Mesa marroquina
Original traditiontagineDakhla-Oued Ed-Dahab

Tajine com azeitonas e limão de conserva

Uma preparação marroquina de tajines e cozedura em barro de Dakhla-Oued Ed-Dahab, ligada ao património saariano e oasiano, feita à volta de azeitonas, limão de conserva e peixe e cozinhada com a lógica de tajine de barro.

Próximo passo
Transforme este prato numa paragem gastronómica, numa ideia de mercado ou numa condição do itinerário.
Mesa marroquina
+ Adicionar ao roteiro📍 MapaNearby discovery needs a mapped location. This entry has no confirmed location.
Mais ▾
História e sabor

Ligado a Dakhla-Oued Ed-Dahab e ao património saariano e oasiano, 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

Tajine com azeitonas e limão de conserva pertence à mesa de Dakhla-Oued Ed-Dahab. Prove-o onde vive a sua tradição culinária Saharan and oasis heritage, ou integre-o num itinerário pela região.

Ver Dakhla-Oued Ed-Dahab no mapaExplorar locais em Dakhla-Oued Ed-Dahab
Roteiro

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 dias · Moulay Bousselham → Dakhla
Itinerário gastronómico
Roteiro

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

11 dias · Moulay Bousselham → Dakhla
Itinerário gastronómico
Roteiro

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

Aubergine and Chestnut Tagine with Couscous

Try this aubergine and chestnut tagine recipe for a hearty and flavourful vegetarian supper.

1 tbsp ground coriander, 2 tsp ground turmeric, 1 tbsp ground cinnamon, 3 tbsp olive oil, 1 red onion, finely chopped…
Método de cozinha
Receita

Aubergine Eggplant and Chickpea Tagine

a tagine is a moroccan casserole dish used to maximize flavour. if you don't have a tagine a normal casserole dish works just fine. goes well over brown rice.

olive oil, onions, celery ribs, leek, garlic cloves…
Método de cozinha