Marokkanischer Tisch
Regional variantpastillaFès-Meknès

Pastilla mit Taube und Feigen

Pastilla mit Taube und Feigen ist ein marokkanisches festliche Pastilla rund um Taube und Feigen; 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 Fès-Meknès bewahren Gerichte wie Pastilla mit Taube und Feigen die Erinnerung an Märkte, Familienöfen und saisonales Gespür. Die Verbindung von Taube und Feigen zeigt eine marokkanische Gewohnheit: einfache Vorräte in Gastfreundschaft zu verwandeln — gekocht, geteilt und erinnert.

Wo Sie dies erleben können

Pastilla mit Taube und Feigen gehört zum Tisch der Region Fès-Meknès. Probiere es dort, wo seine Shared Moroccan-Küchentradition lebt, oder integriere es in eine Reiseroute durch die Region.

Fès-Meknès auf der Karte ansehenOrte in Fès-Meknès entdecken
Reiseroute

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 Tage · Tangier → Agadir
Kulinarische Reiseroute
Reiseroute

Souks and coastal kitchens from Tangier to Agadir

13 Tage · Tangier → Agadir
Kulinarische Reiseroute
Reiseroute

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

16 Tage · Tangier → Agadir
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

Cheat’s Moroccan Lamb Pot Pies

This quick Moroccan lamb pot pie recipe makes an inspiring midweek meal. We’ve used neck of lamb here, which is a cheaper cut, to make it budget-friendly too.

300g lamb neck, excess fat removed, diced, 200g ready-to-sauté soffritto, like this one from Waitrose, 1 heaped tbsp Gourmet Garden Moroccan Fresh Blend seasoning, 400g can chopped tomatoes, 70g soft pitted prunes, chopped…
Küchenmethode
Rezept

Chicken Tagine with Figs and Fruity Couscous

Tagine is a Moroccan classic, save time and effort with our simple chicken tagine recipe, spruced up with figs and fruity couscous.

1 tbsp olive oil, 2 medium onions, finely sliced, 2 garlic cloves, crushed, 6 free-range boneless, skinless chicken thighs, cut into thirds, 2 tsp ras-el-hanout (such as Bart)…
Küchenmethode