Marokkanischer Tisch
Regional variantpastillaCasablanca-Settat

Pastilla mit Garnelen und Safran

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

Wo Sie dies erleben können

Pastilla mit Garnelen und Safran gehört zum Tisch der Region Casablanca-Settat. Probiere es dort, wo seine Moorish-Küchentradition lebt, oder integriere es in eine Reiseroute durch die Region.

Casablanca-Settat auf der Karte ansehenOrte in Casablanca-Settat 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

One-pot Moroccan Shrimp Tagine

The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.

3 tablespoons olive oil, 4 large carrots, chopped, 1 large sweet onion, diced, 1 large russet potato, peeled and diced, 1 red bell pepper, thinly sliced…
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