Ragoût aux sardines et citron

Tangier and Taghazout: imperial-city depth before Agadir

Tangier toward Agadir: imperial-city depth through Marrakech

Asilah to Agadir: markets, regional tables and coast from Tangier

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.

Candied Peanuts Caramelized Peanuts

a recipe i found about.com under the moroccan food section for snacks. here is what was stated about the recipe: "candied peanuts – or caramelized peanuts – are a popular moroccan snack sold by street vendors and small shops which also offer roasted hummus, nuts, sunflower seeds, and other treats. caramelized peanuts are fairly easy to make at home, but you'll need to be patient and work over a low heat to avoid burning the sugar as it caramelizes." i definitely recommend the addition of the salt if you want a sweet and salty peanut.

Cumin Marinated Cauliflower and Carrot Salad

here's a salad inspired by the flavors of moroccan cooking! the original recipe was found in the 2000 pillsbury classic, farmer's market cookbook. cooking & preparation does not include the 3 hours needed in the refrigerator to marinate!