Table marocaine
Original traditionpastillaRabat-Salé-Kénitra

Pain aux amandes et eau de fleur d’oranger

Une préparation marocaine de pains et tourtes salées, originaire de Rabat-Salé-Kénitra, liée au patrimoine andalou-marocain, construite autour de amandes, eau de fleur d’oranger et feuilles de warqa 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
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Histoire et saveurs

Rattaché à Rabat-Salé-Kénitra et au patrimoine andalou-marocain, 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

Pain aux amandes et eau de fleur d’oranger appartient à la table de Rabat-Salé-Kénitra. Goûtez-le là où vit sa tradition culinaire Andalusian-Moroccan heritage, ou intégrez-le à un itinéraire dans la région.

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