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Morocco

Morocco

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Published by ChronicleBooks
A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora
A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora

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Categories:Types, Recipes/Menus
Published by: ChronicleBooks on Feb 03, 2012
Copyright:Attribution Non-commercial

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05/22/2013

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contents
Ii
8
ABifcliaHi
14
Ac’tfhLa
18
thMaPa
41
BreAd And sAvory PAstrIes
 57
souPs And LeguMes
 71
street Food
 81
FresH And cooked sALAds
 97
MeAts
 113
eggs And PouLtry
 131
FIsH And sHeLLFIsH
 151
couscous
 169
sweets And desserts
 187
drInks
 207
slBibliaph
216
Alm
217
Ix
218
 
Oten called shrimp
al pip-pil 
, this northern avorite can be either spicy in the sense opiquant, with plenty o cayenne pepper, or spicy in the sense o heavily seasoned, withgarlic, cumin, sweet paprika, and a pinch o cayenne pepper, plus plenty o resh cilan-tro and parsley. This recipe is the latter, though you can add frepower as desired. Theshrimp can also be prepared in individual terra-cotta dishes and served as an appetizer.Although I have eaten this tagine in numerous places along the coast, the fnest wasin Tétouan. It was in a small
riad 
(guesthouse) called El Reducto, which had not longbeore been converted by a Spanish woman rom a mansion that, in 1948, had beenreormed or the Gran Vizier o Tétouan, Sidi Ahmed Abdelkrim Haddad. Wanderingthrough Tétouan’s dense, ancient, and inward-looking city, it is easy to orget how near itis to the Mediterranean.
sPIcy 
sHrIMP tAgIne
serves 4
2tbpolivoil4ipmdiumomao,halvd,dd,adad(no,pa78)6alilov,mid2tbplhoppdha-lapal2tbplhoppdhilaopwpapika1⁄papppomooa1⁄poudumibalasaladhloudblakppp1⁄lb/680lahimp,pld,aillfo(abou⁄lb/340pld)3lilmo,halvd
In a tagine, ameproo casserole, or heavy skilletor sauté pan, add the olive oil, tomatoes, andgarlic, and cook uncovered over medium heatuntil the tomatoes are a deeper red and pulpy,about
12
minutes.Reduce the heat to low. Stir in the parsley,cilantro, paprika, cayenne, and cumin. Add thebay lea and season with salt and pepper. Placethe shrimp on top and cook or
1
minute, andthen turn. Place the lemon slices around theedges o the tagine, dribble
2
Tbsp water in theside, cover with the lid, and cook or
10
minutes.Serve bubbling hot in the tagine.
fish And shellfishMoroCCo
156

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