Table marocaine
Regional varianttagineFès-Meknès

Tajine de veau à figues

Tajine de veau à figues est un tajine en terre marocain construit autour de veau et figues; 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 ▾
Histoire et saveurs

À Fès-Meknès, un plat comme Tajine de veau à figues garde la mémoire des marchés, des fours familiaux et du bon sens des saisons. L’accord de veau et figues 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.

Où le découvrir

Tajine de veau à figues appartient à la table de Fès-Meknès. Goûtez-le là où vit sa tradition culinaire Moorish, ou intégrez-le à un itinéraire dans la région.

Voir Fès-Meknès sur la carteExplorer les lieux de Fès-Meknès
Itinéraire

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 jours · Tangier → Agadir
Itinéraire gourmand
Itinéraire

Souks and coastal kitchens from Tangier to Agadir

13 jours · Tangier → Agadir
Itinéraire gourmand
Itinéraire

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 jours · Tangier → Agadir
Itinéraire gourmand
Recettes associées
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

Aubergine and Chestnut Tagine with Couscous

Try this aubergine and chestnut tagine recipe for a hearty and flavourful vegetarian supper.

1 tbsp ground coriander, 2 tsp ground turmeric, 1 tbsp ground cinnamon, 3 tbsp olive oil, 1 red onion, finely chopped…
Méthode de cuisine
Recette

Aubergine Eggplant and Chickpea Tagine

a tagine is a moroccan casserole dish used to maximize flavour. if you don't have a tagine a normal casserole dish works just fine. goes well over brown rice.

olive oil, onions, celery ribs, leek, garlic cloves…
Méthode de cuisine