Moroccan food is one of the world's most fragrant and flavourful. It comes from possibly one of the last undiscovered cuisines and reflects the influence of Arabs, Beduins and Berbers and its past rule under France and Spain. This richly colourful volume unveils the wealth of Morocco's traditional recipes, handed down over generations. Moroccan is divided into seven sections: first are soups including a delicious recipe for Harira, eaten by all Muslims after sundown during Ramadan. Then there are starters, such as Fried Aubergines and Grilled Kefta, enjoyed as tasty morning snacks. The mainstay of Moroccan cuisine is the national dish of couscous, and here there are several versions, including Seven Vegetable Couscous and Monkfish Couscous. Tempting tagines follow, with recipes that include Chicken Kdra with Chick-peas and Almond and Chicken with Preserved Lemon and Olives. Morocco's long coastline ensures many tantalizing fish and seafood recipes, often using the classic marinade of charmoula. The meat and poultry section includes several recipes for the very popular lamb, as well as Poussins with Courgettes and Apricot Stuffing. Vegetables are popular as salads and side dishes, and there are many classics included, such as Schlada and Okra Tagine. Bread, such as Little Spiced Breads, is baked daily, and the sweet-toothed Moroccans indulge in treats, such as Moroccan-style Cherry Batter Pudding, with tea at any time of the day. Each of the 70 recipes is photographed step-by-step, and there are magnificent pictures of the finished dishes. With its comprehensive introduction to the history of this fascinating country and guide to all the classic ingredients, herbs and spices and cooking techniques, Moroccan is an eye-opening guide to the mystique of Moroccan cooking.