デーツとオリーブの保存食

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days

Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

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 Date Bonbons

energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. eat two of these as a snack or with some juice for breakfast, and you're satisfied, says elizabeth falkner, who contributed this recipe to food & wine magazine.

Moroccan Style Balsamic Cornish Game Hens

i’ve made this recipe often in the past, and while putting together my lj recipe entry list (see http://www.julesong.com/cook/ljentry-recipes.htm ) i discovered it again! i adapted it to our tastes. it was one of our favorites, is perfect for romantic dinners, and it’s absolutely delicious! although it's easy to make, it takes a bit of time but is worth every minute. in my sunday, february 10th, 2002 lj entry, and her original was posted by kc at gail’s recipe swap. thanks, kc! she said “i always add lots of extra olives and dates. they taste wonderful. i have even caught friends in the kitchen looking through the pan for more olives and dates.”