Provenance · Volume XIX · In progress
The Moroccan Canon
Fifty-one entries
Contents
I1
IIopening
III5
IV3
V41
VI1
VIIopening
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XIX · contents
Moroccan · V The Canonical Dishes
The Canonical Dishes
Four entries
Semolina steamed three times over broth, eggs poached in spiced tomato sauce, and fried or leavened dough each represent distinct technical traditions within this chapter. The canonical dishes range from labour-intensive preparations requiring specialist equipment to those built from a single foundational sauce expressed in multiple forms.
Couscous (Three-Steam Method)Maakouda — Moroccan Potato FrittersSfenj — Moroccan Ring DoughnutsShakshuka (North African)North Africa
V · The Canonical Dishes · 7 of 7Next chapter → The Beverage Tradition
Semolina steamed three times over broth, eggs poached in spiced tomato sauce, and fried or leavened dough each represent distinct technical traditions within this chapter. The canonical dishes range from labour-intensive preparations requiring specialist equipment to those built from a single foundational sauce expressed in multiple forms.
Bastilla & Filled Pastry
Five entries
Warqa — Moroccan Paper-Thin Pastry · Bastilla: The Sweet-Savoury Pastry Tradition · B'stilla (Pastilla)
Mechoui & Grilled Meats
Two entries
Mechoui — Whole Roasted Lamb · Kefta Brochettes — Moroccan Spiced Minced Meat Skewers
Salads & Cold Dishes
Six entries
Zaalouk — Smoked Aubergine and Tomato Salad · Taktouka — Roasted Pepper and Tomato Salad · Bakoula — Braised Mallow Greens with Preserved Lemon and Olives
Seafood: Atlantic & Mediterranean
Five entries
Fish Tagine with Chermoula — Hout M'chermel · Fish Tagine with Tomato and Preserved Lemon — Casablanca Style · Monkfish Tagine Moroccan Style (Lotte à la Marocaine)
Soups: Harira & Chorba
Two entries
Harira — The Moroccan Lamb and Legume Soup · الحريرة والشوربة Harira and Moroccan Soup Tradition
Tagines & Slow Braises
Seventeen entries
Tagine: Clay Vessel and Condensation Cooking · Moroccan tagine technique · Tagine M'qualli — The Saffron and Oil Base