Brot mit Maisgrieß und Arganöl

Pottery and regional cooking from Fes to Tamegroute and the Souss

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

Meknes, Taroudant and Agadir: harbours, souks and regional cooking over 16 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.

Authentic Moroccan Bread

this recipe was modified from paula wolfert's cookbook. the barley flour gives the bread a more authentic taste but whole-wheat flour can be substituted.

My Rough Khoubz Moroccan Flat Bread

this is a flat bread that we use for meals, sandwiches and breakfast. it is our daily bread here in morocco and is rarely made at home unless rurally as it is so inexpensive and available on every street corner; small or large. this bread is good for soaking up the sauces,broths and for pushing the food onto and sort of dragging from the communal platter to eat. this bread is our knife and fork! this recipe makes 2 loaves and is easily cut in half for one loaf c.2005