Mesa marroquina
Original traditionsoupFès-Meknès

Sopa com favas e azeitonas

Uma preparação marroquina de sopas, acompanhamentos e saladas de Fès-Meknès, ligada ao património urbano de Fez, feita à volta de favas, azeitonas e limão e cozinhada com a lógica de panela pesada.

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Mesa marroquina
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Ligado a Fès-Meknès e ao património urbano de Fez, este prato guarda memória culinária marroquina através da paciência, dos produtos sazonais e da mesa partilhada. O seu equilíbrio entre especiarias, doçura, fumo, cereais ou molho mostra como as cozinhas marroquinas transformam o território em hospitalidade.

Sopa com favas e azeitonas pertence à mesa de Fès-Meknès. Prove-o onde vive a sua tradição culinária Fassi urban heritage, ou integre-o num itinerário pela região.

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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…
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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)…
Método de cozinha
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Byessar Moroccan Broad Bean Dip

did you know that for the ancient egyptians, beans were seen as a symbol of reincarnation and that they represented the rebirth of spring each year? i found this fabulous recipe for a moroccan broad bean dip in the first edition - september 2005 - of the new australian magazine 'notebook: ideas for living'. it was part of an article on peas and beans. the 'cooking time' specified below does not include the 20 minutes cooling time in the refrigerator, necessary for allowing the flavours to blend. when i made this, i used frozen broad beans, thawed; they were baby beans so they didn't need peeling; and i used cumin because i haven't yet tracked down any ras el hanout. i also used 4 cloves of garlic - which is what i've included here in the ingredients; the original recipe had 1 clove of garlic.

broad bean, lemon rind, garlic cloves, ras el hanout spice mix, olive oil…
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Lamb and Lima Bean Soup Moroccan Algerian

a warming north african soup. can be made up to 2 days in advance - definitely one of those dishes that tastes better the day after! this is definitely a traditional favourite duirng ramadan.

dried lima beans, olive oil, lamb, brown onions, garlic cloves…
Método de cozinha