سلطة الطماطم بالكمون

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.

Hot Moroccan Chicken Salad

this easy grilled chicken is combined with a colorful tomatoes, peppers and olives, and drizzled with a spicy cumin, paprika and ground red pepper dressing. best served on a bed of fluffy couscous to soak up all the fabulous flavors.

Moroccan Beet Salad

this is unusual and delicious. made it for a special moroccan dinner for my gourmet group. the colors, the textures and the spices in the dressing make this a unique side dish. i served it with lamb tagine and couscous.