物語と味
Nationalでは、ピーマン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。ピーマン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 variantpreserveNational
ピーマンとサフランの保存食
ピーマンとサフランの保存食はピーマン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
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
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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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Grilled Rib Eye Brochettes with Charmoula
charmoula or chermoula (chrmla) is a marinade used in algerian, moroccan and tunisian cooking. it is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. it may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. there are many different recipes that use different spices, and the proportions vary widely. in most recipes, the first two ingredients are garlic and coriander). a moroccan version comprises dried parsley, cumin, paprika and salt and pepper. it is the original seasoning for grilling meat and fish in moroccan cuisine. this recipe adds easy north african flavor to beef kebabs by using a traditional charmoula marinade and was created by chef tim mckee of minneapolis. use a marbled rib eye for the kebabs; it won't dry out on the grill.
flat leaf parsley, cilantro, garlic cloves, ground cumin, ground coriander…
調理法
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Moroccan Lamb with Couscous
this recipe has been submitted for play in zwt9 - morocco. recipe from cookbook: the complete illustrated book of herbs. ras el hanout is a mococcan mixture of 20 or more spices and herbs that usually includes cinnamon, cloves, lavender, orris root, cloves and turmeric. i have not tried this because it contains ingredients that i am allergic too, but it sounds wonderful. posted here for you to try.
slivered almonds, butter, garlic cloves, chicken stock, saffron thread…
調理法