Pan de patatas con aceite de argán

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.

Chicken Tagine with Preserved Lemon and Potatoes

a tagine is the moroccan equivalent of a stew, usually fragrant with spices and often piquant with preserved lemon. the name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in but you can cook this in a pan on the stove top also, you will have more evaporation than with a tagine, so add the other 1/2 cup of water if you need it

Lemon Chicken Green Olive Tagine

a traditional moroccan tagine which i found in the october 2008 'australian good food' magazine which assures you that this recipe will take you on a romantic escape to marrakech "without aid of a flying carpet". this recipe is for two, but the quantity could easily be increased. essentially the only change i made to this recipe was to suggest sneaking in some wine, which is what i'll certainly do when i make it. if you cannot find turkish bread, use pita bread or any crusty bread suitable for mopping up the juices. this recipe can be prepared ahead.