Mesa marroquí
Regional variantstewNational

Guiso de habas con dátiles

Guiso de habas con dátiles es un guiso lento marroquí construido alrededor de habas y dátiles; 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 National, platos como Guiso de habas con dátiles guardan memoria de mercados, hornos familiares y criterio de temporada. La unión de habas y dátiles muestra una costumbre marroquí: convertir ingredientes sencillos en hospitalidad, no solo cocinarlos sino compartirlos y recordarlos.

Dónde vivir esta experiencia

Este plato forma parte de la mesa nacional compartida: lo encontrarás por todo Marruecos, no solo en una región.

Abrir el mapa de MarruecosMás platos de la mesa marroquí
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 Spiced Fava Bean Stew

this is an untried recipe from robin robertson's vegan planet. i probably won't be trying it until fava beans are in season again but it sounds so good that i thought i'd post it in case anyone else wants to try it with dried, frozen or canned fava beans. the recipe notes that if favas are unavailable, you can substitute butter or lima beans. serve over couscous or rice.

mixed dried fruit, raisins, olive oil, yellow sweet onion, carrot…
Método de cocina
Receta

Bissara Fava Bean Puree

this is my quick version of a recipe from international vegetarian. bissara is a moroccan dip that is similar in its presentation (but not taste) to the more common hummus. enjoy this with pita bread (fresh or toasted) or cut up vegetables. traditionally, this is served with a generous drizzle of olive oil on top of the prepared spread both for flavor and to act as a preservative. though i never do, you are free to so.

fava beans, garlic cloves, vegetable broth, olive oil, cumin…
Método de cocina