Morocco

Wereldkeuken

by Mohamed Fedal, Frederic Fetiveau, Fatema Hal

Moroccan cuisine is a rich melting pot of Phoenician, Carthaaginian, Roman, Arabic, Ottoman & Euroean influence, the legacy of centuries of invasions by foreign peoples & empires, all leaving their distinctive cultural mark. Moroccan cuisine is also formed of the culinary traditions of the nomadic Berber tribes, whose couscous & tajine dishes are part of their staple diet. Furthermore, Islan has played a fundamental role in defining Morocco's culinary traditions through its laws on prohibiting pork, & by marking the end of the Ramadan, the month of fasting, with days of lavish gastronomic celebrations. Replete with fragrant spics, rich stews, plentiful fish recipes & mouth-watering desserts served with glasses of mint tea, Moroccan cuisine is a feast to the senses, & discovering its pleasures will delight the novice in a culinary journey of fascination & pleasant surprise.

120 pages, Paperback

First published April 1, 2006