Underground Atlanta’s Moroccan Cultural Festival: A Taste of Home

This July, get ready to embark on a sensory journey through the vibrant culture of Morocco at Underground Atlanta’s Moroccan Cultural Festival! For two days, the city’s most iconic street will transform into a colorful celebration of Maghrebi heritage. From the rhythms of traditional music to the aromas of mouthwatering cuisine, every moment is an opportunity to connect with fellow Algerians, Tunisians, and Moroccans living in the diaspora.

History

The Moroccan Cultural Festival has long been a beloved tradition at Underground Atlanta, showcasing the rich cultural heritage of Morocco. This year’s celebration promises to be more enchanting than ever, with a weekend-long extravaganza that will transport you to the bustling souks and majestic mosques of Marrakesh.

Festival Highlights

• Live Music: Groove to the infectious beats of Moroccan musicians performing traditional Gnawa and Rai, as well as modern fusion tunes that will keep you dancing all night long.
• Arts & Crafts: Discover unique souvenirs, including intricate Berber jewelry, hand-painted ceramics, and exquisite rugs. You might even find a one-of-a-kind piece of traditional Moroccan clothing to take home as a memento.
• Moroccan Food: Indulge in an authentic spread of Moroccan delicacies cooked by local chefs. From the hearty tangine stews to the flaky b’stilla pastries, each bite is a culinary journey through the flavors and aromas of Morocco.

Moroccan Food Stalls

Satisfy your cravings at these mouthwatering food stalls:

• Harira Soup (serves 6): This comforting, spiced lentil soup is the perfect remedy for a hot summer’s day. Traditionally served during Ramadan as an Iftar dish, it’s a flavor you won’t soon forget.
• Ingredients:
• 4 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp paprika
• ½ tsp turmeric
• 3 tbsp tomato paste
• 6 cups vegetable broth
• 2 cups lentils, rinsed and drained
• 1 cup chickpeas, cooked
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Step-by-step Instructions

Prep time: 15 minutes | Cook time: 40 minutes | Difficulty: Easy

1. Heat oil: In a large pot, heat the olive oil over medium heat.
2. Sauté onion and garlic: Add the onion and garlic, sauté until soft and fragrant, about 5 minutes.
3. Add spices: Stir in the cumin seeds, coriander powder, paprika, and turmeric. Cook for another minute until aromatic.
4. Stir in tomato paste: Add the tomato paste and cook for 2 minutes, stirring constantly.
5. Add broth and lentils: Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
6. Stir in chickpeas: Add the cooked chickpeas and cook for an additional 10 minutes.
7. Season and serve: Season with salt and pepper to taste. Stir in parsley and lemon juice before serving.
• B’stilla (serves 6): This flaky, savory pie is filled with spiced chicken, almonds, and aromatic herbs. It’s the perfect Moroccan comfort food for any occasion.
• Ingredients:
• For the filling:
• 1 kg boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2 tsp ginger paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp paprika
• ½ tsp turmeric
• 2 tbsp tomato paste
• 4 cups chicken broth
• Salt and pepper to taste
• For the pastry:
• 8 sheets filo pastry
• 100 g unsalted butter, melted
• For the almond paste:

• 2 cups ground almonds
• ½ cup sugar
• 4 egg whites
• 1 tsp rose water

Step-by-step Instructions

Prep time: 30 minutes | Cook time: 1 hour | Difficulty: Intermediate

1. Cook chicken: In a large pot, poach the chicken breasts in water until cooked through, about 15 minutes. Drain and shred.
2. Make filling: In a large skillet, heat olive oil over medium-high heat. Add onions, garlic, ginger paste, cumin seeds, coriander powder, paprika, and turmeric. Cook until fragrant, about 5 minutes.
3. Add tomato paste: Stir in the tomato paste and cook for another minute.
4. Stir in broth and chicken: Pour in the chicken broth and add the shredded chicken. Season with salt and pepper, reduce heat to medium-low, and simmer for 20 minutes.
5. Prepare almond paste: In a large bowl, combine ground almonds, sugar, egg whites, and rose water until smooth.
6. Make pastry: Lay filo pastry sheets on a floured surface. Brush each sheet with melted butter and stack them on top of each other.
7. Assemble b’stilla: Spread half the almond paste on the bottom layer of pastry. Add the chicken filling, then top with remaining almond paste. Fold in edges and roll up the pastry to encase the filling.
8. Bake: Brush the b’stilla with melted butter and bake at 180°C for 30 minutes or until golden brown.