Preserved Lemons This recipe combines both salt and sugar, making these preserves versatile in many sweet and savory dishes. A special preserving process requires making a…
Chicken Tagine with Artichokes Tagine is historically a slow-cooked Moroccan dish that is named after the earthenware pot in which it is cooked. My version takes…
Moroccan-Style Roasted Carrot Salad with Avocado With loads of savory spice and a delicious roasted citrus dressing, this happy combination of roasted carrots and raw, shaved…
Chermoula Sauce A North African sauce, traditionally paired with fish, chermoula is a delicious mix of fresh herbs, earthy spices, and acidic preserved lemon. I think…
Bastilla As it is generously doused with powdered sugar, this famous Moroccan chicken pie masquerades as a dessert until you cut into it. Wonderfully spiced with…
Taktouka For this very popular and traditional Moroccan salad use a variety of green chiles, rather than green bell peppers, which adds a spicy note to…
Oven-Roasted Chicken Shawarma Here's a quick version of the classic street food that is served on pita with tehina. The perfect blend of spices makes this…
Date-Filled Semolina Shortbread Imaginative cinnamon-spiced and date-filled shortbread cookies–Lebanese ma'amoul–buttery semolina pastries scented with rose and orange blossom water. The filling is usually either dates or…
A Taste of Ojai II Cookbook, Flavors of the Valley
A collection of recipes inspired by the bounty of local ingredients available in Ojai. Over 60+ recipes to help you create meals infused with the spirit of Ojai.