Table marocaine
Regional variantsaladSouss-Massa

Salade de épinards à cumin

Salade de épinards à cumin est un salade cuite ou mezze marocain construit autour de épinards et cumin; 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 Souss-Massa, un plat comme Salade de épinards à cumin garde la mémoire des marchés, des fours familiaux et du bon sens des saisons. L’accord de épinards et cumin 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.

Salade de épinards à cumin appartient à la table de Souss-Massa. Goûtez-le là où vit sa tradition culinaire Oasis caravan, ou intégrez-le à un itinéraire dans la région.

Voir Souss-Massa sur la carteExplorer les lieux de Souss-Massa
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 Carrot and Spinach Salad

this lovely warm salad, with flavours reminiscent of morocco, is the creation of celebrity chef wolfgang puck.

olive oil, carrots, granulated sugar, lemon juice, kosher salt…
Méthode de cuisine
Recette

Moroccan Spiced Lemon Dressing and Quinoa Apricot Spinach Salad

this spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. you can prepare the salad and dressing ahead of time. the dressing is inspired by the flavors of north africa and is good drizzled on mixed green salads as well as grain salads. from from eatingwell magazine, summer 2003, and the eatingwell healthy in a hurry cookbook (2006). posted for zwt 6 - north africa / middle east region.

lemon juice, nonfat plain yogurt, honey, ground cumin, ground cinnamon…
Méthode de cuisine