazil,
\nwhere I lived for 5 years, then Central America and finally I arrived on
\nthese shores about 14 years ago. Travelling around the globe, I gained a
\nwealth of experience in middle eastern, primarily Moroccan cuisine, Indian
\nand Gourmet Wholefood. I set up my business called Open Table Catering in
\nByron Bay and it\u2019s been operating successfully for 7 years.<\/p>\n
\nother cultures and nations over the centuries. Moroccan cuisine has been
\nsubject to Berber, Moorish, Mediterranean and Arab influences. The cooks in
\nthe royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it
\nover the centuries and created the basis for what is known as Moroccan
\ncuisine today.<\/p>\n![\"\"](\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2011\/04\/Ronit-intro-banquet-2-1024x682.jpg\" "\\"Ronit")
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\nnoodles.<\/p>\n
\nduring the whole month of Ramadan. During this month, at the break of the
\nfast, harira is accompanied by dates, warm milk, juices, bread and
\ntraditional Moroccan pancakes. At the moment of the call to prayer,
\nMoroccans all over the country utter ‘bismillah’ (in the name of God), bite
\ninto a date and sip a spoonful of harira – their first taste of food after a
\nlong day of fasting.<\/p>\n
\nherbs (parsley and celery but not the coriander), the onions, meat, spices
\nand butter. Add the tomato puree and 1 litre of water and bring to the boil.
\nSimmer for 45 minutes or until the chickpeas are soft. Stir in the tomato
\npaste and thicken by adding water to the cornflour and slowly stirring in.
\nAdd the vermicelli and cook for a further 10 minutes. Take off the heat and
\nadd the fresh coriander. Serve with a wedge of lemon.<\/p>\n
\nsticky, sweet shebbakiya.<\/p>\n
![\"\"](\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2011\/04\/M-Banquet-2-1024x682.jpg\" "\\"M")
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