甜椒藏红花沙拉

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.

Egyptian Salad

the name of this dish is egyptian salad, but i've seen this in moroccan restaurants, ethiopian restaurants, israeli restaurants...it's name should be more like north african salad.

Grilled Rib Eye Brochettes with Charmoula

charmoula or chermoula (chrmla) is a marinade used in algerian, moroccan and tunisian cooking. it is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. it may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. there are many different recipes that use different spices, and the proportions vary widely. in most recipes, the first two ingredients are garlic and coriander). a moroccan version comprises dried parsley, cumin, paprika and salt and pepper. it is the original seasoning for grilling meat and fish in moroccan cuisine. this recipe adds easy north african flavor to beef kebabs by using a traditional charmoula marinade and was created by chef tim mckee of minneapolis. use a marbled rib eye for the kebabs; it won't dry out on the grill.