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The Kasbah Chronicles APRIL 2019

The Kasbah Chronicles

Until my return from Morocco. . .

I leave behind these gorgeous Vista clouds




Talks and presentations

March slipped away from me. In am in full “packing” mode. We have a full tour! April 23rd to May 2nd, I will be in Morocco with Adventures by the Book. And this is the view of the Mother of Spring river from Dar Zitoun’s atrium window.

I am still basking in the thrill of my lunar adventure (before it appeared in the NY Times!)

Space Camp was one of the most fun experiences of my life. Please bear with me: just one more picture!


Kitty’s Blood Orange Syrup and Jelly

Ripe fruit fall off our blood orange tree faster than I can pick them! To savor their flavor at other times of the year, I make this ambrosial syrup, keep it in the fridge, and serve it with champagne or with carbonated water for a refreshing summer beverage.

2 ¼ cups fresh blood orange juice, strained

½ cup water

1 1/3 cups sugar

For the syrup: Place juice, water, and sugar in heavy pan. Simmer for 20 to 30 mns to viscous liquid stage. Refrigerate. Add 2 tablespoons to a glass of white wine, champagne, or prosecco. Or simply combine with water and ice cubes, to taste.

For the jelly: Simmer 20 mns longer, or until mixture forms a very soft ball when dropped in cold water.  Let cool overnight on the kitchen counter. Store in sterilized containers and seal. Spread on toast, or use as a topping for yogurt, mascarpone, ricotta, etc . . .


Kitty in the media:

Wine Dine and Travel Spring is a gorgeous online travel magazine, and free for the download. This issue features Argentina in depth. I am very excited to be among its contributors. Read about my trip to Hoi An, one of Vietnam’s most historic cities.


Classes and presentations:

LIFE, Mira Costa College, Oceanside, CA

Learning Is For Everyone (LIFE) Oceanside LIFE.


Why attend Adult Space Camp in Huntsville, AL?

Kitty Morse and co-space junkie Pat McArdle celebrate the 50th anniversary of the moon landing

July 19, 2019. 2PM


LIFE: Mira Costa College, Oceanside, CA

Kitty Morse: Revisiting Morocco’s Sahara and the mythical Kasbah Trail.

FRI. AUG 2, 2019


Culinary Historians of San Diego:

Saturday, September 21, 2019

Savoring Morocco’s Kasbah Trail

Recipes from San Diego Living, SD Channel 6, Nov. 9th, 2015 TV appearance

November 9, 2015


From Mint Tea and Minarets: a Banquet of Moroccan Memories

(La Caravane, 2013)

Egg Tagine with Olives

Serves 4

2 tablespoons olive oil

2 medium onions, very finely diced

1 (14¼-ounce) can diced tomatoes, drained

½ teaspoon sugar

10 green or purple olives, rinsed, pitted, and coarsely chopped

2 garlic cloves, minced

1 bay leaf

8 eggs

1 tablespoon chopped cilantro

2 teaspoons ground cumin

1 tablespoon mashed preserved lemon pulp (optional)

Freshly ground pepper

Fresh cilantro leaves for garnish

BAGUETTE slices, for serving


In a tagine or medium skillet, heat olive oil over medium heat. Cook onions, stirring occasionally, until light brown, 8 to 10 minutes. Add tomatoes, sugar, olives, garlic, and bay leaf. Mash lightly with a fork. Reduce heat to low and simmer until tomatoes thicken somewhat, 15 to 20 minutes. Discard bay leaf. Set aside half of this mixture for garnish.

In a bowl, beat eggs, cilantro, cumin, preserved lemon pulp, and pepper. Add to tomato mixture. Cook, stirring gently, until eggs are not quite set. Garnish with the reserved tomato mixture and cilantro. Serve immediately with crusty bread.

 From Cooking at the Kasbah: Recipes from my Moroccan Kitchen (Chronicle Books, 1999)

now in its  tenth printing


Moroccan Squash with Caramelized Onions

(serves 4)


1 lb Mediterranean pumpkin or butternut squash

2 large onions, thinly sliced

1/4 C olive oil

2 tsp ground cinnamon

2 T sugar

Salt and pepper to taste

1/2 C raisins, plumped in warm water and drained

1/4 C slivered almonds, toasted


Place unpeeled squash in baking dish and bake at 350 degrees F until soft, about 1 hour. Let cool. Peel and cut into serving pieces and place in baking dish.


Cook the onions in the oil, with the cinnamon, sugar, salt, and pepper, until very soft, about 15 minutes. Add the raisins and cook 5 minutes longer. Spread the mixture over the squash, cover with foil, and return to the oven to heat for 20 minutes.

Alimentum, The Literature of Food, reviews Mint Tea and Minarets

I am a fan of Alimentum, an online magazine dedicated to the Literature of Food. The editors try their best to showcase some of the best food writing around. I was doubly thrilled with their review of Mint Tea and Minarets.

So here it is, and do visit their website. You’ll leave hungry for more!

Bon appétit!





Happy Thanksgiving 2013

 Un buffet a l’Alliance de Pasadena

In between two appointments in Pasadena a few weeks ago, I decided to drop in at the Norton Simon Museum. What a treat. In my view, this is probably the best art museum of LA. Just the right size, bright, and welcoming. Walking through the modern and contemporary art galleries felt like visiting old friends: Picasso, Braque, Klee, Van Gogh, Renoir, Dega’s “petits rats de l’Opera” ballerinas, even a Giacometti sculpture! I was amazed at the number of pieces by Henry Moore scattered, or rather “positioned,” through the gardens, alongside Aristide Maillol. An hour and a half of such soul enriching viewing left me refreshed for the second event of my day: a presentation on Mint Tea and Minarets at the Alliance Française de Pasadena (

The November 16th cooking class at Macy’s in San Diego, was a great success. My host, Chef Bernard Guillas of the Marine Room in La Jolla, has built up a faithful following. Close to 120 guests sampled a Moroccan Thanksgiving! This is one of the dishes we prepared from Mint Tea and Minarets: a banquet of Moroccan memories. There is still time for you to purchase a signed copy in time for Christmas. $25 a book plus Free shipping!) E-mail me with your request at

Zamita Couscous Stuffing with Almonds


 (enough for one 12 lb turkey)


         1 cup slivered almonds


1⅓ cups water


1 teaspoon salt


6 tablespoons butter


1 cup couscous


1 cup (about 2.5 ounces) raisins, plumped in warm water and drained


8 pitted dates, coarsely chopped


12 sprigs parsley, chopped


3 tablespoons orange blossom water (in Middle Eastern markets)


2 tablespoons sugar


1½ teaspoons ground cinnamon


1 teaspoon ground ginger


Salt to taste


Preheat oven to 325 degrees F.


In a medium skillet, toast almonds, stirring occasionally, until they turn a light gold, 5 to 6 minutes. Set aside.


In a medium saucepan over medium heat, bring water, salt, and butter to a boil. Add couscous in a stream. Stir once. Remove from heat. Cover and let stand until couscous is tender, 12 to 15 minutes. Transfer couscous to a bowl. Allow it to cool slightly. Combine couscous with the almonds, raisins, dates, parsley, orange blossom water, sugar, cinnamon, ginger and salt. Stuff the bird or serve on the side.


From Mint Tea and Minarets: a banquet of Moroccan memories by Kitty Morse. La Caravane Publishing 2012.


I love the tagines of many colors!

and the turnout was excellent at the Le Creuset Outlet Store in Carlsbad(CA) on November 23rd. Never have I had such an attentive audience at the store! Then everyone got to sample mint tea and Bouchaib’s Egg Tagine from Mint Tea and Minarets.

Have you dropped in at Savoury Spices, the cozy, new spice store in the Lumberyard, in Encinitas, CA? I am thrilled that A Biblical Feast was selected a Staff Pick. (They sell ras el hanoot, Moroccan “harissa” spice, and many, many others.)


 Speaking of spice stores, we can boast of another, a stone’s throw from Temecula’s “wine country. The Old Town Spice Merchant is located in the heart of Temecula’s lively historic district. Temecula and Fallbrook residents, drop in on Monday, January  20th, from 6 to 7:30PM for a chat and a short cooking demonstration.



Looking ahead to 2014: Presentations and book signings


January 2014:


 La Jolla, CA


Monday, January 13th. 6-8PM


Harvard Cooking Girl


7441 Girard Avenue


La Jolla, CA. (858) 888-3509


Space is limited. Reservations necessary. Fee charged.



Temecula, CA


Monday, January 20th.


Old Town Temecula Spice Merchant


41925 Fifth Street #101


Temecula CA 92590


(951) 587-2223


Space is limited. Reservations necessary.



Pasadena, CA


Monday, January 27th. 6-8PM


Distant Lands


20 South Raymond Avenue


Pasadena CA 91105


(626)449-3220. (800)310-3220.


Space is limited. Reservations necessary



February, April, May, and June, 2014:


Book clubs, private restaurant event,  cooking at the  L.A. Arboretum and more . . .


 Stores carrying Mint Tea and Minarets:

Los Angeles County: (Pasadena) (Pasadena) (Bowers Museum, Santa Ana) (Venice) (Los Angeles) (Larchmont) (La Cañada)




Santa Barbara (CA):




San Francisco Bay Area: (Palo Alto, on Chestnut, Berkeley, Opera Plaza) (Corte Madera) (Sonoma) (Jolon) (Berkeley) (Mill Valley and Berkeley)




San Diego Area: (La Jolla) (Vista) (Solana Beach) (Temecula) (Encinitas)




Northern California: (Chico)




Alabama: (Fairhope)




Georgia:  (Augusta):




Kentucky (Lexington):






Rabelais Books








Nebraska: (Lincoln)




New York: (NYC) (NYC)




North Carolina: (Raleigh)




Pennsylvania: (Bethlehem)




Texas: (Austin)




Washington: (Seattle)




Wisconsin: (Oconomowoc) (Milwaukee) (Green Bay)