Table marocaine
Regional variantpreserveDakhla-Oued Ed-Dahab

Conserve de poivrons à gingembre

Conserve de poivrons à gingembre est un préparation de conservation marocain construit autour de poivrons et gingembre; 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
+ Ajouter à l’itinéraire📍 CarteNearby discovery needs a mapped location. This entry has no confirmed location.
Plus ▾

À Dakhla-Oued Ed-Dahab, un plat comme Conserve de poivrons à gingembre garde la mémoire des marchés, des fours familiaux et du bon sens des saisons. L’accord de poivrons et gingembre 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 poivrons à gingembre appartient à la table de Dakhla-Oued Ed-Dahab. Goûtez-le là où vit sa tradition culinaire Arab-Andalusian, 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
Itinéraire

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

Moroccan Couscous Salad

delicious sweet cold salad perfect for picnic, bbq, or pot luck.

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

Moroccan Phyllo Rolls

this recipe seems quite involved but its really not that bad after all the chopping and they end up going together very quickly. the end result is amazing & well worth the effort. serve with a mixed greens salad and recipe #427818 for a main entree or make these into smaller rolls and serve as appetizers! for a wheat free version use spelt phyllo sheets. recipe from eat, drink, & be vegan by dreena burton.

bell peppers, zucchini, diced onion, fennel bulbs, apricots…
Méthode de cuisine