طاجين بالأرنب والزيتون

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.

Potato Tagine with Baked Halloumi

This North African-inspired potato dish is by no means an authentic tagine, but it does include the fantastic flavours of cinnamon, coriander, preserved lemon and olives – making it a dinner winner. Halloumi also tops this fantastic lentil stew.

Aubergine and Chestnut Tagine with Couscous

Try this aubergine and chestnut tagine recipe for a hearty and flavourful vegetarian supper.