“A welcome addition to a subject that suffers from a paucity of published information, it’s fascinating reading . . . a tantalizing sample of Moroccan cooking.”
This ample sample includes couscous, frackh (baked beans), hareera (a rich, thick soup), and ulk’tban (shish kebob). Even amateur chefs will enjoy using this clear, simple collection of recipes to make these—and many more—classic Moroccan dishes. No special pots or utensils are required.
Merely calling these delectable delights “tried and true” would be an understatement. Recipes from The Moroccan Cookbook have been excerpted in newspapers throughout the world.
One essay on the land and people of Morocco and another on a master Moroccan cook complete the cookbook and create just the right inspiration for sampling this fine, appetizing collection of Moroccan cooking.