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The Food of Morocco by Paula Wolfert

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Notes about this book

  • DKennedy on August 04, 2015

    http://www.claycoyote.com/Stovetop-Tagine-for-traditional-tagine-cooking-p/tagine.htm Paula Wolfert recommended source for tagine. In the interim, bought a tagine top from London for $18 and a friend is bringing it out to me for a test run next week. I am finding using the Kindle version of this book rather difficult. I will need to get a hard copy at some point.

Notes about Recipes in this book

  • Orange and grated radish salad with orange flower water

    • lkgrover on November 16, 2017

      This is an unusual, light side dish. The orange flower water & cinnamon combine well with oranges, and the radishes add crunch. I made this as a light side dish for a work Thanksgiving lunch, where it added color to the meal.

  • Orange salad with rose or orange flower water

    • lkgrover on January 23, 2019

      Very good orange salad with a light, refreshing flavor. Would be appropriate for an appetizer, side dish, or a fruit dessert. I used rose water rather than orange flower water.

  • Grated cucumber salad with orange flower water

    • vinochic on July 30, 2012

      This was just okay for me. A little too sweet maybe...

  • Grated cucumber salad with oregano

    • adrienneyoung on October 22, 2016

      Made this as a throwaway add-on to go with the lamb tagine. Unlike the tagine, this was DEFINITELY a keeper. Yum!

  • Roasted beet salad with cinnamon

    • mziech on December 28, 2011

      As the recipe says roasting the beets instead of boiling them gives more flavor (enhancing sweetness). Is recommended.

    • br22 on July 26, 2014

      This is definitely more than the sum of the parts. The lemon juice creates a fantastic smoothness to the texture of the beets while in conjunction with the cinnamon flavors them in such a way as to seemingly eliminate any earthiness. Velvety and delicious.

  • Cooked "wild greens" salad

    • vinochic on June 06, 2014

      a little time consuming, but good. definitely needs the olives!

  • Eggplant zaalouk

    • raybun on June 22, 2017

      This tastes wonderful! I made it for a picnic with the seedy crackers (from Dinner by Melissa Clark).

    • KarinaFrancis on February 08, 2014

      Delicious! I was a bit nervous serving this up to a confirmed eggplant hater, but it was eaten enthusiastically. I added a teaspoon of red wine vinegar along with the lemon juice which worked. It really needs the night in the fridge to bond the flavour, don't skip this step

  • Berber harira with leafy zegzaw

    • TrishaCP on May 17, 2012

      Zegzaw is a Moroccan green- the recipe calls for Red Russian kale as a good substitute. The kale is cooked with the following grated vegetables: tomatoes, red onion, turnip, cumin and herbs (I skipped the cilantro and used all parsley instead), and then is thickened with a barley flour paste and more cumin. You really do need to follow the cook's notes to add dried favas if you want a one-pot stew- on its own it is really more of a vegetable side than a main course. Also, the barley flavor really makes this dish- but I think you could use barley flakes or even just pearled or semi-pearled barley as a thickener instead of the flour.

  • Fried sardines, Tangier-style

    • lync on March 10, 2012

      The paste for the marinade of the sardines is out of sight. Do not need to deep fry it....I just fast seared the sardines on a griddle (a la Wolfert's earlier cookbook World of Food). Mixed the sardines with 3 other small plates: seared bay scallops w shallots, shitake & baby bella mushrooms, and asparagus.

  • Casserole-roasted chicken with preserved lemon and olives

    • okcook on May 29, 2012

      This turned out a little salty for our taste. The use of a whole preserved lemon makes this a very 'lemony' dish also. The pulp is used in the marinade and I think that's how it gets too salty. I did rinse the lemon well before using. The flavours were very nice.

  • Slow-cooked lamb shoulder with browned almonds

    • DKennedy on August 22, 2015

      Yum! This was an expensive meal and a lot of work but worth making again. Made this over the course of 4 days: Made the rub or the first part of this recipe 1st. Fairly easy, just mashed together using mortar and pestle and then smeared onto the shoulder. Put it back in the fridge until later. Next day, filled up the pan 1/2 way with water and put the meat, onions, garlic, and bundle in pan, turning every 30 minutes. Third day, took the meat off the bone and defatted broth. Fourth day, browned up meat in butter, fried nuts, sautéed up some red onions and dates and made a quinoa salad to accompany it (cucumbers, mint, tomatoes, scallions and a lime cumin vinaigrette). Served it with gf pita. Next time serve with yogurt sauce and salt the meat more aggressively.

  • Lamb tagine with rutabaga and sesame seeds

    • TrishaCP on June 30, 2018

      I made the version of this recipe that uses only turnips and nigella seeds, and it was really delicious. I used cubed lamb shoulder from the freezer, and it only needed about 1 1/2 hours of cooking to get tender.

    • zengal on April 03, 2016

      I chose this recipe for a small dinner party of 6. (I know --cooking something for the first time for guests is brave.) After I started cooking, I realized that the root vegetables are cooked completely separately from the lamb and added together when served. That didn't sound like a "tagine". I was very concerned, but I proceeded following the directions anyway. It was great. The lamb is cooked solo, and makes a very taste braised stew of just meat with spices, diced onions, and herbs. The lamb is delicious. All the guests loved it. Note that this lamb recipe could be cooked on its own without the root veg if you like and combined with other veg. But the rutabagas and turnips were good and the whole thing went brilliantly with couscous.

  • Lamb tagine with tomatoes and eggplant

    • mziech on January 13, 2013

      Delicious dish. Takes a while to cook (3-4 hours), and several steps, such as first frying the aubergines, than mashing them and then baking them again, but worth all the effort. Serve with something fresh such a a salad.

  • Lamb tagine with raisins and almonds, Tiznit-style

    • KarinaFrancis on February 08, 2014

      Really good! I was surprised how much sauce there was considering there was hardly any liquid added. I'd love to say I'll make it again but I've bookmarked almost all the lamb tagine recipes in this book....

  • Lamb with onions, almonds, and hard-cooked eggs

    • adrienneyoung on October 22, 2016

      Good but not great. On the work-to-deliciousness scale, it isn't a keeper.

  • Kefta brochettes

    • smccandless on March 12, 2016

      Excellent. Served with garbanzo bean and cilantro sauce and pita along with white bean soup for winter acres ski luncheon.

  • Kefta tagine with herbs, spices, and lemon

    • hirsheys on January 20, 2019

      This dish doesn't have any of the ingredients that I've come to associate with tagines (olives, dried fruit, nuts, preserved lemons) except saffron. It's basically a bunch of tiny heavily spiced meatballs that are poached in a cilantro saffron broth. (It's REALLY not photogenic, especially because I forgot to save some of the cilantro to sprinkle on top.) It was quite easy, in the scheme of things and tasty enough, but I wanted to like it more. I feel like it needs something else - maybe some of those olives or preserved lemons or dried fruit.... Still, I'm glad to have tried it and to get it out of my to try folder!

    • KarinaFrancis on November 02, 2014

      This was a real change as I'd never made this style of tagine and I loved it. Quick and easy too (especially for this book) would make again for sure

    • vinochic on June 06, 2014

      very good and easy to make.

  • Kefta tagine with tomatoes and eggs

    • mziech on May 04, 2012

      One of my favorite Moroccan dishes. Used veal instead of lamb/beef. Easy recipe.

  • Marak of cauliflower with tomatoes and olives

    • vinochic on December 30, 2011

      delicious! a little time consuming but worth it!

    • JoanN on September 30, 2012

      Very tasty. Used canned Centro San Marzanos. Forgot salt; fine without. Next time slice olives to distribute flavor.

  • Winter squash with caramelized onions (Cassolita)

    • thekitchenchronicles on November 03, 2014


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Reviews about this book

  • Food52 by Celia Sack

    Wolfert brought tagines to America, and introduced us not only to the cooking of North Africa, but the use of clay pots in cooking stews and pilafs.

    Full review
  • Fine Cooking

    Wolfert draws on her 50-year love affair with the country to fill this book with an unparalleled collection of authentic recipes and first-hand culinary knowledge.

    Full review
  • Boston Globe by T. Susan Chang

    I don’t advise you to turn to it for a quick weeknight supper...Yet every layer of complication corresponded to greater depth of flavor, and I finished testing a slightly better and more patient cook.

    Full review
  • Los Angeles Times

    I loved every dish, every tip and trick she offered. I actually made warka, the thin pastry leaves for a proper bestila...following a new and brilliantly easy technique she learned on Arabic YouTube.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0061957550
  • ISBN 13 9780061957550
  • Linked ISBNs
  • Published Nov 05 2011
  • Format Hardcover
  • Page Count 528
  • Language English
  • Countries United States
  • Publisher Ecco

Publishers Text

Paula Wolfert’s name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. The recipes are clear and inviting and infused with the author’s unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavor and emphasize the accessibility of once hard-to-find ingredients such as saffron, argan oil, and Moroccan cumin seed.

Lavishly photographed in full color, The Food of Morocco not only showcases Wolfert’s tantalizing recipes but also evokes Morocco in all its timeless splendor and mystery: its markets with their lush produce, its dazzling textiles and intricate mosaic tiles, its communal ovens and ancient souks, and of course its people, from Marrakech to Tangier. A labor of love four decades in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity, an essential work for every serious cook, anyone interested in Moroccan cuisine, and discerning armchair travelers alike.

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