Mesa marroquí
Original traditiontagineFès-Meknès

Tajine con cordero y ciruelas pasas

Una preparación marroquí de tajines y cocina de barro procedente de Fès-Meknès, vinculada al patrimonio andalusí-marroquí, elaborada con cordero, ciruelas pasas y almendras 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 Fès-Meknès y al patrimonio andalusí-marroquí, 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 cordero y ciruelas pasas pertenece a la mesa de Fès-Meknès. Pruébalo donde vive su tradición culinaria Andalusian-Moroccan heritage, o intégralo en un itinerario por la región.

Ver Fès-Meknès en el mapaExplorar lugares en Fès-Meknès
Itinerario

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 días · Tangier → Agadir
Itinerario gastronómico
Itinerario

Souks and coastal kitchens from Tangier to Agadir

13 días · Tangier → Agadir
Itinerario gastronómico
Itinerario

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

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

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…
Método de cocina
Receta

Crock Pot Moroccan Lamb Chops and Prunes

this is from lou seibert pappas' cookbook, extra-special crockery pot recipes, "time saving meals for the gourmet appetite", i have to add that tagline since this recipe fits and does not disappoint! this is delicious. cooking the lamb chops in spare liquid on low is as close to braising in a crockpot as i've seen. pappas says of this recipe, "fresh cilantro and ginger root are essential to the authenticity of this aromatic north african entree." i served it with a wonderful silver palate recipe #321104.

onion, olive oil, shoulder lamb chops, salt, pepper…
Método de cocina