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[Hajar Elizabeth]

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[ruth blythe]

would like to be added to ur newsletter on the African cooking by Hajar.

[A Sue-Chef]

What a FABULOUS, informative column! I'm always interested in learning more about not-so-common ethnic cuisine. Do you have a recipe for a chicken "pie" called bastilla. I remember eating this (with my fingers!) in a Moroccan restaurant and it was made from ground chicken and egg, encrusted in a light, flaky pastry topped with confectioner's sugar. I look forward to more from you, Hajar!

[Hajar Elizabeth]

Thank you so much Suz!

I began this as a small venture in a Yahoo group about Morocco! Yes I do have a recipe for bastilla also called pastilla. It is most commonly made here using whole pigeon with the confectioner's sugar and rows of cinnamon on the top. You can use chicken but sadly to say, all of my recipes use whole parts. I have never encountered an actual true Moroccan recipe using ground poultry. It could be that the meat was ground to suit the tourist palate, I am not sure. I can either email you the recipe or post one here.

It is not a dish commonly served in my area ( far northeast) of Morocco, though it is most certainly a classic Moroccan dish used mainly for special occasions!

HTH!

Hajar

[Kumquat the Cat's friend]

Oh, hi Hajar! I have been very interested in Moroccan cooking ever since I visited the country. The variety of salads and various vegetable dishes were impressive, and I particularly love garbanzo beans. (I am vegetarian.) However, I did mostly eat in hotel chains. Once I was invited into a private home and ate the most marvelous bread! Very much looking forward to trying some of your recipes, thanks!

[A Sue-Chef]

Maybe it was pigeon and I didn't know it! You know, it was so long ago and I seem to recall it being ground up, but that also could have been the scrambled egg portion? All I know is it definitely left a positive impression!! An email or posting of a traditional recipe would be most appreciated. I'm a professional caterer and personal/private chef, so I'm sure your upcoming recipes will add interest and value to my menus. Thanks Hajar, and keep up the great work!!

[Gloria from RC]

I've never tried Moroccan, but have watched dishes prepared on many food shows. I'm looking forward to learning!!!

[LoriLou]

I am so excited to find your column! I always have the basic kitchen seasonings and flavorings on hand, as they are amongst my favorites. I have been much interested to try more Moroccan foods. Can't wait to read more and try some of your recipes!

[Jo Wake]

Hajar, I was delighted to read about your cooking and have now cut and pasted your Tomato sauce recipes. I actually make tomato sauce very similarly but with not so many herbs. You mentioned a column on Yahoo. What is the address of your column there?

Jo Wake

[Hajar Elizabeth]

I want to thank you all for your wonderful comments and reception of me. I do need to say though that you will be best served by using the recipes in my columns. The reason being that many have no truly accurate measurments and it is very difficult to post those to Zaar. I will however do my best to figure out exact quantities and post those to Zaar. Posting on the site of my recipes takes time and at the moment, my column is in 3 different places, re-edited for one place, and we are in the process of moving,,,,,ackkkk!

Once settled I will have the time to post the recipes to the Zaar site. My writing at the moment seems to be using all of my available time, bless Mohamed and our house maid Najia!! Eventually Mohamed is looking at having an older live-in maid which will free up a great deal of my time,,,,,after she learns my recipes!

Shukran Jazelin (Thank you very much!)

Hajar

Regarding my column on Yahoo. I am sorry to say that one must be a group member in order to see it. It is the same column that I post here. *Please* feel free to join the Yahoo group Road to Morocco. We would love to have anyone with an interest in Morocco, it's people, culture and/or cuisine join.

[Jo Wake]

Thanks for replying so quickly Hajar, I have applied to join Road2Morocco - I am already a member of Yahoo Groups and belong to a number of food related groups.

Jo

[Hajar Elizabeth]

Great and welcome! I will be most happy to welcome you to the group. I have informed Cathy the owner to be on the look out for more new folks! I am sort of a behind the scenes moderator.

Hajar

[arne lewis]

Dear Hajar: Yes, please, recipes. I'm craving Morrocan bread, the round flattish, stone ground type (with bits of stone from the grinding), whole wheat and simple, with nothing added but a touch of salt. If memory servis these loaves, about the size of a dinner plate, sometimes had a hole in the middle. Can I reproduce it in my American oven? I grow lots of mint to use in Morrocan "style" mint tea. An authentic recipe for tajine would be great!

[jeannie smith]

I would be very interested. How will we know when to look for it? jeannie

[Cookgirl]

When I type in Road to Morocco on Google all I get is the Bing Crosby/Bob Hope version.


!!!