Modern Moroccan: Ancient Traditions, Contemporary Cooking by Ghillie Basan

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Notes about Recipes in this book

  • Zahlouk and pale courgette and cauliflower salad

    • wester on October 01, 2016

      I'm not sure why this was given as one recipe instead of two - the salads went well together but not so brilliantly you couldn't imagine them apart. That said, they were very tasty and quite easy to make. The zahlouk soft and sweet, the courgette salad green and crunchier.

  • Chunky tomato soup with ras el hanout and noodles

    • mcvl on October 26, 2018

      Doesn't grab me. I've liked many other recipes from this book, but this one is weirdly bland.

  • Butternut squash with caramelized pink shallots

    • mcvl on May 23, 2011

      23 May 2011 Another on the theme of adding salad greens to something. This time I added dandelion greens and butter lettuce to this excellent squash dish to make a dinner salad. Highly recommended both ways, with the greens and without.

  • Sautéed herb salad with chilli and preserved lemon

    • mcvl on July 19, 2012

      Ah, CSA time. This recipe is one of my best ways of handling CSA greens. I made it today hewing fairly closely to the original; the only change was using romaine instead of spinach. But as the summer goes on, I'll use the recipe again and again every time the greens threaten to take over the whole house. We never tire of it. It serves as a good side with anything from the Maghreb or the Middle East.

  • Spiced pumpkin wedges and sautéed spinach with apple, pine nuts and cream

    • mcvl on October 29, 2017

      Made only the pumpkin part of the recipe (although the spinach part looks good too). V. tasty and easy.

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  • ISBN 10 1903141141
  • ISBN 13 9781903141144
  • Linked ISBNs
  • Published Dec 31 2002
  • Format Hardcover
  • Language English
  • Edition illustrated edition
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Aquamarine

Publishers Text

This beautiful book uses the ingredients and techniques of Moroccan cooking to introduce dishes that are as much fun to make and serve as they are to eat.

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