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Marinated Fish Brochettes, 159 Sweet Monkfish Tagine with Caramelized Onion and Raisin Tfaya, 166 Monk's pepper. See Chaste tree berries Moroccan cuisine characteristics of, 8–11 herbs and spices in, 47–52 history of, 14–17 ingredients of, 41–46 by region, 20–21, 24, 27–29, 32, 37–38 tools of, 53–55 Mortar and pestle, 53 M'rouzia, 119 Msakhen, 52 Mushrooms, Wild, Rif Mountain Omelet with, 134–36 Mussels about, 152 Mussels in Tomato Sauce, 153 Mussel Tagine, 154–55

N Nigella seeds, 50 Noodles. See Pasta and noodles Nutmeg, 50

O Olives about, 44 Black Olive, Walnut, and Onion Bread, 66–67 Chicken Tagine with Preserved Lemons and Olives, 140–42 Fish Balls in Tomato Sauce, 160–61 Marinated Olives, 100 oil, 44 Omelets Berber Omelet Tagine, 133 Rif Mountain Omelet with Wild Mushrooms, 134–36 Onions Black Olive, Walnut, and Onion Bread, 66–67 Chicken in Buttery Saffron-Onion Sauce with Almonds, 147 Couscous with Caramelized Onion and Raisin Tfaya, 177–79 Lamb Tagine with Sweetened Onions, 115

Sweet Monkfish Tagine with Caramelized Onion and Raisin Tfaya, 166 Onion seeds. See Nigella seeds Orange flower water, 52 Oranges Chilled Cucumber and Orange Juice with Oregano, 214 Clementine Sponge Cake with Clementine Glaze, 203 Grated Carrot and Orange Salad, 102 Lamb Tagine with Oranges, Saffron, and Candied Orange Peel, 116–18 Orange Slices with Anise, Ginger, and Golden Raisins, 192 Oranges with Orange Flower Water and Cinnamon, 190 Oregano, 48. See Zaâtar Orris root, 50 Oualidia, 28, 29 Ouarka. See Warqa Ouarzazate, 58, 137 Oujda, 27

P Paprika, sweet, 51 Parsley, 48 Pasta and noodles Date-and-Almond-Stuffed Poussins with Sweet Vermicelli, 137–38 Harira, 73 Seafood Pastilla, 62–63 Sweet Vermicelli, 138–39 vermicelli, 46 Pastilla, 62–63 Pastilla jouhara, 196–97 Pastries, savory about, 58 Phyllo Rolls Stuffed with Milky Rice, 59 Phyllo Triangles Stuffed with Fresh Cheese, 61 Seafood Pastilla, 62–63 Pastries, sweet Crispy Pastry with Orange Flower Custard and Almonds, 196–97 Honeyed Phyllo Triangles Stuffed with Almonds, 195 Pears Stewed Sweet Spiced Pears, 189 Veal Shank Tagine with Pears, 126

MOROCCO

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Index

Peas Split Pea Soup, 77 Veal Shank Tagine with Peas, 127 Pepper, 50 Phyllo dough about, 46 Crispy Pastry with Orange Flower Custard and Almonds, 196–97 Honeyed Phyllo Triangles Stuffed with Almonds, 195 Phyllo Rolls Stuffed with Milky Rice, 59 Phyllo Triangles Stuffed with Fresh Cheese, 61 Seafood Pastilla, 62–63 Pippali. See Long pepper Potatoes Beet Soup with Ginger, 74 Fish Tagine with Vegetables, 164–65 Potato Fritters, 83 Seven Vegetable Couscous, 180–81 Poussins, Date-and-Almond-Stuffed, with Sweet Vermicelli, 137–38 Pressure cookers, 53–54 Prunes about, 45 Sweet Veal Shank Tagine with Caramelized Prunes and Apricots, 124–25 Pudding, Milk, with Sliced Almonds, 198 Pumpkin Berber Barley Couscous with Vegetables, 174–76 Chilled Sweet Butternut Squash Salad with Cinnamon, 108 Couscous with Pumpkin, 182–83 Seven Vegetable Couscous, 180–81

Q Qehwa m'attar, 209

R Rabat, 28, 77, 120, 180, 198 Raisins about, 45 Chickpeas in Broth, 84 Couscous with Caramelized Onion and Raisin Tfaya, 177–79 Couscous with Pumpkin, 182–83 Orange Slices with Anise, Ginger, and Golden Raisins, 192

Profile for K.ILHAM

Morocco - A Culinary Journey with Recipes  

Morocco - A Culinary Journey with Recipes