Taming the Sugar Overload
You know the feeling all too well – that intense jolt of sweetness that hits your taste buds when you take a bite of an exotic Moroccan dessert. As an American, my palate has grown accustomed to a certain level of sweetness, and these intensely sugary treats can be a bit of a shock to the system.
But as the head chef at El Bahia, a Moroccan restaurant in the heart of New York City, it’s my mission to strike the perfect balance – to create Moroccan desserts that delight American taste buds without overwhelming them.
The American Sweet Tooth
Let’s start by addressing the proverbial elephant in the room – why is American cuisine so pervasively sweet? As Naomi Duguid pointed out, our sugar consumption is the highest in the world at a staggering 126 grams per day. That’s a lot of sweet stuff, even for someone with a serious sweet tooth like myself.
There are a few theories as to why Americans have developed such a penchant for all things sugary. The introduction of inexpensive high fructose corn syrup has certainly accentuated the pervasive sweet taste of American food. And the low-fat craze of decades past may have also played a role, as sugar had to be added to packaged foods to make them palatable once the fat was removed.
But I suspect the deeper roots of our sweet-loving ways lie in the agricultural subsidies that have made corn – and by extension, corn syrup – ubiquitous in our food supply. Couple that with the powerful sugar lobby wielding its influence in Washington, and you’ve got a recipe for a nation of sugar addicts.
Striking the Right Balance
As a Moroccan chef, I’ve had to do a bit of a dance when adapting traditional dessert recipes for an American audience. It’s a delicate balance, taming the sweetness without losing the authentic flavors that make Moroccan cuisine so special.
One of my go-to tactics is to reduce the amount of sugar in the recipe, of course. But I’ve also found that incorporating more tart or acidic ingredients can help to balance out the sweetness. Think lemon zest, pomegranate molasses, or a splash of fragrant orange blossom water.
Another trick is to play up the richness and creaminess of the dessert, which can make it feel more indulgent without relying solely on sugar. A silky smooth custard or a luxurious crème fraîche can go a long way in satisfying that sweet craving.
And let’s not forget the power of spices. A touch of warming cinnamon, earthy cardamom, or fragrant rose water can add depth and complexity to a Moroccan dessert, distracting from the pure sugar rush.
Embracing Tradition, Adapting for Today
Of course, I don’t want to stray too far from the traditional flavors that make Moroccan desserts so beloved. After all, that’s what draws so many of our customers to El Bahia in the first place.
Take our signature Baklava, for example. This flaky, nutty pastry is a Moroccan classic, but I’ve found that using a lighter touch with the honey syrup and substituting pistachios for the traditional walnuts creates a version that satisfies American palates without sacrificing authenticity.
Or consider our Harira, a rich and comforting soup that’s typically served as a dessert in Morocco. By dialing back the sweetness of the dates and incorporating a hint of warming spices like cinnamon and ginger, we’ve been able to introduce this unique dish to our American clientele.
And then there’s our Msemmen, a buttery, flaky Moroccan flatbread that can be served as a dessert when drizzled with honey and sprinkled with toasted almonds. We’ve found that using a touch less honey and a sprinkle of flaky sea salt helps to balance the flavors without losing the essence of this Moroccan delicacy.
Embracing the Challenge
Adapting traditional Moroccan desserts for American tastes has certainly been a learning process, but one that I’ve thoroughly enjoyed. It’s a delicate dance, finding the sweet spot (pun intended) between honoring time-honored recipes and catering to the preferences of our customers.
But the payoff is worth it when I see the delight on a diner’s face as they savor a Moroccan treat that’s been perfectly tailored to their palate. And I take particular pride in introducing my fellow Americans to the rich and complex world of Moroccan cuisine, one dessert at a time.
So, the next time you find yourself craving a taste of Morocco, come on down to El Bahia. I’ll be sure to have a Moroccan dessert on the menu that’s just sweet enough to satisfy your American sweet tooth.
