Marokkansk bord
Regional variantpreserveNational

Konserves med saltsyltet citron og koriander

Konserves med saltsyltet citron og koriander er et marokkansk konserveret ret bygget omkring saltet citron og koriander; 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 National bærer retter som Konserves med saltsyltet citron og koriander minder om markeder, familieovne og sæsonfornemmelse. Kombinationen af saltet citron og koriander viser en marokkansk vane: at gøre enkle råvarer til gæstfrihed, tilberedt, delt og husket.

Hvor du kan opleve dette

Retten er en del af det fælles nationale bord – du møder den i hele Marokko, ikke kun i én region.

Åbn kortet over MarokkoFlere retter fra det marokkanske bord
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 Preserved Lemon and Potatoes

a tagine is the moroccan equivalent of a stew, usually fragrant with spices and often piquant with preserved lemon. the name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in but you can cook this in a pan on the stove top also, you will have more evaporation than with a tagine, so add the other 1/2 cup of water if you need it

chicken breasts, olive oil, brown onions, lemon, garlic cloves…
Tilberedningsmetode
Opskrift

Merguez Sausages with Crispy Chickpeas and Preserved Lemon Yogurt

Merguez sausages with crispy, roasted chickpeas makes a flavoursome alternative to bangers and mash. Serve with dollops of lemony yogurt. Next time, try Merguez baguettes stuffed with crispy duck-fat roasties and garlicky aioli. Seriously.

2 x 400g tins chickpeas, drained, 3 tbsp olive oil, plus extra to fry, 1 tsp fennel seeds, crushed, ½ tsp cumin seeds, crushed, 1 tsp coriander seeds, crushed…
Tilberedningsmetode