Maghreb cuisine:

It is under a magnificent blue sky that this book invites you on a real gourmet journey which, over the pages, will transport you to a world of a thousand and one flavors.
Thanks to "Cuisine du Maghreb", you will discover with enchantment a generous gastronomy, with shimmering colors and incomparable scents. This book will lead you to meet the cuisines where Morocco, Tunisia, Algeria compete happily, to offer you their specialties, each more succulent than the other.
"Cuisine du Maghreb" presents a variety of dishes where the tastes combine to infinity: multicolored "kemia", judiciously spiced salads, fragrant "chorba", couscous and tajines prepared differently depending on the country; fish and meat seasoned with aromatic herbs … will also be there for your greatest pleasure.
By browsing these recipes, you will have only one desire, you go to your stoves to prepare for those who are dear to you a meal worthy of the most beautiful stables of the Maghreb.

This book is divided as follows:

• Hors d'oeuvres and soups:

- Berkoukch of Dar-Chaabane
- Chorba of Essaouira
- Bissara soup
- Méchouia salad
- Trio of mini-bricks
- ...

• Fish and seafood

- Couscous with fish
- Fisherman's mussels with spices
- Oran style paella
- Pastilla For Seafood
- Tagine from the Corniche
- ...

• Meat and poultry

- Steamed Chicken Borghoul
- Couscous Belboula
- Moroccan stuffed shoulder of lamb
- Couscous stefien
- Meatloaf in the Medina
- Tunisian merguez stew
...

And many more...