1 English cucumber sliced very thin on mandolin.
1/2 cup sour cream.
2 tbs white wine vinegar or rice wine vinegar.
1 tbs sugar.
1 tbs parsley chopped fine.
1 tbs cilantro chopped fine.
1 tbs mint chopped fine (optional).
2 splashed Tabasco.
Salt and cracked black pepper to taste.
Slice cucumbers thin in mandolin. Place in colander salt and place a weighted plate on top for 1/2 hour to drain. Mix together sour cream, vinegar, sugar, herbs Tabasco . Add to drain cucumbers. Salt and pepper to taste.
This week with the French Friday with Dorie group we went to Morocco with a traditional Bistilla. A sweet and savory chicken filled pie.
When I think of Morocco I think of it as the doorway between Europe and Africa. I see Its palm trees, Argan oil, honey, nuts and raisins...Its beautiful places like Tangier's, Casablanca and Marrakesh...Its rich spices of saffron, mint, cinnamon, ginger, paprika, coriander...Its lovely oranges, olives and lemons.
This dish didn't disappoint. Both savory and sweet, wrapped in the thinnest of pastry. It has an incredible blend of tastes and textures. All of which reminded me of Moroccan cuisine. Aromatic cinnamon, exotic saffron, sweet cilantro, pungent ginger, sweet honey and crunchy almond which I flavored with orange flower water. Not to mention that this is a do ahead dish, great for entertaining. With that being said, how can you go wrong! We enjoyed this with a crisp citrusy white wine and a perfect cucumber salad which went extremely well with the Bistilla.
As with all my Friday post I will not be posting the recipe but it can be found in Dorie's great and user friendly cookbook: Around my French Table.
"Rooted in Africa, watered by Islam and rustled by the winds of Europe." Morocco appears mystical, magical and foreboding all at once. Kinda makes me want to go there!