شوربة الشعير بالنعناع

Tangier and Taghazout: imperial-city depth before Agadir

Tangier toward Agadir: imperial-city depth through Marrakech

Asilah to Agadir: markets, regional tables and coast from Tangier

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.

Minestra Di Piselli Green Pea Soup

a fabulous and visually stunning, lemon-flavoured pea soup with a wonderful texture – part blended/part chunky. i found this scrumptious recipe in the first edition - september 2005 - of the new australian magazine 'notebook: ideas for living'. it was part of an article on peas and beans. the only changes i have made to the recipe was to use more garlic (the original recipe had 2 cloves of garlic) and to add one leek. i have also posted a recipe for byessar (moroccan broad bean dip) recipe #135158, from the same magazine.

Moroccan Spiced Carrot Soup

from 365 low fat. served cold.