طاجين لحم البقر بالزيتون

Beni Mellal and Fes: mountain paths and village stays from Marrakech

Azrou and Fes: a High Atlas walking line from Marrakech

Khouribga to Fes: harbours, souks and regional cooking from Marrakech

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.

Beef Tagine with Brussels Sprouts

a traditional moroccan beef stew with a little brussels sprout action as a twist. courtesy of the oregonian.

Beef with Black Olives Pie

making this pie is a joy, as the smell of the moroccan spices fill the house. if you like a bit of heat, add a teaspoon of harissa with the spices. it is also fabulous served with saffron mash. recipe from the book sophie conran's pies.