The Little Moroccan Cookbook: More Than 80 Delicious Recipes
Murdoch Books Test Kitchen
Language: English
Pages: 92
ISBN: 2:00256845
Format: PDF / Kindle (mobi) / ePub
The Little Moroccan Cookbook features more than 80 recipes, selected to best reflect the unique characteristics and breadth of styles that are the essence of Moroccan cooking. Illustrated with beautiful location shots as well as images of finished dishes and authentic cooking techniques, this book is both a source of inspiration for the cook and an evocation of a place. Arabic, Persian, Andalusian and Berber influences are revealed in the recipes, and there are also special features on subjects such as spices, tea drinking and tajines.
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The oven to 160°C (315°F/Gas 2–3). Melt the smen in a flameproof casserole dish over medium heat. Brown the chicken or squab well, then set aside. Add the onion to the dish and cook for 10 minutes, or until golden. Stir in the garlic and spices, then the saffron, its soaking liquid and the stock. Add the chicken and turn to coat. Cover and bake, turning occasionally, for 1 hour, or until cooked through. Add a little extra water if needed. Remove the chicken, reserving the sauce. Discard the.
Juices left in the roasting tin may be strained over the chicken. Reheat the remaining couscous stuffing and serve with the chicken. Far left: Once you have spooned the stuffing into the chicken cavity, tie the legs together and tuck the wing tips under. Left: Rest the cooked chicken before carving. Shlada bil Khizou wa Litchine Carrot and Orange Salad The classic combination of carrot and orange is not confined to Moroccan cuisine. Some cooks juice the oranges, shred the carrots and blend.
And press firmly together. Left: The sandwiched sardines are floured, then fried in olive oil and served hot. Kseksou bel Hout Fish Couscous In seaside towns, the Friday couscous is more than likely to use fish as the main ingredient rather than lamb or chicken. This is a simple couscous to make, typically herbed and spiced, with rich red tomatoes adding colour and flavour. SERVES 4 750 g (1 lb 10 oz) firm white fish fillets, such as snapper, hake or sea bass 3 tablespoons plain.
Sugar, baking powder and cinnamon. Stir until well combined. Beat the egg with the lemon zest and rosewater and then add to the dry ingredients. Mix to a firm paste and knead lightly. Line two baking trays with baking paper. Sift the extra icing sugar into a shallow dish. Preheat the oven to 180°C (350°F/Gas 4). Break off pieces of dough the size of walnuts and roll into balls, oiling your hands lightly to prevent the dough sticking. Press into the icing sugar and flatten slightly. Lift.
With a conical lid, and also the food cooked in this dish. Such food is really a stew or braise. TANGIA A pottery vessel shaped like a small amphora. The food cooked in it is also called tangia, known as the bachelor’s dish; young men or soldiers away from home put chunks of meat (beef, lamb or goat) in it, add tomato, preserved lemon, sprigs of coriander (cilantro) and flat-leaf parsley, season and tie on parchment to cover it, making a handle with the string. This is taken to the hammam.