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How to Cook dishes from Morocco
Morocco is home to a highly diverse cuisine.
Morrocan cuisine has combined influences from many sources including
Jewish cuisine,
Mediterranean cuisine,
Middle Eastern cuisine,
Portuguese cuisine and
Spanish cuisine,
as well as native Berber cuisine.
The basis of most Moroccan dishes are native ingredients including
Mediterranean fruit and vegetables, as well as cattle, poultry,
seafood and sheep. Many types of are used, both imported and home-grown,
and Moroccan cuisine also makes use of mint, olives, orange and lemons.
Some popular Morrocan recipes and dishes:
- Couscous - A paste made from spherical granules of semolina coated with
wheat flour. It is traditionally served with meat or vegetable stew, and
can be eaten hold or cut, and a side dish or dessert.
- Emshmel and mqualli - These are both dishes made chicken, citrus fruits and olives cooked in a
tajine (a special heavy clay pot). The two dishes differ slightly in preparation methods.
- Harira - A soup made from flour, chickpeas, eggs, lentils, onions, rice, and tomatoes,
as well as a small amount of meat, and flavored with herbs and perhaps lemon juice.
It is usually served with hard-boiled eggs, dates and figs. Harira is eaten during
Ramadan after sunset, on special celebrations such as the morning after a wedding.
- Kefta - Meatballs in an egg and tomato sauce.
- Mrouzia - Lamb cooked with raisins and almonds in a
tajine (a special heavy clay pot).
- Pastilla - A sweet and sour pie containing squab (domestic pigeon),
shredded chicken, or fish.
On this page, you will find a selection of Moroccan cookbooks.
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Kitty Morse
Chronicle Books
Paperback (156 pages)
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Click Here | - ISBN13: 9780811815031
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture. |
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By Tess Mallos
Thunder Bay Press
Paperback (192 pages)
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Click Here | - ISBN13: 9781592234035
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Product Description:
From Morocco’s savory little dishes—Filled Pancakes, Fennel and Olive Salad, Sweet Tomato Jam—to a celebration of "Dishes from the Palace," here are all the tastes and scents of Moroccan cooking. Spicy kebabs, rich vegetarian and meat tagines, perfect couscous, and rosewater-infused desserts are just a few of the pleasures waiting to be discovered in Cooking Moroccan. 250 color photographs explain special techniques and show finished dishes; ingredients integral to each cuisine are featured in special expanded focus sections, and cultural tips—a discussion of the traditional Moroccan mint tea service, a look at the spicy tradition of chorizo sausage—immerse the reader in regional cuisines. The practical and inspirational meet in this lavish exploration of Moroccan cuisine. |
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By Ghillie Basan
Aquamarine
Hardcover (160 pages)
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This beautiful book uses the ingredients and techniques of Morocan cooking to introduce dishes that are as much fun to make and serve as they are to eat. |
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By Guinaudeau Z.
Serif Publishing
Paperback (200 pages)
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Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop; shares with us the secrets of preserving lemons for a tagine; shows us how to make perfect Moroccan bread. This is the ideal introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city. |
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By Z.; Harris, J. E. (translator) Guinaudeau
J. E. Laurent
Paperback
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By Latifa Bennani-Smires
Societe d"edition et de Diffusion
Paperback (240 pages)
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