物語と味
Souss-Massaでは、デーツと蜂蜜の甘味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。デーツと蜂蜜の組み合わせは、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 variantdessertSouss-Massa
デーツと蜂蜜の甘味
デーツと蜂蜜の甘味はデーツと蜂蜜を中心にしたモロッコのデザートで、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
デーツと蜂蜜の甘味はSouss-Massaの食卓に属します。Jewish 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
Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia
14日 · Moulay Bousselham → Dakhla
食を軸にした旅程
旅程
Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days
11日 · Moulay Bousselham → Dakhla
食を軸にした旅程
旅程
Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla
14日 · Moulay Bousselham → Dakhla
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
Moroccan Tagine with Chicken and Dates
a tagine is both an cooking vessel and the dish it's prepared in, originating in africa. the conical shape of a tagine helps to baste the dish as it cooks. if you happen to have a tagine, that's great, but the dish works just as well in a medium or large covered pan. there are many variations on the dish, but in my family we like to use chicken thighs (with skin and on the bone, since they do well with the long cooking time). we've also done it with carrot in place of the sweet potatoes, and you can vary the fruit. sometimes we do golden raisins and dried apricot in place of the dates. the chile-ginger-cinnamon broth is sweet, spicy, and delicious. the sugared walnuts and yogurt are for serving. serve over cous-cous.
walnut halves, butter, sugar, plain yogurt, chicken thighs…
調理法
レシピ
Dessert Charosets
a modernised traditional moroccan recipe -from australian womens weekly moroccan cookbook. i thought these looked interesting and easily made gluten-free by ensuring gluten-free chocolate is used. you can leave out the chocolate all-together if you wish. recipe uses australian measures- 1 tablespoon = 4 teaspoons. time stated does not include overnight refrigeration required
dates, raisins, roasted walnut, sweet red wine, dark chocolate…
調理法