Made in Morocco: A Journey of Exotic Tastes & Places by Julie Le Clerc and John Bougen

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  • Ras el hanout

    • AliciaWarren on January 30, 2013

      I make this using a tablespoon measure not a teaspoon measure. It makes about half a jam jar. It's a favourite spice mix for tagines and doesn't last more than a month or two.

  • Lamb shanks with ras el hanout and raisins

    • AliciaWarren on January 30, 2013

      This is a favourite of ours. I usually substitute lamb shoulder chops for the lamb shanks, and I use a fat separator to remove most of the fat before adding the spices.

    • AliciaWarren on December 18, 2013

      This recipe works well with stewing beef if you also substitute prunes and preserved lemon for the sultanas.

  • Minted carrot salad

    • AliciaWarren on November 01, 2014

      A lovely simple carrot salad. The orange flower water gives it a unique flavour. Oct 2014

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  • ISBN 10 0143019422
  • ISBN 13 9780143019428
  • Published Jul 28 2005
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries New Zealand
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

Marrakech, Casablanca, Fez - names that have the power to excite the senses with images of mosaics and spices, snake charmers and souks. Layered with the influences of Spanish, Portuguese, French and Arab invaders, Morocco is one of the world's most photogenic locations and its cuisine is as colorful as its cities. Food writer Julie Le Clerc was totally beguiled by the sensual harmony of traditional Moroccan food. Dishes that are savory yet sweet, enigmatically spiced and intricately aromatic to the nose: tagines, b'stilla, delicate breads infused with spice, honeycomb pancakes and myriad couscous dishes. While Julie immersed herself in researching authentic cuisine to create a wonderful collection of new recipes, intrepid traveler and photographer John Bougen captured the vibrant spirit of the country. The result is a feast for the eyes - and the tastebuds.

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