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Guelmim-Oued Noun에서 피망와 고수 보존식 같은 음식은 시장과 집안의 화덕, 계절을 읽는 감각을 기억합니다. 피망와 고수의 조합은 소박한 재료를 환대로 바꾸는 모로코식 습관을 보여 주며, 음식은 조리될 뿐 아니라 나누어지고 기억됩니다.
Regional variantpreserveGuelmim-Oued Noun
피망와 고수 보존식
피망와 고수 보존식은 피망와 고수을 중심으로 한 모로코 저장식로, 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
피망와 고수 보존식은(는) Guelmim-Oued Noun 식탁에 속합니다. Shared Moroccan 요리 전통이 살아 있는 곳에서 맛보세요, 또는 지역을 여행하는 일정에 포함하세요.
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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
Aubergine Eggplant and Chickpea Tagine
a tagine is a moroccan casserole dish used to maximize flavour. if you don't have a tagine a normal casserole dish works just fine. goes well over brown rice.
olive oil, onions, celery ribs, leek, garlic cloves…
조리 방법
레시피
Batata Harra with Ras El Hanout
this recipe says "by martin". here's what martin says: "what could possibly be better than good old british chips? try this. it makes the humble chip seem dowdy and pale. maybe it’s over familiarity that’s making me cheat on our national dish. batata harra is like the dashing foreign exchange student who turns up at school, blows smoke in your face and instantly gets off with the girl you’ve been lusting after since the summer before last. chips can’t be expected to compete with that. as if it possibly needed to get any more exotic and unchiplike, this recipe adds ras el hanout – a random, fragrant moroccan spice mix – to the equation. the ras el hanout i used was the genuine article, kindly sourced from marrakech by kim, but unless you’re off to morocco on holiday soon you might have to settle for the supermarket version. it’ll still be nice." i think that i like martin. it's out of: kittsy's cookbook
potatoes, red bell peppers, garlic cloves, coriander, ras el hanout spice mix…
조리 방법