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Moroccan

Crusted Shrimp with Cashew-Zaatar Spice

The origin of zaatar dates back to ancient Egypt. Traces of this seasoning have been found in the tomb of Pharaoh Tutankhamun. Zaatar or Za'atar is a mixture of spices from the Middle East made from dried herbs, spices, sesame, and fennel seeds. It is a versatile blend of spices used to season meats, seafood, vegetables dishes, or infused in olive oil to use as a seasoning or sauce to soak pita bread.  There may be slight variations depending...

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Chicken Shish Kabob

Shish means “skewer” in Arabic. Shish kebab is a typical Arabic preparation in which the meat (excluding pork) is marinated with spices and then skewered to be cooked on a spit or on the embers. As with many traditional dishes, each region and even family will have their own spin. The secret to a delicious shish kebab is always in the marinade. Chef Alba

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Grilled Sausage Peppers and Tomatoes (Spetsofai)

Spetsofai is a rustic Greek dish made with country sausages, colorful bell peppers, onions, tomato sauce, and paprika. This dish should be served with crusty warm bread to scoop up the delicious sauce. Pairs well with red wine and a salty kefalotyri cheese or tangy feta on the side. Chef Alba

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Chef Alba’s Moroccan Lettuce Wraps

Crunchy Romaine lettuce becomes the edible vessels for this heavenly Moroccan dish. Morocco’s exotic cuisine has been influenced by Berbers, Moors, Arabs, and other civilizations throughout history. Morocco’s past inhabitants are still responsible for culinary methods and practices that are still flourishing today. Let your palate appreciate the unique flavors and warming spices of this elegant dish. Chef Alba

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Shrimp with Mortar-Pestle Garlic Harissa Sauce

A remarkably simple recipe, using fresh garlic, warm spices, and harissa sauce to dress the shrimp. Harissa sauce is a spicy North African (Maghreb) condiment that is served with most dishes during meals. Have fun grinding this sauce in a mortar and pestle and make it as spicy or mild as you like. A delightful and impressive recipe that can be served as a tapa, meze, or a main course dish. Chef Alba

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