Marockanskt bord
Regional variantpreserveNational

Konservering med paprika och saffran

Konservering med paprika och saffran är ett marockanskt konserverad rätt byggt kring paprikor och saffran; rätten lyfter tålamod, balanserad kryddning och delad måltid.

Nästa steg
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Marockanskt bord
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Berättelse och smak

I National bär rätter som Konservering med paprika och saffran minnet av marknader, familjeugnar och säsongskänsla. Kombinationen av paprikor och saffran visar en marockansk vana: att förvandla enkla råvaror till gästfrihet — lagad, delad och ihågkommen.

Var du kan uppleva detta

Rätten är en del av det gemensamma nationella bordet – du möter den i hela Marocko, inte bara i en region.

Öppna kartan över MarockoFler rätter från det marockanska bordet
Sammanlänkade recept
Recept

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…
Tillagningsmetod
Recept

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)…
Tillagningsmetod
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Grilled Rib Eye Brochettes with Charmoula

charmoula or chermoula (chrmla) is a marinade used in algerian, moroccan and tunisian cooking. it is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. it may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. there are many different recipes that use different spices, and the proportions vary widely. in most recipes, the first two ingredients are garlic and coriander). a moroccan version comprises dried parsley, cumin, paprika and salt and pepper. it is the original seasoning for grilling meat and fish in moroccan cuisine. this recipe adds easy north african flavor to beef kebabs by using a traditional charmoula marinade and was created by chef tim mckee of minneapolis. use a marbled rib eye for the kebabs; it won't dry out on the grill.

flat leaf parsley, cilantro, garlic cloves, ground cumin, ground coriander…
Tillagningsmetod
Recept

Moroccan Lamb with Couscous

this recipe has been submitted for play in zwt9 - morocco. recipe from cookbook: the complete illustrated book of herbs. ras el hanout is a mococcan mixture of 20 or more spices and herbs that usually includes cinnamon, cloves, lavender, orris root, cloves and turmeric. i have not tried this because it contains ingredients that i am allergic too, but it sounds wonderful. posted here for you to try.

slivered almonds, butter, garlic cloves, chicken stock, saffron thread…
Tillagningsmetod