The Arabic word Maghreb means "land where the sun sets." The Maghreb
is a multicultural Mediterranean region of North Africa which includes
Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the
beautiful Mediterranean Sea, and in ancient times, the Maghreb included
Spain, Sicily, and Malta. The history of this region is completely
different from that of the rest of Africa, and today's cuisine reflects
those differences. It's an inviting cuisine, made with fresh local and
seasonal ingredients, that carries a diversity of flavors and
time-honored traditions to the Maghreb table.
Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines,
and later the Italians and French, colonized the Maghreb. Each new
culture that entered the region left unique influences and together they
created a multicultural cuisine using aromatic spices, fresh herbs,
citrus, dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and
copious fresh vegetables. Ancient civilizations such as Phoenicians and
Romans spread the cultivation of wheat. The Moors brought citrus and
olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and
artichokes arrived with the Italian settlement, and the baguette, salad
Niçoise, and mayonnaise were brought by the French when they colonized
the area. Thus, the food of Maghreb became a mélange of Sicilian,
French, Spanish, Arabic, and Berber cuisine.
This unique cookbook brings the colorful, aromatic foods of the Maghreb
region to readers through over 100 authentic recipes. Chapters cover a
range of options: Appetizers, Soups, Sides, Vegetables, Main Courses,
Condiments, and Desserts. Also included are helpful chapters on the
pantry essentials, herbs and spices that give Maghreb foods their
distinct appeal.
Sample recipes:
- Crostini with Dill and Pecorino
- Spicy Cauliflower Minestra
- Couscous for Festive Occasions (Seffa)
- Lamb Chops in Dried Fig Sauce
- Baked Whole Bass with Chermoula
- Shrimp Speidini with Golden Breadcrumbs and Pistachios
- Rustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden
Raisins
- Broccoli Affogati
- Marzipan-Stuffed Dates
