物語と味
Fès-Meknèsでは、牛肉とサフランの保存食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。牛肉とサフランの組み合わせは、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 variantpreserveFès-Meknès
牛肉とサフランの保存食
牛肉とサフランの保存食は牛肉とサフランを中心にしたモロッコの保存食で、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
牛肉とサフランの保存食はFès-Meknèsの食卓に属します。Rif mountain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
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
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Moroccan Beef Stew with Orange and Lemon
this recipe was in our local newspaper. i just love the combination of flavours and thoroughly look forward to eating my dinner when i cook this.
lean beef, olive oil, red onions, garlic cloves, sea salt…
調理法
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Moroccan Lamb or Beef Recipe with Almonds and Rice
While most Moroccan tagines are served with Moroccan bread for dipping in and scooping up meat and sauce, this particular dish is traditionally offered with rice, which yields a presentation similar to kabsa. Since ample sauce is desired for serving the meat over rice, a conventional pot or pressure cooker is usually the cooking vessel of choice.Crunchy, nutty fried almonds are often used to garnish Moroccan dishes, but here blanched almonds are stewed with the meat, yielding a soft texture and milder flavor. If you prefer more crunch, the almonds may be fried or toasted instead; see the tips at the end of the directions.Cooking time is for a pressure cooker. Allow two hours or more if cooking conventionally.
2 1/4 pounds (1 kilogram) lamb, or beef, cut into 2- or 3-inch pieces, 2 large onions, grated, or very thinly sliced, 3 cloves garlic, pressed or finely chopped, 1 teaspoon ginger, optional, 1 teaspoon salt…
調理法