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Moroccan Rub for Fish

Carrot Salad

Artichoke Salad

Hummus and Flatbread

Sweet Orange Dessert

Mint Tea


Moroccan Fish  (small bags: can’t be done in ½ orders)

1 ½-2 pounds cod fillets

Moroccan Fish copy


6 cloves garlic, crushed

1 ¼ t salt

1 ½ t paprika

1 ½ t cumin

½ t cayenne pepper

½ C fresh cilantro, chopped

2 T lemon juice

Freeze rub and thaw before using for recipe.

Place fish in a shallow dish.  Combine ingredients and rub over fish.  Marinate at least one hour.  The longer you marinate the spicier the fish. Remove a bit of the rub from the fish if there is excess and bake, uncovered, at 425 degrees F. about 10 minutes per inch of thickness of fish until it easily flakes with fork.

Moroccan Carrot Saladcarrot salad_edited-1

1 lb carrots, peeled and coarsley shredded
1/2 cup onion, diced
1 garlic clove, minced
2-4 dashes cayenne pepper, dried
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 teaspoon pepper
salt, to taste

Mix spices, herbs, lemon juice and oil into a bowl large enough for the salad. Add the remaining ingredients and stir to combine. This can be made early or the day ahead. It tastes betters as the flavors marry.

Moroccan Artichoke Saladartichoke salad_edited-1

2 15 oz cans artichoke hearts, cut into small pieces

¼ C feta cheese cubes

¼ C kalamata or red olives, cut in half

1/3 cup (80 ml) olive oil

¼ Cup lemon juice

5 to 6 cloves garlic, finely chopped or pressed

6 tablespoons chopped fresh parsley

1 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon ginger

black pepper or cayenne pepper to taste

salt to taste

Mix oil, lemon juice, spices and herbs in a bowl large enough for the salad. Place other ingredients in dressing and toss until mixed thoroughly. Decorate as you wish with olives and fresh parsley.


1 can garbanzo beans or chick peas, rinsed

1 ½ T tahinihummus and flatbread

1-2 cloves garlic

½ t salt

2 T lemon juice

1 T olive oil

Put all in food processor and blend until smooth. Add more olive oil for a less dense dip.

Orange Dessert from Morocco

5-7 seedless oranges, peeled and cut into bite size piecesorange date salad or dessert copy

½ C dates, seeded and cut into small pieces

¼ t cinnamon


Place oranges and dates in a bowl, sprinkle with cinnamon and toss. If more cinnamon is desired, sprinkle into the mixture and toss again. Drizzle with honey and stir lightly.