Marokkanischer Tisch
Regional varianttagineBéni Mellal-Khénifra

Tagine mit Rindfleisch und Oliven

Tagine mit Rindfleisch und Oliven ist ein marokkanisches Tontagine rund um Rindfleisch und Oliven; 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 Béni Mellal-Khénifra bewahren Gerichte wie Tagine mit Rindfleisch und Oliven die Erinnerung an Märkte, Familienöfen und saisonales Gespür. Die Verbindung von Rindfleisch und Oliven zeigt eine marokkanische Gewohnheit: einfache Vorräte in Gastfreundschaft zu verwandeln — gekocht, geteilt und erinnert.

Wo Sie dies erleben können

Tagine mit Rindfleisch und Oliven gehört zum Tisch der Region Béni Mellal-Khénifra. Probiere es dort, wo seine Rif mountain-Küchentradition lebt, oder integriere es in eine Reiseroute durch die Region.

Béni Mellal-Khénifra auf der Karte ansehenOrte in Béni Mellal-Khénifra entdecken
Reiseroute

Beni Mellal and Fes: mountain paths and village stays from Marrakech

12 Tage · Marrakech → Fes
Kulinarische Reiseroute
Reiseroute

Azrou and Fes: a High Atlas walking line from Marrakech

10 Tage · Marrakech → Fes
Kulinarische Reiseroute
Reiseroute

Khouribga to Fes: harbours, souks and regional cooking from Marrakech

12 Tage · Marrakech → Fes
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

Beef Tagine with Brussels Sprouts

a traditional moroccan beef stew with a little brussels sprout action as a twist. courtesy of the oregonian.

stewing beef, olive oil, turmeric, sweet paprika, cayenne pepper…
Küchenmethode
Rezept

Beef with Black Olives Pie

making this pie is a joy, as the smell of the moroccan spices fill the house. if you like a bit of heat, add a teaspoon of harissa with the spices. it is also fabulous served with saffron mash. recipe from the book sophie conran's pies.

olive oil, chuck steak, all-purpose flour, butter, onions…
Küchenmethode