Marocký stůl
Regional variantdessertNational

Sladkost s vlašské ořechy a med

Sladkost s vlašské ořechy a med je marocký dezert založený na vlašské ořechy 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 vlašské ořechy a med paměť trhů, rodinných pecí a sezónního úsudku. Spojení vlašské ořechy 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.

Otevřít mapu MarokaDalší pokrmy z marockého stolu
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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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Dessert Charosets

a modernised traditional moroccan recipe -from australian womens weekly moroccan cookbook. i thought these looked interesting and easily made gluten-free by ensuring gluten-free chocolate is used. you can leave out the chocolate all-together if you wish. recipe uses australian measures- 1 tablespoon = 4 teaspoons. time stated does not include overnight refrigeration required

dates, raisins, roasted walnut, sweet red wine, dark chocolate…
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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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