The next chapter 6 December 2019 Lexington managing director Julia Edmonds on taking the helm at the boutique caterer and her people plans for the future
In this week's issue... The next chapter Lexington managing director Julia Edmonds on taking the helm at the boutique caterer and her people plans for the future
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01 January 2000

1. Couscous, in many forms, is prepared in all three of the North African countries. The French name for the cooking utensil used is couscoussier. What is the Arabic name?

2. Olives are widely used in this area, and the popular black Moroccan variety is cured in the same way as a French variety. How is this?

3. A tagine is the name of a traditional Moroccan stew named after the distinctive pot in which it is cooked. What shape is it?

4. Algerians and Tunisians have taken to eating in the Western manner, sitting at tables and on chairs. What method is still widely used in Morocco?

5. As with the seating arrangements, many Moroccans have also retained the traditional custom when it comes to the use of eating utensils. What method do they often favour?

6. Bharat is used to flavour Tunisian egg dishes and stews. It contains cinnamon and black pepper but what is the less common third ingredient?

7. Foul mudammas are often cooked with cumin and served as a starter. What type of poultry is the basis of this dish?

8. Chauen is a mountain city 40 miles north of Tangier. What is the basis of the famous samit beverage produced here?

9. Frackh is traditionally prepared on a Friday afternoon for eating on a Saturday. To which section of the Moroccan population is this dish attributed?

10. Sun-dried tomatoes are much in vogue. What are the two main products, used in the Tunisian sauce hrouss, which are prepared in the same way?

11. The small buds of the nasturtium may be pickled and used as a less-expensive replacement for which more commonly known pickled product?

12. The powerful red wines, Tarik and Chante Bled, are produced in which country, and what has been the main use in the past for such wines?

13. Ginger is an essential spice in many dishes cooked throughout the region. In which form is it virtually always used?

14. Makhouda is a popular Tunisian dish made with one basic ingredient and a variety of fillings. It is similar to a popular European buffet dish, but without the pastry. What is the main ingredient?

15. If you were asked by an Algerian to prepare the bride's fingers for cooking, would you first wrap them in pastry?

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