Marokkansk bord
Regional variantpastillaTanger-Tétouan-Al Hoceïma

Pastilla med due og appelsinblomstvand

Pastilla med due og appelsinblomstvand er et marokkansk festlig pastilla bygget omkring due og appelsinblomstvand; 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
+ Tilføj til rejseplanen📍 KortNearby discovery needs a mapped location. This entry has no confirmed location.
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Fortælling og smag

I Tanger-Tétouan-Al Hoceïma bærer retter som Pastilla med due og appelsinblomstvand minder om markeder, familieovne og sæsonfornemmelse. Kombinationen af due og appelsinblomstvand viser en marokkansk vane: at gøre enkle råvarer til gæstfrihed, tilberedt, delt og husket.

Hvor du kan opleve dette

Pastilla med due og appelsinblomstvand hører til Tanger-Tétouan-Al Hoceïmas bord. Smag det, hvor køkkentraditionen Rif mountain lever, eller indarbejd det i en rejseplan gennem regionen.

Se Tanger-Tétouan-Al Hoceïma på kortetUdforsk steder i Tanger-Tétouan-Al Hoceïma
Rejseplan

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 dage · Tangier → Agadir
Maddrevet rejseplan
Rejseplan

Souks and coastal kitchens from Tangier to Agadir

13 dage · Tangier → Agadir
Maddrevet rejseplan
Rejseplan

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 dage · Tangier → Agadir
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

Moroccan Coffee

moroccan's love their coffee strong, sweetened with spices and orange blossom water.

orange blossom water, cinnamon, nutmeg, cardamom, coffee…
Tilberedningsmetode
Opskrift

Moroccan Gazelle Horns Kab El Ghzal Cornes De Gazelle

popular moroccan pastry. they are stuffed with almond paste and curved into horn-shaped crescents.

unsalted butter, sunflower oil, flour, salt, ice water…
Tilberedningsmetode