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

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

    • Categories: Dips, spreads & salsas; Moroccan; Vegetarian
    • Ingredients: butter; dried oregano
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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 1845976061
  • ISBN 13 9781845976064
  • Linked ISBNs
  • Published Mar 01 2008
  • Format Hardcover
  • Page Count 159
  • Language English
  • Countries United States
  • Publisher Ryland Peters & Small
  • Imprint Ryland Peters & Small

Publishers Text

Moroccan food is sensual exotic, and a feast for the eyes. In Flavors of Morocco, Ghillie Basan brings you tantalizing recipes for authentic Moroccan food, allowing you to recreate the scents and flavors of this fascinating culinary tradition at home. Follow simple Kemsia and Salad recipes such as Garlicky Fava Bean Dip or Carrot and Cumin Salad with Orange Blossom Water. Make the traditional Classic Chicken Pie with Cinnamon (B'stilla) from Soups, Breads, and Savory Pastries. A chapter on Tagines, K'dras, and Couscous features the classic Lamb Tagine with Almonds, Prunes, and Apricots and some K'dras (stews), such as Chicken K'dras with Chickpeas, Raisins, and Red Bell Peppers, Grills, Pan-fries, and Roasts include Roast Duck with Honey, Pears, and Figs. Delicious Vegetables, Side dishes, and Preserves include Casablancan Stuffed Tomatoes and Green Leaf and Herb Jam with Olives. Finally, Sweet Snacks, Desserts, and Drinks features treats such as Rose-flavored Milk Pudding--perfect to serve with authentic Mint Tea or a glass of Almond Milk. Also appearing throughout the book are essays on: The Olive and the Argan; Islam, Ramadan, and Bread; Dadas and the Traditional Kitchen; Berber Traditions and Tagines; The Art of Making Couscous; The Souks, Spices, and Sensual Flavors; and finally, Hospitality and Mint Tea.

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