Since it was first published, 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.
You will find recipes very varied, that we make at home in Spain, but they are difficult to find in restaurants, many with Mediterranean favour, such as sopa de picadillo (jamon broth with fino sherry), pescado en adobo (marinated fried fish), or garbanzos con espinacas (chickpeas and spinach). Other common recipes such as patatas bravas or migas. Also, for the Northern African or Mediterranean recipes, you will find some such as lamb kibbeh cooked in yogurt, or fatayer.