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Download Authentic Recipes from Morocco by Fatema Hal, Jean-Francois Hamon, Bruno Barbey PDF

By Fatema Hal, Jean-Francois Hamon, Bruno Barbey

A heady mixture of spices, fragrant tagines and hot, buttery couscous, it really is no ask yourself Moroccan food has turn into so well known! packed with favorites like caraway soup, slow-cooked lamb stews, highly spiced salads, flatbreads, elegant truffles and mint tea, Authentic Recipes from Morocco includes over 50 recipes that demonstrate the treasures of neighborhood Moroccan cooking.

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Authentic Recipes from Morocco

A heady mixture of spices, fragrant tagines and hot, buttery couscous, it is no ask yourself Moroccan delicacies has turn into so renowned! filled with favorites like caraway soup, slow-cooked lamb stews, highly spiced salads, flatbreads, chic truffles and mint tea, genuine Recipes from Morocco comprises over 50 recipes that exhibit the treasures of local Moroccan cooking.

Extra resources for Authentic Recipes from Morocco

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Flat-leaf parsley, also known as Italian parsley, is used in almost all Moroccan dishes. It is indispensable for the preparation of shermoula, a mixture of herbs and spices. Flat-leaf parsley is easily grown at home. It is available at most supermarkets. Ginger is often used in dry powdered form in Morocco. It is considered to be an aphrodisiac. Use it sparingly— its sweet, spicy flavor can overpower a dish. Ground ginger is available in the spice section of most supermarkets. Harissa is a hot, red paste made with chili peppers, herbs and spices and is popular in Morocco and North Africa.

Ground turmeric is available in the spice section of most supermarkets. Warka Pastry Leaf is a very fine pastry used to make B’stilla, the well-known Moroccan pie. It is also used to make a variety of other pastries. With a bit of effort, you can make your own warka pastry leaf using the recipe on page 35 but fresh or frozen filo pastry sheets that you purchase in the supermarket also make a good substitute. Basic Recipes Preparing Couscous Couscous is the name given to both the uncooked semolina grains and the cooked dish.

Bound to slavery during the lifetime of their masters, some of the dadas stayed on in the house of the heirs when the latter died, to continue doing what they did as slaves, though henceforth as free women. Almost all female slaves were destined to perform domestic tasks. However, through the attention of a merchant or a rich master, a few, thought to be good learners, received a thorough education in music or even literature, before being sent to the harems of many an Orientalist’s fancy. Qualified cooks were sold for very large sums.

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