my innovation journey starts inland, south of morocco s major cities and mighty atlas mountains, just north of the sahara desert, near the quiet outpost of ouarzazate. this part of saharan morocco is known as the door of the desert. the landscape out here, it s almost like it s from another world. feels like we could be on mars. these plains receive three times the sun as parts of northern europe. ..and are home to a world leading project of staggering scale. this is noor, a solar power station, putting morocco at the forefront of pioneering renewable technology. i m used to feeling small, but this makes me feel even smaller. hello, abed, salam. hello, my friend, salam. nice to meet you. nice to meet you, too. this is incredible! and lots of sun. lots of sun, yeah. which is what we want for something like this. yeah. this is not an ordinary solarfield. panels with over 7,000 mirrors follow the sun. and i can hear lots of sounds at the moment. it s quite eerie. is that the pan
An online marketing startup. it s her second stint here, though she s also worked from the ivory coast, france, panama, mexico and more. so i guess my first question to you is what brings you to morocco? the kindness of people is the most memorable thing. i ve been invited to eat couscous and tagine at, like, a taxi man s house. sounds good. it was so nice, yeah. it doesn t happen in my country. i don t know if it does in yours, but. not very often. facebook groups meetup and instagram help digital nomads connect. and there s a growing sense of community here, too. the tech sector has been booming in morocco. there s actually co working, just of startups. you can even feel that they re proud of it. just around the corner, julie s favourite co working space caters to digital nomads from many countries.
I hope this recipe inspires you to get into the kitchen and cook delicious from your heart. This week in Fosh and Food: "For me, this famous delicious Moroccan dish is all about simplicity and choosing good ingredients."
1 hot chili, seeded, finely chopped Pinch of saffron threads Juice of 1 lemon 1 lemon, quartered
Directions
Step 1: In a large bowl, knead 1 pound ground lamb with 1 cup grated onion, 1 small bunch chopped flat-leaf parsley, 1/2 teaspoon cinnamon, 1 teaspoon ground cumin and a pinch of cayenne pepper. Season with 1/2 teaspoon salt and freshly ground black pepper to taste; mix until well blended.
Step 2: Shape mixture into individual balls, the size of walnuts. (It will yield about 24 pieces.)
Step 3: In a heavy lidded skillet, melt 3 tablespoons butter. Add remaining grated onion, 1 ounce chopped ginger, 1 chopped hot chili and a pinch of saffron threads. Cook, stirring frequently, until onion turns color; add 1 small bunch chopped cilantro and the juice of 1 lemon.