Cooking Moroccan

by Tess Mallos

Describes the basic basic techniques of Moroccan cooking and presents recipes for filled pancakes, sweet tomato jam, spicy kebabs, couscous, and other traditional Moroccan dishes.

Genres: Cooking, Cookbooks, Food

192 pages, Paperback

First published January 1, 2005

Reviews

[Mariah · Rating 4 out of 5]

So many delicious looking dishes and I want to try most of them too! Each recipe was east to read too- so hopefully that helps my Moroccan exploration too!

[Jenn · Rating 4 out of 5]

Like the book The Moroccan Cookbook: 70 Delicious Easy-to-make Dishes from an Exotic Cuisine, "Cooking Moroccan contains wonderful recipes each accompanied by beautiful color photographs; each one whets the appetite.

I found the author's discussion of eating traditions, such as the washing of the hands with rose water and the proper method of eating with ones fingers to be insightful and will surely add to the experience of preparing and serving a proper Moroccan meal for family and friends.

The author also discusses Mint Tea. This is a staple of Moroccan hospitality and filters down from something you sip with friends and visitors to a beverage being served while bartering in the market place.

Cons:
1) No advice for cooking in a tagine over a charcoal brazier
2) No recipes for traditional doughs, again phyllo is used as a substitute instead of allowing the reader to choose how they wish to proceed; old school or substitution.

[Erna wati · Rating 5 out of 5]

Just try the fennel one hehehe...nice