故事与风味
这道菜与Fès-Meknès和非斯城市传承相连，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 traditionsoupFès-Meknès
蚕豆和橄榄汤
这是一道来自Fès-Meknès的摩洛哥汤品、配菜与沙拉，承载非斯城市传承，以蚕豆、橄榄和柠檬为核心，并按照厚锅的烹调逻辑完成。
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
蚕豆和橄榄汤 属于 Fès-Meknès 的餐桌。请在其 Fassi urban heritage 烹饪传统延续之地品尝，或将其融入穿越该地区的行程。
相关食谱
食谱
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…
烹饪方法
食谱
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)…
烹饪方法
食谱
Byessar Moroccan Broad Bean Dip
did you know that for the ancient egyptians, beans were seen as a symbol of reincarnation and that they represented the rebirth of spring each year? i found this fabulous recipe for a moroccan broad bean dip in the first edition - september 2005 - of the new australian magazine 'notebook: ideas for living'. it was part of an article on peas and beans. the 'cooking time' specified below does not include the 20 minutes cooling time in the refrigerator, necessary for allowing the flavours to blend. when i made this, i used frozen broad beans, thawed; they were baby beans so they didn't need peeling; and i used cumin because i haven't yet tracked down any ras el hanout. i also used 4 cloves of garlic - which is what i've included here in the ingredients; the original recipe had 1 clove of garlic.
broad bean, lemon rind, garlic cloves, ras el hanout spice mix, olive oil…
烹饪方法
食谱
Lamb and Lima Bean Soup Moroccan Algerian
a warming north african soup. can be made up to 2 days in advance - definitely one of those dishes that tastes better the day after! this is definitely a traditional favourite duirng ramadan.
dried lima beans, olive oil, lamb, brown onions, garlic cloves…
烹饪方法