Marokkanischer Tisch
Regional variantgrillSouss-Massa

Grillgericht mit Lamm und Honig

Grillgericht mit Lamm und Honig ist ein marokkanisches Grillgericht rund um Lammfleisch und Honig; es setzt auf geduldige Hitze, ausgewogene Gewürze und gemeinsames Essen.

Nächster Schritt
Mache dieses Gericht zu einem kulinarischen Stopp, einer Marktidee oder einer Bedingung für die Reiseroute.
Marokkanischer Tisch
+ Zur Reiseroute hinzufügen📍 KarteNearby discovery needs a mapped location. This entry has no confirmed location.
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Geschichte und Geschmack

In Souss-Massa bewahren Gerichte wie Grillgericht mit Lamm und Honig die Erinnerung an Märkte, Familienöfen und saisonales Gespür. Die Verbindung von Lammfleisch und Honig zeigt eine marokkanische Gewohnheit: einfache Vorräte in Gastfreundschaft zu verwandeln — gekocht, geteilt und erinnert.

Wo Sie dies erleben können

Grillgericht mit Lamm und Honig gehört zum Tisch der Region Souss-Massa. Probiere es dort, wo seine Amazigh-Küchentradition lebt, oder integriere es in eine Reiseroute durch die Region.

Souss-Massa auf der Karte ansehenOrte in Souss-Massa entdecken
Reiseroute

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 Tage · Moulay Bousselham → Dakhla
Kulinarische Reiseroute
Reiseroute

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

11 Tage · Moulay Bousselham → Dakhla
Kulinarische Reiseroute
Reiseroute

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

14 Tage · Moulay Bousselham → Dakhla
Kulinarische Reiseroute
Verknüpfte Rezepte
Rezept

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…
Küchenmethode
Rezept

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)…
Küchenmethode
Rezept

Crock Pot Moroccan Lamb Chops and Prunes

this is from lou seibert pappas' cookbook, extra-special crockery pot recipes, "time saving meals for the gourmet appetite", i have to add that tagline since this recipe fits and does not disappoint! this is delicious. cooking the lamb chops in spare liquid on low is as close to braising in a crockpot as i've seen. pappas says of this recipe, "fresh cilantro and ginger root are essential to the authenticity of this aromatic north african entree." i served it with a wonderful silver palate recipe #321104.

onion, olive oil, shoulder lamb chops, salt, pepper…
Küchenmethode
Rezept

Fruity Lamb and Olive Tagine

The secret to this sweet, spicy, melt-in-the-mouth fruity lamb tagine is time: after a few minutes prep, you can leave the oven to do the rest of the work while you get on with other things. Like this recipe? It freezes well, so it’s perfect for a batch-cooking session. Or try this rib-sticking Moroccan lamb tagine.

Glug of oil for frying, 2 red onions, chopped, 3 fat garlic cloves, sliced, 1 tbsp ground ginger, 1 tbsp ground cinnamon…
Küchenmethode