物語と味
Casablanca-Settatでは、ケフタとミントの焼き料理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。ケフタとミントの組み合わせは、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 variantgrillCasablanca-Settat
ケフタとミントの焼き料理
ケフタとミントの焼き料理はケフタとミントを中心にしたモロッコの炭火焼き料理で、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
ケフタとミントの焼き料理はCasablanca-Settatの食卓に属します。Jewish Moroccan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
Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia
14日 · Moulay Bousselham → Dakhla
食を軸にした旅程
旅程
Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days
11日 · Moulay Bousselham → Dakhla
食を軸にした旅程
旅程
Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla
14日 · Moulay Bousselham → Dakhla
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
Grilled Harissa Lamb with Yogurt Moroccan
i came across this in my surfing today and had to bring it home. if you have a larger grill surface you won't need to do it in batches. prep time includes chilling.
seeds, cumin seed, harissa, lemon, juice of, olive oil…
調理法
レシピ
Grilled Whole Fish in Chile Garlic and Mint Sauce a Kremezi
while this website has many grilled fish recipes, this recipe uniquely blends the spices and heat of north afirca and the middle east. . the source is aglaia kremezi's "mediterranean hot and spicy". she credits the recipe to margaret tayar's moroccan-inspired seafood restaurant in jaffa, near tel aviv, israel. in her restaurant, this is made with sea bream, but any firm, non-oily white-fleshed fish (porgy, gray mullet, flounder, hake, etc.) could be used. while designed for a whole fish on the grill, it can be modified to be done with a grilled fillet. if using fillets, you will need to adjust the cooking time accordingly. this can be served as described or on a bed of rice or couscous. healthy, wonderfully spiced, delicious, quick -- what more could you want?
green chilies, garlic clove, dried mint, fresh lemon juice, extra virgin olive oil…
調理法