Tajine de pollo con dátiles

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.

Moroccan Tagine with Chicken and Dates

a tagine is both an cooking vessel and the dish it's prepared in, originating in africa. the conical shape of a tagine helps to baste the dish as it cooks. if you happen to have a tagine, that's great, but the dish works just as well in a medium or large covered pan. there are many variations on the dish, but in my family we like to use chicken thighs (with skin and on the bone, since they do well with the long cooking time). we've also done it with carrot in place of the sweet potatoes, and you can vary the fruit. sometimes we do golden raisins and dried apricot in place of the dates. the chile-ginger-cinnamon broth is sweet, spicy, and delicious. the sugared walnuts and yogurt are for serving. serve over cous-cous.

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.

Moroccan Chicken and Date Tagine

a taste of african cuisine...