Table marocaine
Original traditiontagineNational

Tajine aux agneau et amandes

Une préparation marocaine de tajines et cuisson en terre, originaire de National, liée au patrimoine marocain partagé, construite autour de agneau, amandes et pruneaux et cuite avec la logique du tajine en terre.

Étape suivante
Transformez ce plat en étape gourmande, en idée de marché ou en repère pour votre itinéraire.
Table marocaine
+ Ajouter à l’itinéraire📍 CarteNearby discovery needs a mapped location. This entry has no confirmed location.
Plus ▾
Histoire et saveurs

Rattaché à National et au patrimoine marocain partagé, ce plat conserve une mémoire culinaire marocaine faite de patience, de produits de saison et de tables partagées. Son équilibre entre épices, douceur, fumée, céréales ou sauce montre comment la cuisine marocaine transforme le terroir en hospitalité.

Où le découvrir

Ce plat appartient à la table nationale commune : vous le rencontrerez dans tout le Maroc plutôt que dans une seule région.

Ouvrir la carte du MarocDécouvrir d’autres plats de la table marocaine
Recettes associées
Recette

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…
Méthode de cuisine
Recette

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)…
Méthode de cuisine
Recette

Easy Lamb Tagine

This easy Moroccan lamb tagine is a great recipe for using up storecupboard spices – cumin, ginger, coriander and cinnamon. It’s low in calories too.

400g lamb leg steaks, 2 tbsp olive oil, 1 onion, 2 garlic cloves, 2 tsp ground coriander…
Méthode de cuisine
Recette

Lamb Tagine

When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site.

3 tablespoons olive oil, divided, 2 pounds lamb meat, cut into 1 1/2 inch cubes, 2 teaspoons paprika, ¼ teaspoon ground turmeric, ½ teaspoon ground cumin…
Méthode de cuisine