cooking utensiis

Here are the utencils you wiil need to prepare Moroccan disheS. You wilI find alt of them in the Moroccan marketS.

Among the most wideiy used are pottery, copper, wood, doum, alfalfa and Ieather goods. With mehraZ,

old-fashiOned gsá, khabiate, tajin-slaoui and ghorbel, Moroccan cookery carnes on the traditions of rustic charm.

- 1 GHoRBEL : a metal sieve which separateS the bran trom crushed cereals

- 2 CHTATO : a silk sieve

- 3 TAJINE SLAOU! a round earthenWare dish with pointed lid

- 4 TBSIL DIAL OUAF?KA a round dish the same shape as the precediflg one for making puff pastry

- 5 TBSIL DIAL BASTELA dish of tin-lined copper for braising Bastela

- 6 MEHRAZ : mortar

- 7 MAqLA DIAL TRAB: round, eartheflWare dish used for the preparation of rghaifs and beghrir

- 8 ROUND MEJMAR: hot charcoal barbecue made of ron or copper which goes with tbsii dial ouarka

- 9RECTANGULAR MEJMAR: rectangular charcoal barbecue with notched side edges for grilling on skewers

-10 M’GHAZEL : iron or silver skewers

- 11 KESKES:upper part of a couscous steamer

- 12 COCJSCOUS POT:lower part of the couscous steamer designed for use with the keskes

- 13 TBECK: large, shalfow basketfor sorting the grains of couscous according to size

- 14 QUETTARA : still for distilling rose and orange-fiower water

- 15 GSAA : a very large, deep dish made of earthenware, or wood, for mixing bread and cake dough, etc.

- 16 TBICKA doum basket, trimmed with leather, topped with a pointed lid, keeps bread fresh

- 17 TENJIR: very large boiling-pot for cooking khlii (dried meat).