Marocký stůl
Regional varianttagineSouss-Massa

Tagine s jehněčí a olivy

Tagine s jehněčí a olivy je marocký hliněný tagine založený na jehněčí a olivy; staví na trpělivém ohni, vyváženém koření a sdíleném stole.

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Marocký stůl
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Příběh a chuť

V Souss-Massa nesou jídla jako Tagine s jehněčí a olivy paměť trhů, rodinných pecí a sezónního úsudku. Spojení jehněčí a olivy ukazuje marocký zvyk: proměnit prosté zásoby v pohostinnost — uvařenou, sdílenou a zapamatovanou.

Kde to zažít

Tagine s jehněčí a olivy patří ke stolu regionu Souss-Massa. Ochutnejte jej tam, kde žije kuchařská tradice Rif mountain, nebo jej zapojte do itineráře napříč regionem.

Zobrazit Souss-Massa na mapěProcházet místa v regionu Souss-Massa
Itinerář

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 dny · Moulay Bousselham → Dakhla
Gastronomický itinerář
Itinerář

Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days

11 dny · Moulay Bousselham → Dakhla
Gastronomický itinerář
Itinerář

Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

14 dny · Moulay Bousselham → Dakhla
Gastronomický itinerář
Propojené recepty
Recept

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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Lamb Tagine with Preserved Lemon and Olives Recipe

Preserved lemons, olives, ginger and saffron are a classic Moroccan combination used in many dishes. Ras El Hanout may also be added. Try making this Moroccan recipe for Lamb with Preserved Lemons and Olives in a traditional Moroccan tagine. Beef or goat may be substituted for the lamb.French fries are a popular accompaniment to this tagine, and can be served on top of the meat. Try the Belgian method of making fries.

1 1/2 pounds (700 grams) lamb, cut into 3-inch pieces, 1 large onion, finely chopped, 2 cloves garlic, finely chopped or pressed, 1/3 cup olive oil, 1/2 teaspoon smen (Moroccan preserved butter), optional…
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Moroccan Tagine with Carrots, Potatoes, and Chickpeas Recipe

This Moroccan tagine features a family style vegetable combo of carrots, potatoes, and chickpeas. Spicy food lovers will want to add the optional cayenne pepper or serve harissa on the side.Moroccans usually prefer dried chickpeas over canned. If using dried, soak about 1 cup of beans overnight, and then cook until tender (60 minutes or longer) in salted water before adding them to the recipe.Cooking time is for a pressure cooker. Allow double this time if preparing in a conventional pot, and triple this time if cooking in a clay or ceramic tagine.

1 to 1 1/2 pounds (500 to 700 grams) beef, lamb or goat meat, cut into 2- or 3-inch pieces, 2 medium onions, chopped or sliced, 3 cloves garlic, finely chopped or pressed, 1/4 cup finely chopped cilantro, plus more as needed for garnish, 1/4 cup finely chopped parsley, optional, plus more for garnish…
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