Description

This book brings together food from Morocco, Algeria, and the Italian-influenced cooking of European settlers in Tunisia to provide recipes that span a wide range of flavors, food combinations, and culinary traditions. Recipes such as chicken with green olives, tuna with red peppers and capers, date and almond nougat, meatballs with lemon and mint soup are included. This cookbook covers variations of couscous, the recipes that combine meat with fruit. This book also includes vegetarian recipes.