Food storage tips please!

[Anonymous]

I received the latest consignment of stock from Morocco and my MIL does not do small quantities, so what is the best way to store:

- Baqola (fridge sufficient or can I/should I freeze. If I leave it in the fridge, how long will it last?)

- Salu (not sure if the spelling is correct but its the brown , sweet stuff with nuts in it). Very tasty but there are tons of it. CAN I FREEZE THESE IN SMALL FREEZER BAGS AND DEFROST AS I REQUIRE?

- Shebbakia, I love the stuff but its going to get stale. At the moment its not even in the fridge.

Tips please, especially for the salu! Thanks!

[Ma_Li_Ka]

You can't freeze bequola. It contains nitrate. Best is to eat it all within 5 days. Unless it was stored by vacuum. Then you can store it longer.

I wouldn't freeze Sellou (Zameeta) or Shebekiya either. These products contain oil and especially on the shebekiya you will get this grease layer ----beurk--- Shebekiya can be stored dark, in a special Moroccan cookie-bucket and it will last for a couple of months. It won't go stale at all. I have stored shebekiya for half a year and it is still good. Same for sellou, you can store that half a year, no problem. Store it dark and well contained.

Best thing is to store vacuum. There are several systems.

[Anonymous]

Thanks Malika!

But I'm confused now! Ghazala tells me that baqola and shebbekia can be frozen?

Salou storage - I think everybody is in agreement!

[Ma_Li_Ka]

Bequoala, absolutely no freezing. Like I said, it contains nitrate. It is the same with other veggies that contain nitrate: once cooked don't freeze it. Health hasard!!!

As for shebekiya, it is really up to you. But as you may know shebekiya is fried in oil then put in honey and imagine you freeze it. The oil will become a white layer under the sugar- or honeycoating. It is really nasty.
Unless you like that. So it is personal taste, I suppose.

[Anonymous]

Originally posted by Ma_Li_Ka
As for shebekiya, it is really up to you. But as you may know shebekiya is fried in oil then put in honey and imagine you freeze it. The oil will become a white layer under the sugar- or honeycoating. It is really nasty.
Unless you like that. So it is personal taste, I suppose.

I can't comment on "personal taste" as I have no idea when it comes to Moroccan food. But I'll just store shebbakia in a cool, dark, airtight place for now. Baqola we gonna have to invite people over to eat!

Salou , I have decided to freeze a bit just to see how it goes. The rest I will store cool, dark airtight!

Cheers!

[Ghazala]

Lots of people we know freeze baqola as do we. Noone is dead yet