Moro East by Samantha Clark and Samuel Clark

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Notes about Recipes in this book

  • Labneh with anchovies, red chilli and cucumber

    • wester on October 01, 2020

      I only made the labneh part and served with naan as that was what I had. I thought it was just OK, the rest of the family did not like it at all.

    • Melanie on September 28, 2013

      I only made the flatbreads from this recipe. They were very good however probably should have been rolled out a little thinner (although I did hand stretch them a bit) to make them slightly larger and flatter. I thought they tasted good with the Mansaf.

  • Braised celery with tomato, olives and coriander

    • wester on October 01, 2020

      This was quite good, but I think it would be even better with ginger and coriander doubled.

  • Hassan's celery and white bean soup with tomato and caraway

    • lizwinn on December 04, 2011

      A real keeper. I used Christmas Limas.

  • Couscous royal

    • ComeUndone on September 08, 2010

      Love the layers of flavours though my preference goes to a heartier stew. So I adapted by adding flageolet to soak up all the delicious jus. Used quinoa instead of couscous. Accompaniment of harissa is a must.

  • Tunisian pepper and tomato salad

    • ComeUndone on September 08, 2010

      Not too bad but the flavour was not as strong as I hoped it would be.

  • Harissa

    • ComeUndone on September 08, 2010

      Very delicious and surprisingly not terribly spicy. I stir it into couscous royal and scrambled eggs too.

  • Lentil and angel-hair pilav

    • milgwimper on September 09, 2018

      Only changes to this recipe I did was not to use butter and used vegetable broth which was an option. The dish was peppery, perfumed with cinnamon, and allspice, and delicious. Everyone loved it and now will be added to our rotation. It isn't fast to cook but it also doesn't take all day either, and it is simple. You can probably cut down the cooking time, if you brown pasta and the onions whilst the lentils cook.

  • Tuna with red onion, tomato and sweet vinegar

    • RosieB on April 03, 2015

      We were given some beautiful fresh tuna and it was late so I wanted to cook something tasty but quick. This hit the mark. It was so easy. I added some smoked paprika to the salt and pepper when I tossed the tuna and a sprinkle of Espellete pepper when I served. It was delicious and definately a make again recipe.

  • Mansaf

    • RosieB on November 15, 2012

      I made this soup recently.It was one of the most delicious soups I have made. Serve with flat bread.

    • Melanie on September 28, 2013

      Seriously good soup! I accidentally picked up beef so I used that but the lamb would have been even more amazing. The meatballs broke up very easily when browning them but it didn't matter too much. I used water instead of stock. Would make again and again.

  • Sweetcorn with cumin butter

    • mziech on January 04, 2013

      almost no cooking involved in this recipe. Does taste delicious though. Excellent as a side with bbq dishes.

  • Charcoal grilled sardines with migas

    • mziech on September 09, 2019

      Not sure what went wrong. The recipe calls for semolina to make the migas (instead of breadcrumbs). It should turn crumbly after lots of stirring and chopping but it stayed mushy. I also don't see what the grapes have to add to the dish. Not a winner in the current form.

  • Fried spiced cauliflower

    • Melanie on September 28, 2013

      I was a fan of this cauliflower however I would probably try using these flavours with oven roasted cauliflower next time.

  • Pumpkin pisto

    • Melanie on September 28, 2013

      Yum. I served this with the sumac chicken. I didn't use all the red wine vinegar as it seemed a little too much for my liking.

  • Roast chicken with sumac, onions and pine nuts

    • Melanie on September 28, 2013

      Very good although I cooked it for too long and the chicken dried out a little.

    • quimby on February 13, 2017

      This is fantastic, I make it all the time. It can stand up to common-sense variations, which is a sign of a good (mid-eastern) recipe! The hot skillet and then oven really work, and I love sumac!

  • Pan-fried pork with almonds and fennel

    • pistachiopeas on April 13, 2017

      A very quick meal that rewards with deep, warm flavor without too much work. Love the fennel seed/garlic/red wine vinegar/smoked hot paprika paste on the pork.

  • Poached cherries with almond cream

    • Charlotte_vandenberg on July 05, 2020

      Almond cream is not the right description, it’s more like really watery almond soup.. not sure wether the stated amount of water in the recipe is correct?

    • Charlotte_vandenberg on July 05, 2020

      Oh, probably misread the recipe myself. Ingredients 450 ml water, and later 300 ml is used for poaching cherries! So I used triple the required amount of water for the almonds.

  • Jewelled pumpkin rice

    • e_ballad on November 24, 2019

      A good side dish, but it will take 1.5 hours to prepare (hands-off mostly) as you need to soak the rice for an hour.

  • Moro classic lamb and chicken marinade

    • metacritic on August 12, 2020

      Fantastically easy. Kids loved it on lamb. Have made many times in a pinch.

  • Chicken with spring garlic and Pedro Ximénez

    • metacritic on August 12, 2020

      A recipe worth the price of the book. I make this annually in the spring. I had a version in the restaurant many years ago with sword fish though I haven't tried to replicate it.

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  • ISBN 10 0091917778
  • ISBN 13 9780091917777
  • Linked ISBNs
  • Published Nov 01 2007
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

In "Moro East", Sam and Sam Clark renew their passion for the food of Spain and the Muslim Mediterranean, but this time they find their inspiration a little closer to home an East End allotment. Bordered by the River Lea and the Grand Union Canal, on its own little island, Manor Garden allotments may seem a world away from Moorish Spain or Morocco. However, once beyond the gates, you are transported to the Eastern Mediterranean by a community of Turks and Cypriots who cultivate and cook an extraordinary range of ingredients, many of which are integral to the food served at Moro. It is here that Sam and Sam took on their very first allotment."Moro East" follows a year in the life of this East End allotment, reflected in recipes that are unusual without being daunting. Sam and Sam experiment with plants that can be eaten at various different stages of their growth; they include recipes for parts of the crop that might otherwise be discarded (celery leaves, pea shoots, poppy leaves), even making use of produce that does not ripen, such as green tomatoes. They also offer recipes to use up the gluts of produce at the end of the growing season, such as chilli jam, tomato preserve and pickled garlic.Many of the recipes reflect everyday activities at the allotment - Turkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs at the weekend - and the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favourites and new combinations such as pigeon salad with figs, chickpeas and pomegranate molasses, tortilla with onion tops, and courgette and yoghurt soup. With the allotment set to be bulldozed in 2007 to make way for the 2012 Olympics, "Moro East" documents the last ever growing season for Sam and Sam and the unique men and women of Manor Garden allotments.

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