Flavours of Morocco: Tagines and Other Delicious Recipes from North Africa by Ghillie Basan

  • Classic lamb tagine with almonds, prunes, and apricots (Tajine bil barkok wal loz)

    from Flavors of Morocco: Delicious Recipes from North Africa Flavors of Morocco by Ghillie Basan

    • Categories: Stews & one-pot meals; Main course; Moroccan
    • Ingredients: blanched almonds; red onions; fresh ginger; saffron; cinnamon sticks; coriander seeds; lamb; prunes; oranges; dark honey; cilantro; dried apricots
    • Accompaniments: Plain, buttery couscous (Kesksou)
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Notes about Recipes in this book

  • Spicy eggplant and tomato salad (Zaalouk)

    • Maura on January 10, 2019

      Made this for a group of 20, at least 10 people raved about it. Used harissa paste from Whole Foods.

  • Rustic tomato and vegetable soup with ras-el-hanout (Chorba b'hodra)

    • MsMonsoon on January 15, 2024

      Wow, this was wonderful! Very easy, and healthy. I made a half recipe (maybe a little extra veg) and it was way too much for my 3.5L Dutch oven, so used the 5.5. My butternut squash cubes were almost twice the size of the carrot and celery pieces and I think this is good for keeping their shape. Used Better Than Bouillon for the broth. I hope I don’t think this was tasty just because the dish inadvertently got extra oil and butter when I had to switch pans!

  • Lemon couscous with roasted vegetables (Kesksou bil laymoun)

    • MsMonsoon on August 15, 2021

      Didn’t have tiny eggplants so cut up a globe. The vegetables with the garlic and ginger (I used extra) were tasty but there wasn't much “roasting oil” left, which is meant to be drizzled over the dish once on the serving platter. I had made some preserved lemons a couple months ago. My first attempt so I don’t know if they’re supposed to retain the strong saltiness after rinsing or not. But it was good mixed in with the couscous. My veggies weren’t very salty so the preserved lemon provided a nice bit of briny tartness.

  • Moroccan ratatouille with dates (Sebha del hdaree)

    • MsMonsoon on January 15, 2024

      Didn’t love this as much as I thought I would. This was a little sweet so I would try again with fewer dates.

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  • ISBN 10 1849750866
  • ISBN 13 9781849750868
  • Published Mar 10 2011
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Ryland Peters & Small
  • Imprint Ryland, Peters & Small Ltd

Publishers Text

Shortlisted for the 2010 Le Cordon Bleu World Food Media Awards, this collection of authentic recipes has been beautifully photographed on location in Morocco. KEMIA & SALADS include simple recipes such as Garlicky Broad Bean Dip, and Preserved Lemon and Tomato Salad with Capers. Explore SOUPS, BREADS & SAVOURY PASTRIES, from Creamy Pumpkin Soup with Aniseed and Saffron to Spiced Festive Bread. TAGINES, K'DRAS & COUSCOUS features the classic Lamb Tagine with Almonds, Prunes and Apricots. GRILLS, PANFRIES & ROASTS include a Baked Trout Stuffed with Dates; SIDE DISHES & PRESERVES includes Spicy Potato Omelette, whilst SWEET SNACKS, PUDDINGS & DRINKS includes treats such as Rose-flavoured Milk Pudding and Fluffy Pistachio Nougat. Also included are essays on The Souks, Spices and Sensual Flavours; Berber Traditions and Tagines; Mint Tea Culture and much more.

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