Notes about Recipes in this book

• White bean, chorizo and parsley soup (Sopa de habichuelas)

  • mziech on October 20, 2015

    Nice soup, a bit heavy (beans are pureed). Could use some acidity (I used some lemon).

• Moorish chickpea and spinach soup (Sopa de garbanzos)

  • Stephenn31 on November 18, 2025

    This was excellent, and very comforting on a cold fall night. I served it with bread and a big salad. Would make again. The ingredients as listed seem to make more than the 4 servings it says.

• Dried pea soup with cumin and argan oil (Bessara)

  • Dolcetto23 on October 11, 2024

    Deceptively simple, very delicious soup. The argan oil makes it really special

  • Dolcetto23 on October 11, 2024

    Deceptively simple, very delicious soup. The argan oil makes it really special

• Turkish village soup with bread and caraway

  • e_ballad on August 26, 2019

    This was a surprise hit at our place, really only being made to use up leftover cabbage (though I will concede that I didn’t use the full amount as 1/2kg cabbage is a LOT of cabbage!). I also reduced the amount of caraway seeds, but I think I could increase to 2 tsp in future outings. Our preschooler decreed this as ‘yummo’.

  • Emily Hope on January 22, 2020

    My family liked this soup pretty well--a nice spin on the vegetable and bean soup that we have frequently in the fall and winter, and a good use of leftover bread. Only change was to saute some bacon with the veg and reduce the caraway to 2 teaspoons--I thought that the flavor was subdued but C said "too much fennel". I left the seeds whole as it doesn't say to grind them up, but wasn't sure if that was the right approach--I feel like it does mean the caraway flavor isn't too pronounced, but also there are hard little seedy bits in the soup. This is improved with a bit of grated aged cheese and pepper on top along with the olive oil. Served with a beet and goat cheese salad.

• Cuttlefish with broad beans and mint (Chocos con habas)

  • runoutofshelves on April 22, 2017

    This is to die for.

• Morcilla with caramelised apple (Morcilla con manzana)

  • joneshayley on April 18, 2020

    A classic combination that is worth making again and again. As part of a mezze spread this was the star. Delicious

• Mushroom salad with sherry vinegar and oregano (Ensalada de setas)

  • Barb_N on October 25, 2014

    This is similar to a recipe in Moro the Cookbook but with sherry vinegar not sherry. Without the acidity of the vinegar the mushrooms fade into obscurity.

• Turkish chopped salad

  • joneshayley on April 18, 2020

    A really fresh and classic presentation of Turkish chopped salad. Lovely as part of a mezze spread

• Courgette fritters with feta and dill

  • FJT on April 20, 2014

    Easy to make and really fantastic flavour. Everyone loved these and I'll definitely be making them again this summer!

  • Mayandbill on May 16, 2016

    Agree with FJT. Extremely tasty little fritters with a nice texture thanks, I think, to the chickpea flour. Used a dried mint and dried dill and they were still great.

  • stepharama1 on June 16, 2022

    I sifted through many zucchini fritter recipes before settling on this one. I'm so glad I did! The chickpea flour plus the generous use of fresh herbs makes this recipe extra delicious!

• Radish salad with orange-blossom water

  • Melanie on October 16, 2011

    I used a combination of radishes and cucumbers. Love the slight touches of orange and herbs - they only add a slight hint of flavour so the radish remains the star of the dish.

• Lamb with chickpea purée and hot mint sauce (Cordero con garbanzos y salsa de hierbabuena)

  • saladdays on August 24, 2013

    This is an excellent recipe, the marinade for the lamb is just right and makes the meat tender and very tasty. the chickpea puree and hot mint sauce add to the whole delicious experience. It is worth using a good quality red wine vinegar for the sauce. I don't think I shall serve traditional cold mint sauce again! Good for entertaining as everyone will enjoy this.

  • tgirlza on January 16, 2024

    Marinade is wonderful with lamb rump on the barbecue.

  • etcjm on January 21, 2024

    The smell of this lamb cooking is incredible and yes it would be really good as a bbq marinade as mentioned in the other notes. I used chops, so due to their thickness they were finished off in the over. The chickpea puree was interesting - yes everyone expected it to be like hummus and it isn't. I will do this again - but not in the immediate future. Jury is out on the mint sauce. Served with tenderstem broccoli cooked on the griddle which cooked the lamb. Very good meal all round.

• Lamb mechoui with cumin and paprika salt

  • TrishaCP on December 18, 2017

    A really quick meal to prepare for a weeknight- with good flavor.

• Roast pork with quince purée (Cerdo con membrillo)

  • Thermomixit on January 25, 2026

    This is a fabulous recipe! Great flavours. I used sherry to make the gravy and added a teaspoon of Demerara sugar to sweeten the flavour and avoid any bitterness, even after the alcohol burned off. I didn't have any quinces (not the right time of year here), so I peeled and cored some Braeburn apples, cut them into eighths, popped them in a freezer bag with a tablespoon of caster sugar, shook the bag to distribute evenly and then fried the apples in a saucepan with a small amount of butter. Delicious with the pork.

• Roast chicken with preserved lemon

  • etcjm on July 19, 2021

    Used thighs instead. Marinated for an hour or so and then cooked. Very good, the skin was great. Will definitely do again.

• Oxtail with Rioja and chorizo (Rabo de toro con Rioja)

  • slouj on November 22, 2020

    This is a fantastic winter warmer. It’s well worth doing the initial cook of the oxtail a good few days in advance as it will sit quite happily in the fridge getting more and more flavoursome. We do this first stage in the slow cooker, leaving it on low for 8 hours or overnight, and therefore reduce the amount of wine down to 500ml.

• Lamb steamed with preserved lemon and cumin (Tangia)

  • FJT on September 29, 2020

    The prep is child's play and 6 hours later you have a wonderful dish. This was simple but superb. Much enjoyed by everyone.

  • chaffinski on February 14, 2026

    Great effort to pay off ratio - will cook again

• Beef tagine with prunes

  • e_ballad on October 21, 2016

    No issues with the recipe, but this was too cloying for us. A very rich stick-to-your-ribs kind of dish.

  • Charlotte_vandenberg on July 30, 2018

    Delicious! Made this often, and every time it’s good.

• Saffron potatoes (Patatas con azafran)

  • Barb_N on July 26, 2018

    I did not have the specific variety of potato, nor the dried pepper (sweet paprika is the sub). I did not have access to fresh bay leaves. There is also a missing 100 mL of olive oil. Recipe calls for 200 mL, then uses 1/2 in the beginning and never mentions it again. As I expected, it took a lot longer for the potatoes to get soft. But oh they were worth the wait.

• Fried aubergines with honey (Berenjenas fritas)

  • aberne on September 28, 2011

    didn't work for me--just came out slightly dense and heavy.

• Aubergines with oregano and pine nuts (Verduras de murcia)

  • monicahorridge on October 01, 2013

    I was expecting this to be nice; it was actually one of the best aubergine dishes I've ever had. Strongly recommend!

  • Mayandbill on June 18, 2021

    Totally agree with Monica! This is a surprisingly good aubergine dip.

• Lentils with chorizo (Lentejas)

  • stepharama1 on June 13, 2022

    Hearty, flavorful and yummy! I omitted morcilla and used good quality smoked bacon instead of the tocino/jamon. It was plenty meaty enough without the morcilla and had a wonderful smoky, umami flavor. I used beluga lentils.

• Rice pudding (Arroz con leche)

  • FJT on December 04, 2011

    I haven't had rice pudding in 30+ years after the appalling stuff that we used to get for school dinners. However I like all of the ingredients, so I tried it again. This is just wonderful to eat, sweet with that hint of cinnamon and orange ... I'll be making this on a regular basis! Highly recommend.

• Orange flan (Flan de naranja)

  • mziech on May 14, 2016

    Delicious! Very easy. Cooking time in oven 1.5 hours.