物語と味
Fès-Meknèsでは、羊肉とオリーブの煮込み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。羊肉とオリーブの組み合わせは、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 variantstewFès-Meknès
羊肉とオリーブの煮込み
羊肉とオリーブの煮込みは羊肉とオリーブを中心にしたモロッコのじっくり煮込みで、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
羊肉とオリーブの煮込みはFès-Meknèsの食卓に属します。Fassi urban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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Harira Moroccan Lamb Stew
i learned how to make this from an ex-boyfriend's mother. this stew has a very unique flavor. you can substitute beef if you prefer.
lamb, ground turmeric, ground black pepper, ground cinnamon, ground ginger…
調理法
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Lamb Tagine with Preserved Lemon and Olives Recipe
Preserved lemons, olives, ginger and saffron are a classic Moroccan combination used in many dishes. Ras El Hanout may also be added. Try making this Moroccan recipe for Lamb with Preserved Lemons and Olives in a traditional Moroccan tagine. Beef or goat may be substituted for the lamb.French fries are a popular accompaniment to this tagine, and can be served on top of the meat. Try the Belgian method of making fries.
1 1/2 pounds (700 grams) lamb, cut into 3-inch pieces, 1 large onion, finely chopped, 2 cloves garlic, finely chopped or pressed, 1/3 cup olive oil, 1/2 teaspoon smen (Moroccan preserved butter), optional…
調理法