Fas sofrası
Original traditiontagineFès-Meknès

ördek ve ceviz ile Tajin

Fès-Meknès kökenli, Amazigh mirası ile bağlantılı bir Fas tajin ve toprak kap yemekleri örneği; ördek, ceviz ve incir etrafında kurulur ve toprak tajin mantığıyla pişirilir.

Sonraki adım
Bu yemeği yemek odaklı bir durak, pazar fikri veya gezi planı kısıtı hâline getirin.
Fas sofrası
+ Gezi planına ekle📍 HaritaNearby discovery needs a mapped location. This entry has no confirmed location.
Daha fazla ▾
Hikâye ve lezzet

Fès-Meknès ve Amazigh mirası ile bağlantılı bu yemek, sabır, mevsim malzemeleri ve paylaşılan sofralar yoluyla Fas mutfak hafızasını yaşatır. Baharat, tatlılık, duman, tahıl ya da sos arasındaki denge, Fas mutfağının yerel ürünleri misafirperverliğe dönüştürme gücünü gösterir.

Bunu nerede deneyimleyebilirsiniz

ördek ve ceviz ile Tajin, Fès-Meknès sofrasına aittir. Amazigh heritage mutfak geleneğinin yaşadığı yerde tadın, ya da bölge boyunca bir gezi planına ekleyin.

Haritada Fès-Meknès bölgesini görFès-Meknès bölgesindeki yerleri keşfet
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Bağlantılı tarifler
Tarif

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…
Pişirme yöntemi
Tarif

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)…
Pişirme yöntemi
Tarif

Chicken Tagine with Figs and Fruity Couscous

Tagine is a Moroccan classic, save time and effort with our simple chicken tagine recipe, spruced up with figs and fruity couscous.

1 tbsp olive oil, 2 medium onions, finely sliced, 2 garlic cloves, crushed, 6 free-range boneless, skinless chicken thighs, cut into thirds, 2 tsp ras-el-hanout (such as Bart)…
Pişirme yöntemi
Tarif

Duck and Prune Tagine

Duck legs are the ultimate choice for low-and-slow cooking, as they become fall-apart tender with ease. What’s more they’re flavoursome enough to stand up to lots of spices. It’s also a beautiful meat to match with fruit, which this tagine effortlessly proves. This recipe can be made ahead and frozen – see the tips below. Discover more brilliant batch cooking recipes.

2 tbsp olive oil, 2 cinnamon sticks, 3 red onions, finely sliced, 5 garlic cloves, finely sliced, 2 tbsp harissa…
Pişirme yöntemi