Ragoût de fèves à olives

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.

Moroccan Broad Fava Bean Salad

the addition of preserved lemon gives this salad a distictive taste from modern moroccan by ghillie basan

Moroccan Spiced Fava Bean Stew

this is an untried recipe from robin robertson's vegan planet. i probably won't be trying it until fava beans are in season again but it sounds so good that i thought i'd post it in case anyone else wants to try it with dried, frozen or canned fava beans. the recipe notes that if favas are unavailable, you can substitute butter or lima beans. serve over couscous or rice.