Mesa marroquina
Regional varianttagineMarrakech-Safi

Tajine de frango com abóbora

Tajine de frango com abóbora é um tajine de barro marroquino construído em torno de frango e abóbora; 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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Em Marrakech-Safi, pratos como Tajine de frango com abóbora guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de frango e abóbora revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Tajine de frango com abóbora pertence à mesa de Marrakech-Safi. Prove-o onde vive a sua tradição culinária Hassani, ou integre-o num itinerário pela região.

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Pottery and regional cooking from Fes to Tamegroute and the Souss

16 dias · Tangier → Agadir
Itinerário gastronómico
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Souks and coastal kitchens from Tangier to Agadir

13 dias · Tangier → Agadir
Itinerário gastronómico
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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
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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

Aubergine and Chestnut Tagine with Couscous

Try this aubergine and chestnut tagine recipe for a hearty and flavourful vegetarian supper.

1 tbsp ground coriander, 2 tsp ground turmeric, 1 tbsp ground cinnamon, 3 tbsp olive oil, 1 red onion, finely chopped…
Método de cozinha
Receita

Cheat’s Chicken and Vegetable Tagine with Lemon Couscous

A chicken tagine for two – ready in 15 minutes. You can also try small, peeled raw prawns instead of chicken.

100g couscous, 3 tbsp olive oil, Zest of 1 lemon, 150ml hot chicken stock, Juice of ½ lemon…
Método de cozinha