The Moroccan Cookbook

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All the classic Moroccan specialties are included, and no special equipment is required to create the wide variety of dishes ranging from couscous, frackh (baked beans), hareera (a rich, thick soup), and ulk'tban (shish kebob). Two charming portraits-one of the land and people of Morocco and one of its master chefs-round out this authentic collection of recipes.

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The Moroccan Cookbook
1999, Pelican Publishing Company

ISBN-13: 9781565547001

Trade paperback

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The Moroccan cookbook
1977, Quick Fox, New York

ISBN-13: 9780825630958

Softcover

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