Publisher's Synopsis
Morocco is known around the world not only for its beauty but also for its quality and diversity of delicious dishes. Expect to see, smell and taste more spices your senses have ever experienced! The infinite flavor combinations will leave you wanting more. Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is usually a mix of Amazigh, Andalusian, and Mediterranean cuisines, with slight European (French and Spanish) and sub-Saharan influences.
The main Moroccan dish people are most familiar with is couscous; beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines or roasted. They also use additional ingredients such as plums, boiled eggs, and lemon. Like their national food, the tagine has a unique taste of popular spices such as saffron, cumin, cinnamon, ginger, and cilantro, as well as ground red pepper. This recipe book is strictly about Moroccan Tagines, but what are Moroccan Tagines without Moroccan bread and preserved lemons? Read this book and find out!
