Marokkansk bord
Regional variantpreserveNational

Konservering med paprika og saltsyltet sitron

Konservering med paprika og saltsyltet sitron er en marokkansk konservert rett bygget rundt paprika og saltet sitron; retten løfter tålmodig varme, balanserte krydder og delt måltid.

Neste steg
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Marokkansk bord
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Historie og smak

I National bærer retter som Konservering med paprika og saltsyltet sitron minner om markeder, familieovner og sesongforståelse. Kombinasjonen av paprika og saltet sitron 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

Meatball Tagine with Herbs and Lemon

this delightful recipe comes from "cooking moroccan" by tess mallos. the meatballs do not need to be browned, which simplifies the prep. a tagine is an clay vessel, however, you do not need one to prepare this dish.

onion, italian parsley, white bread, egg, ground lamb…
Tilberedningsmetode
Oppskrift

Meshwiya Salad

This popular North African salad works well on its own or as a side, and is ready in just over 30 minutes.

2 large red peppers, 450g vine-ripened tomatoes, 1 red onion, very thinly sliced, 1 red chilli, deseeded and chopped, 1 tbsp capers in brine, drained and rinsed, plus extra to garnish…
Tilberedningsmetode