Long story short, on December 25 last year, Marg declared we were going away, Aberdoom not. The Hector’s self declared objective became – somewhere warm – and – a country which would not shut down on that particular date. When easyJet announced a Glasgow-Agadir flight, that was it, simples. Moroccan Roll!
Arriving in the dark, and without a local SIM card, meant we would not be straying far from the accommodation. The beach could wait, dinner could not.
Sources have Bayt Al Mandi (Boulevard Hassan II, Place Ait Souss, Agadir 80000 Maroc) down as a Yemeni restaurant, I also knew Biryani, at least, awaited.
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Arriving at 21.25 we sat outside, it was still 16ºC. There were no formal tables inside, and Moroccan smoking laws remain behind Europe. There is an upstairs, about that I know nothing.
Mandy Lamb (130.00 dh) and Lamb Kabsa (13.00 dh) were possibilities. We have Namak Mandi in Glasgow. Having considered Beriani Lamb (130.00 dh), I decided to see if there was something more – Curry-like.
Do you have something with Lamb, Rice and Sauce?
I was directed to the Lamb Kabsa.
Marg, who had Tajine last week, was staying local: Meat Plum Tajine (100 dh), this came with Bread. For drinks, it was Cola (15.00 dh) and Sparkling Water (10.00 dh). We declined Salad, twice. The waiter then returned to ask if Marg wanted Meat and Vegetables. Of course.
The accompanying Bread was thin, pale, peely wally.
Apart from it being cold, it was light, like a Roti – said Marg
Three Dips were also provided. The large pot had an undemanding Tomato-based Sauce, the other two contained – heat. Beware!
Meat Plum Tajine
With the Green Beans, Carrots and Courgette piled high and smothering the Lamb, it took a moment to spot the Sucky Bones. Lamb on-the-bone, yay!
Piping hot, and it continued to be so, I felt very tender Lamb, the Vegetables were soft, and when mashed, became the ingredients for my sauce.
No mention of – Plum. Was the correct Dish served?
Lamb Kabsa
The presence of Sultanas was the feature which distinguished this from a Biryani. The Lamb appeared to have been previously cooked and then grilled. One Bone only for Hector, Marg fared better here. With ultra thin slices of Meat, and something approaching offal, the Hector was in no way put off.
The Rice was, in effect, an elaborate Pilau. Spice was evident but no heat, time to introduce the Dips!
The Red Chilli Dip was fierce, by carefully stirring it into the Rice the killer heat dissipated. This became a much more interesting Dish.
The then Spicy Pilau and well-cooked Lamb made for a worthy meal. Something different, and not – Kebap – a style of cooking that has no doubt spread westwards across north Africa.
Bones and Lemon Rind were all that remained at the end.
The Bill
255.00 dh (£19.86) No Meat Plum Tajine then.
The Aftermath
Having had time to look up Kabsa and Mandi, the ingredients match Curry, but without the Chilli Powder. Kabsa, a Yemeni Dish, has the Rice take its flavour from a Meat broth. Mandi is drier, comparable to Biryani, and has the Lamb cooked in a Tandoor.
2023 Menu Extracts
Kabsa, pronounced kapsa, is a rice dish that’s common across all of the Arab nations. In Saudi Arabia it’s usually topped off with grilled chicken but often cooked in goat stock, with goat sucky bones, and dried prawns, vegetables, onions and preserved lemons all in the mix.
Hector replies:
Hi, Adrian, thanks for the heads up.