Marokkansk bord
Regional variantsoupRabat-Salé-Kénitra

Suppe med storfekjøtt og arganolje

Suppe med storfekjøtt og arganolje er en marokkansk suppe eller harira bygget rundt storfekjøtt og arganolje; 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 Rabat-Salé-Kénitra bærer retter som Suppe med storfekjøtt og arganolje minner om markeder, familieovner og sesongforståelse. Kombinasjonen av storfekjøtt og arganolje viser en marokkansk vane: å gjøre enkle råvarer til gjestfrihet, tilberedt, delt og husket.

Hvor du kan oppleve dette

Suppe med storfekjøtt og arganolje hører til Rabat-Salé-Kénitra-bordet. Smak det der kjøkkentradisjonen Moorish lever, eller flett det inn i en reiseplan gjennom regionen.

Se Rabat-Salé-Kénitra på kartetUtforsk steder i Rabat-Salé-Kénitra
Reiseplan

Tangier and Taghazout: imperial-city depth before Agadir

10 dager · Tangier → Agadir
Matdrevet reiseplan
Reiseplan

Tangier toward Agadir: imperial-city depth through Marrakech

8 dager · Tangier → Agadir
Matdrevet reiseplan
Reiseplan

Asilah to Agadir: markets, regional tables and coast from Tangier

10 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

Moroccan Soup with Couscous

This healthy, spicy Morrocan beef soup recipe makes an impressive dinner party dish.

2 tbsp olive oil, 450g beef rump or sirloin, trimmed of excess fat and cut into bite-size pieces, 2 small onions, chopped, 2 garlic cloves, crushed, 1 carrot, cut into small dice…
Tilberedningsmetode
Oppskrift

Moroccan Vegetable Soup Chorba

from eating well magazine, october 2008..."chorba is morocco's answer to minestrone. it's hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta. turmeric gives the broth a rich, golden-orange color."

extra virgin olive oil, onion, ground turmeric, beef stew meat, reduced-sodium beef broth…
Tilberedningsmetode