Moroccan table
Regional variantpreserveFès-Meknès

Preserve with eggplant and mint

Preserve with eggplant and mint is a Moroccan preserved pantry dish shaped around eggplant and mint; it uses patient heat, balanced spice and shared-table generosity rather than rushed flavor.

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Moroccan table
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In Fès-Meknès, dishes like Preserve with eggplant and mint carry the memory of markets, family ovens and seasonal judgement. The combination of eggplant and mint shows a Moroccan habit of turning modest pantry elements into hospitality: a dish is not only cooked, it is timed, shared and remembered.

Preserve with eggplant and mint belongs to the Fès-Meknès table. Taste it where its Souss Amazigh kitchen tradition lives, or fold it into an itinerary through the region.

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Recipe

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.

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

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.

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

Moroccan Eggplant Aubergine Salad

this refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.

eggplant, red bell pepper, red onion, olive oil, sun-dried tomatoes…
Kitchen method
Recipe

Warm Moroccan Style Salad

a moroccan style vegetable salad using some frozen vegetables - peas, carrots and cauliflower - canned chickpeas and some fresh vegetables - eggplant and spinach leaves - served with tangy yoghurt dressing. vary the vegetables to meet your personal taste preferences and the availability of vegetables. adapted from the simply great recipes club website. serve with a moroccan dish such as moroccan chicken with preserved lemons and couscous recipe #120175, moroccan lamb with tomato & couscous recipe #125639 or moroccan-style chicken recipe #138262, or with any grilled or bbqd meats.

oil, garlic cloves, onion, frozen peas carrots and cauliflower, eggplant…
Kitchen method