34,39 €
42,99 €
Casablanca
34,39 € 
- Išsiųsime per 10–14 d.d.
A native Moroccan shares 100 recipes for the vibrant and delicious dishes of her homeland.Nargisse Benkabbou grew up in a food-oriented family that nurtured her connection with her roots and country of origin, Morocco. On her popular blog, MyMoroccanFood.com, she shares her family's recipes and her innovative cross-cultural creations.Casablanca features 100 recipes for simple and satisfying Moroccan meals for family and entertaining. Benkabbou describes the essential elements in Moroccan cuisin…
34.39
2025-06-29 23:59:00
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- Autorius: Nargisse Benkabbou
- Leidėjas: Octopus Publishing Ltd.
- Metai: 2018
- Puslapiai: 224
- ISBN-10: 1784723932
- ISBN-13: 9781784723934
- Formatas: 19,5 x 24,1 x 2,7 cm, kieti viršeliai
- Kalba: Anglų
- Extra -20 % nuolaida šiai knygai su kodu ENG20
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A native Moroccan shares 100 recipes for the vibrant and delicious dishes of her homeland.Nargisse Benkabbou grew up in a food-oriented family that nurtured her connection with her roots and country of origin, Morocco. On her popular blog, MyMoroccanFood.com, she shares her family's recipes and her innovative cross-cultural creations.
Casablanca features 100 recipes for simple and satisfying Moroccan meals for family and entertaining. Benkabbou describes the essential elements in Moroccan cuisine and how to make them -- Ras el hanout spice mix, preserved lemons, Harissa paste; scented waters, couscous, preserved lemons, Chermoula, and Moroccan tea. She also introduces the tagine and explains how to use it.
The recipes include:
Starters to Share - Roasted red pepper and preserved lemon salad with butter beans; Serrouda (chickpea dip); Sweet potato and feta maakouda (potato cakes); Grandma's broad bean and zucchini salad Vegetarian Dishes - Baghrir (pancake) with cr�me fraiche and chestnut mushrooms; Moroccan eggs Florentine with harissa hollandaise; Root vegetable and prune tagine Meat - Mama's harira (soup); My grandfather's mechoui (lamb) with yoghurt and mint sauce; Orange zest and turmeric lamb chops Poultry - Chorba beida (white chicken soup); Chicken, carrot and charred lemon tagine; Spicy chicken livers; Duck and cannellini bean casserole with caraway and dried figs Seafood - Fragrant seafood and tomato tagine; Merguez-stuffed squid in tomato sauce; Monkfish tagine with apricots, dates and fennel Bread - Wholemeal mahrash bread; Mkhamer (skillet bread); Seeded harcha ("scone"); Cumin and buttermilk cornbread Sweets - Pistachio, orange and olive oil flourless loaf cake (gluten-, dairy-free); Ktefa (filo pastry with custard); Ras el hanout carrot cake with cream cheese frosting; Jabane (nougat).
Casablanca will be eagerly welcomed by those familiar with Moroccan food and by adventurous cooks wanting to expand their culinary horizons.
EXTRA 20 % nuolaida
34,39 €
42,99 €
Išsiųsime per 10–14 d.d.
Kupono kodas: ENG20
Akcija baigiasi už 3d.07:42:06
Nuolaidos kodas galioja perkant nuo 10 €. Nuolaidos nesumuojamos.
- Autorius: Nargisse Benkabbou
- Leidėjas: Octopus Publishing Ltd.
- Metai: 2018
- Puslapiai: 224
- ISBN-10: 1784723932
- ISBN-13: 9781784723934
- Formatas: 19,5 x 24,1 x 2,7 cm, kieti viršeliai
- Kalba: Anglų
A native Moroccan shares 100 recipes for the vibrant and delicious dishes of her homeland.
Nargisse Benkabbou grew up in a food-oriented family that nurtured her connection with her roots and country of origin, Morocco. On her popular blog, MyMoroccanFood.com, she shares her family's recipes and her innovative cross-cultural creations.
Casablanca features 100 recipes for simple and satisfying Moroccan meals for family and entertaining. Benkabbou describes the essential elements in Moroccan cuisine and how to make them -- Ras el hanout spice mix, preserved lemons, Harissa paste; scented waters, couscous, preserved lemons, Chermoula, and Moroccan tea. She also introduces the tagine and explains how to use it.
The recipes include:
Starters to Share - Roasted red pepper and preserved lemon salad with butter beans; Serrouda (chickpea dip); Sweet potato and feta maakouda (potato cakes); Grandma's broad bean and zucchini salad Vegetarian Dishes - Baghrir (pancake) with cr�me fraiche and chestnut mushrooms; Moroccan eggs Florentine with harissa hollandaise; Root vegetable and prune tagine Meat - Mama's harira (soup); My grandfather's mechoui (lamb) with yoghurt and mint sauce; Orange zest and turmeric lamb chops Poultry - Chorba beida (white chicken soup); Chicken, carrot and charred lemon tagine; Spicy chicken livers; Duck and cannellini bean casserole with caraway and dried figs Seafood - Fragrant seafood and tomato tagine; Merguez-stuffed squid in tomato sauce; Monkfish tagine with apricots, dates and fennel Bread - Wholemeal mahrash bread; Mkhamer (skillet bread); Seeded harcha ("scone"); Cumin and buttermilk cornbread Sweets - Pistachio, orange and olive oil flourless loaf cake (gluten-, dairy-free); Ktefa (filo pastry with custard); Ras el hanout carrot cake with cream cheese frosting; Jabane (nougat).
Casablanca will be eagerly welcomed by those familiar with Moroccan food and by adventurous cooks wanting to expand their culinary horizons.
Nargisse Benkabbou grew up in a food-oriented family that nurtured her connection with her roots and country of origin, Morocco. On her popular blog, MyMoroccanFood.com, she shares her family's recipes and her innovative cross-cultural creations.
Casablanca features 100 recipes for simple and satisfying Moroccan meals for family and entertaining. Benkabbou describes the essential elements in Moroccan cuisine and how to make them -- Ras el hanout spice mix, preserved lemons, Harissa paste; scented waters, couscous, preserved lemons, Chermoula, and Moroccan tea. She also introduces the tagine and explains how to use it.
The recipes include:
Starters to Share - Roasted red pepper and preserved lemon salad with butter beans; Serrouda (chickpea dip); Sweet potato and feta maakouda (potato cakes); Grandma's broad bean and zucchini salad Vegetarian Dishes - Baghrir (pancake) with cr�me fraiche and chestnut mushrooms; Moroccan eggs Florentine with harissa hollandaise; Root vegetable and prune tagine Meat - Mama's harira (soup); My grandfather's mechoui (lamb) with yoghurt and mint sauce; Orange zest and turmeric lamb chops Poultry - Chorba beida (white chicken soup); Chicken, carrot and charred lemon tagine; Spicy chicken livers; Duck and cannellini bean casserole with caraway and dried figs Seafood - Fragrant seafood and tomato tagine; Merguez-stuffed squid in tomato sauce; Monkfish tagine with apricots, dates and fennel Bread - Wholemeal mahrash bread; Mkhamer (skillet bread); Seeded harcha ("scone"); Cumin and buttermilk cornbread Sweets - Pistachio, orange and olive oil flourless loaf cake (gluten-, dairy-free); Ktefa (filo pastry with custard); Ras el hanout carrot cake with cream cheese frosting; Jabane (nougat).
Casablanca will be eagerly welcomed by those familiar with Moroccan food and by adventurous cooks wanting to expand their culinary horizons.
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