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    Moroccan Grilled and Roasted Meats and their Accompaniments
    Moroccan Grilled and Roasted Meats and their Accompaniments
    Moroccan Grilled and Roasted Meats and their Accompaniments
    Ebook29 pages12 minutes

    Moroccan Grilled and Roasted Meats and their Accompaniments

    By EP Lenderking

    ()

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    About this ebook

    How to grill meats the Moroccan way. Contains 12 recipes that have been chosen to demonstrate the key techniques associated with preparing Moroccan grilled meat, including the famous Moroccan roast or pit barbecue "Mechoui", dry spice rubs, wet marinades and sauces, grilled minced meat "kefta" and a delicious onion accompaniment. These recipes have previously appeared in the book Tanjia Marrakchia: Culinary Adventures at Dar Les Cigognes, which is available as a hard cover or paperback book.

    LanguageEnglish
    PublisherEP Lenderking
    Release dateMay 4, 2014
    ISBN9781310788543
    Moroccan Grilled and Roasted Meats and their Accompaniments
    Author

    EP Lenderking

    E.P. Lenderking is a passionate eater, energetic cook, global nomad, and prolific writer on all things gastronomic. Tasting his way around the world, with his palate acting as divining rod, he struck the mother lode in Marrakech. Seduced by the spices of the souks and tales of a thousand and one nights, yet puzzled by the dearth of writing on this noble cuisine, he set out to produce a book that in its breadth covered the major tenets of Moroccan cookery. As one of the figures behind Dar Les Cigognes, a luxury boutique hotel in Marrakech, he was naturally concerned with the kitchen, both its ups and downs. Seven years in the making, this book reflects the breadth of Moroccan cuisine, its Berber, Roman, Jewish, and Arab influences, and how it has evolved over time to become something uniquely its own. The author lives with his wife and two children between Italy, Morocco, Mexico, and Argentina.

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      Book preview

      Moroccan Grilled and Roasted Meats and their Accompaniments - EP Lenderking

      Moroccan Grilled and Roasted Meats

      and their accompaniments

      Sanssouci has been teaching the art of Moroccan traditional cooking since 2000. We have shared with thousands of participants this incredibly rich and varied cuisine. Some of these recipes have previously appeared in the book Tanjia Marrakchia: Culinary Adventures at Les Cigognes, whilst others are from the forthcoming Sanssouci Morocco Cooking School Cookbook, a collection of recipes 15 years in the making. Voted Best Moroccan Cooking School in 2011, we look forward to seeing you with us. We will also be opening an Italian cooking school in 2015 on Lake Como.

      Published by Sanssouci Collection at Smashwords

      www.sanssoucicollection.com

      Copyright 2014 by Sanssouci Collection

      Contents

      Grilling and Roasting

      Lamb Marinade

      Roast Shoulder of Lamb Stuffed with Saffron Rice

      Saffron Rice with Caramelised Onions

      Roasting

      Mechoui

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