July 19, 2008 Recipe #1: aHrir

Hopefully, Moroccan recipes will become a regular feature of the blog; only time will tell. Note: there are no measuring cups in my host family’s kitchen. All amounts are guesstimations.

aHrir (ah! REE r)

¼ C salt

4 C water

2 C aHrir or other small pasta

½ C powdered milk

Bring salted water to boil. Add pasta. When the pasta is soft, don’t strain it – you want the excess water to make the milk with – but scoop out the floating starch. In a small bowl, combine the powdered milk with a bit of water. Mix to the right consistency (somewhere between whole milk and condensed milk). Add to pasta. Stir. Bring to full boil. When well blended, serve in individual bowls or ladle into one large dish. Eat with spoons.

:)