agora158 at gmail.com
Thu Jun 26 23:52:21 PDT 2008
So generous of all of you helping me!! The woman coming to my house is
one of the wealthiest woman in the world, related to the Ikea family.
It means she is used to the best gourmet food available. When I
visited her in her huge London house she invited me with nice Lebanese
treats, tabbuleh, baba ganoush, etc. That's because I wanted to
reciprocate her with food in the same topic. And since I have the
beautiful tajine in clay I bought in Tanger, Maroccan food come to my
By the way, do anyone know if I must soak the tajine in water for a
few hours before I use it? I have not used it a lot.
And regarding books, I was checking La Cuisine Marocaine, by Latifa
Bennani.Smirès, published in Casablanca (asnd bought by me in Paris),
a book written in Argentina, Jair Alma' Kulat Al'Arabia by Kettu Kerr
and Norma Yunis and a translation into Spanish of an Anonymous
Manuscript about Spanish-Maghrebi Cuisine from the XIII century. (The
last one is a really beautiful book, I don't know if it's some English
translation as well).
Ana, will at once order the books you suggested!!!
On Fri, Jun 27, 2008 at 2:10 AM, Lilinah <lilinah at earthlink.net> wrote:
> From: "Mike C. Baker" <kihebard at hotmail.com>
>> Ana, off the top of my skull -- while not explicitly Moroccan -- I would
>> suggest an array of tabouleh/tabouli, baba ganoush, hummus, and
>> accompaniment of pita bread / toasted pita wedges. There is also a
>> cucumber&onion cold dish (served at times in vinegar, and at others with
>> a yogurt-based sauce similar to that often used with gyros) I would also
>> consider as part of an "array".
>> Personally, I might add dolmas (stuffed grape leaves) and other "mezze"
>> / savory finger-foods to the array.
> Let me note, Mike, that i'm not attacking you. You did specify that your
> suggestions are not Moroccan...
> And i sure like hummus bi'tahini, baba ganuj, etc. (sound of lip smacking)
> But this reminds me of why i do historical Middle Eastern cooking...
> The "default" for Middle Eastern food in the US tends to be these Levantine
> dishes, along with meat and vegetables on skewers. Clearly this is the
> default whether someone is asking about Moroccan food (which is quite
> different from Levantine food) or Medieval Middle Eastern food. And people
> are constantly seeking among the historical recipes for those same darn
> Levantine dishes.
> Anyway, i'm a huge fan of modern Moroccan food (sorry i was wrapped up in
> other work, so i didn't suggest a fish tagine for Ana).
> The classic modern Moroccan cookbook is:
> Paula Wolfert. "Couscous and other good food from Morocco"
> It's available in paperback. Wolfert lived in Morocco in the beatnik 50s,
> had a home in Tangier, but she traveled quite a bit.
> Ana, it's still in print, but you may be able to find a used copy from a
> book vendor in Europe - i start looking at:
> i've bought books i found there from England, Spain, Turkey...
> Kitty Morse is another good author on Moroccan food, who, despite her name,
> is Moroccan, and was born and raised in Morocco. Her books are "flashier"
> than Wolfert's, with more color photos, but the recipes are good.
> -- "Cooking at the Kasbah - Recipes from my Moroccan Kitchen" is her best
> general Moroccan cookbook.
> -- "The Vegetarian Table: North Africa" is another good cookbook by Morse -
> the cuisine is so rich and varied that one can have a fabulous meal without
> -- NOTE: her "Couscous: Fresh and Flavorful Contemporary Recipes" is NOT
> Moroccan, but Moroccan influenced fusion cuisine.
> A couple other books i have, but haven't used as much are:
> -- Robert Carrier. "Taste of Morocco"
> -- Copeland Marks. "The Great Book of Couscous: Classic Cuisines of Morocco,
> Algeria, and Tunisia"
> Both are in paperback and have a wide selection of dishes.
> And i have two books of historical interest, since they are sort of memoirs
> with cooking:
> -- Madame Guinaudeau. "Traditional Moroccan Cooking: Recipes from Fez"
> -- Aline Benayoun. "Casablanca Cuisine: French North African Cooking"
> I would NOT recommend starting with either of these two.
> And i've got a number of North African Jewish cookbooks, which reflect the
> local cuisines.
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
> My LibraryThing
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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