Mesa marroquí
Original traditiontagineBéni Mellal-Khénifra

Tajine con limón en conserva y cordero

Una preparación marroquí de tajines y cocina de barro procedente de Béni Mellal-Khénifra, vinculada al patrimonio amazigh, elaborada con limón en conserva, cordero y casquería y cocinada con la lógica de tajine de barro.

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

Vinculado a Béni Mellal-Khénifra y al patrimonio amazigh, este plato conserva memoria culinaria marroquí mediante paciencia, producto de temporada y mesa compartida. Su equilibrio entre especias, dulzor, humo, cereales o salsa muestra cómo las cocinas marroquíes convierten el territorio en hospitalidad.

Dónde vivir esta experiencia

Tajine con limón en conserva y cordero pertenece a la mesa de Béni Mellal-Khénifra. Pruébalo donde vive su tradición culinaria Amazigh heritage, o intégralo en un itinerario por la región.

Ver Béni Mellal-Khénifra en el mapaExplorar lugares en Béni Mellal-Khénifra
Itinerario

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

12 días · Marrakech → Fes
Itinerario gastronómico
Itinerario

Azrou and Fes: a High Atlas walking line from Marrakech

10 días · Marrakech → Fes
Itinerario gastronómico
Itinerario

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

12 días · Marrakech → Fes
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

Aubergine and Chestnut Tagine with Couscous

Try this aubergine and chestnut tagine recipe for a hearty and flavourful vegetarian supper.

1 tbsp ground coriander, 2 tsp ground turmeric, 1 tbsp ground cinnamon, 3 tbsp olive oil, 1 red onion, finely chopped…
Método de cocina
Receta

Aubergine Eggplant and Chickpea Tagine

a tagine is a moroccan casserole dish used to maximize flavour. if you don't have a tagine a normal casserole dish works just fine. goes well over brown rice.

olive oil, onions, celery ribs, leek, garlic cloves…
Método de cocina