Mourad: New MoroccanA soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate. |
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½ cup ½ teaspoon ¼ cup ¾ cup 30 minutes almonds baking sheet basteeya beans black pepper braising bread canola oil carrots charmoula cheesecloth CHEF chicken cook coriander couscous cream crème fraîche Crunchy sea salt cumin dish dough drizzle extra virgin olive fine-mesh strainer flavor flour frying pan garlic garnish grams granulated sugar Grapeseed or canola green grill harissa ice water ingredients kilograms kosher salt lamb large bowl layer lemon juice let cool liquid meat medium heat medium-high heat mixture Moroccan Morocco olive oil onions paprika parchment paper parsley peel pepper phyllo pieces plastic wrap Preheat the oven preserved lemon rack ras el hanout recipe refrigerate Remove roast roll room temperature salad sauce saucepan sauté seeds serve side Silpat sliced spices spoon sprinkle steam stir tablespoons tagine taste toast tomatoes vadouvan vegetables vinegar virgin olive oil warm warqa whisk xanthan gum