Published by Periplus Editions with editorial offices at 61 Tai Seng Avenue #02-12, Singapore 534167
Copyright © 2007 Periplus Editions (HK) Ltd. All rights reserved.
ISBN: 978-1-4629-0540-9 (ebook)
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Photo Credits
All food and location photography by Jean-François Hamon. Additional photos by La Maison Arabe (Thierry Laureut), p. 11; Magnum Photos (Bruno Barbey), pp. 5, 6, 8–9, 14, 15, 17, 18–19, 20, 22–23, 24, 25 and 26.
Acknowledgements
The publisher wishes to thank the following for their generous assistance: Mr Ho Cheow Teck, Honorary Consul, Consulate of the Kingdom of Morocco, Singapore; Björn Conerding’s, Ursula Haldimann, and Enija Luna of Riad Enija; Mohamed Harda (hôtel Le Littoral), N’guyer Hj Mustapha B. Hj Omar (Marrakesh), Liwan, Siécle, Médina, Terre de Sable, Raynaud, Christofle, Baya, Mokuba, Colline des Potiers, Fee d’Herbe; Monete Aline, Stéphanie Bertrand, Sandrine Duviller, Joël Puentes, Fabrizion Ruspoli (La Maison Arabe), and Samuel Rodany.
Printed in Singapore
10 09 08 07
5 4 3 2 1
Contents
The Riches of a Generous Past 10
Authentic Moroccan Ingredients 31
Couscous 34
Clarified Butter 34
Warka Pastry Leaf 35
Preserved Lemons 35
Breads, Pastries and Appetizers
City Bread 37
Country Bread 37
Eggplant Salad 38
Fresh Fava Bean Salad 38
Zuchinni Sautéed with Cumin and Paprika 38
Carrot and Walnut Salad 38
Tomato Jam 38
Carrots Sautéed with Cumin 39
Roasted Spiced Eggplant Purée 39
Roasted Bell Peppers 39
Rice Pastries 40
Goat Cheese Pastries 40
Rolls Scented with Nigella Seeds 40
Shrimp Pastries 41
Spiced Meat Pastries 41
Moroccan Chicken Pie 42
Moroccan Seafood Pie 45
Moroccan Caraway Soup 46
Fava Bean Soup 48
Wild Thyme Potatoes 49
Spring Vegetable Couscous 50
Herb Stuffed Chicken 52
Roast Chicken with Lemon Sauce 55
Fragrant Spiced Chicken with Olives 56
Chicken with Eggplant and Fresh Herbs 58
Chicken with Marinated Figs and Walnuts 60
Chicken with Apricot Sauce and Pine Nuts 63
Roast Pigeon Stuffed with Almonds and Couscous 65
Braised Lamb with Peas and Artichokes 66
Lamb with Chestnuts and Cinnamon 69
Lamb Stuffed with Couscous and Dates 71
Lamb Confit with Raisins and Almonds 73
Lamb with Zucchini and Fresh Mint 75
Lamb with Prunes and Sesame Seeds 76
Braised Lamb with Fava Beans 78
Lamb with Onions and Cinnamon 80
Lamb with Caramelized Onions and Raisins 83
Lamb with Quince and Cinnamon 85
Roast Leg of Lamb 86
Veal with Crisp-fried Cauliflower 89
Meatball Tagine with Eggs 91
Fish with Mixed Vegetables and Couscous 93
Fish with Olives and Bell Peppers 95
Baked Stuffed Sardines 96
Baked Fish Stuffed with Almonds and Dates 99
Almond Pastry Snake 100
Sweet Egg Custard Pastries 103
Crunchy