• featherbooks on April 19, 2013

  Notable Recipes according to 101 Classic Cookbooks (2012): Bisteeya, p. 514, Chicken Tagine with Prunes and Almonds, Four Different Ways to Make Chicken with Lemon and Olives, p. 506, Couscous with Seven Vegetables in the Fez Manner, Eggplant Salad, Harira (Lentil)Soup, Lamb Tagine with Artichokes, Lemon and Olives, p. 539, Moroccan Bread, Orange Salads, p. 362, Preserved Lemons, p. 434, The Snake.

Notes about Recipes in this book

• Orange, lettuce, and walnut salad (Shlada bellecheen)

  • puffinpower on July 11, 2012

    One of my favorite salads of all time. And for calorie watchers, this is the best low-calorie salad dressings - no oil, but tons of flavor from orange blossom water and cinnamon.

• Orange and grated carrot salad

  • wester on May 16, 2010

    Nice, sweet, fragrant, but a bit one-dimensional. It wants some other spice to give it depth - I just haven't worked out yet which one. Coriander improved it, and I'm going to try cumin as well.

• Bisteeya

  • aberne on September 28, 2011

    difficult, but worth it. Tastes like what i've had from a real Moroccan kitchen. Also works well in mini spring roll style for an appetizer.

• Chicken kdra with almonds and chick-peas (Djej kdra touimiya)

  • TrishaCP on July 04, 2013

    A luscious creamy sauce elevates this- but it is definitely a special occasion dish because of the richness. (And it needs that blast of lemon at the end.) I used more chickpeas than called for, and it could have easily taken at least double the amount. (I think a good vegetarian version would omit the chicken and use chickpeas and maybe another meaty bean.)

• Kefta on skewers

  • wester on March 15, 2016

    The mixture as given in the recipe was so dry it was almost impossible to shape. I added a few tablesppons of yogurt. With that addition, they were good flavorful meatballs.

• Meatball, tomato, and egg tagine (Kefta mkaouara)

  • wester on February 29, 2012

    This was good, and my husband loved it. However, I don't think I am going to make it again, as the Meatball Tagine with Spices and Lemon on the very next page is both easier to make and much tastier. If you do want to make it, I would recommend increasing the spices.

• Meatball tagine with spices and lemon (Tagine kefta emshmel)

  • cessyfr on April 21, 2010

    Good mid-week tajine; ready in less than hour; increased the spices

  • wester on February 28, 2012

    This was lovely. The method is very simple: poach some lamb meatballs in a broth of spices (and onion and parsley). The meatballs don't even need to be browned. I hadn't really expected much, but it all comes together brilliantly. The meat juices mix with the spices and the lemon that's added at the last moment to make a golden, mildly spicy and very well-balanced sauce. Definitely a keeper. I did not bother with the re-grinding of the meat mixture - I like my meatballs a bit chunky anyway. I used quite a lot of cumin in the meatballs (the recipe says "to taste") - a full teaspoon. To color the meatballs evenly, it is advisable to turn them once.

• Tagine of lamb with lemon and olives (Tagine el lahm emshmel)

  • mcvl on April 15, 2014

    This is one of the great recipes of all time, and one of the great adaptable recipes. I always add some kind of veg to make it a meal in a pot; tonight, cabbage, but another night it might be eggplant or mushrooms or bell peppers. Besides fresh lemon, the recipe calls for preserved lemon, which I always have on hand, but you might not.

• Beef tagine with cauliflower

  • wester on October 07, 2011

    Not bad, but won't bother with this again. The spices smelled really good when starting the cooking, but in the end result they were barely noticeable. I suspect spices and aromatics will have to be doubled, at least, and/or be re-added near the end of the cooking. And why try to "lightly brown" a cauliflower without adding any oil? Even mixing it a bit with the meat might have helped it brown.

  • kemgcodice on May 25, 2020

    Loved the recipe. The broth was aromatic and savoury and the beef was butter soft. The cauliflower added a clean taste to the dish. I used a flame tamer to cook the beef for a bit longer.

• Apple milk drink (Sharbat)

  • wester on October 09, 2010

    Lovely sweet drink. "Sweet rosewater milk drink" would have been a more appropriate title - the rose water is very prominent and the apple is hardly noticeable. I will try replacing the sugar with a banana, I think that would be nice too.

• Coffee ras el hanout (Maure kaoua)

  • wester on October 09, 2010

    If you already have ras el hanout, this is a nice twist on coffee. If you don't, I wouldn't bother making it just for this recipe, although it is a nice spice mix and maybe you should have it anyway.

• Preserved lemons

  • tarae1204 on February 26, 2023

    The best and most accurate preserved lemons.

• Tomato and green pepper salad, Fez style

  • mcvl on February 12, 2021

    I've been making this salad since forever; I like all the salads in this chapter, but especially this one. Well, tonight I had some rather coarse whole-wheat pasta I wanted to use up, and I tried serving it with the tomato and green pepper salad as a sauce. Worked like a charm.

• Sliced tomato and onion salad

  • tarae1204 on February 26, 2023

    This salad is a classic Moroccan dish, and greater than the sum of its parts. The ingredients, when combined in perfectly proportioned amounts, make an easy and delicious side salad.

• Cooked tomatoes and sweet green pepper salad

  • mcvl on October 29, 2017

    I've been making this since 1972, and it never fails to delight.

• Beet salad 2

  • eve_kloepper on August 27, 2020

    A standby beet salad recipe in my house> I always serve it over some greens, even though that is not traditional.

• Large-grain couscous (Mhammsa)

  • mcvl on March 08, 2019

    Now that large-sized couscous is so easily available (often called Israeli couscous), this makes a nice little supper to put together in no time at all. I found it a little bland, so added very finely chopped flecks of preserved lemon, dried currants, and roasted pepitas. Inauthentic but tasty.

• Charmoula

  • mcvl on June 18, 2017

    For a bright note, I tried adding lemon peel, which was delicious the first day but then turned bitter and metallic.

• Tagine of lamb with green peppers and tomatoes (Tagine el lahm felfla matisha)

  • mcvl on October 27, 2017

    I made this with sundried tomatoes instead of fresh, v. nice variation.

• Moroccan tea

  • tarae1204 on February 26, 2023

    Delicious and culturally accurate preparation.