We’ve prepared together the Chicken Bastilla, the oldest and most traditional variant of this Moroccan dish; but no great dish would be such without a perfect counterpart. Here’s the Seafood Bastilla! 🙂 The use of warka dough is the same, but it contains a filling of cod, squids and shrimps enriched with warm spices and noodles chopped, without omitting the butter scent that characterizes the … Read More
Citron pollock with cailletier olives and orange blossom honey
After the wild rice with chicken, raisins and mint let’s continue the menu for Easter, with a fish main course: pollock fillets scented with slices of citron, sweetened by orange blossom honey, and with capers and cailletiier olives. Citron is normally consumed candied; it has a less sour than lemon but with of more pronounced bitterness. When you’re using it in … Read More