Ep 22. From Morocco to Egypt

In Christopher Kimball's Milk Street season 3 episode 22, viewers are taken on a culinary journey from Morocco to Egypt. Christopher and his team explore the vibrant flavors and unique spices of North Africa and the Middle East, showcasing a diverse array of recipes that celebrate the region's rich culinary traditions.

The episode begins in Morocco, where Christopher learns how to make the perfect Chermoula, a fragrant spice blend featuring coriander, cumin, and smoked paprika, which is an essential element of many Moroccan dishes. He then visits a local market to stock up on fresh ingredients before heading to the kitchen to create a succulent Moroccan roast chicken dish, infused with the flavors of Chermoula and served with a tangy green olive relish.

Next up, the team travels to Egypt, where they explore a bustling street market and sample a variety of snacks and street food offerings. From falafel to koshari, Christopher discovers the unique blend of textures and spices that make Egyptian food so popular. He also visits a local family to learn how to make Molokhia, a comforting stew made with the leaves of the Molokhia plant, a popular ingredient in Egyptian cuisine.

Back in the Milk Street kitchen, Christopher and his team create a modern twist on a classic Egyptian dessert, Semolina Cake. With the addition of orange blossom water and voluptuous labneh cream, this traditional cake is transformed into a rich, luxurious dessert that celebrates the flavors of Egypt.

Throughout the episode, viewers are introduced to new and exciting ingredients and techniques, such as the use of preserved lemons, za'atar spice blend, and the ancient grain, Freekeh. The team also provides helpful tips on how to make the most of unexpected cooking tools, such as a traditional Moroccan tagine, which can be used to create a variety of flavorful dishes.

In addition to showcasing the diverse and vibrant flavors of Morocco and Egypt, Christopher Kimball's Milk Street season 3 episode 22 also celebrates the importance of community and family in Middle Eastern culture. From the open-air markets to the family kitchens, viewers are welcomed into the warm, inviting world of these two culinary powerhouses.

Overall, From Morocco to Egypt is a sensory journey into the heart of North African and Middle Eastern cuisine, providing viewers with a glimpse into the vibrant culture and unique flavors that have inspired generations of cooks around the world.