Marokkansk bord
Regional variantcouscousFès-Meknès

Couscous med lam og safran

Couscous med lam og safran er et marokkansk dampet couscous bygget omkring lammekød 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 Fès-Meknès bærer retter som Couscous med lam og safran minder om markeder, familieovne og sæsonfornemmelse. Kombinationen af lammekød og safran viser en marokkansk vane: at gøre enkle råvarer til gæstfrihed, tilberedt, delt og husket.

Hvor du kan opleve dette

Couscous med lam og safran hører til Fès-Meknèss bord. Smag det, hvor køkkentraditionen Shared Moroccan lever, eller indarbejd det i en rejseplan gennem regionen.

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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.

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Seafood Bastilla with Shrimp, Calamari and Fish

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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 Lamb with Couscous

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slivered almonds, butter, garlic cloves, chicken stock, saffron thread…
Tilberedningsmetode
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turmeric, pepper, ginger, cumin, saffron…
Tilberedningsmetode