Pâtisserie aux amandes et eau de fleur d’oranger

Pottery and regional cooking from Fes to Tamegroute and the Souss

Souks and coastal kitchens from Tangier to Agadir

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

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.

Almond Blackberry Tart

found online in a moroccan journal. a yummy almond crust, dotted with fresh blackberries.

Almond Crescent Cookies

a moroccan recipe from the multicultural cookbook for students. this is also called sesame cornes de gazelles. "moroccan pastries are works of art. they have incorporated the flair of the french with the use of middle east ingredients, such as honey, almonds, sesame seeds, and dried fruit." notice how the flour starts with one cup and then you might add more depending upon how sticky it is. the oven time seems a bit long to me. i have not made this but think it sounds good.