Mesa marroquina
Regional variantstewFès-Meknès

Ensopado de grão-de-bico com cominho

Ensopado de grão-de-bico com cominho é um guisado lento marroquino construído em torno de grão-de-bico e cominho; 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 Ensopado de grão-de-bico com cominho guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de grão-de-bico e cominho revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Onde viver esta experiência

Ensopado de grão-de-bico com cominho 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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Pottery and regional cooking from Fes to Tamegroute and the Souss

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Souks and coastal kitchens from Tangier to Agadir

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

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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…
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
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Mediterranean Artichoke Stew

a zesty, hearty dish that is delicious both hot and cold. artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. wonderful served with just a fresh green salad. i adapted this from a madhur jaffrey recipe from "world vegetarian" ("artichokes stewed with potatoes," labeled as moroccan) by adjusting the spices a little bit and adding the chickpeas.

red potatoes, frozen artichoke hearts, chickpeas, extra virgin olive oil, lemon…
Método de cozinha
Receita

Moroccan Beef Stew Tagine Tajine

this stew smells wonderful. it blends the flavor of garlic, cinnamon, cumin and orange peel, and makes an easy, exotic dinner.

flour, salt, black pepper, beef stew meat, oil…
Método de cozinha