Moroccan Cookbook: Moroc Cuisine

By James Newton

Moroc Cuisine is a cookbook which contains recipes from North Africa. Cook traditional Moroccan Tagines, kebabs, fish, chicken, lamb dishes or make deserts to eat with traditional flavoured teas. An ideal cookbook for your ebook collection.

• Language: English
• Publisher: Springwood Emedia
• Release date: Apr 5, 2012
• ISBN: 9781476075471

James Newton

James Newton is a retired Chef who has had a great career catering for the rich and famous. He has worked all around the world in some of the most exotic locations. Now in his series of ecookbooks he brings together the know how of how to cook regional and international dishes from the places he has visited.From the USA, South American, the Caribbean, Morocco, Middle East, Greece, Italy, UK, Spain and many more discover traditional dishes like the ones you liked on vacation.

Book preview

Moroc

Cuisine

Recipes from

North Africa

James Newton

Smashwords Edition

© 2011-12 Springwood emedia

All rights reserved

Contents

About Morocco

Introduction

Essentials

Ras El Hanout Recipe

Harissa

Preserved lemons

Salad

Roasted Pepper, Cucumber, and Tomato Salad

Moroccan Beet Leaf or Swiss Chard Salad

Moroccan Carrot-Apple Salad with Cilantro

Couscous

Spicy couscous

Beetroot and fennel couscous

Soup

Moroccan Chickpea Soup

Vegetarian

Root Vegetable Tagine

Moroccan harira

Meat Dishes

Harissa lamb kebabs

Moroccan chicken with saffron honey

Moroccan BBQ chicken

Moroccan roast lamb

Moroccan-style lamb and apricot stew

Chicken tagine with figs and almonds

Lamb and tomato tagine

Moroccan chicken tagine

Moroccan couscous with spiced lamb steaks

Moroccan Lemon Chicken

Lamb Tagine with Tomatoes and Caramelized Sweet Onions

Moroccan braised rabbit

Moroccan kofte with spicy tomato sauce

Meatball tagine

Grilled Moroccan Steak Recipe

Moroccan Grilled Lamb Chops with Spices,

Garlic & Mint Recipe

Moroccan Lamb or Beef Kebabs

Moroccan Chicken or Turkey Kebab

Fish Dishes

Fish tagine

Moroccan-Spiced Scallops with Lentils

Moroccan poached salmon

Prawns with harissa, garlic and bay leaves

Tea & Deserts

Moroccan Mint Tea

Moroccan Orange Blossom Tea Recipe

Moroccan Tea with Louiza (Lemon Verbena)

Moroccan Tea with Sheba

Moroccan Tea with Za’atar (Wild Thyme) -

Moroccan Green Tea with Sage

Deserts

Moroccan Vermicelli Pudding

Ktefa (or ktifa)

Creamy Moroccan rice pudding

French Apple Tart with Pastry Cream

French Strawberry Tart with Pastry Cream

Moroccan Cake

Moroccan Citrus Fruit Salad

Moroccan Almond Crescent Cookies

Moroccan Pound Cake

Zucre Coco -- Moroccan Coconut Fudge Cakes Chebakia - Moroccan Sesame Cookies with Honey

Kaab el Ghazal - Gazelle Horns

About Morocco

1. The official name of Morocco is the ‘Kingdom of Morocco’.

2. It spreads over an area of approximately 710,850 sq km.

3. The Moroccan Constitution provides for a monarchy with a Parliament and an independent judiciary.

4. The capital of Morocco is Rabbat, while its currency is Moroccan dirham.

5. Morocco gained independence from France in 1956.

6. Morocco is a member of the Arab League, Arab Maghreb Union, the Francophonie, Organization of the Islamic Conference, Mediterranean Dialogue group and Group of 77.

7. The full Arabic name of Morocco is ‘Al-Mamlaka al-Maghribiya’, which translates to ‘The Western Kingdom’.

8. Morocco is the 12th richest country in Africa.

9. The official language of Morocco is Arabic. However, Berber (another dialect) and French are also spoken widely.

10. Arabs and Berbers make up majority of the population of Morocco, followed by Jews and others.

11. A number of stone circles, present in Morocco, serve as the proof of its contact with the megalithic cultures of Atlantic Europe.

12. The shrine of Sidi Yahya, situated in Oujda city of Morocco, is said to be the tomb of ‘John the Baptist’.

13. The University in Fes, founded in 859 AD, claims to be the oldest university in the world.

14. In the previous times, it was unlawful to sell a date tree, as it was a source of food for the family.

15. Tangier was an International City, from 1922 to 1956, being ruled by representatives of eight European countries.

16. Moroccan cuisine is a mixture of European and African cuisine, due to its location between Europe and Africa.

17. Most of the Moroccans eat meals made from wheat and barley

Introduction

Moroccan cuisine is extremely diverse, thanks to Morocco’s interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, Mediterranean, and Arab influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include mutton and lamb, beef, chicken, camel, rabbit and seafood, which serve as a base for the cuisine.

Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.

Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint