As you all know, The Cookbook Guru is featuring Paula Wolfert’s The Food of Morocco for March and April and, I must say, I love the book. Paula Wolfert’s recipes usually take a bit of time to prepare but they are absolutely worth it. Today’s recipe is no exception. It was to die for.
I find many of the recipes in the book are perfect for dinner parties as they can easily be, and arguably are best, made a day ahead.
This is another recipe from The Cookbook Guru’s feature cookbook, The Food of Morocco, by Paula Wolfert. I was flicking through the book (which, BTW, is fabulous. If you are interested in Moroccan cooking, check it out) and these little meat balls caught my eye. Maus is in charge of meatballs in our house so I thought I could kill two birds with one stone: sample another recipe from the feature cookbook and get Maus to cook dinner! Surprisingly, Maus was willing – maybe, after a quick read, she realised making the kefta was going to be extremely easy – put everything into a food processor and pulse, then form into walnut size balls. Couldn’t be easier than that! I offered to make the sauce. Luckily, that was just as easy. Continue reading →
This month, the Cookbook Guru’s feature cookbook is The Food of Morocco, by Paula Wolfert. Paula Wolfert is an acclaimed American cookbook author who specialises in Mediterranean cooking.
TheFood of Morocco is her latest book. It is an expanded version of her 1973 book, Couscous and Other Good Food from Morocco, a book which is still in print after 40 years. If you have this book or can get it from your local library, why not join in? Just make a recipe from the book, write a post and then send a link to the post to Leah, alias the Cookbook Guru. Leah will then reblog your post on The Cookbook Guru site.
I was keen to post this recipe, asap, because I know many people currently have tomatoes galore and slow roasted tomatoes are the best way I know of preparing them. Even if you don’t have a vegie patch, tomatoes are very cheap at the moment. Roasted tomatoes freeze very well so it is a great way of preserving some for later in the season. Continue reading →