故事与风味
这道菜与Béni Mellal-Khénifra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 traditionbreadBéni Mellal-Khénifra
粗粒小麦粉和面包面饼
这是一道来自Béni Mellal-Khénifra的摩洛哥面饼与咸派，承载阿马齐格传承，以粗粒小麦粉、面包和牛奶为核心，并按照平底烤盘的烹调逻辑完成。
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
粗粒小麦粉和面包面饼 属于 Béni Mellal-Khénifra 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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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)…
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Moroccan Harcha Semolina Pan-fried Flatbread
Harcha (or harsha) is a Moroccan pan-fried bread made from semolina. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Recipes for harcha vary from family to family. This one is quite rich in that it uses all butter and milk—it is delicious, especially when hot from the griddle!Offer harcha for tea time or breakfast; they're best served warm with jam, cheese, or syrup made from melted butter and honey. For a step-by-step tutorial, see how to make harcha.
2 cups (350 grams) fine semolina (not durum flour), 3 tablespoons sugar, 2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup (125 grams) soft or melted unsalted butter…
烹饪方法
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Moroccan Ksra
This tasty flat bread is usually made to be eaten with tagine, a spiced Moroccan stew.
⅞ cup water, 2 ¼ cups bread flour, ¾ cup semolina flour, 1 teaspoon anise seed, 1 ½ teaspoons salt…
烹饪方法