Tavola marocchina
Original traditiontagineBéni Mellal-Khénifra

Tagine con limone sotto sale e agnello

Una preparazione marocchina di tajine e cottura in terracotta di Béni Mellal-Khénifra, legata al patrimonio amazigh, costruita su limone sotto sale, agnello e frattaglie e cotta secondo la logica di tajine di terracotta.

Prossimo passo
Trasforma questo piatto in una tappa gastronomica, un’idea di mercato o un vincolo dell’itinerario.
Tavola marocchina
+ Aggiungi all’itinerario📍 MappaNearby discovery needs a mapped location. This entry has no confirmed location.
Altro ▾
Storia e sapore

Legato a Béni Mellal-Khénifra e al patrimonio amazigh, questo piatto conserva memoria culinaria marocchina attraverso pazienza, ingredienti di stagione e tavola condivisa. Il suo equilibrio tra spezie, dolcezza, fumo, cereali o salsa mostra come le cucine marocchine trasformino il territorio in ospitalità.

Dove vivere questa esperienza

Tagine con limone sotto sale e agnello appartiene alla tavola di Béni Mellal-Khénifra. Assaggialo dove vive la sua tradizione culinaria Amazigh heritage, oppure inseriscilo in un itinerario attraverso la regione.

Vedi Béni Mellal-Khénifra sulla mappaEsplora i luoghi in Béni Mellal-Khénifra
Itinerario

Beni Mellal and Fes: mountain paths and village stays from Marrakech

12 giorni · Marrakech → Fes
Itinerario gastronomico
Itinerario

Azrou and Fes: a High Atlas walking line from Marrakech

10 giorni · Marrakech → Fes
Itinerario gastronomico
Itinerario

Khouribga to Fes: harbours, souks and regional cooking from Marrakech

12 giorni · Marrakech → Fes
Itinerario gastronomico
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

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…
Metodo di cucina
Ricetta

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…
Metodo di cucina