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1.	HISTORY AND INFLUENCES	Read it Now
2.	INGREDIENTS	Read it Now
3.	Herbs	Read it Now
4.	Oils	Read it Now
5.	Scented Waters	Read it Now
6.	Dried Fruits and Nuts	Read it Now
7.	Preserves	Read it Now
8.	EATING HABITS	Read it Now
9.	BREAD	Read it Now
10.	SOUPS AND SALADS	Read it Now
11.	MAIN DISHES (tagine)	Read it Now
12.	MAIN DISHES (couscous)	Read it Now
13.	MAIN DISHES (Pastilla)	Read it Now
14.	DESSERTS	Read it Now
15.	TEA	Read it Now
16.	COFFEE	Read it Now
17.	recipe of :POMEGRANATE-GLAZED CARROTS	See below
18.	recipe of : MOROCCAN-STYLE PRESERVED LEMONS	Read it Now
19.	kefta	Read it Now
20.	Royal couscous with the meat	Read it Now


	recipe of :POMEGRANATE-GLAZED CARROTS

	*ingredients 1 tablespoon olive oil 1 pound carrots, cut diagonally into 1/4-inch-thick slices 1 cup pomegranate juice 1 (3-inch) cinnamon stick 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 teaspoon coriander seeds, toasted and lightly crushed preparation Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and sauté, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature. Gourmet, May 2007 **reviews see all > 05/23/07 vkerpa from Boise, Idaho Very unique! Had to add a liitle bit of brown sugar to overcome the pucker power of the pomegranate juice. I used Knudsons 100% juice. Will try a different brand next time.



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