Description

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More than 90 quick and simple recipes that bring the delicious taste of authentic tagines, couscous, and pastillas into your home kitchen.

Divulging the secrets from their family recipes, Ghislaine Benady and Najat Sifrioui are your guides through the markets and bakeries of one of the world's most diverse and creative cuisines. With a range of influences, from Mediterranean and Jewish to Middle Eastern and African, Moroccan cuisine is an exotic blend of aromatic spices and bold flavors.

Morocco is divided into chapters arranged by dish. Each chapter's introduction provides an overview of some of the most common ingredients in Moroccan food, including the history of their use, how they are produced, and where they can be found.

Full-page photographs accompany the recipes' step-by-step instructions, making Morocco an accessible introduction for cooks of all levels.

Savor the exotic food of Morocco with recipes like:

Beet Salad with Cumin Quail Tagine with Raisins Lamb Tagine with Dried Apricots Seven Vegetable Couscous Fish and Shrimp Pastilla Almond Ghoriba

About the Author

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Ghislaine Benady and Najat Sifrioui were both born in Fez, Morocco, where they met while attending a secondary school preparatory program. After losing touch for 42 years, they became reacquainted while Ghislaine was beginning to write her 10th cookbook. Ghislaine asked Najat to co-write Morocco with her.