The Arabic word Maghreb means "land where the sun sets." The
Maghreb is a multicultural Mediterranean region of North Africa
which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It
is bordered by the beautiful Mediterranean Sea, and in ancient
times, the Maghreb included Spain, Sicily, and Malta. The history
of this region is completely different from that of the rest of
Africa, and today's cuisine reflects those differences. It's an
inviting cuisine, made with fresh local and seasonal ingredients,
that carries a diversity of flavors and time-honored traditions to
the Maghreb table. Before the Arab conquest, the Phoenicians,
Greeks, Romans, Byzantines, and later the Italians and French,
colonized the Maghreb. Each new culture that entered the region
left unique influences and together they created a multicultural
cuisine using aromatic spices, fresh herbs, citrus, dried fruits,
nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh
vegetables. Ancient civilizations such as Phoenicians and Romans
spread the cultivation of wheat. The Moors brought citrus and
olives from Spain. The Berbers gave birth to couscous. Fennel,
peas, and artichokes arrived with the Italian settlement, and the
baguette, salad Nicoise, and mayonnaise were brought by the French
when they colonized the area. Thus, the food of Maghreb became a
melange of Sicilian, French, Spanish, Arabic, and Berber cuisine.
This unique cookbook brings the colorful, aromatic foods of the
Maghreb region to readers through over 100 authentic recipes.
Chapters cover a range of options: Appetizers, Soups, Sides,
Vegetables, Main Courses, Condiments, and Desserts. Also included
are helpful chapters on the pantry essentials, herbs and spices
that give Maghreb foods their distinct appeal. Sample recipes:
Crostini with Dill and Pecorino Spicy Cauliflower Minestra Couscous
for Festive Occasions (Seffa) Lamb Chops in Dried Fig Sauce Baked
Whole Bass with Chermoula Shrimp Speidini with Golden Breadcrumbs
and Pistachios Rustic Pizza Stuffed with Red Onions, Pine Nuts, and
Golden Raisins Broccoli Affogati Marzipan-Stuffed Dates
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