Marokkansk bord
Regional variantgrillTanger-Tétouan-Al Hoceïma

Grillrett med reker og honning

Grillrett med reker og honning er en marokkansk grillrett bygget rundt reker og honning; 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
+ Legg til i reiseplanen📍 KartNearby discovery needs a mapped location. This entry has no confirmed location.
Mer ▾
Historie og smak

I Tanger-Tétouan-Al Hoceïma bærer retter som Grillrett med reker og honning minner om markeder, familieovner og sesongforståelse. Kombinasjonen av reker og honning viser en marokkansk vane: å gjøre enkle råvarer til gjestfrihet, tilberedt, delt og husket.

Hvor du kan oppleve dette

Grillrett med reker og honning hører til Tanger-Tétouan-Al Hoceïma-bordet. Smak det der kjøkkentradisjonen Souss Amazigh lever, eller flett det inn i en reiseplan gjennom regionen.

Se Tanger-Tétouan-Al Hoceïma på kartetUtforsk steder i Tanger-Tétouan-Al Hoceïma
Reiseplan

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 dager · Tangier → Agadir
Matdrevet reiseplan
Reiseplan

Souks and coastal kitchens from Tangier to Agadir

13 dager · Tangier → Agadir
Matdrevet reiseplan
Reiseplan

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

16 dager · Tangier → Agadir
Matdrevet reiseplan
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

Grilled Shrimp with Tomato Jam Moroccan

easy and delicious! spicy tomato jam is a popular moroccan condiment that is wonderful with grilled shrimp. i like my jam with some texture, so i skip the puree part. serve with couscous. lemon-herb couscous or apricot couscous are great choices. this dish pairs perfectly with a full, aromatic white, such as a viognier or gewurztraminer. also goes well with, lageder pinot bianco, 2002 - a northern italian white wine. jam simmers for an hour and the shrimp marinate for 30 minutes, so plan accordingly.

butter, fresh ginger, garlic cloves, cider vinegar, sherry wine…
Tilberedningsmetode
Oppskrift

Grilled Aubergine Eggplant in Honey and Spices

hot, spicy, sweet and fruity this delicious moroccan dish is from modern moroccan by ghillie basan

aubergines, olive oil, garlic cloves, fresh ginger, ground cumin…
Tilberedningsmetode