COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

 

I found myself utterly captivated while savoring a sandwich at Mokoloco, a spot I confidently deem as home to the finest sandwiches worldwide. Alright, maybe that's a touch hyperbolic, but each bite I've had there has been nothing short of extraordinary. Whether it's the Cuban sandwich boasting pulled pork, ham, tangy pickled veggies, zesty mustard, all nestled between slices of their signature house-made bread, or the Katsu Meatball "burger" with its anchovy mayo nestled in a toasted brioche bun, every choice is a delightful dilemma. Their menu is a daily surprise, keeping patrons on their toes, though lately, their Fattoush salad has been stealing the spotlight - a seasonal gem that I'm secretly glad isn't available year-round, or I'd be a daily regular without fail.

Owned by the dynamic duo Moko Hirayama and Omar Koreitem, Mokoloco defies the traditional restaurant label. (The pair also runs the beloved Mokonuts nearby, but the overwhelming success led to the birth of Mokoloco, offering a more laid-back dining experience.) It's a sandwich haven in the truest sense, where the warm and welcoming staff craft culinary masterpieces right before your eyes, ready to be devoured on the spot or taken away for later enjoyment. And as you perch on a stool in their sleek, minimalist space, you can't help but feel like you've stumbled upon a hidden culinary gem.

At Mocoloco, Moko prepares a "base" for their Cucumber Mint Cooler, which she keeps chilled until it's ready to serve. In the video linked here, you can watch her expertly craft this refreshing drink.

For those looking to keep this beverage readily available in the fridge or serve it by the pitcher, simply match the quantity of water to the amount of cucumber base you have. This ensures that each pour maintains the perfect balance of flavors.

WOULD YOU LIKE A Cucumber Mint Cooler : 

At Mokoloco, when crafting their signature Cucumber Lime Cooler, Moko starts with a refreshing "base" using the following recipe. Upon receiving an order, she pours out a portion into a glass and adds an equal amount of cold water. For the best flavor, Moko recommends using long English cucumbers or Persian cucumbers. If using standard American cucumbers, removing some skin and scooping out the seeds is advisable to avoid bitterness. Opting for organic cucumbers and limes is ideal, though not always feasible.

Ingredients:

• - 1 large English or seedless cucumber, cubed
• - 3/4 cup loosely packed fresh mint leaves
• - 6 to 8 tablespoons of fine natural cane sugar (about 75-100g)
• - Juice and zest of 2 medium limes
• - Pinch of salt
• - Fresh mint, lime, and/or cucumber for garnish

Instructions:

• 1. In a blender, combine the cucumber cubes, mint leaves, sugar, lime zest, lime juice, and a pinch of salt.
• 2. Blend on high speed until completely pureed, ensuring thorough mixing.
• 3. If serving by the glass, measure out approximately 1 cup of the "base" and add an equal amount of cold water. Blend to combine.
• 4. Chill thoroughly or serve immediately over ice. Garnish with mint, lime, or cucumber as desired.

Notes:

- Store the "base" in the refrigerator for convenience, portioning out servings as needed.

- For larger quantities, use a carafe or small pitcher and adjust water accordingly.

- To create a delightful summer cocktail, mix 2 ounces of the base with 2 ounces of cold water in a tumbler. Add 1 ounce of mezcal and 2 teaspoons of triple sec if desired. Stir well, add ice, and garnish with mint and lime or cucumber.

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