Mesa marroquí
Regional variantbreadDrâa-Tafilalet

Pan de miel con higos

Pan de miel con higos es un pan o torta marroquí construido alrededor de miel y higos; apuesta por calor paciente, especias equilibradas y mesa compartida.

Siguiente paso
Convierte este plato en una parada gastronómica, una idea de mercado o una condición del itinerario.
Mesa marroquí
+ Añadir al itinerario📍 MapaNearby discovery needs a mapped location. This entry has no confirmed location.
Más ▾
Historia y sabor

En Drâa-Tafilalet, platos como Pan de miel con higos guardan memoria de mercados, hornos familiares y criterio de temporada. La unión de miel y higos muestra una costumbre marroquí: convertir ingredientes sencillos en hospitalidad, no solo cocinarlos sino compartirlos y recordarlos.

Dónde vivir esta experiencia

Pan de miel con higos pertenece a la mesa de Drâa-Tafilalet. Pruébalo donde vive su tradición culinaria Amazigh, o intégralo en un itinerario por la región.

Ver Drâa-Tafilalet en el mapaExplorar lugares en Drâa-Tafilalet
Itinerario

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 días · Tangier → Agadir
Itinerario gastronómico
Itinerario

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

16 días · Tangier → Agadir
Itinerario gastronómico
Itinerario

Meknes, Taroudant and Agadir: harbours, souks and regional cooking over 16 days

16 días · Tangier → Agadir
Itinerario gastronómico
Recetas relacionadas
Receta

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…
Método de cocina
Receta

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)…
Método de cocina
Receta

Moroccan Anise Bread

this is a north african (moroccan) bread recipe that i found on the recipesource.com website. the recipe makes 2 round loaves.

active dry yeast, warm water, honey, vegetable oil, anise seeds…
Método de cocina
Receta

Moroccan Carrot Dip

this unusual, sweetly spiced, moroccan carrot dip is wonderful served with olives and warm flat bread for dipping. from a recipe by jill dupleix.

carrots, garlic, ground cumin, paprika, ground ginger…
Método de cocina