Marokkansk bord
Regional variantpreserveNational

Konservering med storfekjøtt og kanel

Konservering med storfekjøtt og kanel er en marokkansk konservert rett bygget rundt storfekjøtt og kanel; 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 National bærer retter som Konservering med storfekjøtt og kanel minner om markeder, familieovner og sesongforståelse. Kombinasjonen av storfekjøtt og kanel 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

Beef Vegetables

i was looking for a good way to use up some tough steak i had accidentally bought. i used the standard spices used in most moroccan dishes & added some vegetables. simmering the meat for a long time got rid of the toughness. i served this mixture over rice & everyone loved it.

top sirloin steaks, olive oil, onion, fresh parsley, bay leaf…
Tilberedningsmetode
Oppskrift

Beef with Black Olives Pie

making this pie is a joy, as the smell of the moroccan spices fill the house. if you like a bit of heat, add a teaspoon of harissa with the spices. it is also fabulous served with saffron mash. recipe from the book sophie conran's pies.

olive oil, chuck steak, all-purpose flour, butter, onions…
Tilberedningsmetode