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Moroccan


الخبز الحافي
The Sand Child
تلك العتمة الباهرة
The Moor's Account
The Perfect Nanny
Stolen Lives: Twenty Years in a Desert Jail
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The Sacred Night
Scheherazade Goes West: Different Cultures, Different Harems
Dreams of Trespass: Tales of a Harem Girlhood
Le Passé Simple
حين تترنح ذاكرة أمي
The Hospital
أن ترحل
The Other Americans
The Food of Morocco by Paula WolfertThe Modern Tagine Cookbook by Ghillie BasanFlavors of Morocco by Ghillie BasanCasablanca by Nargisse BenkabbouCooking at the Kasbah by Kitty Morse
Best Moroccan Cookbooks
13 books — 2 voters
Syrian Brides by Anna HalabiThe Hidden Face of Eve by Nawal El SaadawiHeadscarves and Hymens by Mona EltahawyWoman at Point Zero by Nawal El SaadawiThe Veil and the Male Elite by Fatema Mernissi
Arab feminism
46 books — 45 voters

Dreams of Trespass by Fatima MernissiThe Caliph's House by Tahir ShahA House in Fez by Suzanna ClarkeLa Mémoire D'un Roi by HassanThe Sheltering Sky by Paul Bowles
Books set in, or about, Morocco
38 books — 23 voters

The Rock by Warren TuteI Live On A Rock! by Gideon BentataA Delicate Truth by John Le CarréSleeping Dogs by Thomas MogfordPolly and Oliver by David Scott Daniell
Gibraltar
48 books — 2 voters
Caucasian Prayer Rugs by Ralph KaffelThreads of Empire by Dorothy ArmstrongOld Navajo rugs by Marian E. RodeeRugs and Carpets from the Caucasus by Lyatif KerimovWoven Spirit of the Southwest by Don McQuiston
Best Antique Rug and Textile Books
47 books — 4 voters

Nadia El-Fassi
Pulling out a stick of lilac chalk, Dina added "besotted briouats" to the list, followed by "rosy-cheeked ghriba." The briouats--- melt-in-your-mouth filo pastry filled with honey and almonds--- were heavenly, even without the spell that made you feel like you'd been kissed on the forehead by a loved one. The ghriba, decadently soft sugar cookies with rosewater essence and lemon zest, were laced with a spell to warm up the fingers and toes. ...more
Nadia El-Fassi, Best Hex Ever

Samantha Verant
I lift up the lid and inhale the aromas of what looks like a flaky pot pie, dusted with powdered sugar, the top scored in a crosshatch pattern. And holy moly, mother of the gods, I'm embraced by heavenly scents. Spicy. Sweet. Savory. Delicious. I commandeer a fork, take a bite, chew, and then swallow. Three layers of flavors infused with chicken, egg, and almonds melt on my tongue, the finish topped off with whispers of orange blossom, saffron, ginger, cumin, and turmeric. "This is absolutely in ...more
Samantha Verant, The Spice Master at Bistro Exotique

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