Table marocaine
Regional variantpreserveGuelmim-Oued Noun

Conserve de bœuf à coriandre

Conserve de bœuf à coriandre est un préparation de conservation marocain construit autour de bœuf et coriandre; il privilégie la cuisson patiente, l’équilibre des épices et le sens du partage.

Étape suivante
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Table marocaine
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À Guelmim-Oued Noun, un plat comme Conserve de bœuf à coriandre garde la mémoire des marchés, des fours familiaux et du bon sens des saisons. L’accord de bœuf et coriandre montre une habitude marocaine: transformer les produits du quotidien en hospitalité, avec une recette que l’on cuit, que l’on partage et que l’on retient.

Conserve de bœuf à coriandre appartient à la table de Guelmim-Oued Noun. Goûtez-le là où vit sa tradition culinaire Shared Moroccan, ou intégrez-le à un itinéraire dans la région.

Voir Guelmim-Oued Noun sur la carteExplorer les lieux de Guelmim-Oued Noun
Itinéraire

Chefchaouen and Casablanca: imperial-city depth from Tangier

18 jours · Tangier → Casablanca
Itinéraire gourmand
Itinéraire

Tafraoute and Casablanca: imperial-city depth from Tangier

15 jours · Tangier → Casablanca
Itinéraire gourmand
Itinéraire

Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

18 jours · Tangier → Casablanca
Itinéraire gourmand
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

Beef with Black Olives Pie

making this pie is a joy, as the smell of the moroccan spices fill the house. if you like a bit of heat, add a teaspoon of harissa with the spices. it is also fabulous served with saffron mash. recipe from the book sophie conran's pies.

olive oil, chuck steak, all-purpose flour, butter, onions…
Méthode de cuisine
Recette

Crock Pot Beef Marrakesh

absolutely beautiful tagine (slow cooked) beef with fragrant moroccan spices, sultanas and apricots. if you don't usually stock these spices, make the effort to get them, definitely a family favourite for all ages in our home. the original recipe calls for 4 teas garlic, i prefer one, to allow the apricotty sweetness to remain. personally i think it would be a pity to not include the sultanas or dried apricots as it adds visual interest, texture and definitely flavour! can be served with couscous and roasted capsicum, garnish with toasted almonds if liked. this recipe comes from the family health network, australia.

stewing beef, olive oil, onions, garlic, ground cumin…
Méthode de cuisine