Mesa marroquina
Regional variantbreadDrâa-Tafilalet

Pão de sêmola com óleo de argão

Pão de sêmola com óleo de argão é um pão ou galete marroquino construído em torno de sêmola e óleo de argão; 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 Drâa-Tafilalet, pratos como Pão de sêmola com óleo de argão guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de sêmola e óleo de argão revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Onde viver esta experiência

Pão de sêmola com óleo de argão pertence à mesa de Drâa-Tafilalet. Prove-o onde vive a sua tradição culinária Rif mountain, ou integre-o num itinerário pela região.

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Meknes, Taroudant and Agadir: harbours, souks and regional cooking over 16 days

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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
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Seafood Bastilla with Shrimp, Calamari and Fish

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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
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Moroccan Ksra

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⅞ cup water, 2 ¼ cups bread flour, ¾ cup semolina flour, 1 teaspoon anise seed, 1 ½ teaspoons salt…
Método de cozinha
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Moroccan Ksra Bread

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water, olive oil, bread flour, semolina, anise seed…
Método de cozinha