The Food of Morocco: A Journey for Food Lovers by Tess Mallos

  • Broad bean soup (Chorba bissara)

    from The Food of Morocco: A Journey for Food Lovers The Food of Morocco by Tess Mallos

    • Categories: Soups; Breakfast / brunch; Moroccan; Vegan; Vegetarian
    • Ingredients: broad beans; ground cumin; paprika
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Notes about Recipes in this book

  • Spiced carrots (Khizou harra)

    • e_ballad on November 10, 2016

      For something so simple, this had a real depth of flavor.

  • Beef tagine with sweet potatoes (Tagine lahm bil batata helwa)

    • e_ballad on November 20, 2016

      This was fantastic. It could benefit from a little more water than the recipe specifies, as it probably would have burned dry if prepared as stated. I would also err on cutting the sweet potato into smaller chunks than the accompanying photo shows, as there were a few that remained a little too firm.

  • Chicken tagine with apricots (Tagine djej bil machmach)

    • e_ballad on March 11, 2017

      The recipe works, but it was just too bland. Very forgettable.

  • Almond filo coil (M'hanncha)

    • treay on November 11, 2024

      I had some filo pastry left over from another recipe and was looking to cook something with it. I also wanted to make something sweet but healthy for dessert. I found this recipe from Morocco. Easy to make and delicious. M'Hanncha means 'snake' and is an almond-filled pastry that it is served at celebrations with guests breaking off pieces from the coil. It is normally served with coffee or tea. It was just delicious.

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  • ISBN 10 1741960347
  • ISBN 13 9781741960341
  • Linked ISBNs
  • Published Jun 01 2008
  • Format Paperback
  • Page Count 296
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

The Food of Morocco gives you the real taste of a country that has one of the world's most diversified cuisines. Join our culinary journey from the souks of Marrakech to the home kitchens of Rabat, through to the tea houses of Casablanca, and the extravagant banquets of Fez, and discover the food that defines today's Moroccan cooking: crispy briouats with seafood, a rich and fragant lamb tagine, or deliciously sweet honey cakes. Each recipe is photographed as it is made, and is accompanied by useful hints and ingredients. Beautiful photographs shot in Morocco show how to choose the best produce: from market-fresh Mediterranean vegetables and seafood, to meats and a wealth of herbs, spices and condiments. To partner the recipes, there are special features on many of the food ideas that encompass the Moroccan way of life. A glossary of food, cooking and equipment helps you identify and source your ingredients and offers helpful tips on substitution.

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