Pâtisserie de noix à safran

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.

B Stilla

a rather unusual moroccan chicken pie that is both savoury and sweet. traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. this is really good, so roll up your sleeves and give it a go!

Chicken Briouats

A spiced chicken filling made with sweet apricots is encased in crisp filo pastry to make these Moroccan chicken briouats. We’ve also got a handy guide with tips, tricks and step-by-step pictures.