Chef Mourad Lahlou’s Prawn-Kumquat Skewers
Friday, 17. February 2012 5:25 | Author:foodgal
If ever food on a stick could be drop-dead glam, this would be it.
I practically felt like lighting candles and artfully arranging silk pillows all over the floor to set the proper mood to enjoy them with.
“Prawn-Kumquat Skewers” will do that to you.
The irony is they couldn’t be easier to make, yet they look as if some fancy restaurant made them for a
fortune.
The recipe is from the new cookbook, “Mourad: New Moroccan” Artisan) by Mourad Lahlou, chef-proprietor of the magical Aziza in San Francisco, the only Moroccan restaurant in North America to boast a
Michelin star.
Born in Marrakesh, Lahlou left his native land at age 17 to study economics at my old alma mater, San Francisco State University. But the flavors of his homeland beckoned him into the kitchen and it wasn’t long before he was running his own restaurant, Aziza.
Over the years, the food there has morphed from traditional to astoundingly progressive, with flavors that are hauntingly true and clear.
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