Mesa marroquina
Regional variantbreadNational

Pão de batatas com canela

Pão de batatas com canela é um pão ou galete marroquino construído em torno de batatas e canela; privilegia calor paciente, especiarias equilibradas e mesa partilhada.

Próximo passo
Transforme este prato numa paragem gastronómica, numa ideia de mercado ou numa condição do itinerário.
Mesa marroquina
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História e sabor

Em National, pratos como Pão de batatas com canela guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de batatas e canela revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Onde viver esta experiência

Este prato faz parte da mesa nacional partilhada — vai encontrá-lo por todo Marrocos, não apenas numa região.

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Receitas relacionadas
Receita

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…
Método de cozinha
Receita

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)…
Método de cozinha
Receita

Chicken Tagine with Preserved Lemon and Potatoes

a tagine is the moroccan equivalent of a stew, usually fragrant with spices and often piquant with preserved lemon. the name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in but you can cook this in a pan on the stove top also, you will have more evaporation than with a tagine, so add the other 1/2 cup of water if you need it

chicken breasts, olive oil, brown onions, lemon, garlic cloves…
Método de cozinha
Receita

Lemon Chicken Green Olive Tagine

a traditional moroccan tagine which i found in the october 2008 'australian good food' magazine which assures you that this recipe will take you on a romantic escape to marrakech "without aid of a flying carpet". this recipe is for two, but the quantity could easily be increased. essentially the only change i made to this recipe was to suggest sneaking in some wine, which is what i'll certainly do when i make it. if you cannot find turkish bread, use pita bread or any crusty bread suitable for mopping up the juices. this recipe can be prepared ahead.

olive oil, chicken thigh fillets, onions, garlic cloves, ground turmeric…
Método de cozinha