Today I am sharing with you a new cookbook called Sharing Morocco: Exotic Flavors from My Kitchen to Yours –by Ruth Barnes.
Any time I get a new cookbook, I will sit down with the family while we are eating supper. I’ll go page by page, and when someone sees something that they think is drool-worthy, I’ll mark the page with a little post-it tab. Well, when I got this one, let’s just say there are gobs of colorful little tabs waving from the edge of this book.
The recipes range from exotic and different, to what I would think of as comfort food. From a Fennel & Blood Orange Salad (p 39) to Moroccan-Style Short Ribs with Honey (p. 128.) The recipes are designed so that you do not have to have a tagine , but can prepare them all on a Dutch oven. Though I do have to say that now I want to get one of those pretty colorful dishes!
One of the things that I noticed as I went through this cookbook, was the repeated use of a couple ingredients that I had absolutely no idea where to even begin looking for. Ingredients like rose water or orange blossom water. But oddly enough, the very next time I went to the store, I spotted them right there on the shelf. I simply hadn’t noticed them because I hadn’t been conscious of them. They weren’t on my radar, you know what I mean?
I am really looking forward to trying more of the recipes in this cookbook, like the Almond Phyllo Swirl that I have shared with you here by permission.
- 3 cups raw almonds
- 1 egg, separated
- 1. cups confectioners’ sugar
- plus 1 teaspoon for garnish
- 2 tablespoons orange blossom
- 1 teaspoon almond extract
- 10 sheets phyllo dough
- 4 ounces (1 stick) unsalted
- butter, melted
- 1 teaspoon cinnamon, for
- Preheat the oven to 350 degrees.
- Grind the raw almonds and place in a mixing bowl.
- Lightly beat the egg white and add it to the ground almonds.
- Add the confectioners’ sugar, orange blossom water, and almond extract to the almond mix.
- Thoroughly mix all the ingredients to form a paste and then form into sausage-shaped rolls (approximately 3 ).
- Unwrap the phyllo dough and place it on a flat surface. While you are working with a phyllo
- sheet, keep the rest of the block covered with plastic wrap and a kitchen towel to prevent it from drying out.
- Take one sheet of the phyllo dough and brush it with melted butter.
- Place a second sheet of the phyllo dough on top of the first and brush its surface with butter.
- Lay one of the filling rolls lengthwise on top of the buttered phyllo dough, about inch from the edge. Roll up the pastry and make into a coil. Place it in the center of a buttered, 10-inch round, nonstick baking pan.
- Repeat steps 7 through 9 until all 3 pieces form a large swirl in the pan.
- Beat the egg yolk and brush it over the top of the entire swirl.
- Bake for 30 to 35 minutes until golden brown.
- Sprinkle with the cinnamon and remaining teaspoon of confectioners’ sugar.
The Give-away is closed – winner is….. Liz! Congratulations!
Contest is open to those in the US and Canada
Hardcover: 304 pages
Publisher: Greenleaf Book Group Press (October 7, 2014)
A complimentary copy of this cookbook was provided to me by the publisher for review purposes and for the giveaway. No other compensation was provided or requested for the writing of this review.