Moroccan table
Regional variantdrinkDrâa-Tafilalet

Drink with saffron and dates

Drink with saffron and dates is a Moroccan drink shaped around saffron and dates; it uses patient heat, balanced spice and shared-table generosity rather than rushed flavor.

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Moroccan table
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In Drâa-Tafilalet, dishes like Drink with saffron and dates carry the memory of markets, family ovens and seasonal judgement. The combination of saffron and dates shows a Moroccan habit of turning modest pantry elements into hospitality: a dish is not only cooked, it is timed, shared and remembered.

Drink with saffron and dates belongs to the Drâa-Tafilalet table. Taste it where its Rif mountain kitchen tradition lives, or fold it into an itinerary through the region.

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Recipe

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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…
Kitchen method
Recipe

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)…
Kitchen method
Recipe

Moroccan Lamb Tagine with Dates

This easy Moroccan tagine features meat cooked until tender with saffron, ginger, and pepper, which is then topped with soft dates in a cinnamon-flavored syrup. Sesame seeds and fried almonds are traditional garnishes, and Moroccan bread is served alongside for scooping everything up.Medjool dates are recommended for this dish, but other firm, chewy dates can be used. Ras el hanout (a Moroccan spice blend) and white pepper are optional seasonings. You can make this recipe in a pressure cooker, a conventional pot, or a traditional ceramic or clay tagine. The cooking times will vary depending on which method you use.

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Kitchen method
Recipe

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i found this at veganfood.net. :)

couscous, vegetable stock, saffron thread, dried apricots, dates…
Kitchen method