Clifford A. Wright's Recipes: Morocco

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 8, 2012

Home > Recipes > Morocco

Spicy Carrot Salad
Salatat al-Jazar
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Thin cooked carrots with spices served at room temperature
posted: 01/10/2007

Spicy Fish and Herb Turnovers
Briwat al-Hut
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried turnovers stuffed with spiced fish
posted: 03/02/2009

Bastila: A Grand Moroccan Pigeon Pie

Beets with Orange Blossom Water and Moroccan Spices

Chickpeas with Preserved Lemon

Couscous with Chicken, Chickpeas, and Caramelized Onions

Lamb and Sultana Raisin Stew

Moroccan Fish Stew

Moroccan Mixed Salad

Preserved Lemons

Ras al-Hanut (Ras El Hanout)

Sharmula - Moroccan Relish for Fish

Spicy Carrot Salad

Spicy Fish and Herb Turnovers

[Mediterranean Feast] The Saveur 100. Voted Most Delicious History Book You Can Cook From. “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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