Moroccan table
Regional variantpreserveFès-Meknès

Preserve with sardines and saffron

Preserve with sardines and saffron is a Moroccan preserved pantry dish shaped around sardines and saffron; it uses patient heat, balanced spice and shared-table generosity rather than rushed flavor.

Next move
Turn this dish into a food-led stop, market idea, or itinerary constraint.
Moroccan table
+ Add to itinerary📍 MapNearby discovery needs a mapped location. This entry has no confirmed location.
More ▾

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

Preserve with sardines and saffron belongs to the Fès-Meknès table. Taste it where its Hassani kitchen tradition lives, or fold it into an itinerary through the region.

See Fès-Meknès on the mapBrowse places in Fès-Meknès
Itinerary

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 days · Tangier → Agadir
Food-led itinerary
Itinerary

Souks and coastal kitchens from Tangier to Agadir

13 days · Tangier → Agadir
Food-led itinerary
Itinerary

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

16 days · Tangier → Agadir
Food-led itinerary
Recipe

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…
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

Chermoula Moroccan Marinade

chermoula is a highly flavoured moroccan marinade, that is the life saver of boring fish. there are hundreds of chermoula recipes, all different: every moroccan cook book you pick up will contain at least three versions. it is worth trying several and ending up with a hybrid of your own. this is my favourite version. chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed. makes enough marinade for fish for 4.

garlic cloves, ground cumin, saffron thread, olive oil, lemon, juice of…
Kitchen method
Recipe

Chermoula Moroccan Pesto

eat like you would a italian pesto on anything you like.

cilantro, fresh mint leaves, ginger, ground cinnamon, hot paprika…
Kitchen method