Genres

Moroccan

Lists

The Hidden Face of Eve by Nawal El Saadawi

The Veil and the Male Elite by Fatema Mernissi

Arab feminism

46 books — 45 voters

Gibraltar

49 books — 2 voters

Looking for Little Egypt by Donna Carlton

1001 ORIENTAL DANCE MOVES by Nataša Kočar

Women and the Fatimids in the World of Islam by Delia Cortese

Middle Eastern Dance - Past and Present

33 books — 5 voters

Rugs and Carpets from the Caucasus by Lyatif Kerimov

Woven Spirit of the Southwest by Don McQuiston

Best Antique Rug and Textile Books

47 books — 4 voters

The Storyteller, Or, the Hakawati by Rabih Alameddine

The Girl in the Tangerine Scarf by Mohja Kahf

Arab Americans in Fiction

48 books — 24 voters

The Modern Tagine Cookbook by Ghillie Basan

Best Moroccan Cookbooks

13 books — 2 voters

Featured News & Interviews

Books to Celebrate Black History Month (and Read All Year-Round)

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“ 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

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“ For spring and summer, Dina baked delicate and light pastries fragranced with rosewater, meskouta orange bundt cake, and delicate raspberry macarons. When strawberries were in season in early June, she made airy fraisier cake. For autumn and winter, Dina worked with heavier ingredients: thick, dark chocolate, cinnamon, cardamom, gingerbread, and pumpkin. As the days grew colder and the light dimmed earlier and earlier, people started to crave that feeling of warmth and comfort. And Dina would gi For spring and summer, Dina baked delicate and light pastries fragranced with rosewater, meskouta orange bundt cake, and delicate raspberry macarons. When strawberries were in season in early June, she made airy fraisier cake. For autumn and winter, Dina worked with heavier ingredients: thick, dark chocolate, cinnamon, cardamom, gingerbread, and pumpkin. As the days grew colder and the light dimmed earlier and earlier, people started to crave that feeling of warmth and comfort. And Dina would give that to them, even if only for a short while. One special bake for this season was a ginger and persimmon cake, yellowed with saffron strands, which Dina had bought on her last trip to Morocco, and fresh vanilla pods, their sweet scent so potent that it wafted across the café. This was in addition to all the regular pastries and cakes she had on offer, which were all recipes her mother had taught her to bake. The cake made with dark honey from the Atlas mountains was an all-time customer favorite. Dina had imbibed it with a very specific spell, a childhood memory of a time that she must have fallen asleep on a car ride home, and although she was a little too big to be carried, she remembered her father lifting her into his arms, her mother closing the car door softly so as not to wake her, then carrying her upstairs and tucking her into bed. When she'd been fashioning the spell for the first time, it had occurred to Dina that one day your parents put you down and they never picked you up again, and so she'd made the honey cake to recreate that feeling of childhood comfort. That sensation of someone taking the utmost care of you, holding you close, was a feeling that many in the rushing city of London didn't experience often. Sometimes she wondered if she was really in the business of café ownership, or if she was more of a fairy godmother in disguise. Undeniably, the magical pastries were great at keeping customers coming back for more, so that was a bonus on the businesswoman side of things. ...more ”
― Nadia El-Fassi, Best Hex Ever

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