Table marocaine
Regional variantpreserveDakhla-Oued Ed-Dahab

Conserve de dattes à coriandre

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

Étape suivante
Transformez ce plat en étape gourmande, en idée de marché ou en repère pour votre itinéraire.
Table marocaine
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À Dakhla-Oued Ed-Dahab, un plat comme Conserve de dattes à coriandre garde la mémoire des marchés, des fours familiaux et du bon sens des saisons. L’accord de dattes 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 dattes à coriandre appartient à la table de Dakhla-Oued Ed-Dahab. Goûtez-le là où vit sa tradition culinaire Rif mountain, ou intégrez-le à un itinéraire dans la région.

Voir Dakhla-Oued Ed-Dahab sur la carteExplorer les lieux de Dakhla-Oued Ed-Dahab
Itinéraire

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 jours · Moulay Bousselham → Dakhla
Itinéraire gourmand
Itinéraire

Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days

11 jours · Moulay Bousselham → Dakhla
Itinéraire gourmand
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Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

14 jours · Moulay Bousselham → Dakhla
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

Five Spice Moroccan Coucous Salad

heady moroccan spices add an exotic touch to this colourful salad bursting with flavour.

peanut oil, turmeric, ground cinnamon, ground ginger, ground cumin…
Méthode de cuisine
Recette

Fragrant Moroccan Beef Date Honey and Prune Tagine Crock Pot

tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional moroccan tagine at it's best! i cook mine in a traditional tagine & an electric tagine; but i realise that not everyone has one, so i have also tested this out in my crock pot; it works really well and is better when cooking larger quantities. the meat becomes meltingly tender and the fruity & spicy smell transports you immediately to morocco........on a magic carpet maybe?? yes, i am waxing lyrical i know - but this tagine is a real winner. it's not particularly seasonal, but i do think that the colder autumn & winter months are a good time to indulge in this north african comfort dish!

beef, olive oil, onion, garlic cloves, carrot…
Méthode de cuisine