物語と味
この料理はSouss-Massaとアマジグ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 traditionbreadSouss-Massa
トマトとピーマンのパン
Souss-Massaに結びつくモロッコのパンと塩味パイで、アマジグの食文化を背景に、トマト、ピーマンとパンを中心にオーブン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
トマトとピーマンのパンはSouss-Massaの食卓に属します。Amazigh heritage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
Seffa Medfouna Recipe (vermicelli with Saffron Chicken)
Seffa Medfouna is a famous Moroccan dish which features saffron chicken, lamb or beef hidden within a dome of steamed couscous or broken vermicelli (chaariya). The couscous or vermicelli is sweetened with raisins, butter, and powdered sugar and decorated with ground fried almonds, cinnamon, and additional powdered sugar.Seffa may be prepared without the meat (see Sweet Dessert Couscous) and served as a follow-up course to the entree. Both are popular on holidays or when entertaining.How to Make Seffa Medfouna shows how to steam vermicelli and arrange the dish for serving. If making this dish with couscous, see How to Steam Couscous.Also, see How to Fry Almonds.
2 pounds (1 kilogram) vermicelli, 3 tablespoons olive oil, 2 teaspoons salt, 1 cup golden raisins, soaked in water for 20 minutes, 4 tablespoons unsalted butter…
調理法
レシピ
Cheat’s Moroccan Lamb Pot Pies
This quick Moroccan lamb pot pie recipe makes an inspiring midweek meal. We’ve used neck of lamb here, which is a cheaper cut, to make it budget-friendly too.
300g lamb neck, excess fat removed, diced, 200g ready-to-sauté soffritto, like this one from Waitrose, 1 heaped tbsp Gourmet Garden Moroccan Fresh Blend seasoning, 400g can chopped tomatoes, 70g soft pitted prunes, chopped…
調理法