Couscous and Other Good Food from Morocco
Ecco, 1987
Publisher Description
North Africa is the home to one of the world’s great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine.
From Morocco’s national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren’t enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach.
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Recipes
The Souks
- Ras el Hanout
- Harissa Sauce
- Preserved Lemons
- Amlou
- Herbed Smen
- Cooked and Salted Butter Smen
- Moroccan “Yogurt” Raib
- “Instant” Khelea
Bread
- Moroccan Bread
Kisra
Khboz
- Khboz Maqla
- Holiday Bread
- Marrakesh “Pizza” Khboz Bishemar
Soups
- Harira I
- Harira II
- Soup of Chick-peas Chorba Bil Hamus
- Caraway-Flavored Soup Harira Karouiya
Salads and Vegetables
- Eggplant Salad Zaalouk
- Eggplant Salad, Rabat Style
- Tomato and Green Pepper Salad, Fez Style
- Tomato and Hot Green Pepper Salad, Essaouira Style
- Hot Chili Relish, Rabat Style
- Sweet Green Pepper Relish, Fez Style
- Pickled Sweet Green Peppers, Tetuàn Style Filfil Mrakad
- Sliced Tomato and Onion Salad
- Cooked Tomatoes and Sweet Green Pepper Salad
- Carrot Salad
- Sweet Carrot Salad
- Grated Carrot Salad
- Beet Salad I
- Beet Salad II
- Cucumber Salad
- Mixed Herb Salad I
- Mixed Herb Salad II
- Orange, Lettuce, and Walnut Salad
Shlada Bellecheen
- Orange and Chopped Dates Salad
- Orange Salad with Rosewater
- Orange and Radish Salad
- Orange and Black Olive Salad
- Orange and Grated Carrot Salad
- Brain Salad I
Mokh
- Brain Salad II Mokh
- Cubed Liver Salad Kedba
- Tagine of Swiss Chard Marak Silk
- Tagine of Okra and Tomatoes Marak Matisha Bil Melokhias
- Puree of Fava Beans Bissara
- Eggplant Stuffed with Brains
Savory Pastries
- Bastela
- Bastela, Tetuàn Style
- Bastela Filled with Almond-Flavored Rice
Bastela Bil Roz
- Packes of Almond-Flavored Rice Klandt
- Trid
- Briwat Filled with Eggs, Chicken, and Lemons
- Tunisia Briks
- Miklee
- Almond Miklee
- M’samen
- Meloui
- Razat A Qadi
Couscous
- Pumpkin Couscous
- Omar’s Couscous
- Red Pepper Sauce Harissa
- Couscous with Seven Vegetables in the Fez Manner
- Couscous in the Marrakesh Manner
- Couscous with Dates and Seven Vegetables
- Couscous with Lamb’s Head and Seven Vegetables Seksu Raseen Bahar
- Small Family Couscous
- Couscous from Rabat and Sale
Seksu Slaoui
Seksu Tafaya
- Another Couscous from Rabat and Sale
- Traditional Fez Couscous
- Tangier Couscous
Seksu Tanjaoui
- Tangier Couscous with Vegetables
- Tangier Couscous with Chicken
- Berber Couscous
Seksu Tamazight
- Berber Couscous with Barley Grits Cheesha Belboula
- Barley Grit and Fava Bean Couscous Cheesha Sikuk
- Berber Couscous with Barley Shoots Azenbu
- Fish Couscous with Cornmeal Baddaz Bil Hout
- Rabat Couscous with Acorns
- Large-Grain Couscous Mhammsa
- Fine-Grain Couscous with Chicken or Lamb Seffa Merduma
- Steamed Noodles with Meat Sheriya Miftoon
- Steamed Noodles with Sugar and Cinnamon Sheriya Bahara
Fish
- Fish Baked with Stuffed Fruit
- Fish Baked with Almond Paste Hut Benoua
- Eel with Raisins and Onions Tasira
- Fish Tagine with Tomatoes, Potatoes, and Green Peppers Hut Tungera
- Chermoula
- Tagra
- Fish Tagine with Olives Hut Bil Zeetoon
- Shad Roe Tagine Tagine Beid Sherbel
- Fish Tagine with Celery in the Style of Safi
Hut Bil Krafas
- Fish Tagine with Carrots Hut Bil Kheezo
- Fish Stuffed with Eggs, Onions, and Preserved Lemons
- Baked Fish with Rice
Poultry
- Chicken with Eggs, Lemons, and Olives Masqi Bel Beid
- Chicken with Lemons and Olives M’sharmel Djej M’sharmel
- Chicken Smothered with Green, Cracked Olives Djej Bil Zeetoon Meslalla
- Chicken with Lemon and Olives, M’qalli Djej M’qalli
- Chicken Kedra with Almonds and Chick-Peas
Djej Kedra Touimiya
- Chicken Kedra with Almonds Djej Kedra Bil Looz
- Chicken Kedra with Almonds and Rice Djej Kedra Bil Looz Bil Roz
- Chicken Kedra with Turnips and Chick-Peas
- Chicken Tagine with Chick-Peas Djej Bil Hamus
- Chicken Simmered in Smen
- Chickens Cooked with Sweet Tomato Jam Djej Maticha Maasla
- Chicken with Onions Djej Basla
- Chicken with Prumes, Rif Style Djej Bil Barqoq
- Roasted Chicken Djej Mechoui
- Chicken Braised and Browned
Djej Mahammer
- Turkey Braised and Browned Bibi Mahammer
- Rabbit Braised and Browned
Lernib Mahammer
- Chicken Braised and Browned and Coated with Eggs Djej Mefenned
- Steamed Chicken Djej Mafooar
- Stuffed Turkey Bibi Ma’amrra
- Chicken Stuffed with Rice and Raisins, Marrakesh Style
- Pigeons Stuffed with Couscous Frah Ma’amrra
- Chicken Stuffed with Almond Paste Djej Mashee Bil Looz
- Chicken Stuffed with Eggs, Onions, and Parsley Lem Ma’amrra
- Chicken Srtuffed with Kefta and Eggs
- Chicken Stuffed with Mint
Meats
- Roasted Lamb Mechoui
- Skewered and Grilled Lamb
Quoadban
- Skewered and Grilled Liver, Berber Style Kouah
- Skewered and Grilled Liver, Berber Style Tutlin
- Seared Lamb Kebabs Cooked in Butter Tagine Kebab Meghdor
- Lamb Braised and Browned
El Lahm Mahammer
- Braised and Browned Leg of Lamb Risla Mahammer
- Forequarter of Lamb Braised and Browned Delah Mahammer
- Steamed Lamb Baha
- Lamb with Almonds and Hard-Boiled Eggs, Fez Style Tafaya
- Kefta on Skewers
- Meatball, Tomato, and Egg Tagine
Kefta Mkaouara
- Kefta Cooked in Butter Tagine Kefta Kebab
- Stuffed Vegetable Tagine Kefta Ma’ammra
- Lamb Tagine with Carrots and Celery
Tagine M’qalli Bil Krafas Bil Kheezoe
- Lamb Tagine with Fennel Tagine el Lahm Besbas
- Lamb Tagine with Artichokes, Lemon, and Olives
- Lamb Tagine with Cardoons
- Lamb Tagine with Baby Peas
- Lamb Tagine with Fava Beans
- Lamb Tagine with Wild Cardoons
- Lamb Tagine with White Truffles
- Lamb Tagine with Wild Artichokes
- Tagine of Lamb with Lemon and Olives Tagine el Lahm M’sharmel
- Beef Tagine with Cauliflower
- Beef Tagine with Sweet Potatoes
- Sefrina Beef Stew with Chick-Peas
- Lamb Tagine with Fried Eggplant Brania
- Tagine of Lamb with Green Peppers and Tomatoes Tagine el Lahm Felfla Matisha
- Tagine of Lamb with String Beans Smothered in Sweet Tomato Jam
- Lamb Tagine with Zucchini and Za’atar
- Lamb with Okra, “Roof Tile” Style
- Lamb Tagine Layered with Okra and Tomatoes Tagine Macfool Bil Melokhias
- Lamb with Quinces
- Tagine of Lamb with Pears or Green Apples
- Tagine of Lamb with Raisins and Almonds, Tiznit Style
- Tagine of Lamb or Beef with Prunes and Apples
Tagine Bil Barqoq
- Tagine of Lamb with Apricots and Honey
- Tagine of Lamb with Quinces and Honey
- Tagine of Lamb with Dates
- Lamb Tagine with Raisins, Almonds, and Honey Mrouzia
- Tagine of Lamb, Quinces, Amber and Aga Wood
Desserts
- “The Snake” M’hanncha
- “Gazelles’ Horns” Kab el Ghzal
- Shredded Pastry with Almonds Ktaif
- Pastry Stuffed with Almond Paste and Dipped in Honey Briwat
- Sesame Seed, Almond, and Honey Cone
Sfuf
- Zomita
- Free-Form Honey Cake Mkharga Chebakia
- Fried Pastry from Sefrou
- Sponge Doughnuts
Sfinges
- Pancakes
- Stamp Pastries Taba
- Semolina Cookies Ghoriba
- Anise-Flavored Melba Toast Rounds Fekkas
- Kif Candy Majoun
- Sweet Dessert Couscous
- Sweet Steamed Rice Roz Mafooar
- Moroccan Rice Pudding Roz Bil Hleeb
- Pudding Mulhalabya
- Moroccan Cream of Wheat Herbel
- Cornmeal Porridge Asidah
- Sweet Bastela with Milk and Almonds Keneffa
Beverages
- Apple Milk Drink Sharbat
- Almond Milk Drink Sharbat Bil Looz
- Coffee Ras el Hanout Maure Kaoua
