Customer Reviews

Moorish: Flavours from Mecca to Marrakech

5 star:		(3)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

Unlike a lot of Greg and Lucy Malouf's books is basically just recipes. This is great for me because it's a lot easier to find the recipes in this book than in some of their others. One thing that's a little difficult is that the measurements use the metric system. I have a kitchen scale, so I can weigh things out, but sometimes things like 150 ml of Tahini sauce can be tricky.

We've only had a chance to make one recipe so far, the Lentils and Rice with Caramelised Onions, but I really enjoyed it. We didn't use purple onions (as directed), but the standard yellow ones worked just fine.

The sections of this cookbook include:
Dry Mixed Spices
Wet Mixed Spices
Dressings and Relishes
Pickles and Preserves
Soups
Salads
Snacks
Grains, Pasta and Pulses
Poultry
Meat
Seafood
Vegetables
Desserts
Cakes and Cookies

There is also a Cook's Notes section with some explanation of measuring units.

A lot of the recipes look good, I just haven't had the time to make more of them.

THIS IS A GREAT BOOK FOR A PERSON INTERESTED IN LEARNING ABOUT FOOD OF THE MIDDLE EAST NORTH AFRICA,SPAIN AND THE EASTERN MEDITERRANEAN. IT HAS SPICE BLENDS I HAVE NOT SEEN BEFORE IN OTHER COOKBOOKS OF THIS REGION. IT HAS DELICIOUS AND INTERESTING RECIPIES LIKE PORK ROASTED IN PEPPER AND CINNAMON, AND THE MEDJOOL DATE ICREAM WHICH IS VERY DELICIOUS. I WOULD RECOMMEND THIS BOOK TO COOKS WHO ENJOY THE PLEASURE OF EATING GOOD FOOD, AND THOES WHO ENJOY PREPARING GOOD FOOD NO MATTER WHERE IN THE WORLD IT COMES FROM.

Another fantastic book by Greg Malouf, this book is a keeper, and a must have for any serious cook.