Tavola marocchina
Original traditioncouscousCasablanca-Settat

Couscous con ras el hanout e pollo

Una preparazione marocchina di couscous e piatti di cereali di Casablanca-Settat, legata al patrimonio amazigh, costruita su ras el hanout, pollo e lenticchie e cotta secondo la logica di pentola pesante.

Prossimo passo
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Tavola marocchina
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Storia e sapore

Legato a Casablanca-Settat 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

Couscous con ras el hanout e pollo appartiene alla tavola di Casablanca-Settat. Assaggialo dove vive la sua tradizione culinaria Amazigh heritage, oppure inseriscilo in un itinerario attraverso la regione.

Vedi Casablanca-Settat sulla mappaEsplora i luoghi in Casablanca-Settat
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Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

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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

Ras El Hanout

this moroccan spice blend is wonderful on lamb or chicken, from gourmet magazine. you can triple this recipe and keep it in a jar with your other spices.

ground cumin, ground ginger, salt, ground black pepper, cinnamon…
Metodo di cucina
Ricetta

Chicken with Figs in Ras El Hanout and Couscous

recipe source: bon appetit (september 2009). prep time does not include chilling chicken overnight. ras-el-hanout is a moroccan spice blend which should be used, but the data base does not recognize.

chicken legs, salt, olive oil, baby carrots, shallot…
Metodo di cucina