Marokkansk bord
Regional variantcouscousNational

Couscous med storfekjøtt og arganolje

Couscous med storfekjøtt og arganolje er en marokkansk dampet couscous bygget rundt storfekjøtt og arganolje; retten løfter tålmodig varme, balanserte krydder og delt måltid.

Neste steg
Gjør retten til et matstopp, en markedsidé eller en føring for reiseplanen.
Marokkansk bord
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Historie og smak

I National bærer retter som Couscous med storfekjøtt og arganolje minner om markeder, familieovner og sesongforståelse. Kombinasjonen av storfekjøtt og arganolje viser en marokkansk vane: å gjøre enkle råvarer til gjestfrihet, tilberedt, delt og husket.

Hvor du kan oppleve dette

Retten er en del av det felles nasjonale bordet – du møter den over hele Marokko, ikke bare i én region.

Åpne kartet over MarokkoFlere retter fra det marokkanske bord
Tilknyttede oppskrifter
Oppskrift

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…
Tilberedningsmetode
Oppskrift

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)…
Tilberedningsmetode
Oppskrift

Moroccan Beef with Honey Spice Couscous

from the national honey board. prep time includes marinating (1 hour or up to overnight).

beef flank steak, red wine vinegar, garlic salt, ground cumin, ground coriander…
Tilberedningsmetode
Oppskrift

Moroccan Soup with Couscous

This healthy, spicy Morrocan beef soup recipe makes an impressive dinner party dish.

2 tbsp olive oil, 450g beef rump or sirloin, trimmed of excess fat and cut into bite-size pieces, 2 small onions, chopped, 2 garlic cloves, crushed, 1 carrot, cut into small dice…
Tilberedningsmetode