Authentic recipes from Morocco by Joan Adamson
Starts right in with recipe that have a title and a bit about the dish, list o fingredients where the items are some times in Metric and sometimes in Amercian during the same recipe.
There are a ton of ingredients in some and there is a section for how to prepare the dish. Time to make, difficulty level and calories. Servings are listed.
Tips are listed at the end. You should be able to substitute for your healthier dietary needs: low fat, low sugar, low sodium products and fresh vs. canned.
There are NO pictures nor Nutritional information.
You also might find it hard to locate some Morrican ingredients at your local store.
Just tried lamb last month so want to give it another try with other ingredients because it was so good.
One of the great cuisines of the world, Moroccan cooking abounds with subtle spices and intriguing flavour combinations. Think tart green olives paired with chopped preserved lemon rind stirred into a tagine of tender chicken, the surprise of rich pigeon meat pie dusted with cinnamon and icing sugar, or sardines coated with a flavourful combination of coriander, parsley, cumin and a hint of chilli. Influenced by Andalusian Spain, Arabia and France, Morocco’s cuisine is a delicious combination of mouthwatering flavours that make it unique.