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Robert Carrier

Dried Vegetables

Pulses

Appears in
top 1000Taste of Morocco
Taste of Morocco

By Robert Carrier

Published 1987

  • About
Lentils and chick peas are indigenous to Arabian cooking, going back to the ancient Sumerians and Egyptians. For centuries they provided calories and proteins for the daily diets when meats were too difficult or too expensive to procure.

Lentils appear in spicy appetizers, as vegetable accompaniments and as a tagine on their own.

Chick peas – used in country-style recipes of chicken, beef, lamb and sheep’s feet or calf’s feet, and as the basis for a heart-warming soup – are a necessity in all North African cooking, featuring in recipes for couscous in Algeria, Tunisia and Morocco.

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