Tavola marocchina
Original traditiontagineTanger-Tétouan-Al Hoceïma

Tagine con agnello e frattaglie

Una preparazione marocchina di tajine e cottura in terracotta di Tanger-Tétouan-Al Hoceïma, legata al patrimonio amazigh, costruita su agnello, frattaglie e patate 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
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Storia e sapore

Legato a Tanger-Tétouan-Al Hoceïma 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 agnello e frattaglie appartiene alla tavola di Tanger-Tétouan-Al Hoceïma. Assaggialo dove vive la sua tradizione culinaria Amazigh heritage, oppure inseriscilo in un itinerario attraverso la regione.

Vedi Tanger-Tétouan-Al Hoceïma sulla mappaEsplora i luoghi in Tanger-Tétouan-Al Hoceïma
Itinerario

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 giorni · Tangier → Agadir
Itinerario gastronomico
Itinerario

Souks and coastal kitchens from Tangier to Agadir

13 giorni · Tangier → Agadir
Itinerario gastronomico
Itinerario

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

16 giorni · Tangier → Agadir
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