Mesa marroquina
Regional variantsaladTanger-Tétouan-Al Hoceïma

Salada de pimentos com limão em conserva

Salada de pimentos com limão em conserva é um salada cozinhada ou mezze marroquino construído em torno de pimentos e limão em conserva; 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 ▾

Em Tanger-Tétouan-Al Hoceïma, pratos como Salada de pimentos com limão em conserva guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de pimentos e limão em conserva revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Salada de pimentos com limão em conserva pertence à mesa de Tanger-Tétouan-Al Hoceïma. Prove-o onde vive a sua tradição culinária Hassani, ou integre-o num itinerário pela região.

Ver Tanger-Tétouan-Al Hoceïma no mapaExplorar locais em Tanger-Tétouan-Al Hoceïma
Roteiro

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 dias · Tangier → Agadir
Itinerário gastronómico
Roteiro

Souks and coastal kitchens from Tangier to Agadir

13 dias · Tangier → Agadir
Itinerário gastronómico
Roteiro

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 dias · Tangier → Agadir
Itinerário gastronómico
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

Meshwiya Salad

This popular North African salad works well on its own or as a side, and is ready in just over 30 minutes.

2 large red peppers, 450g vine-ripened tomatoes, 1 red onion, very thinly sliced, 1 red chilli, deseeded and chopped, 1 tbsp capers in brine, drained and rinsed, plus extra to garnish…
Método de cozinha
Receita

Meatball Tagine with Herbs and Lemon

this delightful recipe comes from "cooking moroccan" by tess mallos. the meatballs do not need to be browned, which simplifies the prep. a tagine is an clay vessel, however, you do not need one to prepare this dish.

onion, italian parsley, white bread, egg, ground lamb…
Método de cozinha