Fas sofrası
Original traditiontagineNational

yumurta ve sığır eti ile Tajin

National kökenli, ortak Fas mirası ile bağlantılı bir Fas tajin ve toprak kap yemekleri örneği; yumurta, sığır eti ve kuzu eti 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
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Daha fazla ▾
Hikâye ve lezzet

National ve ortak Fas 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

Bu yemek ortak ulusal sofranın bir parçasıdır; yalnızca tek bir bölgede değil, Fas'ın dört bir yanında karşınıza çıkar.

Fas haritasını açFas sofrasından daha fazla yemek
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

Spicy Egg Meatball and Tomato Tagine Kefta Mkaouara

this is a simple moroccan dish of onions, tomatoes, cumin and paprika baked with spicy little meatballs and eggs. serve with flatbread.

olive oil, free-range eggs, salt & freshly ground black pepper, minced beef, parsley…
Pişirme yöntemi
Tarif

Mohammed S Tagine Kefta

morocco is one of my favourite countries and after several trips there we now have good friends in the southern city of zagora. it was there that i first learned how to make a tagine kefta, or in other words a moroccan version of a meatball stew. now i know there are almost as many versions of a tagine kefta as there are chefs. this one was taught to me by mohammed in his kitchen in zagora. for the oil, he used mostly olive oil but with a couple spoonfuls of vegetable oil mixed in. also, the spices in morocco are very fresh. buy the best you can and add more if needed.

oil, onion, garlic cloves, fresh parsley, ground black pepper…
Pişirme yöntemi