Welcome to my little book on Moroccan food.
The zing of lemon and coriander when lifting the lid on a tagine of chicken with preserved lemon; thedelicate aromas of an orange blossom scented dessert; char grilled lamb dusted with cumin, straight fromthe coals; fantastically fresh fish, pan fried with mouth tingling chermoula; the overwhelming heady scentof mint in mint tea. Just a few of the fabulous images of Moroccan food.Moroccan food had an amazing diversity and complexity of flavours, reflecting the many cultural influenceson its cuisine.As an enthusiastic cook (as well as diner), I am always looking for interesting recipes to try, and newingredients to play with. This is a personal collection of the recipes that I have found work for me. I verymuch hope you enjoy them.I have also pulled together some of the information I have gathered on the key ingredients used inMoroccan cooking, including a little bit on each of their backgrounds and uses, and listed a few of therecipes that use the ingredients.In the second section I have gathered together some of my favourite recipes by main food group. I hopeyou enjoy cooking them.