Marokański stół
Regional variantpreserveNational

Konserwa z sardynki i olej arganowy

Konserwa z sardynki i olej arganowy to marokański potrawa konserwowana oparty na sardynki i olej arganowy; stawia na cierpliwy ogień, równowagę przypraw i wspólny stół.

Następny krok
Zamień to danie w kulinarny przystanek, pomysł na targ lub warunek planu podróży.
Marokański stół
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Historia i smak

W National potrawy takie jak Konserwa z sardynki i olej arganowy niosą pamięć targów, domowych pieców i sezonowej mądrości. Połączenie sardynki i olej arganowy pokazuje marokański zwyczaj: zamieniać proste zapasy w gościnność — ugotowaną, podzieloną i zapamiętaną.

Gdzie tego doświadczyć

To danie jest częścią wspólnego narodowego stołu — spotkasz je w całym Maroku, a nie tylko w jednym regionie.

Otwórz mapę MarokaWięcej dań z marokańskiego stołu
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Przepis

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…
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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)…
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Moroccan Baked Whole Sardines

In Morocco, sardines are abundant on the long coastline, making these flavorful little fish extremely affordable. They're a staple for families living in areas near the ocean, showing up as a regular, if not weekly, offering on their tables.Flavor and pricing aside, there's another good reason to select sardines at the fish market—they're very good for us. Rich in vitamin B and omega-3 fatty acids, as calcium, and vitamin D, the tasty humble sardine is considered a superfood.Allow approximately one-half pound or 250 grams of sardines per person when serving whole baked sardines as an entrée. The fish should be gutted and descaled before proceeding with the recipe.Serve with some roasted vegetables or a tossed salad.

2 pounds whole fresh sardines, gutted and descaled, 1/4 cup coarse sea salt, or rock salt, more or less as needed, 1 tablespoon olive oil, Freshly ground black pepper, to taste, Fresh lemon, thinly sliced or cut into wedges, for garnish, optional…
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Vegetarian Moroccan Mixed Vegetable Tagine

If you've been under the impression that Moroccan stews must include meat or poultry, think again. A delicious vegetarian tagine with mixed vegetables can be prepared as your main dish. Vegetables cooked in traditional Moroccan tagines have appetizing texture, color, and flavor. Cut the veggies into wedges or planks and arrange them in conical Berber style, or simply slice and layer them.If cooking in a tagine, a diffuser is recommended for placing between the tagine and burner. If you don't own a tagine, a skillet may be used instead. Serve directly from the dish in which you cooked, using crusty bread such as Moroccan semolina bread for scooping up the veggies and sauce.Avoid rushing the cooking; you'll want to allow one to two hours for the veggies to slow cook. If using argan oil instead of olive oil, extra care must be given to maintaining a low temperature so as not to ruin the delicate flavor of the oil.

1 onion, sliced into rings, 2 tomatoes, thickly sliced, 4 carrots, peeled and cut in half lengthwise or sliced, 2 or 3 small zucchini, cut in half lengthwise or thickly sliced, 1 to 2 large potatoes, peeled and quartered or cut into 1/4-inch-thick slices…
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