Inspiration For A Light Supper: Moroccan Chicken Salad

In creating dinner specials for Restaurant Salaam, I have found inspiration in sometimes surprising places.
Of course, I am inspired by recipes I have found in the many dozens of cookbooks covering the regions of North Africa, the Eastern Mediterranean, the Middle East, India and Western China which I have in my collection. This goes […]

Moroccan Style Chicken with Oranges, Black Olives, and Fennel

I am not calling this a tagine, per se, because it isn’t really. But it is based on the idea of a tagine, which is a Moroccan long-simmered stew that is served over couscous. The recipe which gave me the idea for this one was based on a real, traditional Moroccan tagine which contains lemons, […]

Harissa: It’s Moroccan, It’s Red, and It’s Hot!

Some like it hot–and some not.
I like stuff hot, and as longtime readers of this blog should have figured by now, I will put chilies into anything, including chocolate truffles and brownies.
So, of course, since I am learning about and cooking Moroccan foods these days, it only stands to reason that I would […]

Tangier White Bean and Kale Soup: Poteje Tangirois

Working at Salaam has given me the opportunity to research the foods of the Middle East, North Africa, Greece, Turkey, and other countries all along the Silk Road. This is very exciting to me, because at the same time as I am researching recipes and cuisines for the restaurant, Zak is writing a novel […]

Moroccan Style Chicken with Lemons, Olives and Artichoke Hearts

I enjoy everything about my job–I don’t even mind the cleaning–but the best part is coming up with the specials. It’s like a game, coming up with new ways to combine pantry items we already have, with a minimum of ingredients especially purchased for the week, into delectable dishes that fit the theme of the […]