物語と味
Drâa-Tafilaletでは、鶏肉と野菜のクスクス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。鶏肉と野菜の組み合わせは、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 variantcouscousDrâa-Tafilalet
鶏肉と野菜のクスクス
鶏肉と野菜のクスクスは鶏肉と野菜を中心にしたモロッコの蒸しクスクスで、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
鶏肉と野菜のクスクスはDrâa-Tafilalet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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Couscous and Curried Chicken
a quick moroccan favorite!
olive oil, boneless skinless chicken breast, frozen mixed vegetables, garbanzo beans, chicken flavor instant bouillon…
調理法
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Moroccan Couscous with Meat and Seven Vegetables
This outstanding recipe for classic Casablanca-style couscous features steamed couscous piled high with stewed meat and vegetables. (You can omit the meat for a vegetarian couscous.) Feel free to vary the vegetables to your family's preferences, but try to include a full variety to achieve an authentically flavored sauce. It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own.If you've never used a couscoussier, a traditional steamer used to make couscous, it is not difficult to learn how to use. Just be prepared to steam the couscous three times, about 15 minutes each. If you choose to use chicken as the meat, an organic, free-range bird works best due to the long cooking time.
1 kilogram (about 2 1/4 pounds) bone-in lamb or beef, cut into large pieces, or 1 whole chicken, 1 large onion, coarsely chopped, 3 medium tomatoes, peeled and coarsely chopped, 1/4 cup vegetable oil, 1 1/2 tablespoon salt…
調理法