Moroccan table
Original traditionstewOriental

Oujdi Date Pastries

Semolina dough filled with dates and fried, then coated in honey, a sweet Oujdi specialty.

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Moroccan table
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In Oujda's hidden alleyways, a baker shapes makroud like ancient coins. 'This,' he murmurs, 'is sweetness from the desert.' Each pastry carries the city's soul - Algerian whispers with Moroccan warmth. For Oujdis, makroud symbolizes hospitality, how sharing sweets builds bridges. At crossroads where cultures meet, it's offered to strangers, their faces lighting up like the pastries themselves. Like Oujda's position between worlds, makroud blends textures - crisp outside, gooey within - reminding us that beauty often lies in contrast, just as the city embraces both East and West in sweet harmony.

Oujdi Date Pastries belongs to the Oriental table. Taste it where its Andalusian-Moroccan heritage kitchen tradition lives, or fold it into an itinerary through the region.

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Recipe

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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.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Kitchen method
Recipe

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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.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Kitchen method
Recipe

Batata Slata Moroccan Potato Salad

this dish takes a slightly different turn depending upon the cook. some, like me prefer more lemon or vinegar. some only use vinegar or lemon due to finances and can't interchange though most of us do exchange them equally. in any case it is a wonderful potato salad that is a bit different than usual. in summer i use the tomato and out of summer i do not. basically if i feel like adding the tomato i do and if i don't, then i don't. this is easy to make as most ingredients are already home and we often serve this with our fall and winter soups and crusty baguette. c.2005

potatoes, flat leaf parsley, fresh tomato, sweet onion, fresh lemon…
Kitchen method
Recipe

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stewing beef, olive oil, turmeric, sweet paprika, cayenne pepper…
Kitchen method