Tavola marocchina
Regional variantcouscousNational

Couscous di semola di mais con prugne secche

Couscous di semola di mais con prugne secche è un couscous al vapore marocchino costruito attorno a farina di mais e prugne secche; privilegia calore paziente, spezie equilibrate e tavola condivisa.

Prossimo passo
Trasforma questo piatto in una tappa gastronomica, un’idea di mercato o un vincolo dell’itinerario.
Tavola marocchina
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Storia e sapore

A National, piatti come Couscous di semola di mais con prugne secche custodiscono memoria di mercati, forni di famiglia e giudizio stagionale. L’incontro di farina di mais e prugne secche racconta un’abitudine marocchina: trasformare ingredienti quotidiani in ospitalità, cucinandoli, condividendoli e ricordandoli.

Dove vivere questa esperienza

Questo piatto fa parte della tavola nazionale condivisa: lo incontrerai in tutto il Marocco, non in una sola regione.

Apri la mappa del MaroccoAltri piatti della tavola marocchina
Ricette collegate
Ricetta

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…
Metodo di cucina
Ricetta

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)…
Metodo di cucina
Ricetta

Moroccan Chicken with Prunes

chicken with cinnamon and lemon, spicy and delicious. note: i've put za'atar spice mix, because it wouldn't accept morroccan and this was the closest, if you can buy it we have morroccan spice blend here in aus.

za'atar spice mix, chicken thigh fillets, oil, butter, onion…
Metodo di cucina
Ricetta

Moroccan Chili W 10 000 Grains of Sand Couscous

from rachel ray. the 10,000 grains of sand is couscous! a unique twist on chili. the flavors work very well together. this would go well on top of anything (baked potato, hotdog, etc.)

pita breads, extra virgin olive oil, ground lamb, salt & freshly ground black pepper, chili powder…
Metodo di cucina