Morocco
A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora
Published on 4. May 2012
224 pages
978-1-4521-1365-4 (ISBN)
Description
The 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.More details
Other editions
Additional editions
Person
Jeff Koehler is a culinary journalist and the author of La Paella and Rice, Pasta, Couscous. His writing and photographs, primarily about the foods of the Mediterranean, have appeared in Saveur, Food & Wine, EatingWell, and the Washington Post. He lives with his family in Barcelona.
Content
- Intro
- Title
- Dedication
- Contents
- Introduction
- A Brief Culinary History
- A Cook'S Tour of the Land
- The Moroccan Pantry
- Bread and Savory Pastries
- Phyllo Rolls Stuffed with Milky Rice
- Phyllo Triangles Stuffed with Fresh Cheese Briouats Bil Jben
- Seafood Pastilla
- Layered Berber Flatbread Rghayif
- Black Olive, Walnut, and Onion Bread
- Classic Round Bread Khobz
- Soups and Legumes
- Harira
- Beet Soup with Ginger
- Split Pea Soup with Cumin and Paprika Bessara
- Soupy Lentils âAdes
- White Beans in Tomato Sauce Loubia
- Street Food
- Potato Fritters Maakouda
- Chickpeas in Broth
- Djemaa El Fna Snails in Broth Babbouche
- Fried Marinated Sardine Pairs Serdine Chrak
- Grilled Sardines
- Grilled Marinated Chicken Brochettes
- Grilled Spicy Kefta Brochettes
- Fresh and Cooked Salads
- Cucumbers in Sweet Marinade with Oregano
- Marinated Olives Zeytun M'Charmel
- Grated Carrot and Orange Salad
- Carrot and Cumin Salad
- Spicy Eggplant, Tomato, and Garlic Salad ZaâLouk
- Cooked Zucchini and Tomato Salad
- Flame-Grilled Green Pepper and Fresh Tomato Salad Tchektchouka
- Chilled Sweet Butternut Squash Salad with Cinnamon
- Beet Salad with Green Onions and Fresh Herbs
- Meats
- Lamb Tagine with Sweetened Onions
- Lamb Tagine with Oranges, Saffron, and Candied Orange Peel
- Salty-Sweet Glazed Lamb with Almonds and Raisins M'rouzia
- Lamb with Garlic, Cumin, and Coriander Mkila
- Roast Lamb with Cumin Mechoui
- Kid Tagine With Dried Figs and Thyme
- Sweet Veal Shank Tagine with Caramelized Prunes and Apricots
- Veal Shank Tagine with Pears
- Veal Shank Tagine with Peas
- Kefta Meatball Tagine in Tomato Sauce with Eggs
- Marrakech Tangia Tangia
- Eggs and Poultry
- Berber Omelet Tagine
- Rif Mountain Omelet with Wild Mushrooms
- Date-and-Almond-Stuffed Poussins with Sweet Vermicelli
- Chicken Tagine with Preserved Lemons and Olives
- Chicken Tagine with French Green Beans
- Chicken Tagine with Caramelized Tomato Compote Djaj M'assal
- Chicken in Buttery Saffron-Onion Sauce with Almonds Djaj Khdra Bil Louz
- Essaouira-Style Chicken Bathed in Whisked Eggs Djaj Souiri
- Fish and Shellfish
- Mussels in Tomato Sauce
- Mussel Tagine
- Spicy Shrimp Tagine
- Deep-Fried Calamari with Tomato Dipping Sauce
- Marinated Fish Brochettes
- Fish Balls in Tomato Sauce Serdine Kwari
- Grilled Atlas Trout Stuffed with Grated Carrots and Fresh Bay Leaves
- Fish Tagine with Vegetables
- Sweet Monkfish Tagine with Caramelized Onion and Raisin Tfaya
- Couscous
- Couscous Grains: Two Methods of Preparing
- Berber Barley Couscous with Vegetables
- Couscous with Caramelized Onion and Raisin Tfaya Kuskus Tfaya
- Seven Vegetable Couscous Kuskus Baydawi
- Couscous with Pumpkin
- Fish Couscous Kuskus Hut
- Sweets and Desserts
- Stewed Sweet Spiced Pears
- Oranges with Orange Flower Water and Cinnamon
- Orange Slices with Anise, Ginger, and Golden Raisins
- Stuffed Dates
- Honeyed Phyllo Triangles Stuffed with Almonds Briouats Bil Louz
- Crispy Pastry with Orange Flower Custard and Almonds Pastilla Jouhara
- Milk Pudding with Sliced Almonds M'halbi
- Ground Almond, Honey, and Argan Oil Dip Amlou
- Ghriba Walnut Cookies
- Double-Baked Anise and Sesame Seed Cookies Fekkas Beldi
- Clementine Sponge Cake with Clementine Glaze
- Sweet Couscous Seffa
- Drinks
- Spiced Coffee Qehwa M'attar
- Mint Tea Atay Bil Naânaâ
- Saffron Tea
- Milky Tea with Oregano, Aniseed, and Lavender Kandra
- Almond Milk with Orange Flower Water
- Chilled Cucumber and Orange Juice with Oregano
- Selected Bibliography
- Acknowledgments
- Index
- About the Author
- Copyright
