イワシと塩漬けレモンのパスティラ

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.

Deviled Eggs Moroccan Style

recipe discovered on delish.com. i fiddled with a few of the ingredients and the recipe was reduced by more than half.

Merguez Sausages with Crispy Chickpeas and Preserved Lemon Yogurt

Merguez sausages with crispy, roasted chickpeas makes a flavoursome alternative to bangers and mash. Serve with dollops of lemony yogurt. Next time, try Merguez baguettes stuffed with crispy duck-fat roasties and garlicky aioli. Seriously.