Marocký stůl
Regional varianttagineSouss-Massa

Tagine s telecí a olivy

Tagine s telecí a olivy je marocký hliněný tagine založený na telecí maso 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 telecí a olivy paměť trhů, rodinných pecí a sezónního úsudku. Spojení telecí maso a olivy ukazuje marocký zvyk: proměnit prosté zásoby v pohostinnost — uvařenou, sdílenou a zapamatovanou.

Kde to zažít

Tagine s telecí a olivy patří ke stolu regionu Souss-Massa. Ochutnejte jej tam, kde žije kuchařská tradice Souss Amazigh, 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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Recept

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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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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Potato Tagine with Baked Halloumi

This North African-inspired potato dish is by no means an authentic tagine, but it does include the fantastic flavours of cinnamon, coriander, preserved lemon and olives – making it a dinner winner. Halloumi also tops this fantastic lentil stew.

2 tbsp vegetable oil, 2 onions, sliced, 6 garlic cloves, finely sliced, 1 green pepper, sliced, 1 cinnamon stick…
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