Fas sofrası
Regional variantpreserveFès-Meknès

safran ve dana eti ile Saklama yiyeceği

safran ve dana eti ile Saklama yiyeceği, sığır eti ve safran etrafında kurulan bir Fas saklama yiyeceği; sabırlı ateşi, dengeli baharatı ve paylaşma kültürünü öne çıkarır.

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 içinde safran ve dana eti ile Saklama yiyeceği gibi yemekler pazarların, aile fırınlarının ve mevsim aklının hafızasını taşır. sığır eti ve safran birlikteliği Fas mutfağının alışkanlığını gösterir: sade malzemeyi misafirperverliğe çevirmek, pişirmek, paylaşmak ve hatırlamak.

Bunu nerede deneyimleyebilirsiniz

safran ve dana eti ile Saklama yiyeceği, Fès-Meknès sofrasına aittir. Rif mountain 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

16 gün · Tangier → Agadir
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

Moroccan Beef Stew with Orange and Lemon

this recipe was in our local newspaper. i just love the combination of flavours and thoroughly look forward to eating my dinner when i cook this.

lean beef, olive oil, red onions, garlic cloves, sea salt…
Pişirme yöntemi
Tarif

Moroccan Lamb or Beef Recipe with Almonds and Rice

While most Moroccan tagines are served with Moroccan bread for dipping in and scooping up meat and sauce, this particular dish is traditionally offered with rice, which yields a presentation similar to kabsa. Since ample sauce is desired for serving the meat over rice, a conventional pot or pressure cooker is usually the cooking vessel of choice.Crunchy, nutty fried almonds are often used to garnish Moroccan dishes, but here blanched almonds are stewed with the meat, yielding a soft texture and milder flavor. If you prefer more crunch, the almonds may be fried or toasted instead; see the tips at the end of the directions.Cooking time is for a pressure cooker. Allow two hours or more if cooking conventionally.

2 1/4 pounds (1 kilogram) lamb, or beef, cut into 2- or 3-inch pieces, 2 large onions, grated, or very thinly sliced, 3 cloves garlic, pressed or finely chopped, 1 teaspoon ginger, optional, 1 teaspoon salt…
Pişirme yöntemi