Marockanskt bord
Regional varianttagineSouss-Massa

Tagine med lamm och oliver

Tagine med lamm och oliver är ett marockanskt lertagine byggt kring lammkött och oliver; rätten lyfter tålamod, balanserad kryddning och delad måltid.

Nästa steg
Gör rätten till ett matstopp, en marknadsidé eller ett villkor i resplanen.
Marockanskt bord
+ Lägg till i resplanen📍 KartaNearby discovery needs a mapped location. This entry has no confirmed location.
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Berättelse och smak

I Souss-Massa bär rätter som Tagine med lamm och oliver minnet av marknader, familjeugnar och säsongskänsla. Kombinationen av lammkött och oliver visar en marockansk vana: att förvandla enkla råvaror till gästfrihet — lagad, delad och ihågkommen.

Var du kan uppleva detta

Tagine med lamm och oliver hör till Souss-Massas bord. Smaka det där dess kökstradition Rif mountain lever, eller väv in det i en resplan genom regionen.

Se Souss-Massa på kartanUpptäck platser i Souss-Massa
Resplan

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Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

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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
Recept

Lamb Tagine with Preserved Lemon and Olives Recipe

Preserved lemons, olives, ginger and saffron are a classic Moroccan combination used in many dishes. Ras El Hanout may also be added. Try making this Moroccan recipe for Lamb with Preserved Lemons and Olives in a traditional Moroccan tagine. Beef or goat may be substituted for the lamb.French fries are a popular accompaniment to this tagine, and can be served on top of the meat. Try the Belgian method of making fries.

1 1/2 pounds (700 grams) lamb, cut into 3-inch pieces, 1 large onion, finely chopped, 2 cloves garlic, finely chopped or pressed, 1/3 cup olive oil, 1/2 teaspoon smen (Moroccan preserved butter), optional…
Tillagningsmetod
Recept

Moroccan Tagine with Carrots, Potatoes, and Chickpeas Recipe

This Moroccan tagine features a family style vegetable combo of carrots, potatoes, and chickpeas. Spicy food lovers will want to add the optional cayenne pepper or serve harissa on the side.Moroccans usually prefer dried chickpeas over canned. If using dried, soak about 1 cup of beans overnight, and then cook until tender (60 minutes or longer) in salted water before adding them to the recipe.Cooking time is for a pressure cooker. Allow double this time if preparing in a conventional pot, and triple this time if cooking in a clay or ceramic tagine.

1 to 1 1/2 pounds (500 to 700 grams) beef, lamb or goat meat, cut into 2- or 3-inch pieces, 2 medium onions, chopped or sliced, 3 cloves garlic, finely chopped or pressed, 1/4 cup finely chopped cilantro, plus more as needed for garnish, 1/4 cup finely chopped parsley, optional, plus more for garnish…
Tillagningsmetod