Roll the cranberries in sugar and spread on a plate; chill for about 1 hour before serving..
2 to 3 fresh serrano or jalapeño chilies, coarsely chopped.6 to 8 average-size tomatillos (about 1/ 2 pound), husked and quartered.
1 ripe Mexican-type avocado (Hass or Fuerte), halved, pitted and peeled.8 to 10 cilantro sprigs.In a food processor, blender or heavy mortar, process or pound the garlic and salt to a paste.
Add the onion, chilies and tomatillos; either pulse in the processor to a slightly chunky purée or pound and mash the ingredients together as fine as possible.For a smooth machine-finished purée, add the avocado and the cilantro and process.
If using the hand method, chop the avocado fine and mash it into the onion-tomatillo mixture; chop the cilantro leaves and stir in.
Or for a compromise version, pour the machine-processed onion-tomatillo mixture into a bowl and mix in the hand-chopped avocado along with the cilantro.Go there for well-crafted teas and coffees alongside a menu whose inspirations run from the local to the international.
La Porte du Monde., in the Medina, is a sweets-lover’s dream: They do magical things with sesame and honey.
Don't miss the sticky-crispy chebakia, each bite a honeyed wonder.. Marrakech is a city that rewards a lifetime of exploration, or at least a few weeks.are garnering an international reputation.. Amal.