Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora
Format: PDF / Kindle (mobi) / ePub
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.
as the aromatic distillation rose water (see page 52). saffron (fr: safran, mor: az zaâfrane al hûrr or zaâfrane): Perhaps brought to Morocco’s shores thousands of years ago by Phoenician traders, saffron grows on the dry Anti-Atlas Souktana plateau between 4,000 and 5,000 ft/1,200 and 1,520 m. The extreme conditions—brutally hot summers, bitter cold winters—give strength to the color and pungency to the aroma. Taliouine, in the province of Taroudant, between Ouarzazate and Agadir, is Morocco’s
usually tin braziers are used for grilling fish and brochettes. Use a small barbecue or hibachi grill instead. COUSCOUSSIER mor: gedra wa al kiskes This two-level pot—in English most often spelled the French way, couscoussier—is used for both cooking the stew and steaming the couscous grains. The stew goes in the potbellied bottom section (gedra) and the grains in the perforated top section (kiskes) that fits tightly over it. As the brothy stew simmers, the steam cooks the grains above while
and season with salt and pepper. Place the bay leaf in the center. Cover, reduce the heat to mediumlow, and cook until the bottom is golden and the MOROCCO omelet is set but still moist, 2 to 3 minutes. Do not turn or stir the eggs; only swirl the pan from time to time to keep the omelet from sticking. Loosen the omelet with a thin spatula if necessary and slide onto a large, flat plate. Scatter the remaining mushrooms over the top along with a pinch of parsley and some oregano. Top with the
among the sisters is Malika Essaidi, who taught me this dish one winter evening as a sandstorm blew up from the not-too-distant Sahara. The evening turned quickly from fresh and almost cool to muggy. The wooden shutters banged and the flags flapped briskly, muffling the sound of the surf below. A fine talc of dust coated the old floor tiles. We were on the seaside, but keenly aware of how close the desert loomed. MUSSEL TAGINE SERVES 4 5 lb/2.3 kg large mussels, rinsed and beards trimmed 4
wonderful lamb dish with coriander seeds called mkila (see page 120) that is as robustly savory as tfaya is sweet. An hour to the south is Casablanca, Morocco’s business capital. Although it has grown from a village of 20,000 in 1906 to a heaving metropolis of about 3.5 million today (one-tenth of the country’s population), it remains steeped in tradition. The city offers not only magnificent seafood restaurants along La Corniche, the lovely waterfront promenade, but in many minds bests Rabat in