Marocký stůl
Original traditioncouscousCasablanca-Settat

Kuskus s ras el hanout a kuře

Marocká příprava z okruhu kuskus a obilná jídla z regionu Casablanca-Settat, spojená s amazighské dědictví, založená na ras el hanout, kuře a čočka a vařená podle logiky těžký hrnec.

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Marocký stůl
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Příběh a chuť

Jídlo spojené s Casablanca-Settat a amazighské 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

Kuskus s ras el hanout a kuře patří ke stolu regionu Casablanca-Settat. Ochutnejte jej tam, kde žije kuchařská tradice Amazigh heritage, nebo jej zapojte do itineráře napříč regionem.

Zobrazit Casablanca-Settat na mapěProcházet místa v regionu Casablanca-Settat
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Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

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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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Recept

Ras El Hanout

this moroccan spice blend is wonderful on lamb or chicken, from gourmet magazine. you can triple this recipe and keep it in a jar with your other spices.

ground cumin, ground ginger, salt, ground black pepper, cinnamon…
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Recept

Batata Harra with Ras El Hanout

this recipe says "by martin". here's what martin says: "what could possibly be better than good old british chips? try this. it makes the humble chip seem dowdy and pale. maybe it’s over familiarity that’s making me cheat on our national dish. batata harra is like the dashing foreign exchange student who turns up at school, blows smoke in your face and instantly gets off with the girl you’ve been lusting after since the summer before last. chips can’t be expected to compete with that. as if it possibly needed to get any more exotic and unchiplike, this recipe adds ras el hanout – a random, fragrant moroccan spice mix – to the equation. the ras el hanout i used was the genuine article, kindly sourced from marrakech by kim, but unless you’re off to morocco on holiday soon you might have to settle for the supermarket version. it’ll still be nice." i think that i like martin. it's out of: kittsy's cookbook

potatoes, red bell peppers, garlic cloves, coriander, ras el hanout spice mix…
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