Tavola marocchina
Regional variantstewLaâyoune-Sakia El Hamra

Stufato di agnello con datteri

Stufato di agnello con datteri è un stufato lento marocchino costruito attorno a agnello e datteri; 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
+ Aggiungi all’itinerario📍 MappaNearby discovery needs a mapped location. This entry has no confirmed location.
Altro ▾
Storia e sapore

A Laâyoune-Sakia El Hamra, piatti come Stufato di agnello con datteri custodiscono memoria di mercati, forni di famiglia e giudizio stagionale. L’incontro di agnello e datteri racconta un’abitudine marocchina: trasformare ingredienti quotidiani in ospitalità, cucinandoli, condividendoli e ricordandoli.

Dove vivere questa esperienza

Stufato di agnello con datteri appartiene alla tavola di Laâyoune-Sakia El Hamra. Assaggialo dove vive la sua tradizione culinaria Amazigh, oppure inseriscilo in un itinerario attraverso la regione.

Vedi Laâyoune-Sakia El Hamra sulla mappaEsplora i luoghi in Laâyoune-Sakia El Hamra
Itinerario

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 giorni · Moulay Bousselham → Dakhla
Itinerario gastronomico
Itinerario

Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days

11 giorni · Moulay Bousselham → Dakhla
Itinerario gastronomico
Itinerario

Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

14 giorni · Moulay Bousselham → Dakhla
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

Harira Moroccan Lamb Stew

i learned how to make this from an ex-boyfriend's mother. this stew has a very unique flavor. you can substitute beef if you prefer.

lamb, ground turmeric, ground black pepper, ground cinnamon, ground ginger…
Metodo di cucina
Ricetta

Lamb and Sumac Koftas

lamb, apricot and date koftas given an extra lift with the use of sumac (somaq) and ras el hanout (moroccan spice mix)

ground lamb, red onion, garlic cloves, dried apricots, dried dates…
Metodo di cucina