Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    Lost? Site Map


    Go to page << Previous Page  1, 2, 3, 4  Next Page >>
    Hajar Elizabeth
    Sun Jul 24, 2005 7:34 pm Groupie

    Last edited by Hajar Elizabeth on Thu Mar 29, 2007 5:02 pm, edited 1 time in total
    ruth blythe
    Sat Jul 30, 2005 6:20 pm
    Newbie "Fry Cook" Poster
    would like to be added to ur newsletter on the African cooking by Hajar.
    A Sue-Chef
    Sat Jul 30, 2005 7:27 pm
    Newbie "Fry Cook" Poster
    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. icon_razz.gif I look forward to more from you, Hajar!
    Hajar Elizabeth
    Sat Jul 30, 2005 7:38 pm Groupie
    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!


    Hajar icon_wink.gif
    Kumquat the Cat's friend
    Sat Jul 30, 2005 7:51 pm Groupie
    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. icon_redface.gif 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
    Sat Jul 30, 2005 8:00 pm
    Newbie "Fry Cook" Poster
    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
    Sat Jul 30, 2005 11:14 pm
    Newbie "Fry Cook" Poster
    I've never tried Moroccan, but have watched dishes prepared on many food shows. I'm looking forward to learning!!!
    Sun Jul 31, 2005 1:49 am Groupie
    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
    Sun Jul 31, 2005 10:19 am
    Regular "Line Cook" Poster
    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
    Sun Jul 31, 2005 10:34 am Groupie
    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!! icon_smile.gif 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! icon_lol.gif

    Shukran Jazelin (Thank you very much!)

    Hajar icon_wink.gif

    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
    Sun Jul 31, 2005 10:46 am
    Regular "Line Cook" Poster
    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.

    Hajar Elizabeth
    Sun Jul 31, 2005 11:09 am Groupie
    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 icon_wink.gif
    arne lewis
    Sun Jul 31, 2005 11:23 am
    Newbie "Fry Cook" Poster
    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
    Sun Jul 31, 2005 11:40 am
    Experienced "Head Chef" Poster
    icon_smile.gif I would be very interested. How will we know when to look for it? jeannie
    Sun Jul 31, 2005 11:47 am
    Forum Host
    When I type in Road to Morocco on Google all I get is the Bing Crosby/Bob Hope version.

    icon_lol.gif icon_lol.gif icon_lol.gif
    Go to page << Previous Page  1, 2, 3, 4  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites