Couscous and Other Good Food from Morocco

by Paula Wolfert

ISBN-10: 0060913967
ISBN-13: 9780060913960
Region: Morocco
Publication Date: February, 1987
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Recipe Index

Recipesort icon Page Rating
Almond Milk Drink (Sharbat Bil Looz) 326
0
Amalou 36
0
Anise-Flavored Melba Toast Rounds (Fekkas) 312
0
Apple Milk Drink (Sharbat) 326
0
Aziza Benchekroun’s Five-Day Preserved Lemon Special 32
0
Azut Cadi 129
0
Baked Fish with Rice 181
0
Barley Grits and Fava Bean Couscous (Cheesha Sikuk) 160
0
Beef Tagine with Cauliflower 265
0
Beef Tagine with Sweet Potatoes 267
0
Beet Salad I 76
0
Beet Salad II 77
0
Berber Couscous (Seksu Bidaoui) 155
0
Berber Couscous with Barley Grits (Cheesha Belboula) 158
0
Berber Couscous with Barley Shoots (Azenbu) 161
0
Bisteeya 108
0
Bisteeya Filled with Almond-Flavored Rice (Bisteeya Bil Roz) 116
0
Bisteeya, Tetuán Style 114
0
Braewats Filled with Eggs, Chicken, and Lemons 122
0
Brain Salad I (Mohk) 86
0
Brain Salad II (Mohk) 87
0
Carrot Salad 75
0
Charmoula 175
0
Chicken Braised and Browned (Djej Mahammer) 213
0
Chicken Braised and Browned and Coated with Eggs (Djej Mefenned) 215
0
Chicken Cooked with Sweet Tomato Jam (Djej Matisha Mesla) 206
0
Chicken Kdra with Almonds and Chick-peas (Djej Kdra Touimiya) 198
0
Chicken Kdra with Almonds and Rice (Djej Kdra Bil Looz Bil Roz) 200
0
Chicken Kdra with Turnips and Chick-peas 201
0
Chicken Simmered in Smen 205
0
Chicken Smothered with Green, Cracked Olives (Djej Bil Zeetoon Meslalla) 194
0
Chicken Stuffed with Almond Paste (Djej Mashee Bil Looz) 225
0
Chicken Stuffed with Eggs, Onions, and Parsley (Lema Ma’amrra) 226
0
Chicken Stuffed with Kefta and Eggs 228
0
Chicken Stuffed with Mint 229
0
Chicken Stuffed with Rice and Raisins, Marrakesh Style 222
0
Chicken Tagine with Chick-peas (Djej Bil Hamus) 203
0
Chicken with Eggs, Lemons, and Olives (Djej Masquid Bil Beid) 190
0
Chicken with Lemon and Olives, Makalli (Djej Makalli) 196
0
Chicken with Lemons and Olives Emshmel (Djej Emshmel) 192
0
Chicken with Onions (Djej Bisla) 209
0
Chicken with Prunes, Rif Style (Djej Bil Babcock) 210
0
Coffee Ras el Hanout (Maure Kaoua) 327
0
Cooked and Salted Butter (Smen) 39
0
Cooked Tomatoes and Sweet Green Pepper Salad 74
0
Cornmeal Porridge (Asidah) 321
0
Couscous from Rabat and Sale (Seksu Slaoui or Seksu Tafaya) 151
0
Couscous with Seven Vegetables in the Fez Manner 145
0
Cubed Liver Salad (Kibbdha) 88
0
Cucumber Salad 77
0
Eel with Raisins and Onions (Tasira) 172
0
Eggplant Salad (Zeillook) 67
0
Eggplant Salad, Rabat Style 68
0
Eggplant Stuffed with Brains 94
0
Fine-Grain Couscous with Chicken or Lamb (Seffa Merdurma) 162
0
Fish Baked with Almond Paste (Hut Benoua) 171
0
Fish Baked with Stuffed Fruit 169
0
Fish Couscous with Cornmeal (Baddaz Bil Hut) 161
0
Fish Stuffed with Eggs, Onions, and Preserved Lemons 180
0
Fish Tagine with Celery in the Style of Safi (Hut Bil Karfas) 178
0
Fish Tagine with Olives (Hut Bil Zeetoon) 176
0
Fish Tagine with Tomatoes, Potatoes, and Green Peppers 173
0
Free-Form Honey Cake (Mahalkra or Shebbakia) 303
0
Fried Pastry from Sefrou 305
0
Grated Carrot Salad 76
0
Harira I 58
0
Harissa Sauce 30
0
Herbed Smen 38
0
Holiday Bread 53
0
Hot Chili Relish, Rabat Style 72
0
How to Cook Couscous 134
0
Kefta on Skewers 248
0
Kif Candy (Majoun) 314
0
Lamb Braised and Browned (El Lahm Mahammer) 242
0
Lamb Tagine Layered with Okra and Tomatoes (Tagine Macfool Bil Melokhias) 276
0
Lamb Tagine with Artichokes, Lemon, and Olives 257
0
Lamb Tagine with Baby Peas 259
0
Lamb Tagine with Cardoons 258
0
Lamb Tagine with Carrots and Celery (Tagine Makalli Bil Karfas Bil Kreezoe) 255
0
Lamb Tagine with Fava Beans 260
0
Lamb Tagine with Fennel (Tagine el Lahm Besbas) 256
0
Lamb Tagine with Fried Eggplant (Brania) 269
0
Lamb Tagine with Green Peppers and Tomatoes (Tagine el Lahm Felfla Matisha) 271
0
Lamb Tagine with Raisins, Almonds, and Honey (Mrouzia) 286
0
Lamb Tagine with White Truffles 262
0
Lamb Tagine with Wild Artichokes 262
0
Lamb Tagine with Wild Cardoons 261
0
Lamb Tagine with Zucchini and Za’atar 273
0
Lamb with Almonds and Hard-Boiled Eggs, Fez Style (Tafaya) 246
0
Lamb with Okra, “Roof Tile” Style 275
0
Lamb with Quinces 279
0
Large Grain Couscous (Mhammsa) 162
0
Marrakesh “Pizza” (khboz Bishemar) 54
0
Meatball Tagine with Spices and Lemon (Tagine Kefta Emshmel) 251
0
Meatball, Tomato, and Egg Tagine (Kefta Mkaouara) 250
0
Meelowi 129
0
Miklee 127
0
Mixed Herb Salad I 78
0
Mixed Herb Salad II 79
0
Moroccan Bread (Kisra or Khboz) 51
0
Moroccan Cream of Wheat (Herbel) 321
0
Moroccan Rice Pudding (Roz Bil Hleeb) 318
0
Moroccan Tea 328
0
Moroccan “Yogurt” (Raipe) 40
0
Mtsimen 128
0
Narira II 60
0
Omar’s Couscous 142
0
Orange and Black Olive Salad 84
0
Orange and Grated Carrot Salad 85
0
Orange and Radish Salad 83
0
Orange Salad with Rosewater 82
0
Orange, Lettuce, and Walnut Salad (Shlada Bellecheen) 81
0
Pastry Leaves 101
0
Pastry Stuffed with Almond Paste and Dipped in Honey (Braewats) 300
0
Pickled Sweet Green Peppers (Filfil Mrakad), Tetuán Style 72
0
Pigeon Stuffed with Coucous (Frach Ma’amrra) 223
0
Preserved Lemons 30
0
Pudding (Mulhalabya) 320
0
Pumpkin Couscous 140
0
Puree of Fava Beans (Byesar) 92
0
Rabat Couscous with Acorns 161
0
Ras el Hanout 24
0
Red Pepper Sauce (Harissa) 144
0
Roasted Chicken (Djej Mechoui) 212
0
Roasted Lamb (Mechoui) 234
0
Seared Lamb Kebabs Cooked in Butter (Tagine Kebab Meghdor) 238
0
Sefrina (Beef Stew with Chick-peas) 268
0
Semolina Cookies (Ghoriba) 310
0
Sesame Seed, Almond, and Honey Cone (Sfuf) 301
0
Shad Roe Tagine (Tagine Beid Sherbel) 177
0
Shredded Pastry with Almonds (Ktaif) 298
0
Skewered and Grilled Lamb (Quodban) 236
0
Skewered and Grilled Liver, Berber Style (Kouash) 237
0
Sliced Tomato and Onion Salad 73
0
Small Family Couscous 149
0
Soup of Chick-peas (Chorba Bil Hamus) 61
0
Sponge Doughnuts (Sfinges) 306
0
Stamp Pastries (Taba) 308
0
Steamed Chicken (Djej Mafooar) 216
0
Steamed Lamb 244
0
Steamed Noodles with Meat (Sheriya Miftoon) 165
0
Steamed Noodles with Sugar and Cinnmaon (Sheriya Bahara) 165
0
Stuffed Turkey (Bibi Ma’amrra) 218
0
Stuffed Vegetable Tagine (Kefta Ma’ammra) 252
0
Sweet Bisteeya with Milk and Almonds (Keneffa) 322
0
Sweet Dessert Couscous 315
0
Sweet Green Pepper Relish, Fez Style 72
0
Sweet Steamed Rice (Roz Mafooar) 317
0
Tagine of Lamb or Beef with Prunes and Apples (Tagine Bil Babcock) 283
0
Tagine of Lamb with Dates 285
0
Tagine of Lamb with Lemon and Olives (Tagine el Lahm Emshmel) 263
0
Tagine of Lamb with Raisins and Almonds, Tiznit Style 281
0
Tagine of Lamb with String Beans Smothered in Sweet Tomato Jam 272
0
Tagine of Lamb, Quinces, Amber and Aga Wood 288
0
Tagine of Okra and Tomatoes (Marak Matisha Bil Melokhias) 91
0
Tagine of Swiss Chard (Marak Silk) 90
0
Tangier Couscous (Seksu Tanjaoui) 153
0
Tomato and Green Pepper Salad, Fez Style 70
0
Tomato and Hot Green Pepper Salad, Essaouira Style 71
0
Trid 119
0
Tunisian Briks 124
0
“Gazelles’ Horns” (Kab el Ghzal) 296
0
“Instant” Khelea 43
0
“The Snake” (M’hanncha) 294
0

Publishers Information

About Couscous and Other Good Food from Morocco

Publisher Web Link: http://www.harpercollins.com/

Since it was first published in 1973, Couscous and Other Good Food from Moroccohas established itself as the classic work on one of the world’s great cuisines. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of the rare cookbooks that are as valuable for their good reading as for their inspired food.

(http://www.harpercollins.com/)

Author Information

About Paula Wolfert

Author Web Link: http://www.paula-wolfert.com/

PAULA WOLFERT, a resident of San Francisco, is the author of five previously  published cookbooks, all considered classics. Among them: Coucous and Other Good Food from Moroccoo, The Cooking of Soutwest France, and three books on Mediterranean cuisine including the much praised Cooking of the Eastern Mediterranean. She has won the Julia Child Award, The James Beard Award, The M. F. K. Fisher  Award, The Tastemaker Award and been a finalist for the Andre Simon Award.

Craig Claiborne has written of her: “I think she’s one of the finest and most influential cookbook authors in this country. Her recipes are done with incredible accuracy. She brings a sense of wonder to matters of taste. She has an uncommonly fine palate. In sum, she is one of the leading lights in contemporary gastronomy.” (http://www.paula-wolfert.com/)

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