Hal - The food of Morocco : authentic recipes from the North African coast

Acknowledgments

The publisher wishes to thank the following for their generous assistance: Mr Ho Cheow Teck, Honorary Consul, Consulate of the Kingdom of Morocco, Singapore; Bjrn Conerdings, Ursula Haldimann, and Enija Luna of Riad Enija; Mohamed Harda (htel Le Littoral), Nguyer Hj Mustapha B. Hj Omar (Marrakesh), Liwan, Sicle, Mdina, Terre de Sable, Raynaud, Christofle, Baya, Mokuba, Colline des Potiers, Fe dHerbe; Monette Aline, Stephanie Bertrand, Sandrine Duvillier, Jol Puentes, Fabrizio Ruspoli (La Maison Arabe), and Samual Rodany.

Contents

An impressive spread of tasty Moroccan snacks and appetizers.

Published by Periplus Editions with editorial offices at 1364 Innovation Drive, North Clarendon, VT 05759 U.S.A. and 61 Tai Seng Avenue, #02-12Singapore 534167.

Copyright 2002 Periplus Editions (HK) Ltd.

All rights reserved.

First Edition

ISBN: 962-593-992-X
ISBN: 978-1-4629-1642-9 (ebook)

Library of Congress
Control Number: 2001096484

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Printed in Singapore

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Publisher: Eric Oey

Associate Publisher: Christina Ong

Editors: Philip Tatham and Jocelyn Lau

Translator: Vincent Vichit-Vadakan

Production: Violet Wong and Chan Sow Yun

Photo credits

All food and location photography by Jean-Franois Hamon Additional photos by La Maison Arabe (Thierry Laureut), p..

The valley of Tinerhir, east of the High Atlas Mountains.

Index

Note: Page numbers correspond to the print edition.

Breads and Snacks

Brides Fingers 38

Briwattes Barroz

Briwattes Ba

Cheese Triangles 37

City Bread 36

Country Bread 35

Crispy Moroccan Crpes 38

Khobz Ed Dar

Matoula 35

Rice Triangles 37

Rolls Scented with Nigella Seeds 36

Desserts

Almond Triangles 112

Almond Cigars 112

Barwat Ba Louz

Cigars Ba Louz

Cinnamon Rice Pudding Gazelle Horns 114

Harbel

Kaab El Ghozal

Knaffa

Layered Custard Stacks 110

Layered Milk Stacks 110

Mhancha

Seffa

The Snake 106

Wheat Pudding 104

Drinks

Assir Louz

Atai Ba Nana

Enriched Almond Milk 116

Green Mint Tea 118

Traditional Almond Milk 116

Fish and Seafood

Bstilla Bal Houte

Fish Couscous 94

Fish Tagine 90

Kaskou Bel Hout

Lhout Ba Louz Wa Tmare

Moroccan Seafood Pie 88

Rock Cod with Almonds and Dates 96

Sardine Maamrine

Stuffed Sardines 92

Tagine Bal Hout

Meat

Dalaa Mamra Bkasksou Watmar

Foreigners Chicken and Eggplant Stew 72

Kasksou Tfaya

Lamb Confit with Raisins and Almonds 46

Lamb Couscous with Onions 54

Lamb Tagine with Fava Beans 56

Lamb Tagine with Onions 52

Lamb Tagine with Prunes and Sesame Seeds 64

Lamb Tagine with Quince 48

Lamb Tagine with Zucchini and Mint 62

Lamb, Pea, and Artichoke Stew 50

Maqua Ba Jeblane Wa Korni

Marqua Bal Barania

Marqua Bal Kastel Dial Tlemcen

Marqua Bal Lagel Wa Chiflore

Meatball Tagine with Eggs 68

Mechoui

Mourouziya

Shoulder of Lamb with Couscous and Date Stuffing 62

Spit-roasted Lamb 66

Tagine Bal Ghalmi Wa Alfoul

Tagine Bal Ghalmi Wa Gharaa Wa Nana

Tagine Bel Ghalmi Wal Barkouk Wa Geljlane

Tagine Bel Ghalmi Wal Sfargel

Tagine Kefta Bal Beid

Tagine Makfoul

Tlemcen Chestnut Stew 58

Veal Stew with Cauliflower 70

Poultry and Game

Bstilla Bal Hmame

Chicken Tagine with Dried Apricots and Pine Nuts 80

Chicken Tagine with Figs 74

Chicken Tagine with Olives and Preserved Lemons 78

Couscous-Stuffed Pigeon 84

Djaje Ba Sanouj

Djaje Mfewar

Lhmame Maarar Bkasksou

Moroccan Pigeon Pie 86

Nigella Seed Chicken 76

Stuffed Steamed Chicken 82

Tagine Ba Djaje Wa Machmache Wa Louz

Tagine Bal Ghami Wa Karmousse

Tagine Djaje Ba Zitoune Wa Lhamed

Salads

Carrot and Cumin Salad 42

Carrot Salad with Orange Juice 41

Eggplant Puree 41

Eggplant Salad 40

Fresh Fava Bean Salad 42

Limes Mrakade

Matesha Maasla

Roasted Bell Pepper Salad 40

Salted Preserved Lemons 43

Shlada Bkhizou Wal Camoune

Shlada Ba Danjale

Shlada Ba Khizou Wa Limoune

Shlada Bal Foule

Shlada Bal Gharaa

Shlada Balfelafla Meshouia

Tomato Jam 43

Zaalouk

Zucchini Salad 42

Soup

Harira Ba Karouia

Moroccan Caraway Soup 44

Vegetables

Green Couscous 100

Bissara Dal Foul Lyabess

Btata Bfliou

Fava Bean Puree 102

Kaskou Lakdar

Wild Thyme Potatoes 98

Part One: Food in Morocco

Moroccan cuisine has been nurtured by centuries of Mediterranean influence

T he history of Morocco has always been closely intertwined with the history of the Mediterranean. As a veritable crossroads of civilizationsan asylum for the Andalousian Jews and Arabs who were chased out of the kingdom of Grenada at the end of the 15th century; later a French Protectorate until its independence in 1956Morocco offers an exceptional example of generosity and harmony. This multifaceted country reflects diverse regional, ethnic, and social influences, all of which left their mark on its past. It is this variety that gives Moroccan cuisine its unparalleled reputation. Moroccan cuisine is considered to be one the finest in the world and some of its most celebrated dishes have justly taken their place among the culinary classics of the world.

Porters from Telouet carrying couscous and bread to a diffa (banquet).

The Isle of the Sunset, Djerirat-al-Maghrib as the first Arab geographers named the land that would become Morocco, offers the traveler very diverse landscapes. First, there is the Atlantic Ocean lapping the shores in the west; then there are the Atlas and Rif Mountains that enclose a vast amphitheater reaching from the southwest to the northwest of Morocco; further south, the immense deserts that are still inhabited by nomadic peoples; and finally the central regions that spill out to the ocean where alternating plateaus, plains, and valleys have favored the development of culture and the rise of great cities.