maroque orange book

7/28/2019 Maroque Orange Book

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Welcome!Welcome to the next instalment of my little book, this one is orange. I hope you will have as much pleasure

using the recipes as I have creating, experimenting, cooking, and of course eating them.

From the melt in your mouth sensation of cumin scented crumbles, the visual delight of jewelled rice, the

silky smoky taste of Zaalouk, the complexity of fish with dried limes, the kick of tomato and harissa sauce

and, the simplicity of pomegranate dressing, to the heady scents of winter fruits in ginger sauce. These are

just a few of the delights I hope you will enjoy as I continue my journey in the fascinating world of

Moroccan, Middle Eastern and Persian cooking.

In this little book I have included the recipes at the beginning and a collection of entertainment ideas at the

end. I have also designed this little volume to work alongside the little yellow book rather than to replace it,

so if you haven't got the little yellow cook book, please down load it online at www.maroque.co.uk.

Entertaining for family and friends has always been a great source of pleasure for me, and creating the

entertaining section of the website has been great fun. I have reproduced the ones currently online, but

will be adding more to this section over time.

A themed dinner or lunch party can often be no more effort than a collection of old favourite dishes, but

can create a sense of delight, fun and that little bit of showmanship, which I have to confess I quite like!

And who amongst us enthusiastic cooks, doesn't enjoy the pleasure of pleasing the people you love with

food.

As always your feedback, comments and ideas are most welcome and greatly appreciated.

Bon apptit

Julie


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ContentsRecipes

Starters, Nibbly Bits and Soups 3

Fish Dishes 10

Vegetarian Main and Side Dishes 12

Chicken Dishes 16

Lamb Dishes 18

Rice and Couscous Recipes 20

Desserts and Other Recipes 24

Entertaining Ideas

Warming Winter Dinner Party for Six 29

Romantic Meal for Two 32

Aromatic Sunday Lunch 35

Sizzling Summer Barbeque 37

Moroccan-Inspired Vegetarian Delights 39

Ingredients

Ingredients from Maroque 41


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Starters, Nibbly Bits and SoupsHarissa marinated olivesStart the evening with a tingle: these olives are on the spicy side, so if you're unsure of

your guests' palates, please just reduce the amount of harissa.

2 tbsp of roasted red pepper chopped2 garlic cloves finely chopped2 tsp of harissa paste, either from a jar or paste made up fresh125ml olive oil500g black olives

1. In a bowl large enough to take the olives, mix the chopped roasted peppers with the garlic, and mix in

the olive oil to form a marinade.

2. Rinse the black olives under cold running water and drain well.

3. Add the olives to the harissa marinade, mixing well, transfer to a clean jar.

4. Seal the jars and refrigerate for 1 to 2 days. Bring the olives to room temperature about an hour before

serving.

5. The olives will keep in the fridge for about 10 days.

Makes 2 jars


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Cum in scented cheese crumb lesThe crumbles go very well with a glass of fizz, or as part of a mezze starter.

90g butter225g cheddar cheese grated170g plain flour1 egg yolk1/4 tsp saltA pinch of cayenne1 tsp cumin seeds

1. Heat the oven to 220C. In a large bowl, mix all the ingredients together to form a crumb like texture,

similar to making crumble topping. Don't squeeze it into a ball.

2. Take a tablespoon of the dough at a time and form into balls about 3cm across. Place the balls on a

greased or non stick baking tray and flatten slightly with your fingers. Leave enough room for them to

spread as they cook.

3. Transfer to the hot oven and bake for about 15 minutes until slightly risen and golden.

4. Allow to cool and serve.

Makes about 20

Couscous stuffed tomatoesThese are great as a starter or a light lunch with a green salad.

4 large tomatoes or 8 slightly smaller150g couscous1/4 tsp salt150ml warm vegetable stock4 tbsp olive oil + extra for drizzling1 onion, finely chopped1 carrot, choppedA pinch of sugar2 tsp ras elhanoutA bunch of fresh coriander, chopped1/2 preserved lemon, finely choppedSalt and pepper to taste


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1. Preheat the oven to 180C, gas mark 4. Put the couscous in a bowl, stir in the warm stock and salt, stir

until all the stock has been absorbed, set aside for 10 minutes and then mix 1 tbsp of olive oil into the

couscous. It's best to use your fingers as this breaks up the lumps and gives the couscous its light texture.

2. Slice the top off each tomato and reserve. Using a spoon, scoop out the pulp and seeds and add to a

bowl. In a saucepan heat the remaining oil and fry the onions and carrots until golden brown and soft.

Stir in the tomato pulp, the ras el hanout and a pinch of sugar, stir well. Cook until it forms a thick sauce.

Season to taste.

3. Tip the spicy tomato mixture onto the couscous and mix well. Add the fresh coriander and preserved

lemon and mix well. Spoon into the cavity of the tomatoes and pop the reserved lids back on top. Put the

filled tomatoes in a baking dish and drizzle with a little olive oil and bake in the preheated oven for about

25 minutes, less if they are smaller. Either serve hot or a room temperature.

Serves 4

ZaaloukThis classic Moroccan salad is a fiddle to make but the finished result knocks spots off the

readymade ones. You can add a crushed red chilli if you like a bit of heat.

2 large aubergines3 large tomatoes2-3 garlic cloves, peeled and chopped100ml of Argan oil or good olive oil1 tbsp of chopped fresh coriander1/2 tsp sweet paprikaJuice of 1 lemon (to taste, less may be needed)SaltGround cumin to serve

1. Preheat the oven to 200C. Put the aubergines on a baking tray and bake for about 30 minutes, until

soft when pressed. Put the tomatoes in a oven proof dish with 1/2 oil and roast for about 5 minutes to 10

minutes.

2. Remove both the aubergines and tomatoes from the oven and allow to cool. Cut the aubergines in half

and scoop out the flesh and chop to a pulp.

3. Skin the tomatoes and remove the seed and chop the flesh also to a pulp.


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4. Heat the other half of the oil in a pan, add the garlic and fry but don't colour. Add the tomatoes,

aubergines, and paprika and fry gently for about 5 to 10 minutes, stirring regularly to stop the bottom

scorching.

5. Add the lemon juice, coriander and salt to taste. Pour into a bowl and dust with cumin. Eat either

warm or room temperature with bread. Serves 4

Courgette salad w ith mintThis cooling salad is a delight on a hot day.

1kg small courgettes100ml water2 tsp crushed garlic2 tsp dried mint2 tbsp white wine vinegar3 tbsp olive oilSalt and pepper to taste

1. Cut the courgette into thin slices across. Place in the saucepan with the water and cook until tender,

about 10 minutes. Tip into a colander to drain

2. Put the cooked courgettes into a serving bowl and mash with a fork to get a lumpy puree. Add the

garlic, mint, vinegar olive oil and mix well, season to taste with salt and pepper.

3. Leave in the fridge for the flavours to mix together well.

4. Serve well chilled as part of a mezze starter

Serves 4


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Pumpkin and cinnamon soupThis delicate, warming soup has a fabulous colour. Try to pick the pumpkin for its colour

and taste: crown prince or turks turban are both good.

1kg pumpkin flesh, seed and fibre removedSmall knob of butter750ml chicken stock750ml milksalt and white pepper to taste2 tsp sugar75g cooked rice1 tsp cinnamon

1. Cut the pumpkin into chunks. Melt the butter in the base of a large pan and stir in the pumpkin,

coating well.

2. Add the stock and milk, salt pepper and sugar, and simmer for 15 to 20 minutes until tender.

3. Puree the soup in batches until smooth. Return to the pan.

4. Reheat and add the rice. Add a little water if necessary: you should have a creamy consistency. When

warmed through, transfer to serving bowls.

5. Dust the top of each bowl with cinnamon and serve.

Serves 4

Dried broad bean dipThis is a very traditional Moroccan dip known as Bessara. Serve warm with warm bread.

250g dried shelled broad beans, soaked overnight and drained4 garlic cloves crushed1 tsp cumin seedsVirgin olive oilSaltZaatar

1. Put the dried, soaked board beans, garlic and cumin into a saucepan. Add cold water to well cover the

beans and bring to the boil. Cover the pan and simmer for about an hour or until the beans are tender.


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2. Drain the bean mixture, reserving the liquid, and puree in a food processor adding enough of the

reserved bean liquid and oil to make a cream. Alternatively rub through of sieve. Season with salt.

3. Serve the dip warm with extra oil trickled over the top and sprinkled with zaatar. Accompany with warm

bread.

Serves 4 to 6

Spinach and Zahter quicheThese little quiches make an interesting start to a meal

2 tbsp olive oil1 onion, finely chopped100g fresh spinach, chopped6 eggs100g grated cheddar cheese1 tsp Zahter50g dried breadcrumbs1/4 tsp baking powderSalt to taste

1. Heat the oven to 200C. In a frying pan, heat the oil and fry the onions until well browned. Add the

spinach to the pan and cook until wilted.

2. In a large bowl beat the eggs and add the cheese, zahter, breadcrumbs baking powder and salt and stir

well. Add the spinach and onion mixture.

3. Grease 4 individual 10cm ramekin dishes and pour the mixture into each, the mixture will double in

height.

4. Place in the centre of the oven and cook for about 20 minutes, until golden brown and set.

5. Remove from the oven and leave to rest for about 10 minutes, take out of the ramekin and serve.

Serves 4


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Tomato and coriander saladThis lively salad is ideal as part of a mezze, and works just as well with main dishes: make

plenty for your mezze and it can double up with your main course.

6 tomatoes, chopped. If the skins are tough you can peel them1/2 cucumber, seeds removed and chopped1 tbsp chopped fresh corianderJuice 1/2 lemon2 tbsp good olive oilsalt and pepper to taste

1. Mix the lemon juice oil, salt and pepper together in a small bowl.

2. In larger bowl mix the coriander, tomatoes and cucumber together.

3. Pour over the mixed oil and lemon, and leave for 5 to 10 minutes.

Serves 4


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Fish DishesFish with limesThis zingy fish dish is full of flavour and has a lovely lime finish. A key Persian ingredient,

dried lime is fascinating to cook with; this dish is believed to originate from the Arabian

Gulf. Dried limes also add a unique flavour to rice.

3 to 4cm piece of fresh ginger, peeled and chopped.2 to 3 garlic cloves2 tbsp of clarified butter700g of fish steak - I use tuna, but trout, sea bass or swordfish will all work2 onions chopped1/2 tsp hot chilli powder1 tsp ground turmeric1 tsp baharat spice blend1 piece of cinnamon bark1 tin of chopped tomatoes2 dried limes, pierced twice with a skewerSalt

1. Using a pestle and mortar, grind the ginger with the garlic to form a paste.

2. Heat the butter in a heavy based pan and sear the fish on both sides, remove from the pan and stir in

the onions.

3. Just as the onions begin to colour, stir in the ginger and garlic paste, the spices and the cinnamon bark.

4. Add the chopped tomatoes and dried limes, a little water (about 150ml) and simmer gently for about 15

minutes.

5. Season the sauce with salt and place the fish steaks in it. Cover the pan and simmer for a further 15

minutes, until the fish is cooked.

6. Remove the cinnamon bark and dried limes and serve with rice.

Serves 6


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Tuna brochettes with fennel, lime and sum acThese citrusy tangy fish kebabs lift your palate.

4 tuna steaks cut into about 3cm cubes, too small and they fall off the skewer2 limes1/2 tsp chilli powder1 tsp fennel seeds, lightly roasted and crushed1 tsp sumac2 tbsp good olive oil

1. Grate the lime peel and add to a bowl with the juice, oil, fennel seeds, chilli and sumac. Mix well and

add a little salt.

2. Add the tuna and coat well. Leave to stand for about an hour.

3. Thread the salmon chucks onto metal skewers and barbeque, turning as needed until just done.

Serves 4 to 6 as part of a mixed selection

Tomato and harissa sauceThis simple sauce has a lovely kick (depending on the amount of harissa) and is great with

grilled fish or chicken.

3 tbsp olive oil1 onion, chopped2 large garlic cloves, crushed2 tsp harissa paste (more or less, depending on your taste)1 cinnamon stick1 tsp sugar400g fresh tomatoes, roughly chopped2 tbsp green olives, choppedSqueeze of lemon juice

1. Heat the oil in a fairly large saucepan, stir in the onions and cook until soft and begins to colour. Add

the garlic and cook gently for a minute.

2. Add the harissa, cinnamon stick and the tomatoes. Stir well and cook for about 5 minutes. Add a little

sugar if the tomatoes need it.

3. Add the olives and stir well. Simmer for about 5 minutes until the sauce has a nice consistency, salt and

pepper to taste. Serve with grilled or pan-fried fish or chicken. Serves 4.


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Vegetarian Main and Side DishesHoneyed carrot and new p otato tagineFull of the flavours of Morocco

2 large onions, cut into eights1 garlic glove crushed10g butter1 tbsp olive oil300g small new potatoes washed, larger ones cut in half200g carrots, peeled and cut into large chucks75g pitted prunes250ml vegetable stock3 tbsp honey1/2 tsp ground cinnamonA pinch of saffron1/2 tsp cumin seeds1/4 tsp ground gingerSalt and pepper to tasteToasted slivered almonds to serve

1. Heat the oven to 200C. In a frying pan melt the butter and olive oil and fry the onions until soft and

brown. Transfer these to a tagine or casserole dish.

2. In the same frying pan add the potatoes, carrots and garlic, a little more oil if needed and gently fry to

lightly brown. Add these to the tagine along with all the other ingredients and stir well.

3. Cover with a lid and cook in the oven for about 45 minutes until the vegetables are tender and the

sauce has a syrupy consistency.

4. Scatter with the almonds and serve.

Serves 4


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Curly cabbage with cuminA great vegetable dish that is a firm favourite in our house. Aromatic, fresh tasting and

so easy.

Curley cabbage, sliced across and split into bits and washed1 tbsp olive oil1 tsp cumin seed

1. Heat the oil in a large saucepan or a wok and add the cumin seeds.

2. Add the cabbage and stir well, it can spit a bit.

3. Stir fry until the cabbage is just al dente. Add a little water to the pan if it looks too dry.

4. Transfer to a serving dish.

Serves 4

Roasted peppers with preserved lemon s4 large peppers2 to 3 tbsp argan oil or good olive oilSaltSmall preserved lemon

1. Roast, seed and peel the peppers, and cut into strips about 1cm wide.

2. Chop the preserved lemon into small pieces.

3. Arrange peppers on plate and drizzle the oil and a little salt oven them. Scatter the lemon over the top.

4. Serve at room temperature.



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Buttered carrots with fresh coriander500g carrots, cut into sticksA generous knob of butter1 tbsp fresh chopped coriander

1. Boil carrots in salted water until just cooked.

2. Strain and return to the pan. Add the butter and stir in the fresh coriander.

3. Transfer to a serving dish.

Serves 4

Pomegranate dressingThis versatile dressing is great with grilled vegetables, or with a mixed leaf salad.

1 tbsp Pomegranate molasses2 tbsp good olive oil

1. Mix well and pour over salad or vegetables.


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Spiced carrotsThis is a really straight-forward dish, and is a great way to liven up carrots in the winter, it

also goes with lots of different dishes.

750g carrots, cut into sticks or fairly thick rings3/4 tsp paprika3/4 tsp cumin3 tbsp of chopped parsley1 1/2 tbsp lemon juice3 tbsp olive oil

1. Cook the carrots in salted water until done to your liking. I like mine to still have bite, about 5 mins.

2. Drain and transfer to a bowl, mix in the paprika, cumin, parsley, lemon juice and olive oil.

3. Transfer to a serving bowl and allow the flavours to marinade for a couple of hours.

4. Either serve at room temperature or warmed through.

Serves 6


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Chicken DishesLemon and sum ac chicken kebabsThe smell wafting through the air as these grill on the barbecue will have you transported

to the Middle East.

2 skinless chicken breasts, cubed1 garlic clove, crushed4 tbsp olive oil1/2 tsp ground allspice (pimento)1/4 tsp cinnamon1/2 tbsp sumac

Juice of 1 lemon1/2 tsp salt

1. Mix all the ingredients, except the chicken, together in a large bowl.

2. Add the chicken, stir well to coat and leave to and leave to rest for a few hours, over night in the fridge

is best.

3. Thread the chicken onto metal skewers and cook on a hot barbeque until cooked through.

4. Serve with a selection of salad


Chicken with lime and Ras el hanoutAn interesting use of the iconic Moroccan spice.

2 skinless chicken breasts2 garlic cloves, crushed1/2 tsp salt1 lime juice and zest1 tsp Ras el hanout2 tbsp olive oil1 tsp honey

1. Chop the chicken into 2cm chunks.


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2. In a bowl large enough to hold the chicken, add all the other ingredients and mix well.

3. Add the chicken and marinade for several hours in the fridge.

4. Thread the chicken on to metal skewers.

5. Barbeque the skewers turning regularly until cooked through.


Chicken tagine with datesThis wonderfully warming, comfort laden tagine is a sure fire way to cheer yourself up on

a bitter winter's day.

Chicken quartered, or legs and thighs for 41 large onion, or small onions, cut into rings2 large garlic cloves, chopped4 tbsp olive oil25g fresh ginger, finely choppedJuice 1 lemon2 tbsp honey10 dates, stones removed and cut into quarters2 tsp ground cinnamon2 tsp orange blossom water425ml vegetable stock

1. Heat the oil in a large saucepan stir in the onions and cook until soft and coloured. Add the garlic and

ginger and cook gently for a minute. Stir in the cinnamon and tip into a tagine or casserole dish.

2. Brown the chicken in the same saucepan and transfer to the tagine.

3. Add the stock to the chicken and onion mixture in the tagine and stir well, salt and pepper to taste.

4. Put in the oven on a medium heat, 190C, for about 1 to 1 1/2 hours until cooked.

5. Remove tagine from oven and add the dates, lemon juice and orange blossom water. Stir well and

return to the oven for 20 minutes, until the dates are soft, and the sauce is a nice consistency.

6. Serve with roasted vegetables and couscous.

Serves 4


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Lamb DishesHoney and coriander lamb kebabsThe inspiration for this came from those very clever chaps at Ottolenghi. If you haven't

got the book yet, I most heartily recommend it: their char grilled broccoli is to die for.

500g fairly lean lamb, cubed, neck fillet is ideal10g mint leaves30g coriander leaves2 garlic cloves, peeled10g fresh ginger, peeled and sliced1 hot chilli, seeded1/4 tsp saltJuice 1/2 lemon25ml soy sauce50ml olive oil1 tbsp honey1 tbsp cider vinegar

1. Whizz all the ingredients, except the lamb, together in a blender.

2. Pour the marinade over the lamb, mix well and leave to rest for a few hours, over night in the fridge is

best.

3. Thread the lamb onto metal skewers and cook on a hot barbeque until cooked to your liking.

4. Serve in warm pitta bread drizzled with natural yoghurt.



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Slashed roast leg of lamb with harissa stuffingI came across this unusual way of dealing with a leg of lamb from a recipe by Jill Dupleix,

and it really works. It cooks quickly and evenly, and carving is a doddle.

Leg of lamb, about 2kg1 onion, one half sliced, the other for blending to make the stuffing4 garlic cloves, peeled2 tsp harissa, either from a jar or paste made up fresh1 tbsp parsley3 tbsp olive oil30g bread crumbs (a small roll whizzed up)15g pine nutsSalt and pepper to taste

1. Pre heat the oven to 220C gas mark 7. Lay the leg of lamb meaty side uppermost on a chopping board

and using a large sharp knife, cut deep slashes to the bone widthways all along its length, spacing the cuts

about 1cm apart (these will form your slices when you carve it). The slices should fan out a little like a

book.

2. Toast the pine nuts in a small pan until golden and leave to cool in a glass bowl, big enough to take the

stuffing. To make the stuffing put one half of onion, the garlic, parsley, harissa and olive oil into a little

blender and whizz until fairly smooth. Add the breadcrumbs to the mixture and give another little whizz.

Add this to the bowl with the toasted pine nuts and mix well adding some salt and pepper to taste.

3. Spread a thin layer of the stuffing into all the cuts you have made in the lamb. Using fine string, tie the

lamb to keep the slashes from fanning out while cooking.

4. Make a bed of the sliced onions for the lamb in the roasting tin and lay the tied up lamb on top. Season

with salt and pepper and drizzle with a little olive oil. Put uncovered in the high oven for 20 minutes.

5. Turn the oven down to 190C and cover the lamb with foil, cook for 33 minutes per kg (15 minutes per

lb), this will produce pink lamb.

6. When cooked transfer the lamb to a carving board and cover with foil to keep warm.

7. Remove the excess fat from the roasting tin and put on a low gas ring, add about 250-300ml of

vegetable stock and stir, getting all the nice gooey bits from the bottom of the tin. Bring to the boil and

strain into a clean saucepan.

8. Simmer until reduced to the thin gravy, check seasoning and adjust as needed, adding any juices from

the meat as it rests, and pour into a serving jug.

9. Carve the meat across the slashes into slices and serve.

Serves 6


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Rice and Couscous RecipesMaroque's giant couscous saladThis very easy salad is refreshing and light. It makes a great accompaniment to barbecued

food.

200g giant couscous (soaked overnight in cold water)1/2 cucumber, seeded and chopped1/2 red pepper, seeded and chopped2 sticks of celery, chopped1 tbsp parsley chopped1 tbsp lemon juice1 tbsp olive oilSalt and pepper to taste

1. After soaking the couscous overnight or at least 4 hours, rinse well in cold water and put in a colander

to drain. I have found this is the easiest way to deal with the giant couscous. If the couscous still looks a

bit wet, turn it out onto a clean tea towel to dry.

2. Add the cucumber, pepper, celery and parsley to a large bowl and mix in the drained couscous.

3. Mix the lemon juice and olive oil together and add to the salad, salt and pepper to taste.

4. Serve with grilled meats or fish, it also make a nice salad for a lunch box. You can change the parsley

for mint or fresh coriander if you fancy a change.

Minted couscousThis lively aromatic version of couscous goes very well with heavy winter tagines.

330g couscous900ml vegetable stock, hot225ml olive oilJuice of 3 lemons6 tbsp chopped fresh mint

1. Put the couscous into a large bowl and pour the hot stock over it. Stir well.


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Jewelled riceThis stunning rice dish creates a beautiful centre piece. The light saffron scented rice

dotted with the barberries, which look like rubies amongst the other dried fruits and nuts

resembling precious stones. The origins of this dish are Persian.

450g basmati long-grain white rice75g dried barberry (zereshk)50g dried sour cherries or cranberries2-3 tbsp olive oil and a little butter2 pinches saffron threads75g raisins or sultanas75g dried apricots, cut into slivers110g blanched, almonds cut into slivers110g pistachios, chopped or cut into slivers

1. Rinse the rice well and leave to soak in water for 20 minutes.

2. Place the barberries and sour cherries in individual bowls, pour a little boiling water over them and leave

to soak for 10 minutes. Rinse the barberries well, to remove any dust.

3. Boil the rice in salted water for about 8 minutes, until it is al dente, then drain.

4. In a large, heavy-based pan, heat the oil and butter. Stir in the saffron, then tip the rice in with all the

other ingredients about 2 tbsp of warm water and a sprinkling of salt. Carefully, mix it all together, adding

a little extra oil to coat it.

5. Cover the pan with a clean tea towel, followed by the lid and steam the rice over a very low heat for 15

to 20 minutes, until it is tender.

6. Serve hot or at room temperature.

Serves 6


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Maroque riceThis recipe has been adapted from an Egyptian way of preparing rice. The light, buttery

texture is a perfect accompaniment to tagines.

A knob of butter200g basmati rice, rinsed well200ml vegetable stockSalt to taste

1. Melt the butter in a heavy based saucepan and add the rice. Stir the grains well to coat in the butter

and heat until the grains look a little translucent.

2. Add the vegetable stock, stir well to ensure it is well mixed, over a fairly high heat, bubble until all the

moisture has evaporated from the top of the rice and small pits can be seen on top of the rice.

3. Turn the heat to its lowest setting and cover with a tight fitting lid. Leave to steam gently for about 15

minutes.

4. Stir the rice, lifting the cooked buttery grains off the base of the rice and stir this in (the deep golden,

crunchy base of the rice is traditionally referred to as the 'bottom' and is offered to the honoured guest).

Put the lid back on at an angle and leave to cook for another 5 minutes or so. This will produce another

layer of the crunchy buttery rice, and will also dry the rice out a little making it very light.

5. The rice is ideal served just warm.

Serves 2, but easily adjusted by allowing 100g of rice and 100ml of stock per serving.


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Desserts and Other RecipesHoney and cinnamon cheesecake

125g butter350g ginger biscuits, finely crushed350g cream cheese2 eggs, separated50g honey15g powdered gelatine dissolved in 3 tbsp boiling water142ml double cream, whipped1/2 tsp powdered cinnamon

1. Melt the butter and mix with the biscuit crumbs until well mixed.

2. Spread this mixture into the base of a 30cm loose based cake tin and press down well to form the base

of the cheesecake.

3. Beat the cheese, egg yolks, honey and cinnamon together until smooth, then beat in the dissolved

gelatine.

4. Whisk the egg whites until stiff, then fold into the cheese mixture along with the whipped cream.

5. Pour the mixture into the tin and chill until set.

6. Carefully remove from the tin and place on a serving plate. You can dust the top with a small amount

of cinnamon if you wish, but only a little or it will be too strong.

Peaches with mint and orange blossom A delightfully refreshing dessert.

4 ripe peachesSmall handful of mint, chopped1 to 2 tsp orange blossom water

1. Halve the peaches and remove the stone, and then slice into fairly thin segments.


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2. Arrange the segments on a platter, ideally not too overlapping.

3. Scatter the chopped mint and dot the orange blossom over the peaches, you only need a little or it will

be too strong.

4. Chill until ready to serve, and serve with a glass of prosecco.

Serves 4 to 6

Winter fruits in ginger syrup with cardamom yoghurtThese heavenly winter tasting fruits are lifted by the aromatic yoghurt, the resulting dish is

surprisingly light. You can use any selection of soft dried fruit.

200g demerara sugar500ml waterPeel of 1 lemon1 cinnamon stick1 dried lime cracked120g crystallised ginger, cut into matchsticks12 soft dried figs, cut in half12 dates, stoned and cut in half24 soft dried apricots, cut in half2x160g tub of greek style yoghurtA few, 10 or 12, cardamom seeds crushed

1. Place the sugar in a pan add the water, lemon peel, cinnamon, lime and ginger.

2. Bring to boil, stir to ensure the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove

the pan from the heat.

3. Add the fruit and return the pan to a low heat, slowly bring back to the boil and then turn down and

simmer the fruits for 10 minutes. Take off the heat and leave too steep for 30 minutes.

4. To make the cardamom yoghurt, mix the crushed seed into the thick yoghurt and chill until needed.Ideally for at least 30 minutes.

5. To serve spoon the fruit and a little of the ginger and syrup into small glasses, a cocktail glass is ideal,

and spoon a little cream on top.

Serves 6


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Orange flower fruit saladThis light slightly tart dessert is ideal to cleanse your palate after a rich tagine.

1 peach10 cherries4 plums2 apples1 orange1 pear2 tsp orange flower waterJuice of 1/2 lemonLittle sugar to taste1/4 teaspoon ground cinnamon

1. Mix the lemon juice and sugar with a little water. Put this is a bowl. Slice up the fruit and add to the

bowl as you go along, mixing regularly to stop the fruit discolouring.

2. Sprinkle over the orange flower water and taste, some variety will need more and some people like the

flavours stronger. Sprinkle over the cinnamon, mix well and chill.

3. Serve in pretty glasses.

Serves 4

Oranges with cinnamonThis classic Moroccan dessert is a light palate-cleansing end to a Moroccan meal.

6 large oranges2 tsp orange flower water4 tsp icing sugar1 tsp ground cinnamonMint sprigs, to decorate

1. Peel the oranges, cutting away all of the pith.

2. Cut the oranges across into fine slices and arrange on a plate.

3. Drizzle over the orange flower water, sprinkle over the icing sugar, and dust with half of the cinnamon.

4. Chill well before serving. Just before serving dust with the remaining cinnamon and decorate with a fewsprigs of mint. Serves 4.


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AmalouThis indulgent almond, honey and argan oil butter is delicious spread on warmed

Moroccan bread, and traditionally eaten by Berbers for breakfast.

100g sliced almonds100g Argan oil1/4 tsp salt50g honey (Moroccan if you can get it or a local honey)

1. Brown the almonds in the base of a pan, being careful not to burn them.

2. Add to a blender and add the oil, mix until you have a smooth paste.

3. Spoon the honey into the blender and continue blending for about 30 seconds.

4. Pour the amalou into a stoneware pot and store in a cool place.

Serve with warm bread or crumpets.

Lemon and thyme punchServe in our lovely tea glasses, but do warn your guests: the little drink has teeth

3cm fresh ginger, peeled and chopped5 tsp sugarJuice of 1 large lemon250ml gin6 large sprigs of fresh thyme, roughly chopped650ml traditional style cloudy lemonade

1. Muddle or mash the ginger and sugar together, this is easiest in a pestle and mortar, tip into a jug large

enough for the finished drink.

2. Add the lemon juice and gin to the jug, followed by the chopped thyme.

3. Top up with cloudy lemonade and chill well.


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4. Add ice and serve in tea glasses.

Makes about 1 litre

Pomegranate fizzThe pomegranate molasses adds a wonderful fruity sweet sour taste that complements

the fizz very well. You can use champagne if you wish, but it works very well with cava.

6 tsp pomegranate molassesBottle of cavaPomegranate seeds to decorateChampagne glasses to serve

1. Pour a teaspoon of pomegranate molasses into the bottom of each champagne flute.

2. Add a small amount of cava and mix to combine.

3. Top up the glass with cava and mix gently so as not to lose all the bubbles.

4. Add a few pomegranate seeds for decoration.

Serves 6

Cardamom coffeeYou will need a stove-top espresso maker.

Espresso ground coffee2 cardamom pods per person, lightly crushed

1. Put the cardamom pods with the ground coffee, and make the espresso as normal.

Makes 4-6, depending on the espresso maker


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Warming Winter Dinner Party for SixWarming dishes designed to banish the deepest

winter blues. Cheer you and a few friends up with

our warming Moroccan inspired dinner party. Most

of the dishes can be prepared in advance, leaving you

time to enjoy the evening as much as your guests.

OccasionIt's a miserable February weekend, cold, dark, holidays are miles away. Cheer yourself up and throw a

Moroccan themed dinner party!

Persuade a few friends to unfurl themselves from their winter woollies, dig out some fancy clothes that

haven't seen the light of day since December, and have yourself a party.

MenuWinter fizz cocktail served with harissa olives and dukkah

~~~

Warming pumpkin and cinnamon soup

~~~

Beef tagine with peas and preserved lemonsSpiced carrots

Celery sauted with ZahtarMinted couscous

~~~

Winter fruits in ginger syrup with cardamom yoghurt

~~~

Mint tea to finish

~~~


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The beef tagine can be done the day before and chilled up to the point of adding the peas and lemon.

The carrots are best left to marinate.

The fruits can be steeped in the syrup for several hours. If you are going to make the cardamom yoghurt

more than a couple of hours in advance, you may wish to reduce the amount of cardamom as it will get

stronger the longer it sits.

Setting the sceneWith a few little touches you can add an exotic Moroccan feel to your table. Traditional ceramics, in bold

bright colours, can add an instant vibrancy to your table. Use a large platter to serve the couscous on, or

brightly coloured soup bowls to serve the pumpkin soup in.

You don't need a vast amount to create a theme.

Lighting - candles are a key point to a dinner party but it's important that you and your guests can see each

other and what they're eating as well. Little table top lanterns with candles can give a myriad of patterns

and create a lovely glow around your room or table.


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Romantic Meal for TwoTurn your home into a romantic haven and banish the

miserable cold winter's night with a little Moroccan

mysticism. Enticing food subtly spiced, subtle lighting

created by Moroccan lanterns, bejewelled coloured

glasses a million miles from the dreary weather

outside. Enjoy some intimate time together with this

very simple Moroccan feast.

OccasionThe air is perfumed with the heady scent of orange blossom, the lanterns twinkling with a myriad ofintricate patterns from the candles within. Enticing food subtly spiced waiting to be served on opulent

platters. Why not create a romantic night with a difference?

Turn your home into a romantic haven and banish the miserable cold winter's night with a little Moroccan

mysticism. The subtle light and shadows created by Moroccan lanterns lit with a candle can take your

breath away, the bejewelled coloured glass is a million miles from the dreary weather outside.

MenuMezze of zaalouk (lightly spiced Moroccan aubergines),

mechouia (char-grilled peppers and onions),and a tomato and coriander salad

~~~

Ras el hanout lambButtery middle-eastern rice

Crunchy green salad

~~~

Sliced oranges with cinnamon

~~~

Mint tea to finish~~~


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RecipesThe recipes below can be found in this book, or in my Little Yellow Cook Book:

Tomato and coriander salad p9

Ras el hanout lamb p23, Little Yellow Book Buttery middle-eastern rice p23 Sliced oranges with cinnamon p26 Mint tea

Wine notesI have listed below some of the wines I personally feel would match the food. Having only two for dinner

means you may want to find wines that will suit more than one course.

To start - Call me old fashioned but nothing is a romantic as good champagne, bone dry and nottoo heavy. Chill the glasses first and serve to start the evening; it is also perfect with the mezze.

Main - A spicy Zinfandel would offset the rich aromatic lamb, or a warm soft Shiraz would alsowork well.

Hubby's note: Alternatively, a very dry riesling would complement the main course and the dessert, with

the floral aroma matching both the ras el hanout and the orange flower water. The dry, flinty edge would

act as a sharp contrast to the rich lamb, and the tangy oranges.

Planning aheadAll of these recipes can either be prepared in advance, or are ready-made so the hard work is done for you!

The zaalouk and mechouia come in a jar and just need opening and warming gently. Transfer them to

small bowls and serve with some warmed bread. The lamb can be prepared the day before and chilled

until needed: just add the honey and reheat to finish.

Setting the sceneCandle light, warm and sensual colours, the twinkle of gold or silver. Forget about the freezing night with

the warming colours of Morocco, rich golds, sumptuous red, sensuous purple, turn the lights down low

and light the fire.

The golds and reds of a silk throw draped over a cosy sofa for two. A few small lanterns on the table

twinkling with candle light and colour will set a romantic scene.


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Turn your home into a perfumed riad courtyard with our room scenting oils of jasmine or orange blossom.

Getting in the mood

Make yourself feel like a Moroccan princess (or prince), banish the freezing winter nights by soaking in abath scented with amber and musk this heady sensual mix is a sure way to turn your mind to romance.

Slip on a pair of babouches, these Moroccan slippers made from the softest leather are just the comfiest

thing to have on your feet and, being sequined, there is something rather decadent about them.

But most of all smile and have fun.


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Aromatic Sunday LunchThere are not many of us who can resist a fabulous

roast chicken. The delicious smells that drift through

the house on a Sunday, just adding to the

anticipation. With this lunch menu I have included a

make-ahead dessert allowing the cook to prepare the

meal at a leisurely pace, and to enjoy the whole

experience as much as the diners.

OccasionSunday roast, I believe, should be a relaxed affair. They often involve a cross section of generations and

they should hopefully be delightful celebrations of family life.

In my unusual take on a roast chicken, accentuating the delicate flavour of the chicken rather than

swamping it, the subtle notes of saffron, cumin and velvety lemon lift the chicken and create the juices for

a wonderful gravy.

Menu

Saffron and preserved lemon-infused roast chickenCurly cabbage with cuminButtered carrots with fresh coriander

Roast potatoes

~~~

Honey and cinnamon cheesecake

~~~


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Saffron and preserved lemon-infused roast chicken p28, Little Yellow Book

Curly cabbage with cumin p13 Buttered carrots with fresh coriander p14 Honey and cinnamon cheesecake p24

Wine notesI have listed below some of the wines I personally feel would match the food.

Main - A smooth Pinot Noir, New Zealand or French. I think chicken is quite subtle and the lighterstyle red sets the tone.

Planning aheadIdeally the cheesecake should be made the day before.

Setting the sceneBring a dash of Moroccan sunshine to your table with some of our brightly coloured traditional serving

plates and bowls, in cheerful yellow, bold turquoise and dazzling blue. They add an instant touch of

Morocco to your table.


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Sizzling Summer BarbequeMake the most of sunny days and warm balmy

evenings with Maroque's sizzling barbeque. An array

of enticing kebabs subtly spiced with the flavours of

the middle east, lively salads to awaken the most heat

jaded palate and a zingy little punch to get the party

started and not a burger or sausage in sight.

Ban the bangers and the dubious burgers, and instead

go for a range of tantalizing tasty kebabs, highly

flavoured delights for you to munch and a selection of

exotic salads.

OccasionDazzle your guests with an enticing array of tasty Moroccan themed dishes at your next sunny get

together. Welcome your guests with a zingy lemon and thyme punch served in our lovely tea glasses, butdo warn your guests: the little drink has teeth! While the barbi is still heating up, serve dukka with bread

and oil.

One of the great joys about a barbeque is the long and leisurely pace of the cooking and eating: take all

afternoon or evening gently demolishing a tasty selection of items and enjoying the weather.

MenuLemon and thyme punch

Dukka with bread and olive oil~~~

For the kebabs:Honey and coriander lamb kebabs

Chicken with lime and Ras el hanoutTuna brochettes with fennel and sumac

For the salads:Roasted peppers with preserved lemon and Argan oil

Mixed leaf salad with Pomegranate DressingGiant couscous salad

~~~

Peaches with orange blossom and mint~~~


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Lemon and thyme punch p27

Honey and coriander lamb kebabs p18 Chicken with lime and Ras el hanout p16 Tuna brochettes with fennel and sumac p11 Pomegranate dressing p14 Giant couscous salad p20 Peaches with orange blossom and mint p24

Wine notesWhile traditionally in Morocco soft drinks are served with meals, I think wine works very well with

Moroccan food.

Having started with a punch that is quite sharp and zingy, you may want to carry the theme through with a

light zingy ice cold sauvignon blanc, or a chilled red to go with stronger flavours of the kebabs.

Planning aheadThe meat kebabs can be put in the marinade the day before and left in the fridge, but let them come to

room temperature before cooking them. The fish kebabs can only be marinated for a couple of hours or

the fish will "cook" in the lime juice.

The roasted pepper salad can be prepared a few hours before and left covered. The dressing can be

prepared a head and the couscous salad can be made a few hours before your guests arrive and will sit

happily in the fridge. You may want to add the coriander just before serving to keep its fresh taste.

Setting the sceneWhile preparing the Moroccan food is a delight, it can add a real sense of occasion to carry your Moroccan

theme through to the crockery. You don't need to spend a fortune and have a whole set a few platters

and bowls in jewel colours will give the desired effect, and serving the punch in the tea glasses is great fun.

Dot some small Moroccan candle lanterns around and let their dancing patterns create a magical

atmosphere as evening settles.


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Moroccan-Inspired Vegetarian DelightsCelebrate the abundance of vegetables, grains and

pulses available in Morocco with our vegetarian

dinner party. Flavoured with delicate seasonings of

herbs and spices, this Moroccan feast will tantalize

and delight both the seasoned vegetarians and

carnivores alike.

Menu

Cumin scented cheese crumbles and a glass of fizz~~~

Individual spinach and zahter quiches

~~~

Honey Carrot and new potato tagine served with green couscous

~~~

Orange flower scented fruit salad

~~~


Cumin scented cheese crumbles p4 Spinach and zahter quiche p8 Honeyed carrot and new potato tagine p12 Green couscous p21 Orange flower fruit salad p26


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Wine notesStart your evening off in style with a glass of champagne, the cumin scented crumbles go particularly well

with the dry biscuit notes of the champagne.

A light dry chardonnay not too oaky would work well with the starter.

The honeyed tagine really does call for a wine of substance. Big and strong to balance the sweet spiced

tagine, an aged rioja would work well as would a zinfandel or an Australian Cabernet.

And for dessert a Moroccan mint tea would be ideal.

Planning aheadThe crumbles can be made in the afternoon and left to cool. The fruit salad can be made in the afternoon

and left covered in the fridge.

Setting the sceneThe dinner party is designed to delight in all things vegetable, bright colours of the earth in yellows green

and reds would work well, bright flowers on the table and a general cheery table.


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Ingredients from maroqueAll these ingredients are available online or by mail order.

C od e N am e Size Price ( ) Q uan tity To ta l ( )Preserved lemons70-40-001 Preserved lemons 330g 4.29

70-40-008 Preserved lemons in a kilner jar 450g 6.99

70-40-036 Preserved lemons 400g 5.00

Oils, vinegars, syrups and waters70-40-007 Argan oil (organic) 25cl 15.98

70-50-026 Desert Miracle Moroccan olive oil 250ml 7.41

70-40-027 Les Terroirs de Marrakech Moroccan oliveoil

250ml 10.57

70-50-018 Jallab Date syrup 250ml 3.90

70-10-033 Mulberry Syrup 26cl 2.92

70-10-031 Orange Blossom Water 26cl 4.90

70-40-004 Orange blossom water 30cl 2.24

70-50-020 Pomegranate balsamic dressing 10cl 6.75

70-40-012 Pomegranate concentrated juice 30cl 2.84

70-10-030 Pomegranate Molasses 26cl 5.30

70-50-022 Rose balsamic dressing 10cl 5.95

70-10-034 Rose syrup 26cl 2.85

70-10-032 Rose Water 26cl 3.98

70-40-005 Rose water 30cl 2.24

70-50-021 Saffron balsamic vinegar 10cl 4.45

Olives, nuts and mezze items

70-40-027 Almonds Bag of harrissa almonds 100g 2.45

70-40-020 Almonds Harrissa Almonds in a jar 160g 4.68

70-40-018 Dukkah - Moroccan blue 90g 4.00

70-10-036 Garlic pickles 350g 2.8170-40-034 Moroccan pepperabica peppers stuffed

with cheese230g 6.29

70-40-019 Mojado Habas 200g 2.15

70-40-003 Olives Casablanca 190g 2.20

70-40-047 NoMu Egyptian Dukkah Dip 100g 3.98

70-40-053 NoMu pistachio and black pepper dukkah 100g 3.98

70-40-054 NoMu Pistachio and sumac dukkah 100g 3.98

70-40-052 NoMu Smoked chilli Dukkah 100g 3.98

70-40-026 Olives Jar of garlic stuffed 600g 7.50

70-40-017 Olives Moorish 260g 4.00

70-40-059 Spanish cocktail mix 150g 7.50


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C od e N am e Size Price ( ) Q uan tity To ta l ( )70-40-029 Stuffed Eggplant Makdouce 340g 4.80

70-40-028 Wild cucumbers 375g 3.00

70-50-004 Zaalouk aubergine mix 280g 3.00

Moroccan mint tea70-30-001 Moroccan mint tea 50g 2.65

70-30-002 Moroccan mint tea 200g 5.90

70-30-004 Maroque light Mint Tea 50g 3.15

Couscous and other dried items70-60-003 Barley couscous 500g 3.90

70-60-004 Borghoul white coarse 895g 1.56

70-60-016 Couscous mix with sultana and pine nuts 200g 1.29

70-60-005 Dried shelled broad bean Fava beans 900g 2.50

70-60-014 Falafel mix 150g 1.29

70-60-007 Fine couscous 1 kg 2.95

70-60-006 Giant couscous Moghrabieh 1 kg 2.65

70-60-010 Medium couscous Zakia 1 kg 2.95

70-60-002 Ricci couscous 500g 1.50

Jams, preserves and sweet things70-50-029 Assorted glace fruits 280g 6.28

70-50-028 Assorted Raha and nougat 280g 7.18

70-50-011 Dates with almonds 450g 4.65

70-50-009 Fig jam 340g 2.77

70-50-017 Fig jam with walnuts 340g 2.93

70-50-006 Figs and orange blossom chutney 320g 3.50

70-50-013 Mulberry preserve 340g 4.42

70-50-008 Oasis date spread 340g 4.65

70-50-014 Quince Jam 454g 4.16

70-10-035 Sugared lemon peel 200g 3.98

70-50-010 Wild rose jam 454g 4.35

Other ingredients70-40-056 Dukka harissa sauce 170g 4.05

70-40-013 Finest quality Tahina paste 450g 2.84

70-40-044 Gum Arabic Mestika 2g 1.00

70-40-042 Harissa in a tin 135g 0.90

70-40-048 Harissa paste 100g 1.57

70-40-015 Harissa traditionelle 180g 2.16

70-40-043 Roasted red pepper 400g 2.80

70-40-002 Rose harissa 90g 4.10

70-40-049 Spicy lemon paste 100g 1.75

70-25-024 Tomatoes sun dried 100g 3.32


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C od e N am e Size Price ( ) Q uan tity To ta l ( )70-40-055 Vine leaves 900g 2.20

70-25-025 Zirishk (barberry) 100g 2.40

Prepared tagine sauces

70-50-002 Citron and coriander tagine sauce 280g 2.99

70-50-001 Prunes and ginger tagine sauce 280g 2.99

70-50-003 Tomato and cinnamon tagine sauce 280g 2.99

70-50-023 Apricot and coriander tagine sauce 350g 1.99

70-50-024 Honey and almond tagine sauce 350g 1.99

70-50-025 Sundried tomato and cinnamon taginesauce

350g 1.99

Spice blends70-10-005 Advieh spice blend 28g 2.50

70-10-019 African tsire powder 28g 2.5070-10-004 Baharat spice blend 28g 2.50

70-10-027 Berbere spice mix 28g 2.50

70-10-014 Charmoula spice mix 60g 2.30

70-10-013 Chicken tagine spice blend 60g 2.30

70-10-007 Dukkah spice blend 28g 2.50

70-10-044 Falafel Spice blend 50g 1.90

70-10-016 Fish tagine spice mix 60g 2.30

70-25-008 Ghormeh sabzi 40g 1.40

70-10-003 Harissa spice blend 28g 2.50

70-10-020 Hawaj spice blend 28g 2.50

70-10-008 Kabsa spice blend 28g 2.50

70-10-043 Kofta kebab spice mix 42g 1.69

70-10-002 La Kama spice blend 28g 2.50

70-10-015 Lamb tagine spice mix 60g 2.30

70-10-040 NoMu African spice rub 100g 3.75

70-10-039 NoMu Moroccan spice rub 100g 3.75

70-10-001 Ras el Hanout spice blend 28g 2.50

70-10-026 Ras el Hanout spice blend 60g 2.30

70-25-017 Sabzi polo 40g 1.40

70-10-010 Tunisian five spice blend 28g 2.50

70-10-018 Tunisian tabil spice blend 28g 2.50

70-10-009 Zahtar spice blend 28g 2.50

70-20-050 Zahter 200g 2.12

Spices70-20-059 Maroque Saffron 1g 3.98

70-20-018 Aniseed ground 75g 1.32

70-20-019 Aniseed whole 100g 1.28

70-20-021 Caraway seeds 75g 1.3870-20-009 Cardamom pods green 22g 1.70


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C od e N am e Size Price ( ) Q uan tity To ta l ( )70-20-017 Cardamom seed 36g 1.99

70-20-023 Cardamom ground 50g 1.44

70-20-022 Cardamom pods green 100g 2.02

70-20-008 Cayenne chillies 33g 1.15

70-20-024 Cayenne pepper 100g 1.18

70-20-025 Chillies Birds Eye whole 50g 2.00

70-20-026 Chinese five spice powder 75g 1.18

70-20-015 Cinnamon bark 10g 1.50

70-20-027 Cinnamon sticks 50g 2.00

70-20-016 Clove buds whole 22g 1.25

70-20-029 Cloves whole 100g 1.80

70-20-001 Coriander seeds 17g 1.15

70-20-006 Cumin seed 28g 1.15

70-20-030 Cumin seeds 100g 1.66

70-20-031 Fennel seeds 100g 1.06

70-20-032 Fenugreek seeds 100g 1.04

70-20-033 Garlic flakes 150g 1.58

70-20-034 Lime powder 60g 1.20

70-20-035 Lime slices dried 50g 1.20

70-20-036 Limes dried whole 75g 1.40

70-20-037 Mustard seeds yellow 100g 0.88

70-20-038 Nigella seeds 100g 1.54

70-20-039 Nutmeg whole 100g 2.50

70-20-002 Paprika 35g 1.1570-20-040 Paprika 75g 1.20

70-20-041 Pepper ground white 75g 2.54

70-20-042 Peppercorns black 100g 1.50

70-20-043 Peppercorns green 100g 2.54

70-10-011 Peppercorns Mixed 25g 1.60

70-20-044 Peppercorns white 100g 1.66

70-20-045 Pimento ground 75g 1.52

70-20-046 Pimento whole 100g 1.84

70-20-047 Poppy seeds blue 100g 1.22

70-20-054 Smoked paprika 2.49

70-20-003 Smoked pimenton sweet 35g 1.75

70-20-013 Smoked pimenton picante 35g 1.75

70-20-005 Sumac berries ground 33g 1.99

70-20-048 Sumaq 75g 1.14

70-20-049 Vanilla pods 2 pcs 2.30

Herbs70-25-001 Basil 100g 1.22

70-25-002 Bay leaf 20g 0.88

70-25-004 Chives 40g 1.36


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C od e N am e Size Price ( ) Q uan tity To ta l ( )70-25-007 Crispy fried onion 150g 1.58

70-25-009 Habiscus flower 75g 1.20

70-25-010 Lemon grass chopped 50g 1.26

70-25-012 Mint 100g 1.10

70-20-007 Mint leaves 11g 1.15

70-25-026 Mixed herbs 75g 1.28

70-25-013 Molukhia 50g 1.00

70-25-014 Oregano 75g 1.88

70-25-015 Parsley 60g 1.22

70-20-051 Rose petals 6g 1.50

70-25-016 Rosemary 100g 1.18

70-25-018 Sage 50g 1.18

70-25-019 Sage leaves whole 50g 1.18

70-25-020 Spinich leaves 50g 1.08

70-25-021 Tarragon 50g 1.96

70-25-022 Thyme 100g 1.32

70-25-023 Tomato powder 50g 0.92

We also have an extensive range of traditional Moroccan ceramics, tagines and other cooking items.


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Maroque

Unit 2E Williamsport Way

Lion Barn Industrial Estate

Needham Market

IP6 8RW

Tel. 01449 723133

Fax. 01449 723464

maroque orange book

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