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Moroccan Cookbook: Moroc Tagine
By James Newton
Rating: 5 out of 5 stars
5/5
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About this ebook
Sample the delights of Tagine cooking with fabulous meat, fish and vegetarian recipes from Morocco and beyond. A wonderful collection of Tagine recipes and accompaniments from North Africa.
Author
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.
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Reviews for Moroccan Cookbook
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Book preview
Moroccan Cookbook - James Newton
Moroc
Tagine
By James Newton
Smashwords Edition
Copyright 2012-13 Springwood Emedia
Why not try International
Bestselling Cookbooks:
Moroc Cuisine
Middle Eastern Cuisine
Contents
Introduction
About Morocco
Essentials:
Ras El Hanout Recipe
Harissa
Preserved lemons
Accompaniments:
Moroccan Couscous
Spicy Moroccan Rice with Tomatoes and Peppers
Moroccan Sweet Potato Salad - Sweet Potato and Raisin Salad
Serrouda - Moroccan Chickpea Puree
Moroccan Carrot and Orange Salad
Moroccan Kushari
Moroccan Lentil Salad
Aubergine stuffed with lamb and rice
Tagines:
Lamb, squash & apricot tagine
Tagine Lamb & Sausage
Moroccan meatball tagine with lemon & olives
Chicken tagine with figs and almonds
Lamb and tomato tagine
Moroccan chicken tagine
Lamb Tagine with Tomatoes and Caramelized Sweet Onions
Moroccan Fish Tagine
Moroccan King Prawn Tagine
Moroccan Seafood Tagine
Agadir Chicken Tagine
Pumpkin, cranberry & red onion tagine
Guinea Fowl Tagine
Lamb tagine with dates & sweet potatoes
Duck tagine with clementines
Lamb & apricot Moroccan stew
Chickpea tagine with figs
Beef and Pear Tagine
Tagine Goat & Choritzo Sausage
Chicken and Peach Tagine
Tagine Rabbit & Salami Sausage
Chicken and Chickpea Tagine
Lamb and Date Tagine
Lamb and quince tagine
Sweet potato, zucchini and chickpea tagine
Nile Crocodile and Apricot Tagine
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 and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), and zaafran beldi (saffron). Common herbs include mint and ‘maadnous’(parsley.) The main Moroccan dish most people are familiar with is couscous, an old delicacy probably of Berber origin.
Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan.
Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal (gazelle’s horns
), a pastry stuffed with almond paste and topped with sugar. Another is Halwa shebakia
, pretzel-shaped dough deep-fried, dipped into a hot pot of honey and sprinkled with sesame seeds.
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