Fresh Fruit Plate by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Fresh Fruit Plate

Moroccan Bread by Amos Miller

It is interesting to me that one of my grandfathers, a West Virginian who lived at the end of Horsemill Hollow, always referred to bread as 'the staff of life'. As anyone who has traveled to North Africa knows, bread is a special food, treated with the utmost respect and central to every meal. My Mountaineer gramps would have much…

COBB SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

COBB SALAD

Lentils & Vegetables ~ Moroccan Style by Amos Miller

I began making this dish in the 1970s and it has evolved since then into a great Winter favorite. This will surprise you with both it's sweet, true vegetable flavors and just the right amount of seasoning. Served with a good bread, this will satisfy and nourish all the athletes and couch potatoes who look to you for a delicious…

Pickled vegetables by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Pickled vegetables

Side order of sliced fruit and watermelon by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Side order of sliced fruit and watermelon

pickled tomato by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

pickled tomato

Fuul Iskandariyya by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Fuul Iskandariyya

Garden Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Garden Salad

Moroccan Tomato & Green Pepper Salad by Amos Miller

Time to put those Preserved Lemons to work in the kitchen - they've been developing their totally unique and exciting flavor profile for at least a month now. This is one of my absolute favorite salads, and never fails to amaze and delight, whether I serve it as part of a Moroccan dinner, take it to a summer picnic, or spoon it over…

Moussak’aa by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Moussak’aa

condiments for fuul by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

condiments for fuul

A Berber Breakfast by Amos Miller

There are several very unique groups of indigenous peoples throughout Morocco, each with a distinct language and customs. They are the Berber and dwell primarily in and along the Atlas mountains that run from the Mediterranean to the edge of the Sahara. They have been in Morocco since 'time out of mind'. While the following…

Harira: A Delicately-Spiced Moroccan Soup by Vicki S Challancin

My Flavors of the Sun is both a cooking school (in Mexico!) and a tour service. I learned to make this delightful vegetarian version of the classic Moroccan soup, Harira, on one of my many trips/tours to Morocco. More recipes can be found on my blog: Flavorsofthesun.blogspot.com Thanks--I love your site!

ORIENTAL SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY