Kuskus s jehněčí a mandle

Chefchaouen and Casablanca: imperial-city depth from Tangier

Tafraoute and Casablanca: imperial-city depth from Tangier

Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

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.

Giant Couscous with Spiced Lamb, Feta and Almonds

This Moroccan-inspired dish of lamb, feta and couscous is an impressive-looking dish – better yet it’s on the table in 10 minutes.

Moroccan Lamb with Couscous

this recipe has been submitted for play in zwt9 - morocco. recipe from cookbook: the complete illustrated book of herbs. ras el hanout is a mococcan mixture of 20 or more spices and herbs that usually includes cinnamon, cloves, lavender, orris root, cloves and turmeric. i have not tried this because it contains ingredients that i am allergic too, but it sounds wonderful. posted here for you to try.