Moroccan Brochettes

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By Claudia Roden

Published 1986

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Moroccans call their diminutive kofta, brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn many small skewers heavy with tiny pieces of meat, liver or kofta, irresistibly enveloping passers-by with their enticing aroma.

More than any other Middle Eastern people, Moroccans have adopted and become intoxicated with every spice that has come their way en route to Europe from the Far East. But they use the