새우와 꿀 파스티야

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.

Grilled Shrimp with Tomato Jam Moroccan

easy and delicious! spicy tomato jam is a popular moroccan condiment that is wonderful with grilled shrimp. i like my jam with some texture, so i skip the puree part. serve with couscous. lemon-herb couscous or apricot couscous are great choices. this dish pairs perfectly with a full, aromatic white, such as a viognier or gewurztraminer. also goes well with, lageder pinot bianco, 2002 - a northern italian white wine. jam simmers for an hour and the shrimp marinate for 30 minutes, so plan accordingly.

Prawns Shrimp with Maryam Zaira Sauce Nigella Lawson

ok, so this is the idea: sauce marie rose goes moroccan. instead of the usual tomato ketchup (well, be honest) i dollop in some good bought harissa. it works wonderfully, and the honey makes up for the sugar you lack by giving up the ketchup. be careful when you buy harissa though, as not only does it vary enormously in strength but also some jars that bear the name are not really harissa but some paste made red with beetroot and carrot. check the back of the tub for ingredients. i used a gorgeously mild harissa here, a rose harissa, that i find poetically desirable. but start with a small amount of the harissa before working up to the amount i have stipulated below. i love prawns/shrimp with their shell still on; a bit of diy at the table always seems to help the atmosphere. but if you hate mess and can't bear the sight of seeing people dropping shells all over the place and haven't got time for treatment, then simply buy peeled prawns/shrimp instead.