物語と味
Marrakech-Safiでは、ナスとアルガンオイルのサラダ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。ナスとアルガンオイルの組み合わせは、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 variantsaladMarrakech-Safi
ナスとアルガンオイルのサラダ
ナスとアルガンオイルのサラダはナスとアルガンオイルを中心にしたモロッコの温野菜サラダまたはメゼで、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
ナスとアルガンオイルのサラダはMarrakech-Safiの食卓に属します。Atlantic coastal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
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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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Hajar S Eggplant Aubergine Braniya Salad
here in morocco we have a few very good eggplant salads (slatas). the best known being zalouk. braniya is the moroccan arabic word for eggplant and this salad is begged for by hubby and friends! this is a lush paritally cooked salad that does involve standing time. this is not good without standing 6 hours or overnight is even better! it just doesn't work freshly done. c.2005
eggplants, vegetable oil, sweet white onion, green bell pepper, garlic cloves…
調理法
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Moroccan Desert Salad
our guide made this salad for us several times, during a trek through morocco's sahara desert. it can be a main dish, served with lots of bread, or a starter. you can add other fried veggies such as potatoes (although they would have to be par-boiled first) and you can also vary the ingredients. in fact, i think it's best when you dress it up a bit, so consider this recipe like an empty artist's palette. try making it with red onion, instead of white, a few olives, sliced boiled eggs or some tinned fish. mackerel seemed quite popular in morocco but chunks of tuna would also be nice.
tomatoes, onion, green pepper, celery, olive oil…
調理法