物語と味
Drâa-Tafilaletでは、仔牛肉とアプリコット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。仔牛肉とアンズの組み合わせは、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 varianttagineDrâa-Tafilalet
仔牛肉とアプリコットのタジン
仔牛肉とアプリコットのタジンは仔牛肉とアンズ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
仔牛肉とアプリコットのタジンはDrâa-Tafilalet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
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
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Moroccan Lamb or Beef Tagine with Apricots
This sweet and spicy tagine is a savory combination of dried apricots and meat stewed with saffron, cinnamon, ginger, and pepper. Fried almonds or sesame seeds are scattered over the tagine as a garnish. Delicious and easy to make, it's a classic Moroccan recipe which works equally well as a family dinner or special occasion meal.The cooking time is for a pressure cooker; double this time if preparing in a conventional pot. If using a ceramic or clay tagine, allow at least three hours cooking time.
1 kilogram (about 2 1/4 pounds) boneless lamb or beef, cut into 2- to 3-inch pieces, 2 medium onions, sliced into rings, 3 cloves garlic, finely chopped, 1 teaspoon salt, 1 teaspoon freshly ground black pepper…
調理法
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Summer Vegetable Tagine
Vary the vegetables you use, according to what’s in season, for this moreish Moorish vegetarian tagine recipe.
2 tbsp olive oil, 12 shallots, peeled and halved if large (see tip above), 2 garlic cloves, finely chopped, 4cm piece fresh ginger, finely chopped, 150g brown or green lentils…
調理法