Marokkansk bord
Original traditionbreadLaâyoune-Sakia El Hamra

Brød med brød og mel

En marokkansk konservert mat og gatemat fra Laâyoune-Sakia El Hamra, knyttet til saharisk og oase-kulturarv, bygget rundt brød, mel og sesam og tilberedt etter logikken i ovn.

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.
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Historie og smak

Knyttet til Laâyoune-Sakia El Hamra og saharisk og oase-kulturarv bevarer retten marokkansk matminne gjennom tålmodighet, sesongråvarer og delte måltider. Balansen mellom krydder, sødme, røyk, korn eller saus viser hvordan marokkanske kjøkken gjør lokale råvarer til gjestfrihet.

Hvor du kan oppleve dette

Brød med brød og mel hører til Laâyoune-Sakia El Hamra-bordet. Smak det der kjøkkentradisjonen Saharan and oasis heritage lever, eller flett det inn i en reiseplan gjennom regionen.

Se Laâyoune-Sakia El Hamra på kartetUtforsk steder i Laâyoune-Sakia El Hamra
Reiseplan

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 dager · Moulay Bousselham → Dakhla
Matdrevet reiseplan
Reiseplan

Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days

11 dager · Moulay Bousselham → Dakhla
Matdrevet reiseplan
Reiseplan

Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

14 dager · Moulay Bousselham → Dakhla
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

Argana S Moroccan Chicken

there are a lot of moroccan chicken recipes here on zaar. i'm posting this one anyway since it's supposed to be a restaurant copycat.

broiler-fryer chickens, onions, minced garlic cloves, fresh ginger, saffron…
Tilberedningsmetode
Oppskrift

Authentic Moroccan Bread

this recipe was modified from paula wolfert's cookbook. the barley flour gives the bread a more authentic taste but whole-wheat flour can be substituted.

active dry yeast, sugar, unbleached flour, barley flour, salt…
Tilberedningsmetode