{"id":19377,"date":"2023-07-18T07:18:56","date_gmt":"2023-07-18T11:18:56","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=19377"},"modified":"2023-07-18T07:18:56","modified_gmt":"2023-07-18T11:18:56","slug":"marrak-ish","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=19377","title":{"rendered":"Marrak-ish"},"content":{"rendered":"

(Click on any image to view it in high resolution.)<\/em>
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Whenever I purge the freezer it seems like I always unearth an inconsequential and hence forgotten bit of meat, in this case a sausage link that had no business being labeled \u201cmerguez\u201d. So I decided to throw together something that might help it live up to its name while still not involving much work or any shopping: all ingredients guaranteed to have come from my fridge or pantry.<\/p>\n

The veggie component included onions, garlic, long green hot pepper, sweet red bell pepper, carrots, scallions and a little tomato; the pantry provided dried apricots and prunes. The seasoning was primarily ras el hanout,<\/em> a blend of Moroccan spices that includes cinnamon, cumin, coriander, turmeric, ground ginger, paprika, and about 20 more plus salt and black pepper, and the garnish was cilantro and a sprinkle of sesame seeds.<\/p>\n

It\u2019s not authentic, of course, hence the characterization \u201cMarrak-ish\u201d.<\/p>\n

Served it over couscous with msemen (Moroccan flatbread) and assorted pickles left over from my last Little Levant Bay Ridge food tour.<\/a> <\/p>\n

Of course, a normal person would have just fried up the sausage and made a sammich out of it with a side of fries.<\/p>\n

I definitely have too much time on my hands. <sigh>
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