I discovered Moroccan cuisine back when I was in college. There was a Moroccan restaurant in Reykjavík at the time and I went there several times and loved everything I tasted. Unfortunately it didn't survive for long and was replaced by a steak-house, and it was a long time until I tasted Moroccan food again. A friend who knew I loved Middle-Eastern and North-African cooking gave me this little book and I have used several recipes from it.
This little book or booklet was published by Murdoch Books in 1992. It's part of a series of small recipe books, a mixture of cuisines and themes. These step-by-step books are very useful for beginners, as they show the main steps of each recipe in photographs that are accompanied by clear and simple instructions.
The recipes I have already tried from this book are:
Preserved lemons. These looked lovely to begin with but unfortunately the pickling jar I used didn't seal itself properly and some of the pickling liquid evaporated and the lemons went bad, so I never got to taste them. I will definitely make them again some day.
Tagine of mixed vegetables. This has a mild but distinctive flavour and is quite good if you like cumin.
Roast lamb with spices. Very good indeed.
Moroccan rice and meat balls. I have made these several times and loved them every time.
Choosing a recipe from this book is a bit of a challenge, as some of the ingredients are difficult to get in Iceland, like veal (seems to be by special order only), quinces and pumpkin. I am vacillating between:
Moroccan Cigars: Filo pastry rolls filled with spicy minced meat.
Vegetable Couscous: In which case I'll have to either leave out the pumpkin or wait until pumpkins arrive in the shops (they are sometimes available, sometimes not);
Moroccan-style fish with dates
B'stilla: A pie, properly made with pigeon or squab, here adapted to chicken.
Cucumber Salad with Mint
Khobz (wholemeal flat bread)
Whole Baked Fish
Chicken and Olives
Barbecued Lamb with Chermoula