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Fresh Moroccan
Moroccan food remains one of the world's most enjoyed cuisines! The dishes use authentic, fresh ingredients and aromatic spices instead of fat and salt. This beautifully illustrated cookbook is packed full of recipes for meze, tagines, desserts and delights, with all amazing spices and flavourings of the kasbah, from healthy, modern approach.
- GenresCookbooks
160 pages, Hardcover
First published February 15, 2006
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Displaying 1 - 2 of 2 reviews
November 7, 2019
With each editi0n new recipes are added, which is good since the latest count, "over 80," is still pretty paltry. Moroccan cuisine is vast, and the recipes included in the latest edition are bound to be crowd pleasers, for the less adventurous western palate. I'd like to have seen items like boulfaf, the lamb liver grilled dish prepared for Eid al-Adha. No matter. The presentation is lovely. In most cases the recipe takes up the left page, and the opposite page is a full-color photo of the dish. Good vegetable salads, vegetarian entrees, good cous cous, and a section devoted to savory pastries. In general a very fine offering. I just wish Nada Saleh had gone a bit farther off the beaten track.
June 2, 2015
I bought this book new, years ago for $20, and never touched it. However, to help around the house, I picked it up to try something easy to cook. Prior to this book, I had practically zero cooking experience.
My first recipe was "Vegetarian Harira" and my wife and I loved it so much, I made it for 3-4 months straight! I moved on to the "Eggplant and Pepper Ratatouille" and it was another hit, and it makes more than you would think. "Carrot Salad" and "Potato Salad" are most recent favorites, and take little time to prepare. I made 4 dishes from this book in about 3 hours, and now I have lunch for the whole week.
The briouats are a little hard to make, as the Fillo dough is thin, but with practice, should become easier. There are some videos online that you can watch to help there.
As of this edit, I have just made the cauliflower dish, which wasn't that good (or bad), until we added some salt. After sitting a day, flavor also improved. I found that with many of the dishes in this book, they will taste better the next day once the spices set in.
My new favorite is chicken with chickpeas and raisins. Couscous is also part of the dish. At first this one was a little confusing, but it turned out much easier and with fewer dirty dishes than most other dishes. The flavor was delightful!
I made Pumpkin soup out of here. I didn't follow the directions exactly, as I wanted the dried chickpeas and fava beans to be soft, so I precooked those. I didn't skin the fava beans, at first they were unchewable. But it seemed sitting overnight in the pumpkin soup improved this, and I ate the whole lot! I need to buy more pumpkin!
This book is a must for anyone who wants to try something easy to get into cooking. Or for anyone looking for cheap and healthy dishes to make. A lot of the dishes use garlic or turmeric, the latter of which is a trendy spice for those with diabetes. It tastes good also.
A couple other tips:
Feel free to add/subtract spice from the dishes to get the flavor you like. I add more turmeric in some, or add it where it wasn't. Salt can be added to some and less used in others.
Flavor often improves often the next day.
When working with dried Chickpeas, I found soaking them an extra day helps them soften, as does cooking them at a higher temperature. You lose some water, but don't be afraid to add a little back in. Same thing with dried fava beans, I'd recommend soaking those overnight as well, and probably cooking with the chickpeas, though I haven't tried that yet.
Give it a try, you'll be surprised at what you can do! Don't be afraid if things aren't turning out right straight away, the dish can often be saved by improvising and adding a little water/extra tomatoes.
I have ZERO cooking ability, however, as you can see, I have been cranking dishes out of this book, and I like the flavor. More importantly, my wife likes it more than I do!
This is a MUST HAVE husband cookbook!
My first recipe was "Vegetarian Harira" and my wife and I loved it so much, I made it for 3-4 months straight! I moved on to the "Eggplant and Pepper Ratatouille" and it was another hit, and it makes more than you would think. "Carrot Salad" and "Potato Salad" are most recent favorites, and take little time to prepare. I made 4 dishes from this book in about 3 hours, and now I have lunch for the whole week.
The briouats are a little hard to make, as the Fillo dough is thin, but with practice, should become easier. There are some videos online that you can watch to help there.
As of this edit, I have just made the cauliflower dish, which wasn't that good (or bad), until we added some salt. After sitting a day, flavor also improved. I found that with many of the dishes in this book, they will taste better the next day once the spices set in.
My new favorite is chicken with chickpeas and raisins. Couscous is also part of the dish. At first this one was a little confusing, but it turned out much easier and with fewer dirty dishes than most other dishes. The flavor was delightful!
I made Pumpkin soup out of here. I didn't follow the directions exactly, as I wanted the dried chickpeas and fava beans to be soft, so I precooked those. I didn't skin the fava beans, at first they were unchewable. But it seemed sitting overnight in the pumpkin soup improved this, and I ate the whole lot! I need to buy more pumpkin!
This book is a must for anyone who wants to try something easy to get into cooking. Or for anyone looking for cheap and healthy dishes to make. A lot of the dishes use garlic or turmeric, the latter of which is a trendy spice for those with diabetes. It tastes good also.
A couple other tips:
Feel free to add/subtract spice from the dishes to get the flavor you like. I add more turmeric in some, or add it where it wasn't. Salt can be added to some and less used in others.
Flavor often improves often the next day.
When working with dried Chickpeas, I found soaking them an extra day helps them soften, as does cooking them at a higher temperature. You lose some water, but don't be afraid to add a little back in. Same thing with dried fava beans, I'd recommend soaking those overnight as well, and probably cooking with the chickpeas, though I haven't tried that yet.
Give it a try, you'll be surprised at what you can do! Don't be afraid if things aren't turning out right straight away, the dish can often be saved by improvising and adding a little water/extra tomatoes.
I have ZERO cooking ability, however, as you can see, I have been cranking dishes out of this book, and I like the flavor. More importantly, my wife likes it more than I do!
This is a MUST HAVE husband cookbook!
Displaying 1 - 2 of 2 reviews