THE SERIES

The charm of North Africa lies in its incredible variety of scents, cultures and colours. The city streets are teeming with people selling spice. Markets are called Souks here. As we walk through them we feel bewitched by a thousand unique aromas.
Meeting the experts behind the scenes reveals the magic art of creating well-balanced dishes. Dried fruit like dates, apricots, and raisins make frequent appearances in North African cuisine, both on their own and in cooked dishes. Preserved lemons add a characteristic salty, brined pungency to North African food.
North African cuisine is characterized by an abundant use of spices. Morocco, Algeria, Tunisia, and Libya all regularly use cumin, coriander, saffron, cinnamon, cloves, chilies, saffron, and paprika in their cooking traditions. Harissa and ras el hanout are two fiery spice mixtures used predominantly in Moroccan cuisine, giving a characteristic heat to stews and sauces. Dried fruit like dates, apricots, and raisins make frequent appearances in North African cuisine, both on their own and in cooked dishes. Preserved lemons add a characteristic salty, brined pungency to North African food. Couscous, granular semolina that has the appearance of bulgur wheat with a rice-like texture, is a popular North African grain, accompanying a variety of stews and meat dishes.

Six Episodes:

1 – Morocco’s Nectar
2 – Bread, Oil and Olives
3 – Couscous
4 – Tagine: the Magic Plot
5 – Essaouira and the Secret Of Well-Being
6 – Aromas From a Thousand and One Nights

Episode’s Clip

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