Marocký stůl
Regional variantdessertNational

Sladkost s skořice a med

Sladkost s skořice a med je marocký dezert založený na skořice a med; staví na trpělivém ohni, vyváženém koření a sdíleném stole.

Další krok
Proměňte tento pokrm v gastronomickou zastávku, nápad na trh nebo omezení itineráře.
Marocký stůl
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Příběh a chuť

V National nesou jídla jako Sladkost s skořice a med paměť trhů, rodinných pecí a sezónního úsudku. Spojení skořice a med ukazuje marocký zvyk: proměnit prosté zásoby v pohostinnost — uvařenou, sdílenou a zapamatovanou.

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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Fruity Lamb and Olive Tagine

The secret to this sweet, spicy, melt-in-the-mouth fruity lamb tagine is time: after a few minutes prep, you can leave the oven to do the rest of the work while you get on with other things. Like this recipe? It freezes well, so it’s perfect for a batch-cooking session. Or try this rib-sticking Moroccan lamb tagine.

Glug of oil for frying, 2 red onions, chopped, 3 fat garlic cloves, sliced, 1 tbsp ground ginger, 1 tbsp ground cinnamon…
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Make-ahead Moroccan Lamb Stew

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.

1 teaspoon ground cinnamon, 1 teaspoon ground cumin, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg…
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