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    RecipesManiac.com   >   National + Regional Cookbooks   >   African   >   Moroccan
    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Moroccan

       
     

    How to Cook dishes from Morocco


    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.


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    Moroccan Cookbooks

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    Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking

    By Ghillie Basan

    Basan, Ghillie/ Brigdale, Martin (PHT)/ Cassidy, Peter (PHT)
    Released: 2010-03-11
    Hardcover (144 pages)

    Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking
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    • Hardcover
    • Includes traditional and modern tagine recipes
    Product Description:
    These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Also included are less traditional but equally delicious recipes for beef and fish—try Beef Tagine with Sweet Potatoes, Peas, and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given, plus plenty of ideas for fresh-tasting salads and vegetable sides to serve alongside and complete your Moroccan-style feast.

    The Food of Morocco

    By Paula Wolfert

    Harper Collins Publishers
    Released: 2011-10-04
    Hardcover (528 pages)

    The Food of Morocco
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    • The Food of Morocco
    Product Description:

    “A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance.”
    —Anthony Dias Blue, CBS Radio, NY

    “I think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.”
    —Craig Claiborne

    Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.

    Modern Moroccan: Ancient Traditions, Contemporary Cooking

    By Ghillie Basan

    Brand: Anness
    Hardcover (160 pages)

    Modern Moroccan: Ancient Traditions, Contemporary Cooking
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    • Used Book in Good Condition
    Product Description:
    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.

    Cooking at the Kasbah: Recipes from My Moroccan Kitchen

    By Kitty Morse

    Morse, Kitty/ Smith, Laurie (PHT)
    Paperback (156 pages)

    Cooking at the Kasbah: Recipes from My Moroccan Kitchen
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    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.

    Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora

    By Jeff Koehler

    Brand: Chronicle Books LLC
    Hardcover (224 pages)

    Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora
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    With a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. From piquant appetizers like cumin-spiced potato fritters, to classic tagine and couscous entrees, and stuffed pastries like Seafood Pastilla, to fragrant sweets like Honeyed Phyllo Triangles Stuffed with Almonds, and, of course, Mint Tea, 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 diverse flavors of this sun-splashed country.

    Arabesque: A Taste of Morocco, Turkey, and Lebanon

    By Claudia Roden

    Claudia Roden
    Released: 2006-10-31
    Hardcover (352 pages)

    Arabesque: A Taste of Morocco, Turkey, and Lebanon
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    • Arabesque A Taste of Morocco Turkey and Lebanon
    Product Description:
    In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.

    From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.

    From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.

    From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.

    Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

    Moroccan Delights The Easy Way

    By Alia Al Kasimi

    Alia Al Kasimi
    Released: 2016-12-20
    Kindle Edition (235 pages)

    Moroccan Delights The Easy Way
     
    Product Description:
    Hello, my name is Alia and I am so excited that you are checking out my book. For a few years now, I have been longing to share my favorite Moroccan recipes in a book... but not just any book. I wanted visual recipes, with detailed step-by-step pictures, that guarantee success in the kitchen. I can finally say that it is here! 25 Moroccan recipes of delicious sweets and breads that will fill your home with unique flavors. I picked traditional Moroccan recipes such as: Fekkas biscotti, Ghriba cookie, Baghrir (the 1000 hole pancake), Sellou (the energy nut mix), etc. but also more modern ones that are quick and do not require baking, for a last minute fix (my personal favorite "The Desert Roses"). I hope that you will enjoy this book as much as I enjoyed putting it together. If you have any other questions, dont hesitate to email me directly at alia@CookingWithAlia.com -- Yours sincerely, Alia.

    Moroccan Cooking

    Bonechi
    Paperback

    Moroccan Cooking
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