Author(s): Clare Ferguson

Food

This 30-recipe cookbook first outlines the essential tools, techniques and processes needed for successful Moroccan cooking; also its underlying flavours of spices and fresh herbs. It also discusses everyday meal structures. Chapter 1 covers salads, vegetable appetizers, snacks and soups. Included are Carrots with Cinnamon and Honey; Aubergine saute with Tomatoes. Chapter 2 covers main seafood, poultry, meat and game dishes. Included are Red Mullet Brochettes; Berber Mechoui of Lamb; and Beef Tagine with Sweet Potatoes and Beans. Chapter 3 investigates essential grain dishes: Couscous, doughs, pastries and sweetmeats, as well as certain fruit dishes and drinks. Examples: Pumpkin and Raisin Couscous; Ouarka pastry leaves (and equivalents); Khubz bread; "Marrakesh pizzas" and Bstilla. Other recipes are "snake" pastries, scented melon dessert, mint tea and date cookies.