Encompassing all the delicious herbs and spices of North Africa, the recipes use less fat and less salt while retaining all the authentic flavours of Morocco. The recipes are simple to prepare and suitable for all occasions, from quick and easy weekday meals to more inventive dishes for entertaining. Choose from a bowl of rich, spicy Harira soup, a mouthwatering tagine such as the Fish Tagine with Couscous, traditional Briks with delicious fillings of goats cheese or prawn or an authentic Moroccan dessert such as Gazelle Horns or Ghoreiba.

Table of Contents

• General introduction to Moroccan cuisine
• Glossary of spices including ras el–hanout (head of the shop) and others
• Glossary of vegetables used in the dishes of the book

• Harira
• Pumpkin soup
• Vegetarian Harira
• Lentil soup

• Beetroot salad
• Courgette and mint salad
• Raisin and date salad
• Caramelized onions in honey
• Aubergine peppers facon ratatouille
• Sweet pepper salad
• Peppers in tomato puree
• Aubergine cakes

• Couscous with carrots and raisins
• Couscous with chick peas and dates
• Couscous with seven vegetables
• Couscous with aubergine and walnuts

• Fish with almonds
• Red mullet with raisins
• Fragrant fish balls
• Tuna with apple
• Sardines in aromatic sauce

• Chicken kdra with chick peas
• Chicken and aromatic herbs
• Chicken with olives and preserved lemons
• Chicken tagine with apples and quinces

• Honeyed lamb tagine
• Lamb tagine with prunes and apricots

• Crepes with pigeon
• Bistilla with chicken
• Briouats with meat
• Briouats with fish
• Briouats with cheese

• Bistilla with fruits and aromatic spices
• Ghoreiba with cardamom
• Beghrir drizzled with honey
• Rice pudding
• Figs in honey and rosewater

Author:

Nada Saleh

Shipping:

Shipping Details

ISBN:

9780600616870

Publish Date:

6/2007

Pages:

256

Publisher:

Hamlyn

Format:

Paperback

Availability:

Approximately 2 - 3 days.
Availability details