Good Food from Morocco / Couscous and Other Good Food from Morocco by Paula Wolfert

Search this book for Recipes »
    • Categories: Spice / herb blends & rubs; Moroccan; North African
    • Ingredients: whole nutmeg; dried rosebuds; cinnamon sticks; blade mace; aniseed; dried turmeric roots; orris root; whole cayenne pepper; dried lavender; white peppercorns; galingale; ginger root; whole cloves; allspice berries; cardamom pods; black cardamom pods
    show
    • Categories: Spice / herb blends & rubs; Moroccan; North African
    • Ingredients: allspice berries; black peppercorns; galingale; blade mace; whole nutmeg; cardamom pods; ginger root; cinnamon sticks; turmeric; dried rosebuds; whole cloves
    show
    • Categories: Sauces, general; Cooking ahead; Moroccan; North African; Vegan; Vegetarian
    • Ingredients: dried chillies; store-cupboard ingredients
    show
    • Categories: Jams, jellies & preserves; Cooking ahead; Moroccan; Vegan
    • Ingredients: lemons; salt; cinnamon sticks; whole cloves; coriander seeds; black peppercorns; bay leaves
    show
    • Categories: Dips, spreads & salsas; Moroccan; Vegetarian
    • Ingredients: blanched almonds; salad oil; walnut oil; honey
    show
    • Categories: Dips, spreads & salsas; Cooking ahead; Moroccan; Vegetarian
    • Ingredients: oregano; butter
    show
    • Categories: How to...; Cooking ahead; Moroccan; Vegetarian
    • Ingredients: butter; coarse sea salt
    • Accompaniments: Omar's couscous
    show
    • Categories: How to...; Moroccan; Vegetarian
    • Ingredients: milk; orange flower water; wild artichokes
    show
    • Categories: Main course; Cooking ahead; Moroccan
    • Ingredients: ground cumin; ground coriander; garlic; beef fat; salad oil; beef round
    show
    • Categories: Bread & rolls, savory; Moroccan
    • Ingredients: active dry yeast; unbleached all-purpose flour; whole wheat flour; sesame seeds; aniseed; cornmeal
    show
    • Categories: Bread & rolls, savory; Moroccan
    • Ingredients: active dry yeast; orange flower water; aniseed; sesame seeds; cornmeal; unbleached all-purpose flour; milk
    show
    • Categories: Pizza & calzones; Main course; Moroccan
    • Ingredients: active dry yeast; parsley; ground cumin; dried chillies; mutton suet; paprika; unbleached all-purpose flour
    show
    • Categories: Soups; Moroccan
    • Ingredients: onions; parsley; celery leaves; turmeric; smen; ground cinnamon; lamb shoulder; chicken wings; chicken backs; chicken giblets; lentils; coriander leaves; tomatoes; semolina; lemons; fine noodles
    show
    • Categories: Soups; Moroccan
    • Ingredients: dried chickpeas; lamb; turmeric; saffron; ground cinnamon; smen; celery leaves; celery; yellow onions; parsley; tomatoes; lentils; white onions; lemons
    show
    • Categories: Soups; Moroccan
    • Ingredients: dried chickpeas; lamb shanks; chicken wings; chicken backs; chicken giblets; parsley; saffron; turmeric; ground ginger; salad oil; potatoes; lemons; tomato paste
    show
    • Categories: Soups; Moroccan
    • Ingredients: milk; lemons; caraway seeds; thyme; mint; all-purpose flour
    show
    • Categories: Salads; Side dish; Cooking ahead; Moroccan; Vegan; Vegetarian
    • Ingredients: tomatoes; ground cumin; sweet paprika; eggplants; olive oil
    show
    • Categories: Salads; Side dish; Moroccan; Vegan; Vegetarian
    • Ingredients: parsley; paprika; ground cumin; eggplants
    show
    • Categories: Salads; Side dish; Moroccan; Vegan; Vegetarian
    • Ingredients: green peppers; tomatoes; sweet paprika; ground cumin; preserved lemons
    show
    • Categories: Salads; Side dish; Moroccan; Vegan; Vegetarian
    • Ingredients: tomatoes; green peppers; cucumbers; parsley; green chile peppers
    show
    • Categories: Chutneys, pickles & relishes; Moroccan; Vegan; Vegetarian
    • Ingredients: green chilli peppers; store-cupboard ingredients
    show
    • Categories: Chutneys, pickles & relishes; Moroccan; Vegan; Vegetarian
    • Ingredients: green peppers; store-cupboard ingredients
    show
    • Categories: Chutneys, pickles & relishes; Moroccan; Vegan; Vegetarian
    • Ingredients: green peppers; garlic; vinegar; olive oil
    show

Notes about this book

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 071954758X
  • ISBN 13 9780719547584
  • Published Mar 15 1990
  • Format Paperback
  • Page Count 286
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher John Murray General Publishing Division
  • Imprint John Murray Publishers Ltd

Publishers Text

In order to compile this book, the author travelled extensively in Morocco talking to ordinary cooks in remote and primitive areas whose knowledge had been handed down through several generations. She ate in every kind of restaurant, from the very simple to the most elaborate, and explored a wide range of the country's cuisine, from the rich menus of court entertaining to humble ingredients and regional dishes. Paula Wolfert has also written "Couscous", "Mediterranean Cooking" and "The Cooking of South-West France", which was shortlisted for the Andre Simon Memorial Prize.

Other cookbooks by this author