모로코 식탁
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정어리와 계피 보존식

정어리와 계피 보존식은 정어리와 계피을 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.
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이야기와 맛

National에서 정어리와 계피 보존식 같은 음식은 시장과 집안의 화덕, 계절을 읽는 감각을 기억합니다. 정어리와 계피의 조합은 소박한 재료를 환대로 바꾸는 모로코식 습관을 보여 주며, 음식은 조리될 뿐 아니라 나누어지고 기억됩니다.

어디에서 체험할 수 있나요

이 요리는 모로코 공통 식탁의 일부로, 한 지역이 아니라 전국에서 만날 수 있습니다.

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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…
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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)…
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3 Ingredient Moroccan Dry Rub

who says that recipes have to be complicated to be amazing? this one will prove that it doesn't! try it on chicken or really any other meat. great for grilled veggies too! you only have to remember to use equal parts of each spice to make this. this is a chatelaine magazine recipe. enjoy!

ground cumin, ground coriander, cinnamon
조리 방법
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Almond Crescent Cookies

a moroccan recipe from the multicultural cookbook for students. this is also called sesame cornes de gazelles. "moroccan pastries are works of art. they have incorporated the flair of the french with the use of middle east ingredients, such as honey, almonds, sesame seeds, and dried fruit." notice how the flour starts with one cup and then you might add more depending upon how sticky it is. the oven time seems a bit long to me. i have not made this but think it sounds good.

almonds, confectioners' sugar, all-purpose flour, almond extract, egg…
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