Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara by John Gregory-Smith

  • Night stall noodles and ox cheeks (page 14)

    from Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara Orange Blossom & Honey by John Gregory-Smith

    • Categories: Pasta, doughs & sauces; Main course; Moroccan
    • Ingredients: ox cheeks; rice vermicelli noodles; ground cumin; paprika; parsley
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Notes about this book

  • Wende on November 22, 2020

    This is a beautiful book. The photos of the food and of Morocco are simply gorgeous.

Notes about Recipes in this book

  • Preserved lemons

    • Wende on September 20, 2021

      I've tried many different recipes for preserved lemons and this one tops my list as the favorite.

  • Chicken, preserved lemon and olive salad

    • Wende on November 22, 2020

      This is one of my most favorite salads ever. It has so many flavors and textures. The chicken alone is deliciously spiced. Make sure to get flavorful olives as well. I always throw in a bit more of them because my family members are olive lovers. I've made it with and without the couscous. If using couscous, I usually only use half of it. I find that it dilutes the vibrant flavors too much if I use all of it.

  • Saffron and preserved lemon rabbit tagine

    • Frogcake on September 23, 2018

      A lovely tagine that I would make again. Mine simmered slow and low for 2.5 hours. I added vegetables to the tagine including a few sliced carrots, leek, red peppers, and eggplants. Can use chicken in place of rabbit, reducing simmering time accordingly to 1.5 hours.

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  • ISBN 10 0857834150
  • ISBN 13 9780857834157
  • Linked ISBNs
  • Published Sep 28 2017
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States, United Kingdom
  • Publisher Kyle Books

Publishers Text

In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. From Moroccan-style paella, cooked in the blue town of Chefchaouen, to stuffed Berber breads baked in the hot desert sands, John has discovered the real food of the country, learning from the locals to reveal little-known dishes, which he then gives his modern twist. The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus a section of spice mixes and marinades from chermoula to harissa. With mouthwatering recipes, breathtaking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.

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