故事与风味
这道菜与Fès-Meknès和阿马齐格传承相连，通过耐心、时令食材和共享餐桌保存摩洛哥饮食记忆。香料、甜味、烟火、谷物或酱汁之间的平衡，体现了摩洛哥厨房把地方物产转化为待客之道的能力。
Original traditiontagineFès-Meknès
鸭肉和核桃塔吉锅
这是一道来自Fès-Meknès的摩洛哥塔吉锅与陶土慢炖，承载阿马齐格传承，以鸭肉、核桃和无花果为核心，并按照陶土塔吉锅的烹调逻辑完成。
下一步
将这道菜转化为美食站点、市场灵感或行程条件。在哪里体验
鸭肉和核桃塔吉锅 属于 Fès-Meknès 的餐桌。请在其 Amazigh heritage 烹饪传统延续之地品尝，或将其融入穿越该地区的行程。
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Moroccan Seafood and Broccoli Salad
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Seafood Bastilla with Shrimp, Calamari and Fish
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Chicken Tagine with Figs and Fruity Couscous
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烹饪方法
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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…
烹饪方法