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 traditiontagineNational
卵と牛肉のタジン
Nationalに結びつくモロッコのタジンと土鍋料理で、モロッコ共通の食文化を背景に、卵、牛肉と羊肉を中心に陶製タジン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
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
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Spicy Egg Meatball and Tomato Tagine Kefta Mkaouara
this is a simple moroccan dish of onions, tomatoes, cumin and paprika baked with spicy little meatballs and eggs. serve with flatbread.
olive oil, free-range eggs, salt & freshly ground black pepper, minced beef, parsley…
調理法
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Mohammed S Tagine Kefta
morocco is one of my favourite countries and after several trips there we now have good friends in the southern city of zagora. it was there that i first learned how to make a tagine kefta, or in other words a moroccan version of a meatball stew. now i know there are almost as many versions of a tagine kefta as there are chefs. this one was taught to me by mohammed in his kitchen in zagora. for the oil, he used mostly olive oil but with a couple spoonfuls of vegetable oil mixed in. also, the spices in morocco are very fresh. buy the best you can and add more if needed.
oil, onion, garlic cloves, fresh parsley, ground black pepper…
調理法