Mesa marroquina
Original traditionstewFès-Meknès

Ensopado com smen e carne de vaca

Uma preparação marroquina de conservas e comida de rua de Fès-Meknès, ligada ao património marroquino partilhado, feita à volta de smen, carne de vaca e ovos e cozinhada com a lógica de panela pesada.

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

Ligado a Fès-Meknès e ao património marroquino partilhado, 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.

Onde viver esta experiência

Ensopado com smen e carne de vaca pertence à mesa de Fès-Meknès. Prove-o onde vive a sua tradição culinária shared Moroccan heritage, ou integre-o num itinerário pela 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

Smen

moroccan preserved butter. smen (semneh, beurre ranci) is a moroccan preserved butter, often made from sheep and goat milk. it has a deep, pungent aroma and distinctive flavor that enhances many of morocco's savory dishes, especially couscous. it is similar to asian ghee, and is a flavorful ingredient in moroccan dishes. cooking time does not include 1-2 week aging time.

unsalted butter, dried oregano leaves, sea salt
Método de cozinha
Receita

Moroccan Beef with Artichokes

i found this recipe online & modified it to suit my husbands tastes.

beef stew meat, smen, olive oil, onions, water…
Método de cozinha