Scatter the cushions and get on the floor for a zesty, aromatic supper that’s made for sharing. Food stylist and photographer Chantelle Grady produces exclusive recipes and sumptuous photography for a ten page feature in the magazine this month. Try her spiced coffee and almond fekka recipe tonight.
Your cafetiére won't know what's hit it when you concoct this warming, perky after-dinner brew .
3 whole cloves
5 cardamom pods
1/2 tsp black peppercorns
25g espresso beans, ground
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1 litre boiling water
Warm milk, if desired
Sugar, if desired
1. Place cloves, cardamom pods and black peppercorns in a mortar and pestle. Grind until cardamom pods split open, and remove papery shell. Grind seeds and cloves into a fine powder.
2. Transfer to a bowl. Add the ground coffee, cinnamon, nutmeg and ginger and mix to combine.
3. Transfer coffee mixture into a cafetière, add boiling water and steep for 5 mins. To serve, add sugar and warm milk if desired.
These crisp, just-sweet-enough little dainties are Morocco's answer to biscotti.
Makes about 40 biscuits
145g unsalted butter, melted
220g caster sugar
3 eggs, plus 1 egg lightly beaten
2 tbsp orange-blossom water
1/2 tsp almond extract
320g plain flour
1 tbsp baking powder
1/4 tsp salt
1 tbsp aniseed
1 tbsp sesame seeds, toasted
160g whole almonds, toasted, roughly chopped
1. Preheat oven to 180˚C (160˚ fan), gas 4, 350˚F. Line a baking tray with baking paper.
2. Place raisins in a heatproof bowl and cover with boiling water. Allow to soak for 10 mins, and then drain and set aside.
3. Place the butter, sugar, 3 eggs, orange-blossom water and almond extract in a large bowl and stir to combine. Add the flour, baking powder and salt and stir until all ingredients come together. Add the aniseed, sesame seeds, almonds and raisins and mix to evenly distribute. Cover and chill in refrigerator for 1 hour.
4. Turn dough out onto prepared baking sheet and divide into 2 balls. Moisten hands with water and form 2 loaves about 5cm in width, allowing space between each loaf. Brush with egg wash and bake in oven for 30 mins, or until golden. Remove from oven and allow to cool completely.
5. Once cool, use a serrated knife to cut into 1cm slices and lay out on 2 baking trays lined with baking paper. Bake for a further 8 mins, flip slices over and bake for another 8 mins, or until golden on both sides. Remove from oven and allow to cool. Serve with spiced coffee.