故事与风味
这道菜与National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 traditionbreadNational
面包和粗粒小麦粉面饼
这是一道来自National的摩洛哥面饼与咸派，承载阿马齐格传承，以面包、粗粒小麦粉和面粉为核心，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
这道菜属于摩洛哥共同的全国餐桌——在全国各地都能遇见，而非仅限某一地区。
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
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
食谱
Chermoula Lamb Leg Steaks with Minted Cucumber Yogurt
Homemade chermoula, made with saffron, lemon, coriander and garlic, is the perfect accompaniment to barbecued lamb leg steaks. The Moroccan-inspired flavours of the chermoula work well with fish and other meats too.
Pinch of saffron, 1½ tbsp lemon juice, 1 tsp finely grated lemon zest, ½ bunch of fresh coriander, coarsely shredded, 2 garlic cloves, peeled and crushed…
烹饪方法