Marocký stůl
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Pečivo s sezam a mouka

Marocká příprava z okruhu sladkosti a pečivo z regionu National, spojená s andalusko-marocké dědictví, založená na sezam a mouka a vařená podle logiky těžký hrnec.

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Marocký stůl
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Příběh a chuť

Jídlo spojené s National a andalusko-marocké dědictví uchovává marockou kulinární paměť prostřednictvím trpělivosti, sezónních surovin a sdíleného stolu. Rovnováha koření, sladkosti, kouře, obilovin či omáčky ukazuje, jak marocké kuchyně mění místní produkty v pohostinnost.

Kde to zažít

Tento pokrm patří ke společnému národnímu stolu — setkáte se s ním po celém Maroku, nikoli jen v jednom regionu.

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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…
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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)…
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Almond Filo Snake

sweet and crunchy - and looks great on the plate, too! a sweet ending to a moroccan meal! you can use butter in place of the oils, but watch carefully to prevent burning. it will also alter the taste considerably.

ground almonds, sliced almonds, confectioners' sugar, egg, lemon zest…
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Chicken Briouats

A spiced chicken filling made with sweet apricots is encased in crisp filo pastry to make these Moroccan chicken briouats. We’ve also got a handy guide with tips, tricks and step-by-step pictures.

125g British free-range chicken thigh fillets, 125g British free-range skinless chicken breasts, 2 tbsp good quality extra-virgin olive oil, 1½ tsp salt, 1½ tsp ground black pepper…
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