物語と味
Orientalでは、野菜と蜂蜜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。野菜と蜂蜜の組み合わせは、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 variantcouscousOriental
野菜と蜂蜜のクスクス
野菜と蜂蜜のクスクスは野菜と蜂蜜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
野菜と蜂蜜のクスクスはOrientalの食卓に属します。Souss Amazigh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。
旅程
Chefchaouen and Casablanca: imperial-city depth from Tangier
18日 · Tangier → Casablanca
食を軸にした旅程
旅程
Tafraoute and Casablanca: imperial-city depth from Tangier
15日 · Tangier → Casablanca
食を軸にした旅程
旅程
Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days
18日 · Tangier → Casablanca
食を軸にした旅程
関連レシピ
レシピ
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
レシピ
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
レシピ
Moroccan Roasted Vegetables with Couscous
This healthy Moroccan-style meal that puts parsnips, carrots and cauliflower centre stage is the perfect antidote to Christmas excess. Or, try this root vegetable and lentil tagine for an easy, healthy – and vegan – family dinner.
2 parsnips (about 200g), peeled and quartered, 400g mixed heritage or chantenay carrots, trimmed (quartered if large), 1 small or ½ large cauliflower (about 500g), cut into florets, 4 garlic cloves, unpeeled, 2 tsp ras el hanout…
調理法
レシピ
Chermoula Chicken and Nutty Couscous
Looking for a way to marinade chicken? This North African-style dish is a beautifully spicy way to serve chicken, with lemon, honey and garlic.
8 chicken thighs with skin, slashed with a knife, 3 garlic cloves, crushed, 2 tbsp olive oil, 2 tbsp honey, Zest of 2 lemons…
調理法