Mesa marroquina
Regional variantdrinkSouss-Massa

Bebida de açafrão com mel

Bebida de açafrão com mel é um bebida marroquino construído em torno de açafrão e mel; 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 Souss-Massa, pratos como Bebida de açafrão com mel guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de açafrão e mel revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Onde viver esta experiência

Bebida de açafrão com mel pertence à mesa de Souss-Massa. Prove-o onde vive a sua tradição culinária Rif mountain, ou integre-o num itinerário pela região.

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

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

14 dias · Moulay Bousselham → Dakhla
Itinerário gastronómico
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 Briouats

A spiced chicken filling made with sweet apricots is encased in crisp filo pastry to make these Moroccan chicken briouats. We’ve also got a handy guide with tips, tricks and step-by-step pictures.

125g British free-range chicken thigh fillets, 125g British free-range skinless chicken breasts, 2 tbsp good quality extra-virgin olive oil, 1½ tsp salt, 1½ tsp ground black pepper…
Método de cozinha
Receita

Chicken W Caramelized Baby Onions Honey Djaj Bil Assal

this was taken from "arabesque" by claudia roden....<i>this is one of the classics of moroccan cooking and this version, with shallots or baby onions, is sensational. the art is to reduce the sauce at the end until it is rich and caramelized. it is important to taste it in order to get the right balance between sweet and savory.</i> preparation time is approximate. i have not made this yet. it is here for safe keeping... but it looks yum. :)

shallots, onion, sunflower oil, saffron thread, ground ginger…
Método de cozinha