True. You may not have heard the words, “pidgeon and cinnamon” in the same sentence, let alone the term, “fermented flour.” But you would if you were in Morocco. On many occasions I have been know to combine flavors and spices in a way that makes some wrinkle up their noses and gasp in fear at my choices. But for sure NOT ONE OF THEM ever said, “ew!” when I fed them. And this dish is no exception.

I have always felt a kinship with this kind of cuisine. It is heady, sexy, brave and so satisfying to the palate. My Moroccan spice blend gets a good work-out in my kitchen and if you haven’t discovered it, get your little apron-wearing behind over the to store now and get some. You won’t be sorry.

What could be a better marker of history than food and what better food than what comes from the cradle of civilization? I know, duh question. But then, the discussion of food is always a way to mesh philosophy, art, music, religion, and myth.

This brings me to my next dish, Moroccan Black Lentil and Ham Cold Salad, which at the last minute was finished by adding sliced green olives to bring a briny and acidic sweetness to a bowl of earthy, sweet goodness. It just needed one more fabulous note of flavor to be complete.

Hmmm. Now to try a Hut Makali.