NusNus

Discussion in 'Continental Touring' started by hilldweller, May 9, 2009.

  1. hilldweller

    hilldweller Funster Life Member

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    One highlight of the Moroccan Job was a coffee pronounced Nus Nus.

    A cafe au lait to die for.

    But how is it made ?
     
  2. Jim

    Jim Ringleader

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    Ah Nus Nus, that's just for the tourisists..

    Freshy ground camel dung
    infused with tepid water, add camel milk and sugar to taste:BigGrin:
     
  3. Geo

    Geo Trader - Funster

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    "Nous Nous" sweet milky coffee normaly served at breakfast with bread and marmalade:thumb:
     
  4. Detourer

    Detourer Trader - Tour Operator

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    It just means 50-50.......... i.e. strnger than the normal "milky" stuff.........:Wink:

    ..
     
  5. Boo

    Boo Read Only Funster

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    Don't they used condensed milk in it too from what I remember.


    Boo
     
  6. Detourer

    Detourer Trader - Tour Operator

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    Ehhhhhhhh...........No...........:Eek!:
     
  7. Boo

    Boo Read Only Funster

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    Your right.................it's Chai (indian tea) I'm thinking about :thumb:


    Boo
     
  8. Road Runner

    Road Runner Read Only Funster

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    Is nescafe a clue?

    Nes Nes
     
  9. hilldweller

    hilldweller Funster Life Member

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    There was a girl ( that could charm the snipers from the trees, hazel eyes made to melt men's souls ) manning a coffee stand in the supermarket in Tetoun, I asked her what coffee to buy, she had no clue to the name nous nous. She called a girl over ( who could charm even the remaining queer snipers from the trees ) and she was equally clueless.

    Ah well, they at least will provide many fine Moraccan babies in due course.
     
  10. Detourer

    Detourer Trader - Tour Operator

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    Both coffee and fresh dates were much talked about during the tour.....[partic the effects of too many fresh dates :Eek!:]....and I did pass this on to a few "funsters"...........


    14 oz / 400 g stoneless dates
    15 fl oz / 450 ml strong black coffee
    10 cardamom pods
    1 heaped teaspoon sugar
    Brandy or whatever

    Preparation:
    Put the dates in a large bowl.
    Brew the coffee, adding the sugar.
    Crush the cardamom pods and their seeds. Add these to the coffee.
    Stir the coffee mix until the sugar has dissolved.
    Taste and add a little more sugar if required. The coffee should still have a bit of a "bite".
    Leave the coffee to stand for 5 minutes or so then pouring over the dates through a sieve. Discard the cardamom pods and seeds.
    Let the coffee cool for about 10 minutes before transferring the bowl to the fridge to chill.
    The dessert should ideally stand in the fridge for 24 hours before being eaten, as the flavors will continue to develop and the coffee sauce become thick and syrupy. But for a dessert the same day, give it at least an hour.

    Adding touch of Brandy, or whatever turns you on, works well..............

    Ray

    ..
     

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