이야기와 맛
National에서 송아지고기와 사프란 타진 같은 음식은 시장과 집안의 화덕, 계절을 읽는 감각을 기억합니다. 송아지고기와 사프란의 조합은 소박한 재료를 환대로 바꾸는 모로코식 습관을 보여 주며, 음식은 조리될 뿐 아니라 나누어지고 기억됩니다.
Regional varianttagineNational
송아지고기와 사프란 타진
송아지고기와 사프란 타진은 송아지고기와 사프란을 중심으로 한 모로코 토기 타진로, 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
이 요리는 모로코 공통 식탁의 일부로, 한 지역이 아니라 전국에서 만날 수 있습니다.
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 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…
조리 방법
레시피
Moroccan Lamb or Beef Tagine with Peas and Artichokes Recipe
This delicious Moroccan tagine recipe can be prepared in a pressure cooker, conventional pot or traditional clay tagine. Directions are included for all methods. Fragrant with ginger and saffron, it's a classic. Goat meat may be substituted for the lamb or beef.
1 pound lamb, or beef, cut into 2- to 3-inch pieces, 1 medium onion, chopped, plus one more onion, sliced if cooking in a tagine, 3 cloves garlic, finely chopped, 2 teaspoons kosher salt, 2 teaspoons ginger…
조리 방법