故事与风味
这道菜与Souss-Massa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 traditionbreadSouss-Massa
番茄和甜椒面饼
这是一道来自Souss-Massa的摩洛哥面饼与咸派，承载阿马齐格传承，以番茄、甜椒和面包为核心，并按照烤炉的烹调逻辑完成。
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
番茄和甜椒面饼 属于 Souss-Massa 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。
行程
Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia
14 天 · Moulay Bousselham → Dakhla
美食主题行程
行程
Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days
11 天 · Moulay Bousselham → Dakhla
美食主题行程
行程
Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla
14 天 · Moulay Bousselham → Dakhla
美食主题行程
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
Seffa Medfouna Recipe (vermicelli with Saffron Chicken)
Seffa Medfouna is a famous Moroccan dish which features saffron chicken, lamb or beef hidden within a dome of steamed couscous or broken vermicelli (chaariya). The couscous or vermicelli is sweetened with raisins, butter, and powdered sugar and decorated with ground fried almonds, cinnamon, and additional powdered sugar.Seffa may be prepared without the meat (see Sweet Dessert Couscous) and served as a follow-up course to the entree. Both are popular on holidays or when entertaining.How to Make Seffa Medfouna shows how to steam vermicelli and arrange the dish for serving. If making this dish with couscous, see How to Steam Couscous.Also, see How to Fry Almonds.
2 pounds (1 kilogram) vermicelli, 3 tablespoons olive oil, 2 teaspoons salt, 1 cup golden raisins, soaked in water for 20 minutes, 4 tablespoons unsalted butter…
烹饪方法
食谱
Cheat’s Moroccan Lamb Pot Pies
This quick Moroccan lamb pot pie recipe makes an inspiring midweek meal. We’ve used neck of lamb here, which is a cheaper cut, to make it budget-friendly too.
300g lamb neck, excess fat removed, diced, 200g ready-to-sauté soffritto, like this one from Waitrose, 1 heaped tbsp Gourmet Garden Moroccan Fresh Blend seasoning, 400g can chopped tomatoes, 70g soft pitted prunes, chopped…
烹饪方法