Marokkansk bord
Regional variantcouscousOriental

Couscous med storfekjøtt og svisker

Couscous med storfekjøtt og svisker er en marokkansk dampet couscous bygget rundt storfekjøtt og svisker; 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 Oriental bærer retter som Couscous med storfekjøtt og svisker minner om markeder, familieovner og sesongforståelse. Kombinasjonen av storfekjøtt og svisker viser en marokkansk vane: å gjøre enkle råvarer til gjestfrihet, tilberedt, delt og husket.

Hvor du kan oppleve dette

Couscous med storfekjøtt og svisker hører til Oriental-bordet. Smak det der kjøkkentradisjonen Souss Amazigh lever, eller flett det inn i en reiseplan gjennom regionen.

Se Oriental på kartetUtforsk steder i Oriental
Reiseplan

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Tafraoute and Casablanca: imperial-city depth from Tangier

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Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

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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…
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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)…
Tilberedningsmetode
Oppskrift

Beef Fillets with Moroccan Couscous

this recipe works just as well with lamb fillets. the couscous is really tasty and a good dish on its own. can't remember where i got this from.

mild curry paste, filet of beef, onions, beef stock, couscous…
Tilberedningsmetode
Oppskrift

Fragrant Moroccan Beef Date Honey and Prune Tagine Crock Pot

tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional moroccan tagine at it's best! i cook mine in a traditional tagine & an electric tagine; but i realise that not everyone has one, so i have also tested this out in my crock pot; it works really well and is better when cooking larger quantities. the meat becomes meltingly tender and the fruity & spicy smell transports you immediately to morocco........on a magic carpet maybe?? yes, i am waxing lyrical i know - but this tagine is a real winner. it's not particularly seasonal, but i do think that the colder autumn & winter months are a good time to indulge in this north african comfort dish!

beef, olive oil, onion, garlic cloves, carrot…
Tilberedningsmetode