Mesa marroquina
Regional variantpastryCasablanca-Settat

Pastelaria de açafrão com água de flor de laranjeira

Pastelaria de açafrão com água de flor de laranjeira é um pastelaria doce ou salgada marroquino construído em torno de açafrão e água de flor de laranjeira; 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
+ Adicionar ao roteiro📍 MapaNearby discovery needs a mapped location. This entry has no confirmed location.
Mais ▾
História e sabor

Em Casablanca-Settat, pratos como Pastelaria de açafrão com água de flor de laranjeira guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de açafrão e água de flor de laranjeira revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Onde viver esta experiência

Pastelaria de açafrão com água de flor de laranjeira pertence à mesa de Casablanca-Settat. Prove-o onde vive a sua tradição culinária Fassi urban, ou integre-o num itinerário pela região.

Ver Casablanca-Settat no mapaExplorar locais em Casablanca-Settat
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

North African Chicken with Honey and Saffron

A fragrant Moroccan one-pot chicken recipe from Debbie Major.

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…
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