Mesa marroquina
Original traditionpastillaRabat-Salé-Kénitra

Pão com amêndoas e água de flor de laranjeira

Uma preparação marroquina de pães e tartes salgadas de Rabat-Salé-Kénitra, ligada ao património andaluz-marroquino, feita à volta de amêndoas, água de flor de laranjeira e folhas de warqa 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
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História e sabor

Ligado a Rabat-Salé-Kénitra e ao património andaluz-marroquino, 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

Pão com amêndoas e água de flor de laranjeira pertence à mesa de Rabat-Salé-Kénitra. Prove-o onde vive a sua tradição culinária Andalusian-Moroccan heritage, ou integre-o num itinerário pela região.

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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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