Brood met saffraan en kaneel

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.

North African Meatballs Boulettes

in france, meatballs are called boulettes (sounds better than meatballs), and by far the favorite versions are the spice-scented north african type. most of the neighborhood tunisian and moroccan restaurants in paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. in morocco, tunisia and algeria, former french colonies, that’s what they’re called, too, at least on tourist menus; they also go by numerous other names in local languages. jewish communities in those countries traditionally serve boulettes on friday night for the sabbath meal. assorted sweet spices, along with chopped cilantro and parsley, are added to minced lamb or goat, then formed into delicate little balls. simmered in a saffron-scented broth, they are usually accompanied by stewed seasonal vegetables.

Argana S Moroccan Chicken

there are a lot of moroccan chicken recipes here on zaar. i'm posting this one anyway since it's supposed to be a restaurant copycat.