HoudaK

[BUSHRA1]

There's this soup in many Latin countries affectionately called: Sopa Mora, meaning Moorish(feminine use)soup. It's like the Harira except the meat is beef instead of lamb. This legacy was a result of our Maroc distant cousins . Also, there's a dish called Cristianos y Moros, which means Christians and Moors referring to The Crusades. The recipe concise of seasoned black beans thrown over a bed of white rice, which could be served alongside various meat dishes. For non Latins the name is seen as a cruel reminder of the Moors being rejected out of Spain, however for Latins it's used as a great pride to recall our Moorish blood lines.

Btw, I knew a Moroccan girl that would make this dish 'Kefta Mahchiya' (Meatballs with dried fruits and seasoned in a sauce that had onions and lots of condiments). She cooked it in front of me once and I wrote down her steps and just wanted to know if you've heard of it?

Salaam sis

[HOUDA-K]

Asslam Alaikoum Habibatti,

You’re so sweet wallah.

Thank you for sharing the above information with me Busra.

As for Kefta Mahchiya I’ve not heard of this recipe before. Sounds very diverse from the traditional meatballs I’m use to.

What ingredients are used in the sauce with the dried fruits ?

[BUSHRA1]

Salaam Houda-K. Shokran to you as well.

The sauce contains olive oil, onions, tomatoes, cinnamon, garlic, saffron threads, cloves, black pepper, ground mace, nutmeg, allspice...


Phew alot of spices sis

[HOUDA-K]

Wow ! this recipe is certainly attractive with all those ingredients. I may need to do a few trials this coming weekend on the above recipe.

Choukrane Habibatti

Wa Salam

[MrMean]

Bushra,

I love ceviche the way my ex Peruvian girlfriend’s mom makes it. Just delicious. Do you guys have the same in Cuba?

MM

[nardinef]

Ceviche is the best. My friend is Ecuadorian, and her dad who is a chef made it for us with shrimp. Soooooooo delicious!

[BUSHRA1]

Ceviche (raw tidbits of seafood cooked in lime juice...THE BOMB) is wonderful and us Carribean Latins (Cubans, Puerto Ricans, and DR) just love it. This dish came to Cuba's shores thanks to Asian sailors that taught the locals how to prepare it---my father can truly work this dish out. We Carribean folk will serve serveral bowls of cerviche and individually scoop up with saltines. Always with the promise of more waiting in the master bowl, LOL .

South Americans have wonderful cerviche and claim it as their own due to their larger influx of Japanese immigrants. The natives later put some soul into it . Nardinef sis hold on to that Ecuadorian friend of yours because they're well known for their version of cerviche, too---a shout out to Quito and Guayaquil!

Mr. Mean you've conquered the feminine world...and too bad the Peruvian sister didn't work out because for the most part they're a kind a lively culture.


Salaam