이야기와 맛
Oriental에서 양고기와 채소 쿠스쿠스 같은 음식은 시장과 집안의 화덕, 계절을 읽는 감각을 기억합니다. 양고기와 채소의 조합은 소박한 재료를 환대로 바꾸는 모로코식 습관을 보여 주며, 음식은 조리될 뿐 아니라 나누어지고 기억됩니다.
Regional variantcouscousOriental
양고기와 채소 쿠스쿠스
양고기와 채소 쿠스쿠스은 양고기와 채소을 중심으로 한 모로코 찐 쿠스쿠스로, 차분한 불 조절과 향신료 균형, 함께 나누는 식탁의 정서를 담습니다.
다음 단계
이 요리를 음식 중심 경유지, 시장 아이디어 또는 일정 조건으로 활용하세요.어디에서 체험할 수 있나요
양고기와 채소 쿠스쿠스은(는) Oriental 식탁에 속합니다. Moorish 요리 전통이 살아 있는 곳에서 맛보세요, 또는 지역을 여행하는 일정에 포함하세요.
여행 일정
Chefchaouen and Casablanca: imperial-city depth from Tangier
18일 · Tangier → Casablanca
음식 중심 일정
여행 일정
Tafraoute and Casablanca: imperial-city depth from Tangier
15일 · Tangier → Casablanca
음식 중심 일정
여행 일정
Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days
18일 · Tangier → Casablanca
음식 중심 일정
연결된 레시피
레시피
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…
조리 방법
레시피
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)…
조리 방법
레시피
Moroccan Couscous with Meat and Seven Vegetables
This outstanding recipe for classic Casablanca-style couscous features steamed couscous piled high with stewed meat and vegetables. (You can omit the meat for a vegetarian couscous.) Feel free to vary the vegetables to your family's preferences, but try to include a full variety to achieve an authentically flavored sauce. It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own.If you've never used a couscoussier, a traditional steamer used to make couscous, it is not difficult to learn how to use. Just be prepared to steam the couscous three times, about 15 minutes each. If you choose to use chicken as the meat, an organic, free-range bird works best due to the long cooking time.
1 kilogram (about 2 1/4 pounds) bone-in lamb or beef, cut into large pieces, or 1 whole chicken, 1 large onion, coarsely chopped, 3 medium tomatoes, peeled and coarsely chopped, 1/4 cup vegetable oil, 1 1/2 tablespoon salt…
조리 방법
레시피
Giant Couscous with Spiced Lamb, Feta and Almonds
This Moroccan-inspired dish of lamb, feta and couscous is an impressive-looking dish – better yet it’s on the table in 10 minutes.
250g giant couscous, 4 British lamb leg steaks (about 150g each), 2 tbsp olive oil, 2 tsp baharat spice blend (we like Bart, from Tesco and Waitrose), Juice 1 lemon…
조리 방법