Marokkanischer Tisch
Original traditiontagineNational

Tagine mit Eier und Rindfleisch

Eine marokkanische Zubereitung aus dem Bereich Tagines und Tongefäßküche aus National, verbunden mit gemeinsames marokkanisches Erbe, aufgebaut auf Eier, Rindfleisch und Lammfleisch und mit der Logik von Tontagine gekocht.

Nächster Schritt
Mache dieses Gericht zu einem kulinarischen Stopp, einer Marktidee oder einer Bedingung für die Reiseroute.
Marokkanischer Tisch
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Geschichte und Geschmack

Verbunden mit National und gemeinsames marokkanisches Erbe bewahrt dieses Gericht marokkanische Essensgeschichte durch Geduld, saisonale Zutaten und gemeinsames Teilen. Die Balance von Gewürz, Süße, Rauch, Getreide oder Sauce zeigt, wie marokkanische Küchen lokale Produkte in Gastfreundschaft verwandeln.

Wo Sie dies erleben können

Dieses Gericht gehört zum gemeinsamen nationalen Tisch – du findest es in ganz Marokko und nicht nur in einer Region.

Marokko-Karte öffnenMehr Gerichte vom marokkanischen Tisch
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

Spicy Egg Meatball and Tomato Tagine Kefta Mkaouara

this is a simple moroccan dish of onions, tomatoes, cumin and paprika baked with spicy little meatballs and eggs. serve with flatbread.

olive oil, free-range eggs, salt & freshly ground black pepper, minced beef, parsley…
Küchenmethode
Rezept

Mohammed S Tagine Kefta

morocco is one of my favourite countries and after several trips there we now have good friends in the southern city of zagora. it was there that i first learned how to make a tagine kefta, or in other words a moroccan version of a meatball stew. now i know there are almost as many versions of a tagine kefta as there are chefs. this one was taught to me by mohammed in his kitchen in zagora. for the oil, he used mostly olive oil but with a couple spoonfuls of vegetable oil mixed in. also, the spices in morocco are very fresh. buy the best you can and add more if needed.

oil, onion, garlic cloves, fresh parsley, ground black pepper…
Küchenmethode