Mesa marroquina
Regional variantpastryFès-Meknès

Pastelaria de água de flor de laranjeira com açafrão

Pastelaria de água de flor de laranjeira com açafrão é um pastelaria doce ou salgada marroquino construído em torno de água de flor de laranjeira e açafrão; 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 Fès-Meknès, pratos como Pastelaria de água de flor de laranjeira com açafrão guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de água de flor de laranjeira e açafrão revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Onde viver esta experiência

Pastelaria de água de flor de laranjeira com açafrão pertence à mesa de Fès-Meknès. Prove-o onde vive a sua tradição culinária Rif mountain, ou integre-o num itinerário pela região.

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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…
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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)…
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North African Chicken with Honey and Saffron

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1.75kg free-range chicken, jointed into 8 pieces (Find out how to joint a chicken here), 3 tbsp olive oil, 1 large onion, chopped, 3 garlic cloves, crushed, 5cm fresh ginger, finely grated…
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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