Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of ZagoraThe acclaimed food writer and photographer explores the rich and varied cuisine of Morocco in this sumptuously illustrated cookbook. With a wide range of exotic flavors and cooking styles, Morocco includes eighty recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. Here you will discover piquant appetizers like cumin-spiced potato fritters, classic tagine and couscous entrees, stuffed pastries like Seafood Pastilla, fragrant sweets like Honeyed Phyllo Triangles Stuffed with Almonds, and, of course, Mint Tea. Drawing on culinary traditions from across Morocco’s diverse geography—from the Atlantic and Mediterranean coasts to the Sahara Desert—this beautiful collection of recipes surprises and inspires the home cook. Gorgeous photographs of such iconic Moroccan scenes as the markets of Marrakech and the date-filled oasis of Zagora capture the many flavors of this sun-splashed country. |
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Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of ... Limited preview - 2012 |
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½ tsp almonds argan oil baking Berber black pepper blend boil bread Brochettes broth butter carrots Chicken Tagine chopped fresh cilantro chopped fresh flat-leaf cilantro cinnamon couscous cumin dish dried Drizzle eggs El Jadida Fès finely chopped fresh fish flavor flour fresh flat-leaf parsley freshly ground black garlic garlic cloves grains green Grilled ground black pepper Harira honey Kefta lamb loosely cover marinade Marrakech meat medium heat minutes mixing bowl ml water Moroccan Pantry Morocco mussels olive oil orange flower water oregano paprika parsley Pastilla pastry peel phyllo pinch platter preserved lemon ras el hanout Reduce the heat Rinse Salad Salt and freshly salt and pepper sardines saucepan sauté pan Season with salt SERVES sesame seeds skillet or sauté slices slightly soup spices spoon sprinkle steam stew stirring Stuffed sugar tagine Tbsp finely chopped Tbsp olive oil Tétouan Tomato Sauce tsp ground cumin turmeric