Tagine met lamsvlees en olijven

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.

Lamb Tagine with Preserved Lemon and Olives Recipe

Preserved lemons, olives, ginger and saffron are a classic Moroccan combination used in many dishes. Ras El Hanout may also be added. Try making this Moroccan recipe for Lamb with Preserved Lemons and Olives in a traditional Moroccan tagine. Beef or goat may be substituted for the lamb.French fries are a popular accompaniment to this tagine, and can be served on top of the meat. Try the Belgian method of making fries.

Moroccan Tagine with Carrots, Potatoes, and Chickpeas Recipe

This Moroccan tagine features a family style vegetable combo of carrots, potatoes, and chickpeas. Spicy food lovers will want to add the optional cayenne pepper or serve harissa on the side.Moroccans usually prefer dried chickpeas over canned. If using dried, soak about 1 cup of beans overnight, and then cook until tender (60 minutes or longer) in salted water before adding them to the recipe.Cooking time is for a pressure cooker. Allow double this time if preparing in a conventional pot, and triple this time if cooking in a clay or ceramic tagine.