Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!
The Arabic word Maghreb means
“land where the sun sets.” The Maghreb is a multicultural Mediterranean region
of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and
Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times,
the Maghreb included Spain, Sicily, and Malta. The history of this region is
completely different from that of the rest of Africa, and today’s cuisine
reflects those differences. It’s an inviting cuisine, made with fresh local and
seasonal ingredients, that carries a diversity of flavors and time-honored
traditions to the Maghreb table.
Before the Arab conquest, the Phoenicians, Greeks, Romans,
Byzantines, and later the Italians and French, colonized the Maghreb. Each new
culture that entered the region left unique influences and together they
created a multicultural cuisine using aromatic spices, fresh herbs, citrus,
dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh
vegetables. Ancient civilizations such as Phoenicians and Romans spread the
cultivation of wheat. The Moors brought citrus and olives from Spain. The
Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the
Italian settlement, and the baguette, salad Niçoise, and mayonnaise were
brought by the French when they colonized the area. Thus, the food of Maghreb
became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.
Three generations ago, Alba Carbonaro Johnson’s family
emigrated from Sicily to Tunisia. With this unique cultural vantage point, she
learned to cook traditional Maghrebi dishes as well as the southern Italian
specialties of her family. This book brings the best of both these
Mediterranean cuisines together in simple, delicious recipes that readers will
turn to again and again.
Sample recipes:
- Crostini with Dill and Pecorino
- Spicy Cauliflower Minestra
- Couscous for Festive Occasions (Seffa)
- Lamb Chops in Dried Fig Sauce
- Baked Whole Bass with Chermoula
- Shrimp Speidini with Golden Breadcrumbs and Pistachios
- Rustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden Raisins
- Broccoli Affogati
- Marzipan-Stuffed Dates
Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!The Arabic word Maghreb meansâ?oland where the sun sets.â?? The Maghreb is a multicultural Mediterranean regionof North Africa which includes Tunisia, Algeria, Morocco, Mauritania, andLibya. It is bordered by the beautiful Mediterranean Sea, and in ancient times,the Maghreb included Spain, Sicily, and Malta. The history of this region iscompletely different from that of the rest of Africa, and todayâ?¿s cuisinereflects those differences. Itâ?¿s an inviting cuisine, made with fresh local andseasonal ingredients, that carries a diversity of flavors and time-honoredtraditions to the Maghreb table. Before the Arab conquest, the Phoenicians, Greeks, Romans,Byzantines, and later the Italians and French, colonized the Maghreb. Each newculture that entered the region left unique influences and together theycreated a multicultural cuisine using aromatic spices, fresh herbs, citrus,dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious freshvegetables. Ancient civilizations such as Phoenicians and Romans spread thecultivation of wheat. The Moors brought citrus and olives from Spain. TheBerbers gave birth to couscous. Fennel, peas, and artichokes arrived with theItalian settlement, and the baguette, salad Niçoise, and mayonnaise werebrought by the French when they colonized the area. Thus, the food of Maghrebbecame a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine. Three generations ago, Alba Carbonaro Johnsonâ?¿s familyemigrated from Sicily to Tunisia. With this unique cultural vantage point, shelearned to cook traditional Maghrebi dishes as well as the southern Italianspecialties of her family. This book brings the best of both theseMediterranean cuisines together in simple, delicious recipes that readers willturn to again and again. Sample recipes:Crostini with Dill and PecorinoSpicy Cauliflower MinestraCouscous for Festive Occasions (Seffa)Lamb Chops in Dried Fig SauceBaked Whole Bass with ChermoulaShrimp Speidini with Golden Breadcrumbs and PistachiosRustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden RaisinsBroccoli AffogatiMarzipan-Stuffed Dates
