Casablanca

Author: Nargisse Benkabbou
Homepage_9781784723934

Stock information

General Fields

  • : $39.99(AUD)
  • : 9781784723934
  • : Octopus Publishing Group
  • : Mitchell Beazley
  • :
  • :
  • : April 2018
  • : 241mm X 193mm
  • : United Kingdom
  • : 39.99
  • : May 2018
  • :
  • :
  • : books

Special Fields

  • : Nargisse Benkabbou
  • : Hardback
  • : 1
  • : 224
Barcode 9781784723934
9781784723934

Description

A book that is infused with the flavours of Morocco and is as accessible as it is inspiring.
-- Nigella Lawson


A native Moroccan shares 100 recipes for the vibrant and delicious dishes of her homeland.


Nargisse Benkabbou grew up in a food-oriented family that nurtured her connection with her roots and country of origin, Morocco. On her popular blog, MyMoroccanFood.com, she shares her family's recipes and her innovative cross-cultural creations.


Casablanca features 100 recipes for simple and satisfying Moroccan meals for family and entertaining. Benkabbou describes the essential elements in Moroccan cuisine and how to make them -- Ras el hanout spice mix, preserved lemons, Harissa paste; scented waters, couscous, preserved lemons, Chermoula, and Moroccan tea. She also introduces the tagine and explains how to use it.


The recipes include:



  • Starters to Share - Roasted red pepper and preserved lemon salad with butter beans; Serrouda (chickpea dip); Sweet potato and feta maakouda (potato cakes); Grandma's broad bean and zucchini salad

  • Vegetarian Dishes - Baghrir (pancake) with cr me fraiche and chestnut mushrooms; Moroccan eggs Florentine with harissa hollandaise; Root vegetable and prune tagine

  • Meat - Mama's harira (soup); My grandfather's mechoui (lamb) with yoghurt and mint sauce; Orange zest and turmeric lamb chops

  • Poultry - Chorba beida (white chicken soup); Chicken, carrot and charred lemon tagine; Spicy chicken livers; Duck and cannellini bean casserole with caraway and dried figs

  • Seafood - Fragrant seafood and tomato tagine; Merguez-stuffed squid in tomato sauce; Monkfish tagine with apricots, dates and fennel

  • Bread - Wholemeal mahrash bread; Mkhamer (skillet bread); Seeded harcha ("scone"); Cumin and buttermilk cornbread

  • Sweets - Pistachio, orange and olive oil flourless loaf cake (gluten-, dairy-free); Ktefa (filo pastry with custard); Ras el hanout carrot cake with cream cheese frosting; Jabane (nougat).


Casablanca will be eagerly welcomed by those familiar with Moroccan food and by adventurous cooks wanting to expand their culinary horizons.