物語と味
Marrakech-Safiでは、サフランとシナモンのパンのような料理が市場、家庭の炉、季節を見る知恵を伝えます。サフランとシナモンの組み合わせは、身近な食材をもてなしへ変えるモロッコの習慣を示し、料理は作るだけでなく分かち合い、記憶されます。
Regional variantbreadMarrakech-Safi
サフランとシナモンのパン
サフランとシナモンのパンはサフランとシナモンを中心にしたモロッコのパンまたは平焼きパンで、穏やかな火加減、香辛料の均衡、分かち合う食卓を大切にします。
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
サフランとシナモンのパンはMarrakech-Safiの食卓に属します。Fassi urbanの料理伝統が息づく場所で味わいましょう、または地域を巡る旅程に組み込みましょう。
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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North African Meatballs Boulettes
in france, meatballs are called boulettes (sounds better than meatballs), and by far the favorite versions are the spice-scented north african type. most of the neighborhood tunisian and moroccan restaurants in paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. in morocco, tunisia and algeria, former french colonies, that’s what they’re called, too, at least on tourist menus; they also go by numerous other names in local languages. jewish communities in those countries traditionally serve boulettes on friday night for the sabbath meal. assorted sweet spices, along with chopped cilantro and parsley, are added to minced lamb or goat, then formed into delicate little balls. simmered in a saffron-scented broth, they are usually accompanied by stewed seasonal vegetables.
olive oil, onions, garlic cloves, tomato paste, cinnamon stick…
調理法
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Argana S Moroccan Chicken
there are a lot of moroccan chicken recipes here on zaar. i'm posting this one anyway since it's supposed to be a restaurant copycat.
broiler-fryer chickens, onions, minced garlic cloves, fresh ginger, saffron…
調理法