Ranked #16 in the 1000 Cookbooks list of the most critically-acclaimed cookbooks of all time, this book from the groundbreaking London restaurant of the same name is an absolute classic. It is full of simple dishes bringing together Mediterranean and North African flavors and is one of the most heavily-used books on the ckbk founders' shelves.

Since it was first published in 2001, Moro: The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK. Both the recipe book and restaurant have been showered with awards, accolades and endorsements and the Clarks have built up a legion of devoted fans.

Most popular

Moorish Skewers

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Cauliflower with Saffron, Pinenuts and Raisins

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Rice with Pork, Chorizo and Spinach

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Turlu Turlu

Pinto Beans with Dill

Features & Stories

Behind the Cookbook: Moro

We caught up with Samantha Clark to explore the profound influence of the original Moro cookbook, with its blend of Mediterranean, Middle Eastern and North African influences, and heard what it’s like to run a restaurant with your life and business partner.

Recommended by

Nina Caplan

Wine and food writer

If you love Spanish food there are few books so accessible, and the results are good enough to keep a restaurant going for 20 years without much in the way of proliferation (there are now a couple of Moritos, their more informal outpost, but that’s pretty recent). Sam and Sam’s Chicken with Bay, Garlic and White Wine is my favourite way to cook chicken – and I love to cook chicken – while the Chickpeas with Spinach (and cumin and saffron) is the best accompaniment I have yet found for Manzanilla sherry – and believe me, my research has been extensive.

Susan Low

Food writer

Moro the restaurant broke new ground when it opened in London’s then-edgy Exmouth Market back in 1997, and this book introduced a generation to the flavours and aromas of Spain, Portugal, North Africa, the Eastern Mediterranean and Turkey. The food and recipes were redolent with sumac, saffron, tahini and labneh – ingredients that hadn’t quite yet made it supermarket shelves. I’ve cooked a score of recipes from this book and I keep coming back to them. They’re every bit as enticing now as they were then.

Sophie Tyrrell

Head chef, 69 Highbury Hill

This is our favourite North London restaurant and we eat there a lot. I love their food and this cookbook includes many of their classics, most of which I've had a go at. Too many wonderful Spanish/Mediterannean recipes to mention but our absolute favourites are Grilled Quail with Rose Petals, Hummus with ground Lamb and pine nuts, Saffron Rice, chickpeas with spinach, Paella de cerdo con chorizo y Espinacas. Another food splattered book.

Danny Kingston

Food blogger, writer and general witterer

This is one of the first cookbooks I bought and remains to this day, one of my favourites. All of the recipes (and I have tried most of them) work so well, bringing together a simple and harmonious blend of predominantly Spanish, North African and Middle Eastern flavours. A great step towards using exotic ingredients and techniques, without getting your knickers in a twist.

Genevieve Taylor

Food writer and stylist

This is easily the shabbiest looking cookbook I own - a true testament to its usefulness that it has a ripped spine, dogeared torn cover and pages covered in various blotches of this and splats of that. This is a book I really love for its authenticity. Make a handful of tasty tapas, crack open a bottle of chilled Oloroso and transport yourself to a bustling Spanish bar.

Oliver Rowe

Chef

Learning to cook at Moro left a huge, indelible mark on my culinary landscape and for that reason, as well as being a brilliant book that introduced two new and exciting culinary regions to Britain, it must find its way onto my list. Wonderful recipes that are as familiar to me as old friends.

Gizzi Erskine

Chef and food writer

A real game-changer. A book of wonderful authentic recipes and one of the earliest significant titles in the modern world food phenomenon that seems so commonplace in cookbook publishing today, not to mention a landmark publication in the genre of restaurant cookbooks also.

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Also by Samantha Clark

Also by Samuel Clark