イワシとコリアンダーの保存食

Chefchaouen and Casablanca: imperial-city depth from Tangier

Tafraoute and Casablanca: imperial-city depth from Tangier

Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

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.

3 Ingredient Moroccan Dry Rub

who says that recipes have to be complicated to be amazing? this one will prove that it doesn't! try it on chicken or really any other meat. great for grilled veggies too! you only have to remember to use equal parts of each spice to make this. this is a chatelaine magazine recipe. enjoy!

Aubergine and Chestnut Tagine with Couscous

Try this aubergine and chestnut tagine recipe for a hearty and flavourful vegetarian supper.