Third Thrifty Week of 2015 #1 ~ Morocco & Curries

Taste of Morocco, published in 1987.The author, who lives several months out of the year in Marrakesh, spent two years traveling throughout the different regions in Morocco collecting recipes from friends, regional chefs and his own household  for the book. In addition to the recipes, there are many wondrous photos of the people, places, culture and of course the cuisine of Morocco.

The first chapter is a brief history of the country, followed by next chapter which is an introduction to the food ~ including spices and culinary influences. Other topics covered in the subsequent sections are eating in Morocco ~ highlights a few of the more familiar dishes, especially couscous ~ kitchen equipment with very useful photos and the tea ceremony (mint tea). Street food sold in stalls and bazaars is up next along with a very useful guide on herbs and spices, followed by a discussion of olive oil.

The recipes start with the basics: butters, preserved lemons and Harissa and continue with bread recipes and bread starters. There is a recipe for a tagine bread that I may try - eventually. Next up are pastry dishes, salads (mostly consisting of eggplant and cucumber), soups and fish. The chapter titled Feast of the lamb highlights many dishes with lamb (duh) and also throws in a few with camel and gazelle as an ingredient. Tagines and other main dishes follows and there is an entire section devoted to the various ways to prepare couscous.

Finally there is a chapter on the wedding feast with an enlightening look at traditions and customs. Of course like many cookbooks, the last section is devoted to desserts ~ many with almonds and dates, plus a fresh (local) fruit platter.

Curries & Indian Foods, published in 1989. This slight booklet is filled with a few familiar recipes, but more glaring are the omissions of what I thought were common Indian foods. The recipes cover meat, poultry, seafood desserts, breads, pickles, relishes & chutneys and beverages and represent all regions of the country in the 100+  dishes.

The book starts with a slight chapter on making a few of the basics needed for the recipes (garam masala and tandoori masala) then continues on with the recipes. Most of the dishes take up only one page, plus there are instructional photos to accompany the text. Lamb is found in many of the dishes as well as pistachios with a few duck recipes thrown in for good measure. I did find an easy recipe for a WHOLE tandoori chicken, plus one for saffron rice, a yummy mango milkshake and a rosewater rice pudding. The steamed chicken and fish recipes may also need further examination.

The glaring omissions include pakoras and in the beverage section any type of lassi.