Sharing Morocco: Exotic Flavors from My Kitchen to Yours, written by Ruth Barnes, features a delicious collection of Moroccan recipes inspired by her family along with tips, techniques, and stories. A few highlights include Grilled Rainbow Pepper Salad (Salada del Fulfla), Beef Tagine with Butternut Squash (L’hem bil Grrah), Chicken with Onion (Djeja bil Besla), Moroccan Bread (Khobza), and Gazelles’ Horns (Kaab El Ghzal). I will also be sharing her recipe for Spicy Shrimp Tagine following the review.
Disclosure: I received a copy of this book from Greenleaf Book Group Press in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Ruth Barnes
Ruth Barnes (The Petite Gourmande) learned Moroccan cooking from her mother and sisters. With this influence, she developed a passion for cooking, creating, and designing from a young age.
Ruth enjoys traveling the country and world trying different cuisines, has owned two flower shops, and teaches arts and crafts. This is her first cookbook.
Sharing Morocco
Ruth begins Sharing Morocco with a short introduction of her family’s history from their life in Morocco to moving to Israel and living in the United States as an adult. For those new to Moroccan cuisine, she also discusses the traditions and influences that have shaped the food.
Chapters are divided according to course: Food & Family, French & Spanish Influence, The Maghreb, Moroccan Tea Culture, Drinks, Spice Market, Salads & Soups, The Tagine, Main Courses, Street Food, Side Dishes, Desserts, and Locally Grown.
The recipes in this book are Ruth’s recreations of childhood memories. She wanted to bring Morocco into her kitchen while adjusting the techniques of family favorites to account for less available hours in the day.
As a note, while the tagine recipes work best in a Tagine, they have been written to accommodate the use of a Dutch oven as well.
The photography is provided by Jon Edwards and Michael Gaskell. Every recipe has been paired with a full page photo of the finished dish.
Measurements are listed in US Customary. Titles are written in English and the original language. Each recipe includes a headnote with background information, personal stories, serving size, and tips.
Spicy Shrimp Tagine
I got a Serving Tagine from Barsha Wines in Manhattan Beach before we moved away from Los Angeles and this Spicy Shrimp Tagine (Tagine del Qemruna) was the perfect opportunity to use it!
Jumbo shrimp are quick-seared in a large frying pan with a combination of olive oil, garlic, ground ginger, cumin, sweet paprika, spicy paprika, salt, and pepper until they turn pink (cook just until heated through and pink).
Serve immediately with chopped cilantro and lemon wedges.
Overall, this dish comes together quickly in less than 20 minutes and with minimal prep. I loved the combination of spices. Ruth recommends pairing the Spicy Shrimp Tagine with couscous.
Other Dishes
I also made Almond Milk with Orange Blossom Water (H’leeb B’looz), Spicy Carrot Salad (Salada Hara del Cheejou), Spicy “Cigars” Stuffed with Lamb (Briouat Ma’amar bil Kebsch), and Chabakia (Ribbon Pastry with Honey).
The Almond Milk with Orange Blossom Water (H’leeb B’looz) was such a refreshing drink. Almonds are blended with milk, then strained and flavored with sugar and orange blossom water.
The Spicy Carrot Salad (Salada Hara del Cheejou) is packed with so many incredible flavors. Tender slices of carrots are tossed in olive oil with garlic, parsley, paprika, cumin, and lemon juice.
I especially loved the Spicy “Cigars” Stuffed with Lamb (Briouat Ma’amar bil Kebsch). A seasoned ground lamb (or beef) mixture is wrapped in buttery layers of phyllo and fried until golden. They can also be baked in the oven. Ruth recommends pairing them with harissa.
There are many desserts I can’t wait to try in the book. We went with the Chabakia (Ribbon Pastry with Honey) first. A sesame seed-based dough is cut into squares, twisted into flower shapes, and fried until golden. They are dipped into a warm honey orange blossom water mixture (so good!) before serving.
Sharing Morocco is a great pick for those interested in Moroccan recipes developed with the home cook in mind. There is a nice variety of appetizers, meat, seafood, dessert, and vegetarian options. Many of the recipes come together in as little as 30 minutes or less while some of the Tagine dishes and desserts take a bit longer to prepare.
Most of the ingredients are readily available in larger American grocery stores. Items that may require further searching include orange blossom water, rose water, golden raisins, saffron, ras el hanout, potato starch, duck, grape leaves, phyllo dough, semolina flour, and vanilla sugar.
Spicy Shrimp Tagine Recipe
Excerpt from Sharing Morocco
Spicy Shrimp Tagine
Ingredients
- 2 pounds jumbo shrimp
- 3 tablespoons olive oil
- 2 teaspoons garlic minced
- 1 teaspoon ground ginger
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons spicy paprika
- 1/2 teaspoon salt
- 1/2 bunch cilantro chopped, for garnish
- 2 lemons cut into wedges, for garnish
Instructions
- Peel and devein the shrimp, leaving the tails intact. Wash and leave to drain.
- Heat the olive oil in a large frying pan and sauté the garlic, ginger, cumin, paprika, spicy paprika, salt, and pepper over medium heat for 1 minute.
- Add the shrimp, stir, and cook for a few minutes until they turn pink.
- Transfer the shrimp to a serving tagging or platter.
- Garnish with cilantro and lemon wedges.
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