المائدة المغربية
Original traditioncouscousNational

كسكس بالكسكس والسميد

وصفة مغربية من الكسكس وأطباق الحبوب مرتبطة بجهة National وبـتراث مغربي مشترك، تقوم على الكسكس، السميد والزبيب وتُطهى بروح كسكاس.

الخطوة التالية
حوّل هذا الطبق إلى محطة للمذاق أو فكرة لزيارة سوق أو عنصر موجّه لمسار الرحلة.
المائدة المغربية
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المزيد ▾
الحكاية والمذاق

يرتبط هذا الطبق بجهة National وبـتراث مغربي مشترك، ويحفظ ذاكرة المطبخ المغربي في الصبر، وموسمية المكونات، وروح المشاركة. توازنه بين التوابل والحلاوة والدخان والحبوب أو المرق يبيّن كيف يحوّل المغاربة منتجات الأرض إلى ضيافة.

أين تكتشفه

هذا الطبق جزء من المائدة الوطنية المشتركة؛ ستجده في مختلف أنحاء المغرب وليس في جهة واحدة فقط.

افتح خريطة المغربالمزيد من أطباق المائدة المغربية
وصفات مرتبطة
وصفة

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
طريقة الطهي
وصفة

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
طريقة الطهي
وصفة

Moroccan Couscous with Meat and Seven Vegetables

This outstanding recipe for classic Casablanca-style couscous features steamed couscous piled high with stewed meat and vegetables. (You can omit the meat for a vegetarian couscous.) Feel free to vary the vegetables to your family's preferences, but try to include a full variety to achieve an authentically flavored sauce. It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own.If you've never used a couscoussier, a traditional steamer used to make couscous, it is not difficult to learn ​how to use. Just be prepared to steam the couscous three times, about 15 minutes each. If you choose to use chicken as the meat, an organic, free-range bird works best due to the long cooking time.

1 kilogram (about 2 1/4 pounds) bone-in lamb or beef, cut into large pieces, or 1 whole chicken, 1 large onion, coarsely chopped, 3 medium tomatoes, peeled and coarsely chopped, 1/4 cup vegetable oil, 1 1/2 tablespoon salt…
طريقة الطهي
وصفة

Moroccan Couscous, Caramelized Onions & Raisins (couscous Tfaya)

Use either chicken or lamb in this Moroccan recipe for couscous tfaya. Tfaya refers to the sweet and spicy caramelized onions and raisins served with this dish. Some versions also include chickpeas.The ingredients call for the fragrant spice blend known as ras el hanout. If you can't find it, substitute a few whole cloves and a pinch of nutmeg.You can serve the dish on a bed of instant couscous, but for authentic results, steam the couscous over the simmering meat. Fried almonds are a garnish and can be made ahead of time. Steam additional couscous if planning to offer afterward.Allow for additional cooking time if preparing lamb instead of chicken.

1 small chicken, skinless, cut up, or 2 pounds (1 kilogram) lamb, cut into 3-inch to 4-inch pieces, 1 very large onion, thinly sliced, 1 tablespoon ginger, 2 teaspoons salt, 1 1/2 teaspoons freshly ground black pepper…
طريقة الطهي