物語と味
Guelmim-Oued Nounでは、ピーマンとコリアンダー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。ピーマンとコリアンダーの組み合わせは、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 variantpreserveGuelmim-Oued Noun
ピーマンとコリアンダーの保存食
ピーマンとコリアンダーの保存食はピーマンとコリアンダー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
ピーマンとコリアンダーの保存食はGuelmim-Oued Nounの食卓に属します。Shared 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
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
Aubergine Eggplant and Chickpea Tagine
a tagine is a moroccan casserole dish used to maximize flavour. if you don't have a tagine a normal casserole dish works just fine. goes well over brown rice.
olive oil, onions, celery ribs, leek, garlic cloves…
調理法
レシピ
Batata Harra with Ras El Hanout
this recipe says "by martin". here's what martin says: "what could possibly be better than good old british chips? try this. it makes the humble chip seem dowdy and pale. maybe it’s over familiarity that’s making me cheat on our national dish. batata harra is like the dashing foreign exchange student who turns up at school, blows smoke in your face and instantly gets off with the girl you’ve been lusting after since the summer before last. chips can’t be expected to compete with that. as if it possibly needed to get any more exotic and unchiplike, this recipe adds ras el hanout – a random, fragrant moroccan spice mix – to the equation. the ras el hanout i used was the genuine article, kindly sourced from marrakech by kim, but unless you’re off to morocco on holiday soon you might have to settle for the supermarket version. it’ll still be nice." i think that i like martin. it's out of: kittsy's cookbook
potatoes, red bell peppers, garlic cloves, coriander, ras el hanout spice mix…
調理法