Zuppa con fave e olive

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.

Byessar Moroccan Broad Bean Dip

did you know that for the ancient egyptians, beans were seen as a symbol of reincarnation and that they represented the rebirth of spring each year? i found this fabulous recipe for a moroccan broad bean dip in the first edition - september 2005 - of the new australian magazine 'notebook: ideas for living'. it was part of an article on peas and beans. the 'cooking time' specified below does not include the 20 minutes cooling time in the refrigerator, necessary for allowing the flavours to blend. when i made this, i used frozen broad beans, thawed; they were baby beans so they didn't need peeling; and i used cumin because i haven't yet tracked down any ras el hanout. i also used 4 cloves of garlic - which is what i've included here in the ingredients; the original recipe had 1 clove of garlic.

Lamb and Lima Bean Soup Moroccan Algerian

a warming north african soup. can be made up to 2 days in advance - definitely one of those dishes that tastes better the day after! this is definitely a traditional favourite duirng ramadan.