The Food of Morocco: A Journey for Food Lovers by Tess Mallos

  • Broad bean soup (Chorba bissara)

    from The Food of Morocco: A Journey for Food Lovers The Food of Morocco by Tess Mallos

    • Categories: Soups; Breakfast / brunch; Moroccan; Vegan; Vegetarian
    • Ingredients: broad beans; ground cumin; paprika
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Notes about Recipes in this book

  • Spiced carrots (Khizou harra)

    • e_ballad on November 10, 2016

      For something so simple, this had a real depth of flavor.

  • Beef tagine with sweet potatoes (Tagine lahm bil batata helwa)

    • e_ballad on November 20, 2016

      This was fantastic. It could benefit from a little more water than the recipe specifies, as it probably would have burned dry if prepared as stated. I would also err on cutting the sweet potato into smaller chunks than the accompanying photo shows, as there were a few that remained a little too firm.

  • Chicken tagine with apricots (Tagine djej bil machmach)

    • e_ballad on March 11, 2017

      The recipe works, but it was just too bland. Very forgettable.

  • Almond filo coil (M'hanncha)

    • treay on November 11, 2024

      I had some filo pastry left over from another recipe and was looking to cook something with it. I also wanted to make something sweet but healthy for dessert. I found this recipe from Morocco. Easy to make and delicious. M'Hanncha means 'snake' and is an almond-filled pastry that it is served at celebrations with guests breaking off pieces from the coil. It is normally served with coffee or tea. It was just delicious.

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  • ISBN 10 1552858871
  • ISBN 13 9781552858875
  • Published Sep 12 2008
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

Bringing the tastes and textures of Moroccan cuisine to home kitchens.

The Food of Morocco is a culinary journey to the souks of Marrakech, the kitchens of Rabat, Casablanca's teahouses and Fez's banquet tables. The Food of Morocco reveals the essence of Moroccan cooking -- a diversified meld of spices and enticing flavors. Vibrant regional photographs capture the colors of Morocco's bustling medinas. Helpful hints and instructional photographs accompany each recipe, making this great cuisine accessible to cooks at all levels of experience. A glossary of ingredients and equipment demystifies the unfamiliar. Guidelines on using specific techniques plus helpful substitution tips ensure that all palates will be satisfied.

Some of the tantalizing recipes are:

  • Lamb kebabs
  • Chicken soup with couscous
  • Meatball tagine with herbs and lemon
  • Couscous with lamb and seven vegetables
  • Festive chicken pie
  • Fish with harissa and olives
  • Figs with honey and yogurt.


About The Food of... series
A culinary journey around the world.

Each book in The Food of... series is a comprehensive introduction to the world's great cuisine. These books feature more than 100 delicious recipes that highlight each country's culinary treasures. With instructive color photographs throughout, each recipe helps readers choose and identify produce, from vegetables and flavorings to street snacks, sweets, and colorful and exotic fruits. Feature sections explore the essence of each culture's food and cooking techniques.

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