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Pottery and regional cooking from Fes to Tamegroute and the Souss

Souks and coastal kitchens from Tangier to Agadir

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

Moroccan Chicken Pastilla

another recipe from a good friend of mine taught me also who's from morocco. when i first tasted it, it was soo delicious and i wanted more. it's a long process, but it's worth it!

Moroccan Pastilla

i had this meat pie 11 years ago when i was in moroccan pastry shop. i have tried to figure out how to make it with utter failure several times before i finally found a recipe for a variation of it in one of my fiance's cookbooks and adapted it to my tastes. it takes a lot of work, but it is so worth it. it's helpful to have more than one person working on the various parts of this recipe at the same time if you don't want to have to wait 2 hours to eat it. every step produces a different ingredient to put together at the end. also, the food processor is your friend.