Marokkanischer Tisch
Regional varianttagineFès-Meknès

Tagine mit Lamm und Aprikosen

Tagine mit Lamm und Aprikosen ist ein marokkanisches Tontagine rund um Lammfleisch und Aprikosen; 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 Tagine mit Lamm und Aprikosen die Erinnerung an Märkte, Familienöfen und saisonales Gespür. Die Verbindung von Lammfleisch und Aprikosen zeigt eine marokkanische Gewohnheit: einfache Vorräte in Gastfreundschaft zu verwandeln — gekocht, geteilt und erinnert.

Wo Sie dies erleben können

Tagine mit Lamm und Aprikosen 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

Lamb and Apricots

This fragrant, sweet-and-sour casserole is inspired by the tagines of north Africa.

1kg diced shoulder or neck of lamb, trimmed of any excess fat, 1½ tbsp mild olive oil, 1 onion, roughly chopped, 2 celery sticks, roughly chopped, 2 leeks, washed and roughly chopped…
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