Moroccan cuisine is a mix of spices, aromatic tagines, and warm, buttery couscous. This unique volume of over 50 authentic recipes reveals the treasures of regional Moroccan cooking. Discover all-time favorites like couscous, caraway soup, b'stilla (pigeon pie), slow-cooked lamb stews, and mechoui (spit-roasted lamb), as well as spicy salads, flat breads, sublime desserts, and, of course, mint tea, the national drink. Stunning location photography and a fascinating introduction to the culture of this fabled kingdom make The Food of Morocco the perfect companion for your adventure into Moroccan cuisine.sparingly to preserve the balance of a dish, not to make it unbearably bitter. GINGER ... HARISSA: A hot, red paste of chili and other herbs and spices popularin Morocco andNorth Africa. ... MASTIC or GUM ARABIC: Subtly flavored, it is used in.
|Title||:||The Food of Morocco|
|Publisher||:||Tuttle Publishing - 2014-12-02|