
Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara
Tom Verde
John Gregory-Smith
2018, Kyle Books, 978-1-90948-790-1, $29.99 hb.
If you ever tried Moroccan food, then you sampled the cuisines of many cultures. Building upon the foundations of richly spiced Berber and Arab diets, “[e]xiled Moors from Spain brought olive cultivation, citrus fruits, and paprika,” while Moorish Jews introduced pickling and preserving. The Ottomans, with their fondness for fiery grilled meats, added kebabs, while café culture and “an appetite for sophisticated pastries and breads” is a legacy of French colonizers. This book celebrates that mix, with a variety of dishes from all parts of the country. Seffa, a saffron-and-almond-infused chicken braise, is a celebratory dish of desert tribesmen; goat-cheese-and-grapefruit salad hails from the Bouhacem Forest in the north; and rosewater and lemon ricotta cheesecake blends “classic Moroccan fruits and flavors” with “a European style.” Personal stories and lovely illustrations complement the recipes in this enticing cookbook.
You may also be interested in...
British Library’s 500-Year-Old Nizami Manuscripts Shed Light on Power of Art and Poetry in 12th-Century Herat
Persian and Mughal scholar and specialist Barbara Brend presents a comprehensive study of one of the most highly esteemed works of Persian Literature.Celebrate Women's History Month With These Reads on Women Throughout History
To help honor Women’s History Month, AramcoWorld brings you a list of 10 female-focused reads that celebrate women throughout history.Drawing New Conclusions About the Status of Women in Ancient Egypt
Egyptologist Mariam F. Ayad that gender bias among historians accounts for an underrepresentation of women’s lives in historical studies of Egypt.