Marokkansk bord
Regional variantstewLaâyoune-Sakia El Hamra

Gryderet med lam og smen

Gryderet med lam og smen er et marokkansk langtidssimret ret bygget omkring lammekød og smen; 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 Laâyoune-Sakia El Hamra bærer retter som Gryderet med lam og smen minder om markeder, familieovne og sæsonfornemmelse. Kombinationen af lammekød og smen viser en marokkansk vane: at gøre enkle råvarer til gæstfrihed, tilberedt, delt og husket.

Hvor du kan opleve dette

Gryderet med lam og smen hører til Laâyoune-Sakia El Hamras bord. Smag det, hvor køkkentraditionen Amazigh lever, eller indarbejd det i en rejseplan gennem regionen.

Se Laâyoune-Sakia El Hamra på kortetUdforsk steder i Laâyoune-Sakia El Hamra
Rejseplan

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 dage · Moulay Bousselham → Dakhla
Maddrevet rejseplan
Rejseplan

Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days

11 dage · Moulay Bousselham → Dakhla
Maddrevet rejseplan
Rejseplan

Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

14 dage · Moulay Bousselham → Dakhla
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

Smen

moroccan preserved butter. smen (semneh, beurre ranci) is a moroccan preserved butter, often made from sheep and goat milk. it has a deep, pungent aroma and distinctive flavor that enhances many of morocco's savory dishes, especially couscous. it is similar to asian ghee, and is a flavorful ingredient in moroccan dishes. cooking time does not include 1-2 week aging time.

unsalted butter, dried oregano leaves, sea salt
Tilberedningsmetode
Opskrift

Harira Moroccan Lamb Stew

i learned how to make this from an ex-boyfriend's mother. this stew has a very unique flavor. you can substitute beef if you prefer.

lamb, ground turmeric, ground black pepper, ground cinnamon, ground ginger…
Tilberedningsmetode