Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 20, 2021
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Bastila: A Grand Moroccan Pigeon Pie
Bastila
(Fowl)
Spiced pigeon or other birds with eggs, almonds, and saffron, wrapped in phyllo-like pastry as a pie
posted: 01/10/2007

Beets with Orange Blossom Water and Moroccan Spices
(Salads)
Boiled beets with orange blossom water, scallions, paprika, cinnamon, and cumin
posted: 12/11/2008

Chickpeas with Preserved Lemon
Hummus bi'l-Hamad Muraqqad
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Chickpeas with preserved lemons seasoned with garlic, saffron and other spices
posted: 09/06/2010

Couscous with Chicken, Chickpeas, and Caramelized Onions
Siksu bi'l-Dajaj wa'l-Hummus
(Rice, Couscous, and Other Grains)
Couscous with tender chicken, chickpeas, caramelized onions, almonds and spices
posted: 12/06/2007

Fava Bean Purée in the Moroccan Style
Rafissa al-Ful
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Pureed fava beans with cumin, paprika, and olive oil
posted: 05/31/2012

Lamb and Golden Raisin Stew
Qamama
(Stews)
Dry-stewed lamb with golden raisins and Moroccan spices
posted: 10/03/2008

Moroccan Fish Stew
Tajin bi'l-Hut
(Stews)
Dry stew (étouffée)of fish, potatoes, tomatoes, and green bell peppers
posted: 01/10/2007

Moroccan Tomato Salad
Salatat Mishwiyya
(Salads)
Mixed spiced salad of tomatoes and chiles
posted: 04/16/2008

Preserved Lemons
(Basic Recipes and Sauces)
Lemons preserved in salt and lemon juice for Moroccan dishes
posted: 01/10/2007

Ras al-Hanut (Ras El Hanout)
Ras al-Hanut (Ras El Hanout)
(Basic Recipes and Sauces)
Mixed spices for Moroccan recipes
posted: 01/10/2007



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If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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