Marokkaanse tafel
Original traditionsoupFès-Meknès

Soep met tuinbonen en olijven

Een Marokkaanse bereiding binnen soepen, bijgerechten en salades uit Fès-Meknès, verbonden met stedelijk erfgoed van Fes, opgebouwd rond tuinbonen, olijven en citroen en bereid volgens de logica van zware pan.

Volgende stap
Maak van dit gerecht een culinaire stop, marktidee of voorwaarde voor de reisroute.
Marokkaanse tafel
+ Aan reisroute toevoegen📍 KaartNearby discovery needs a mapped location. This entry has no confirmed location.
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Verhaal en smaak

Verbonden met Fès-Meknès en stedelijk erfgoed van Fes bewaart dit gerecht Marokkaans culinair geheugen via geduld, seizoensingrediënten en gedeelde tafels. De balans tussen specerijen, zoetheid, rook, graan of saus toont hoe Marokkaanse keukens streekproducten omzetten in gastvrijheid.

Waar je dit kunt beleven

Soep met tuinbonen en olijven hoort bij de tafel van Fès-Meknès. Proef het waar de Fassi urban heritage-keukentraditie leeft, of neem het op in een reisroute door de regio.

Bekijk Fès-Meknès op de kaartVerken plaatsen in Fès-Meknès
Reisroute

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 dagen · Tangier → Agadir
Culinaire reisroute
Reisroute

Souks and coastal kitchens from Tangier to Agadir

13 dagen · Tangier → Agadir
Culinaire reisroute
Reisroute

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 dagen · Tangier → Agadir
Culinaire reisroute
Verbonden recepten
Recept

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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Byessar Moroccan Broad Bean Dip

did you know that for the ancient egyptians, beans were seen as a symbol of reincarnation and that they represented the rebirth of spring each year? i found this fabulous recipe for a moroccan broad bean dip in the first edition - september 2005 - of the new australian magazine 'notebook: ideas for living'. it was part of an article on peas and beans. the 'cooking time' specified below does not include the 20 minutes cooling time in the refrigerator, necessary for allowing the flavours to blend. when i made this, i used frozen broad beans, thawed; they were baby beans so they didn't need peeling; and i used cumin because i haven't yet tracked down any ras el hanout. i also used 4 cloves of garlic - which is what i've included here in the ingredients; the original recipe had 1 clove of garlic.

broad bean, lemon rind, garlic cloves, ras el hanout spice mix, olive oil…
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Lamb and Lima Bean Soup Moroccan Algerian

a warming north african soup. can be made up to 2 days in advance - definitely one of those dishes that tastes better the day after! this is definitely a traditional favourite duirng ramadan.

dried lima beans, olive oil, lamb, brown onions, garlic cloves…
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