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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.

Beef with Black Olives Pie

making this pie is a joy, as the smell of the moroccan spices fill the house. if you like a bit of heat, add a teaspoon of harissa with the spices. it is also fabulous served with saffron mash. recipe from the book sophie conran's pies.

Crock Pot Beef Marrakesh

absolutely beautiful tagine (slow cooked) beef with fragrant moroccan spices, sultanas and apricots. if you don't usually stock these spices, make the effort to get them, definitely a family favourite for all ages in our home. the original recipe calls for 4 teas garlic, i prefer one, to allow the apricotty sweetness to remain. personally i think it would be a pity to not include the sultanas or dried apricots as it adds visual interest, texture and definitely flavour! can be served with couscous and roasted capsicum, garnish with toasted almonds if liked. this recipe comes from the family health network, australia.