Flavors of the Maghreb

Authentic Recipes from the Land Where the Sun Sets (North Africa and Southern Italy)

Sheilah Kaufman author Alba Carbonaro Johnson author Paula Miller Jacobson author

Format:Paperback

Publisher:Hippocrene Books Inc.,U.S.

Published:22nd Jun '23

Should be back in stock very soon

Flavors of the Maghreb cover

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
  • <

“Bring on the brochettes and couscous! With the warmth of a Mediterranean sun, the authors infuse the true spirit and abundance of the Maghreb region in their ‘Flavors.’ This is food to nourish body and soul. Alba’s memories of place and history—plus Paula’s and Sheilah’s expert hand in crafting inviting, accessible recipes—stir up a powerful incentive to dive in and cook!”

Bonnie S. Benwick, former deputy editor, Washington Post Food


“This cookbook is a wonderful introduction to Chef Alba's family recipes and to the Maghreb region which is one of the more underrepresented culinary regions in the world.  The Maghreb is a specific part of the Mediterranean that displays its own unique traditions, recipes, and culture.  I'm happy to see Chef Alba shine some well-deserved light on the Maghreb and offer recipes that are very approachable for the home cook.”   

—Chef Ron Oliver, San Diego Chef of The Year 2017, and author of Flying Pans, Two Chefs One World  (IACP cookbook of the Year), Two Chefs, One Catch,  and The Great Gatsby Cookbook


“As I went through the colorful pages of Flavors of Maghreb & Southern Italy and read about Alba’s life and experiences as a chef, I became emotional and nostalgic, and immediately wanted to cook from the book.

I made ‘Roasted Garlic, Capers, and Sesame Dipping Oil’ and used it to garnish my baked sweet potatoes—heavenly. I also made the ‘Grilled Fennel in Balsamic Dressing’ and absolutely loved it.

These dishes were easy to make and affordable, and they were delicious. Alba’s passion and love of cooking comes through every page of the book—a truly terrific, accessible, multicultural cookbook with plenty of good tips to help the cook. Thank you, Alba for sharing your cultural heritage and your tasty recipes with us.”

Najmieh Batmanglij, author of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies

 

ISBN: 9780781814362

Dimensions: 254mm x 177mm x 25mm

Weight: unknown

200 pages