Published by Periplus Editions with editorial offices at 1364 Innovation Drive, North Clarendon, VT 05759 U.S.A. and 61 Tai Seng Avenue, #02-12 Singapore 534167.

      Copyright © 2002 Periplus Editions (HK) Ltd.

      All rights reserved.

      First Edition

      ISBN: 962-593-992-X

       ISBN: 978-1-4629-1642-9 (ebook)

      Library of Congress

       Control Number: 2001096484

      Distributed by

      North America, Latin America & Europe

       Tuttle Publishing

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      Asia Pacific

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      Printed in Singapore

      10 09 08 07 06 05 7 6 5 4 3 2

      Publisher: Eric Oey

      Associate Publisher: Christina Ong

      Editors: Philip Tatham and Jocelyn Lau

      Translator: Vincent Vichit-Vadakan

      Production: Violet Wong and Chan Sow Yun

      Photo credits

      All food and location photography by Jean-François Hamon Additional photos by La Maison Arabe (Thierry Laureut), p. 8; Magnum Photos (Bruno Barbey), pp. 2, 6-7, 10, 12, 14-15, 17, 19-21, 24-25, 26; and Valerie Millet, p. 22.

      Acknowledgments

      The publisher wishes to thank the following for their generous assistance: Mr Ho Cheow Teck, Honorary Consul, Consulate of the Kingdom of Morocco, Singapore; Björn Conerding’s, Ursula Haldimann, and Enija Luna of Riad Enija; Mohamed Harda (hôtel Le Littoral), N’guyer Hj Mustapha B. Hj Omar (Marrakesh), Liwan, Siècle, Médina, Terre de Sable, Raynaud, Christofle, Baya, Mokuba, Colline des Potiers, Fée d’Herbe; Monette Aline, Stephanie Bertrand, Sandrine Duvillier, Joël Puentes, Fabrizio Ruspoli (La Maison Arabe), and Samual Rodany.

      The valley of Tinerhir, east of the High Atlas Mountains.

      Contents

       PART ONE: FOOD IN MOROCCO

       Introduction

       The Riches of a Generous Past

       Women and Dadas

       Grand Imperial Cuisine

       Food and Religion

       Moroccan Hospitality

       All Roads Lead to the Souk

       PART TWO: COOKING IN MOROCCO

       The Moroccan Kitchen

       Cooking Methods

       Moroccan Ingredients

       PART THREE: THE RECIPES

       Soup, Salads, and Breads

       Meat

       Poultry and Game

       Fish and Seafood

       Vegetables

       Desserts

       Drinks

       Index

      An impressive spread of tasty Moroccan snacks and appetizers.

      Part One: Food in Morocco

      Moroccan cuisine has been nurtured by centuries of Mediterranean influence

      The history of Morocco has always been closely intertwined with the history of the Mediterranean. As a veritable crossroads of civilizations—an asylum for the Andalousian Jews and Arabs who were chased out of the kingdom of Grenada at the end of the 15th century; later a French Protectorate until its independence in 1956—Morocco offers an exceptional example of generosity and harmony. This multifaceted country reflects diverse regional, ethnic, and social influences, all of which left their mark on its past. It is this variety that gives Moroccan cuisine its unparalleled reputation. Moroccan cuisine is considered to be one the finest in the world and some of its most celebrated dishes have justly taken their place among the culinary classics of the world.

      Porters from Telouet carrying couscous and bread to a diffa (banquet).

      The “Isle of the Sunset,” Djerirat-al-Maghrib as the first Arab geographers named the land that would become Morocco, offers the traveler very diverse landscapes. First, there is the Atlantic Ocean lapping the shores in the west; then there are the Atlas and Rif Mountains that enclose a vast amphitheater reaching from the southwest

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