Although buttermilk (lban) might be enjoyed as a beverage on any occasion, it's particularly popular following a meal of couscous. At that time, Moroccans might simply offer lban in a glass to drink, or it might be mixed into a bowl of plain couscous to make saycouk. Sugar can be stirred in to taste.

Read more:

• Glossary listing for Lban
• Recipe for Couscous Saycouk
• Recipe for Couscous with Seven Vegetables
• Photo tutorial of How to Steam Couscous
• Take the Poll To Steam or Not to Steam Couscous

Photo © Christine Benlafquih

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If you're already in Morocco or are planning to visit, you might be happy to learn of classes which offer hands-on instruction in traditional Moroccan cooking. My list of Cooking Classes in Morocco is a round-up of some of the classes and workshops available in various cities.

If you have a deeper interest in Moroccan food traditions, consider booking specialized travel which includes a more thorough exposure to Moroccan cuisine. This list of Moroccan Culinary Tours and Cooking Vacations will introduce you to guided Moroccan tours and vacation packages which feature a culinary emphasis.

Photo © Christine Benlafquih

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Spicy Fekkas are cracker-like cookies which take their name from fekkas, a twice-baked Moroccan cookie similar to biscotti. The spicy fekkas aren't baked twice, but they are, as their name suggests, spicy. Harissa, onions, cheese, parsley, pepper and garlic all help pack in the flavor.

I like to make Spicy Fekkas rather small for easy snacking. That does mean a bit more prep work - logs of dough are chilled before they're sliced and baked, so the smaller the logs, the more slicing you'll have to do - but this is one cookie well worth the effort.

Photo © Christine Benlafquih

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The creamy texture and simple preparation of Moroccan Semolina Soup with Milk, Anise Seeds and Honey reminds me a bit of cream of wheat, although the anise seeds do, of course, add a mild licorice flavor. Serve the soup for breakfast or as a light supper.

Although the word honey is in the title, it's not used in the actual cooking. Rather, honey should be served on the side for those who want to sweeten the soup in the same way they would a hot cereal. Although I find the soup quite delicious in unsweetened form, out of curiosity I have tried adding a small spoonful to my bowl. The verdict: It's a surprisingly nice touch, particularly if serving the soup for breakfast.

Photo © Christine Benlafquih

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