[Sca-cooks] Adadina

[lilinah at earthlink.net]

First, sorry for the typo in the Subject line...

Angharad wrote:
>The recipe you give from the Danielle Mamane book is very different from the
>one my granmother used to make. It is not cooked overnight the traditional
>way.  Also, there is no jasmine rice in morocco.  this recipe might turn out
>good, but it is not traditional but modified to suite the modern-day cook.
>I will stick to the age old way.
>
>As for the recipe below, we did not used dates at all, but then there are
>always regional differences and few cooks can resist a variation here and
>there to suit her taste.  The recipe below also does not call for sweet
>potatoes or the pata.......

Well, the Morse/Mamane recipe has undoubtedly been adapted to modern 
cooking methods - and probably also the expectation that most people 
using the cookbook won't be Orthodox Jewish and won't be cooking the 
recipe over night.

Additionally, I think Morse may have recommended jasmine rice because 
average American rice is so nasty tasting. After living in Indonesia 
for a couple years, i will NEVER buy ordinary American rice again 
(and much of it is grown near where i live - in Northern California)

Further, Morse is from Casablanca, while Mamane is from Fes, which 
could also account for some variations. I don't recall, where did you 
say your family is from?

Anahita
who spent a month in Morocco in Dec. 2000-Jan. 2001 travelling with 
her daughter who had spent a college semester abroad there, and 
caught the last week of Ramadan in while in Rabat...

I'd sure love to go back...