Fas sofrası
Original traditiontagineFès-Meknès

kuzu eti ve kuru erik ile Tajin

Fès-Meknès kökenli, Endülüs-Fas mirası ile bağlantılı bir Fas tajin ve toprak kap yemekleri örneği; kuzu eti, kuru erik ve badem 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 Endülüs-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

kuzu eti ve kuru erik ile Tajin, Fès-Meknès sofrasına aittir. Andalusian-Moroccan heritage mutfak geleneğinin yaşadığı yerde tadın, ya da bölge boyunca bir gezi planına ekleyin.

Haritada Fès-Meknès bölgesini görFès-Meknès bölgesindeki yerleri keşfet
Gezi planı

Pottery and regional cooking from Fes to Tamegroute and the Souss

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Yemek odaklı gezi planı
Gezi planı

Souks and coastal kitchens from Tangier to Agadir

13 gün · Tangier → Agadir
Yemek odaklı gezi planı
Gezi planı

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 gün · Tangier → Agadir
Yemek odaklı gezi planı
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

Fruity Lamb and Olive Tagine

The secret to this sweet, spicy, melt-in-the-mouth fruity lamb tagine is time: after a few minutes prep, you can leave the oven to do the rest of the work while you get on with other things. Like this recipe? It freezes well, so it’s perfect for a batch-cooking session. Or try this rib-sticking Moroccan lamb tagine.

Glug of oil for frying, 2 red onions, chopped, 3 fat garlic cloves, sliced, 1 tbsp ground ginger, 1 tbsp ground cinnamon…
Pişirme yöntemi
Tarif

Crock Pot Moroccan Lamb Chops and Prunes

this is from lou seibert pappas' cookbook, extra-special crockery pot recipes, "time saving meals for the gourmet appetite", i have to add that tagline since this recipe fits and does not disappoint! this is delicious. cooking the lamb chops in spare liquid on low is as close to braising in a crockpot as i've seen. pappas says of this recipe, "fresh cilantro and ginger root are essential to the authenticity of this aromatic north african entree." i served it with a wonderful silver palate recipe #321104.

onion, olive oil, shoulder lamb chops, salt, pepper…
Pişirme yöntemi