Publisher's Synopsis
Moroccan cuisine includes highly aromatic and flavorful recipes. In this cookbook you will find over 50 such recipes. This cuisine is influenced due to intermingling and exchanges with other cultures. This cuisine is typically a mix of Arabic, Berber, Andalusian, and Mediterranean cuisines with some influence from Europe. Common meats used in Moroccan cuisne include beef, goat, mutton and lamb, chicken and seafood. Aromas and flavorings include lemon, argan oil, olive oil and dried fruits. Moroccan dishes use spices extensively and including cumin, cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper and sesame seeds. There are over two dozen spices that make up the Moroccan spice mixture ras el hanout. Herbs found in Moroccan cuisine include parsely, mint, oregano, coriander, sage, verbena, peppermint, and bay laurel. Here are a few of the recipe you will find in Moroccan Cuisine:
- Baba Ghanoush With Homemade Hummus
- Sweet Chermoula Roasted Cauliflower
- Moroccan Bessara
- Olive Tapenade With Bread
- Stuffed Msemen
- Moroccan Carrot, Chickpea, Dried Fruit And Almond Salad
- Spiced Moroccan Meatballs
- Moroccan Stuffed Mushrooms
- Moroccan Chickpea Soup
- Moroccan Lentil Soup
- Couscous Tfaya With Caramelized Onions
- Moroccan Chicken Bastilla
- Moroccan Traditional Lamb Or Beef Tanjine
- Kefta Meatball Tanjine
- Harissa Chicken And Rice
- Roasted Moroccan Rack Of Lamb
- Moroccan Braised Beef
- Moroccan Shakshuka
- Date Truffles
- B'stilla
- Moroccan Baklava
- Halwa Dyal Makina
- Sfenj
