ORANGE BLOSSOM & HONEY: Magical Moroccan Recipes

Enjoy the feisty flavours of ginger, paprika, turmeric and cumin, all produced in Morocco and used in abundance in the country's cooking. To add more character to special dishes, elaborate spice blends like Ras el Hanout (page 180), Chermoula (pages 180,183) and Baharat, of clove and cumin, are used. Today's Moroccan food is a cultural clash of Berber and Arabic. Exiled Moors from Spain brought olive cultivation, citrus fruits and paprika, and Jewish Moors, preserving and pickling. The real food of Morocco is served at home - delicately steamed couscous that's topped with meat, vegetables and cinnamon-spiced onions; rich Berber tagines, little kefta cooked in thick sauces with egg, savoury, fruity salads, sweet stews, and sensational seafood. Preserved lemons, honey, olives and orange blossom elevate the everyday into the extraordinary. On this special culinary journey we are taken from the Souks of Marrakesh through the Sahara and on to the blustery shores of the Atlantic coast, learning the secrets of traditional lamb barbecue, through the city of Fes where the rich dishes of the Imperial Courts are still prepared in many homes. From Moroccan-style Paella to stuffed Berber breads baked in the hot desert sands, chapters include Street Food, Salads and Vegetables, Meat and Poultry, Seafood, Tagines and Desserts plus a special section on spice mixes like harissa. With puff pastry and double cream, follow the simple recipe for Pomegranate and Rosewater Mille-feuille or traditional almond cookies called Ghoriba. With Greek yoghurt and coriander, veggies will love the spicy Merguez Eggs. Middle Atlas Trout Tagine or Coastal Calamari or Berber Lamb Tagine, for each there is a little bit of background on the place, the flavour and the simple recipe. Gorgeous full page colour illustrations, location and recipe, colourful maps on endpapers. 192pp, 8½" x 10".
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