Traditional Moroccan Cooking: Recipes from Fez
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Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the nation's culinary heart, the cooking has numerous influences – Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are couscous, tagines or stews, and bistilla, an exquisite pie made with a flaky pastry.
Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop, shares with us the secrets of preserving lemons for a tagine, shows us how to make Moroccan bread.
Traditional Moroccan Cooking is the perfect introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city. It offers a taste of the delights to be found in one of the world's great gastronomic centres.
'A jewel and an inspiration'
'A classic from which passion and enthusiasm come through on every page'
'Much, much more than a recipe book'
'Wafts off the page in scented waves'
'Successfully evokes the magic flavours of Fez'
jelly. Cover the stuffing with twenty evenly distributed sheets, then place on top the pieces of pigeon, the remains of the scrambled eggs and a little thick gravy. Cover this second garnishing with another twenty sheets. Carefully sticking the sheets together, bring the outer edge of those at the bottom over the top, then put twelve sheets tucked in round the edges to form a perfect round. Finish the bistilla by placing the remaining sheets to form its top. Paint the finished dish lightly with
basis for the Moslem’s diet. When, on the day of Eid el Kebir, the festival marking Abraham’s sacrifice, a sheep is slaughtered in every household, the head, trotters, offal, every part of the animal is put to some use. There will be feasting for several days. The meat that cannot be consumed will be preserved, dried in the sun and covered with fat. The bones and gristle are used for the mrouzia. As well as dishes where only mutton is used, all tagines can be made with this meat, which is
calves' in boulfaf, 64 Locusts, grilled, 186 Mahammer tagines see Tagines Majoun, 154–6 Mallow, 139–40 Marinaded meat, 119–20 Markets in Fez, 39–40, 183–6 Mechoui, 67, 187–9 Melons, 158–9 M'hanncha, 147–8 Mint tea, 168–70 Moufflon, 113 Mrouzia, 108, 111–2 Mutton, 108 braised, 117–9 choua, 68 in couscous, 82, 84 in harira, 54 kdra with almonds and chick-peas, 126–7 in kebab, 65 kefta, 71 marinaded, 119–20 mqalli, 116–7 in mrouzia, 111–2 qamama tagine with honey, 121–2 Olives, 46 preserving of, 47
eat a whole sheep. There are of course definite rules as to the succession of dishes. In giving a recipe I have generally indicated at what moment the tagine should be served. In the preceding pages I have given you a classical type of meal. Remember that the bistilla must be served first, then the choua, fish, spring or summer tagines according to the season, tfaia tagine, kefta and mrouzia. The mutton mahammar and mqalli. Chicken with lemons and olives roasted with spices. Stuffed chicken with
the subject of their country’s cuisine, a younger generation of Moroccans has the greatest respect for Madame Guinaudeau’s Fès Vu par sa Cuisine, first published in 1958 and translated here as Traditional Moroccan Cooking: Recipes from Fez. That the most exclusive restaurant in Fez has been called Fés Vu par sa Cuisine is an indication of the high regard in which the book is held. Moroccans are immensely proud of their cuisine and rightly regard it as one of the best in the world, so for a