Condiments

Condiments

By
Andy Harris
Contains
14 recipes
Published by
Hardie Grant Books
ISBN
9781740669610
Photographer
David Loftus

Apart from the layered and abundant use of spices and herbs in Moroccan cooking, there’s a widespread reliance on some fundamental prepared ingredients such as preserved lemons, ras el hanout spice mix and harira chilli sauce. Delicious pickled vegetables and quails eggs also add colour and flavour to many everyday dishes.

Featured Recipes in this Chapter

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