
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia & Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, & salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, & armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick & easy to prepare. Vegetables are prepared in succulent & unusual ways while dishes such as chicken honey & onion couscous, & `gazelle horns` filled with almonds, sugar & orange blossom water provide a feast for both the imagination & the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chilli paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco`s great forte is its tagines & sauces-with meat & fish being cooked in one of four popular sauces. & Libya, although less gastronomically subtle than Tunisia & Morocco, excels in soups & patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients & the comforting, elemental flavours of various spices & seasonings. Recipes are easy to follow, & evoke the spicy, sumptuous flavours of the region. This culinary journey creates some of the world`s most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavoured with a slice of history, an anecdote or a fable that brings this land of the sunset` vividly to life.