zencefil ve dana eti ile Tajin

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 Tagine with Brussels Sprouts

a traditional moroccan beef stew with a little brussels sprout action as a twist. courtesy of the oregonian.

Moroccan Lamb or Beef Tagine with Apricots

This sweet and spicy tagine is a savory combination of dried apricots and meat stewed with saffron, cinnamon, ginger, and pepper. Fried almonds or sesame seeds are scattered over the tagine as a garnish. Delicious and easy to make, it's a classic Moroccan recipe which works equally well as a family dinner or special occasion meal.The cooking time is for a pressure cooker; double this time if preparing in a conventional pot. If using a ceramic or clay ​tagine, allow at least three hours cooking time.