سلطة الجزر بالزنجبيل

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 Carrot Salad with Parsley and Roasted Lemon Recipe

i thought this sounded good really good; a different kind of salad. recipe comes from morrocanfoods.blogspot.com

Spicy Carrot Salad

here is another moroccan salad dish from “the world of spice”. serve this with other salads i’ve posted (such as lemon salad, orange and olive salad and grilled green pepper and tomato salad) for an authentic set of appetisers. recipe posted for zaar world tour 2005.