Marokkansk bord
Regional variantcouscousGuelmim-Oued Noun

Couscous med majsmel og safran

Couscous med majsmel og safran er et marokkansk dampet couscous bygget omkring majsmel og safran; retten bygger på tålmodig varme, balancerede krydderier og fælles bord.

Næste skridt
Gør retten til et madstop, en markedsidé eller en begrænsning i rejseplanen.
Marokkansk bord
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Fortælling og smag

I Guelmim-Oued Noun bærer retter som Couscous med majsmel og safran minder om markeder, familieovne og sæsonfornemmelse. Kombinationen af majsmel og safran viser en marokkansk vane: at gøre enkle råvarer til gæstfrihed, tilberedt, delt og husket.

Hvor du kan opleve dette

Couscous med majsmel og safran hører til Guelmim-Oued Nouns bord. Smag det, hvor køkkentraditionen Atlantic coastal lever, eller indarbejd det i en rejseplan gennem regionen.

Se Guelmim-Oued Noun på kortetUdforsk steder i Guelmim-Oued Noun
Rejseplan

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Rejseplan

Tafraoute and Casablanca: imperial-city depth from Tangier

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Rejseplan

Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

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Maddrevet rejseplan
Forbundne opskrifter
Opskrift

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…
Tilberedningsmetode
Opskrift

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)…
Tilberedningsmetode
Opskrift

Chicken Tagine with Figs and Fruity Couscous

Tagine is a Moroccan classic, save time and effort with our simple chicken tagine recipe, spruced up with figs and fruity couscous.

1 tbsp olive oil, 2 medium onions, finely sliced, 2 garlic cloves, crushed, 6 free-range boneless, skinless chicken thighs, cut into thirds, 2 tsp ras-el-hanout (such as Bart)…
Tilberedningsmetode
Opskrift

Mintea Couscous Vegan

i found this recipe on the inside cover of a box of morrocan mint tea from the numi company. the other day i made up a small batch of this: recipe #484658 and it worked well in the recipe. moroccan mint is spearmint, by the way. skip the butter (which is one of only a few minor changes) to keep this vegan.

mint tea bags, boiling water, olive oil, yellow onion, garlic clove…
Tilberedningsmetode