物語と味
Orientalでは、羊肉とデーツのタジン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。羊肉とデーツの組み合わせは、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 varianttagineOriental
羊肉とデーツのタジン
羊肉とデーツのタジンは羊肉とデーツを中心にしたモロッコの陶製タジンで、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
羊肉とデーツのタジンはOriental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。
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
Moroccan Lamb Tagine with Dates
This easy Moroccan tagine features meat cooked until tender with saffron, ginger, and pepper, which is then topped with soft dates in a cinnamon-flavored syrup. Sesame seeds and fried almonds are traditional garnishes, and Moroccan bread is served alongside for scooping everything up.Medjool dates are recommended for this dish, but other firm, chewy dates can be used. Ras el hanout (a Moroccan spice blend) and white pepper are optional seasonings. You can make this recipe in a pressure cooker, a conventional pot, or a traditional ceramic or clay tagine. The cooking times will vary depending on which method you use.
2 pounds 3 ounces tender lamb, or beef, cut into 2- or 3-inch pieces, 2 medium onions, grated, 3 cloves garlic, pressed or finely chopped, 1 teaspoon salt, 1 teaspoon ground ginger…
調理法
レシピ
Easy Lamb Tagine
This easy Moroccan lamb tagine is a great recipe for using up storecupboard spices – cumin, ginger, coriander and cinnamon. It’s low in calories too.
400g lamb leg steaks, 2 tbsp olive oil, 1 onion, 2 garlic cloves, 2 tsp ground coriander…
調理法