We now have a range of our Moroccan flavors for you to take home. Available in store or for wholesale distribution.
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Argan Oil |
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Argan Oil comes from the nut of the Argan tree, which up until recently was relatively unknown as it only grows on a small area in the south west of Morocco. Cherished for centuries by Moroccan Berbers, Argan oil has now captured the attention of the modern world. When compared to olive oil, Argan oil is a stronger, richer grown oil, which is cold pressed, slightly darker than olive oil, has a nutty flavor and is high in nutritional value. Throughout Morocco, it is commonly used in salads, tajines and couscous, to marinate roasted peppers and tomatoes and to enhance semolina dishes. Recently, Argan oil has entered European cuisine, introduced by chefs inspired by its unusual flavor. Internationally, it has also gained attention for its cosmetic and nutritional properties. Argan oil contains Omega 6, has twice as much Vitamin E as olive oil, has anti-inflammatory properties beneficial for arthritic or rheumatic conditions and is known to help reduce your cholesterol levels.
RRP $28.00
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The Original Preserved Lemon |
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Preserved lemons, one of the most widely used ingredients in Morocco, are lemons, which have been pickled in salt and their own juices. Also called pickled lemons, they add a salty, distinctive lemon flavor to Moroccan tajines, sauces and salads. Although they are essential to many Moroccan recipes, personal taste dictates how preserved lemons might be used. Some cooks always remove the flesh, for example, while others leave it on when adding preserved lemon to tajine's and sauces. In salads, however, only the finely chopped rind is usually used. Both the saltiness and pungency can be controlled by how much preserved lemon is used, and when the lemons are added to the dish. The longer the lemons simmer in the sauce, the more salt and lemon flavor that will be released.
RRP $12.00
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Ras el Hanout |
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Argan Oil comes from the nut of the Argan tree, which up until recently was relatively unknown as it only grows on a small area in the south west of Morocco. Cherished for centuries by Moroccan Berbers, Argan oil has now captured the attention of the modern world. When compared to olive oil, Argan oil is a stronger, richer grown oil, which is cold pressed, slightly darker than olive oil, has a nutty flavor and is high in nutritional value. Throughout Morocco, it is commonly used in salads, tajines and couscous, to marinate roasted peppers and tomatoes and to enhance semolina dishes. Recently, Argan oil has entered European cuisine, introduced by chefs inspired by its unusual flavor. Internationally, it has also gained attention for its cosmetic and nutritional properties. Argan oil contains Omega 6, has twice as much Vitamin E as olive oil, has anti-inflammatory properties beneficial for arthritic or rheumatic conditions and is known to help reduce your cholesterol levels.
RRP $10.00
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Harissa |
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Harissa is a fiery hot paste made with red chilies, red capsicum, preserved lemon and various herbs. It is primarily served to enhance salads, cooked fish, meat and poultry and is an automatic addition to couscous.
RRP $7.00
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Date and Kahlua Sauce |
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A sweet creamy sauce made for crepes and pancakes, which can also be used with anything else you desire. A rich and decadent sauce best served heated gently over a stove.
RRP $12.00
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Sosatie Sauce |
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A spiced sweet African sauce, with flavors of apricot, saffron, preserved lemon and mixed spices, Sosatie Sauce is Hassan’s favorite and a signature sauce at Out of Africa. To use as a sauce, just add as much cream as you are using sauce and cook together gently or use as a marinade for red meat before grilling.
RRP $16.00
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Moroccan Mixed Harissa Olives |
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A tapas or side dish on its own, the strong flavor needs no other. Cook with tajines or add to tomato sauces for a spicy Moroccan flavor.
RRP $10.00
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Moroccan Organic Olive Oil |
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Pure and natural, Moroccan Organic Olive Oil is used as the base ingredient in many Moroccan dishes, not only for the unique flavor it delivers, but also for its numerous health benefits.
RRP $10.00
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Books |
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Hassan is the first Moroccan to publish a recipe book on Moroccan Cuisine in Australia. Moroccan Modern was released in October 2004, and was sold out by February 2005. Since then, it has been re-printed several times and is sold nationally & internationally.
RRP $40.00 |
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Hassan’s second cookbook Make it Moroccan was launched in November 2008, with resounding success in Australia and overseas. In February 2010, Make it Moroccan was up against African cookbooks from 136 countries and won – Best in the World in the category of African Cuisine at the Gourmand World Cookbook Awards in Paris.
RRP $45.00
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