Simply Moroccan Cuisine

History

The History section is a brief introduction to Morocco and the history of Moroccan cuisine.

Cooking Spices

This section contains a list of the main spices used in Moroccan cooking, with a brief description of each.

Preparation and Ingredients

The preparation and ingredients section goes over some basics, and introduces the reader to ingredients such as preserved lemon, and how to prepare preserved lemon from scratch. The section also contains common recipe elements, for example couscous is used as a base for a number of recipes and so is given here and referenced from the main recipes.

Soups, Salads, Entrees

Cooking Spices

• BLACK PEPPER (LIBZAR)
• CARAWAY SEEDS (KARAWIYĀ)
• CINNAMON (KARFA)
• CORIANDER (KASBOUR)
• CUMIN (KAMOUN)
• GINGER (SKINGBIR)
• PAPRIKA (TAHMIRA)
• RED CHILI POWDER (FELFLA HARRA)
• SAFFRON (ZAAFRANE BELDI)
• TURMERIC (KHARKOUM)

Preparation and Ingredients

• ALMONDS
• ARTICHOKES – PEELING
• BEETS
• CHICKPEAS
• EGGS
• LEEKS – PEELING
• MEATS
• ROAST GARLIC
• ROAST SWEET PEPPERS
• TOMATOES – PEELING AND SEEDING
• ORANGE BLOSSOM WATER
• HOT CHILI SAUCE WITH HERBS
• HARISSA
• PRESERVED LEMONS
• GHEE (CLARIFIED BUTTER)
• COUSCOUS
• CHAARIYA (CAPELLINI NEST PASTA)

Soups

• CHICKEN CHOURBA
• HARIRA (traditional wedding and breakfast soup)
• BEEF AND VEGETABLE SOUP
• BESSARA (DRIED FAVA BEAN SOUP)
• POTATO AND LEEK SOUP

Salads

• FENNEL SALAD
• TOMATOES AND ROAST PEPPER SALAD
• CUCUMBER SALAD
• RAW CARROT SALAD
• COOKED CARROT SALAD
• BEET SALAD
• POTATO SALAD
• ROAST GREEN PEPPER SALAD
• FAVA BEAN SALAD
• CARAMELIZED BABY CARROTS
• SAUTÉED BRUSSELS SPROUTS
• CAULIFLOWER SALAD
• SAUTÉED CABBAGE
• LENTILS IN TOMATO SAUCE
• WHITE KIDNEY BEANS IN TOMATO SAUCE
• CHICKPEAS WITH SAFFRON
• ZUCCHINI M’CHERMEL (RED SAUCE)
• ZAALOUK OF EGGPLANT AND ZUCCHINI
• TOMATO SHAKSHUKA
• TAPENADE WITH MOROCCAN BLACK OLIVES
• TAPENADE WITH GREEN OLIVES
• SWEET TOMATOES WITH APRICOTS

Entrees

• LAMB COUSCOUS WITH VEGETABLES
• COUSCOUS WITH CHICKEN, ONION, RAISINS AND HONEY
• TAJINE OF BEEF TFAYA
• CHAARIYA MEDFOUNA
• STUFFED MINI PEPPERS
• STUFFED VEGETABLES
• STUFFED CABBAGE LEAVES
• CHICKEN M’QUALLI
• TAJINE OF LAMB WITH PEAS AND ARTICHOKE HEARTS
• TAJINE OF BEEF WITH SHALLOTS AND RAISINS
• TAJINE OF LAMB WITH ZUCCHINI
• TAJINE OF MEATBALLS WITH ARTICHOKES
• TAJINE OF MEATBALLS WITH EGGS
• TAJINE OF LAMB WITH OKRA
• TAJINE OF BEEF WITH POTATO
• TAJINE OF BEEF WITH CARROTS
• LAMB WITH STRING BEANS
• ROAST LEG OF LAMB
• BEEF WITH PRUNES AND ALMONDS
• GRILLED KEFTA
• BEEF KEBABS
• CALVES LIVER
• TAJINE OF WHITING BALLS
• TAJINE OF RED SNAPPER
• STUFFED SARDINES

Sample images from the book: