物語と味
この料理はNationalとモロッコ共通の食文化に結びつき、忍耐、季節の素材、分かち合う食卓を通じてモロッコの食の記憶を伝えます。香辛料、甘み、煙、穀物、ソースの均衡は、土地の恵みをもてなしへ変えるモロッコ料理の力を示しています。
Original traditionstewNational
卵と牛肉の煮込み
Nationalに結びつくモロッコの保存食と屋台料理で、モロッコ共通の食文化を背景に、卵、牛肉と羊肉を中心に厚手鍋の考え方で仕上げる料理です。
次の一手
この料理を、食を目的とした立ち寄り先、市場のアイデア、または旅程条件にしましょう。この体験ができる場所
この料理はモロッコ共通の食卓の一部で、一つの地域だけでなく全国で出会えます。
関連レシピ
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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…
調理法
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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)…
調理法
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Moroccan Shrimp Briwats Like Egg Rolls
in morocco, briwats can be stuffed with sweet or savory fillings. this is a savory filling that is somewhat modern in origin. this recipe is an adaptation of both my moroccan mother-in-law's version (though she adds garlic) and a recipe found in the book "cooking at the kasbah" by kitty norse. some people also add soy sauce to the mixture (a sure sign of the recipe's modernity; soy sauce, as you can imagine, is not "native" to morocco!) :) these are yummy snacks and surprisingly light, despite being fried. do try to find the lumpia wrappers--briwats should not be doughy, but instead light and crispy, and the lumpia wrappers do the job nicely.
rice vermicelli, olive oil, onion, shrimp, sweet paprika…
調理法
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Moroccan Style Potato and Egg Sandwiches
typical of the street food in the grand plaza of marrakesh.
eggs, cumin seed, bell pepper, onion, boiling potato…
調理法