故事与风味
在Casablanca-Settat，像蔬菜杏仁巴斯蒂拉馅饼这样的菜记住了市集、家中炉火与季节判断。蔬菜和杏仁的组合体现了摩洛哥厨房的习惯：把朴素食材变成待客之道，不只是烹调，更是分享与记忆。
Regional variantpastillaCasablanca-Settat
蔬菜杏仁巴斯蒂拉馅饼
蔬菜杏仁巴斯蒂拉馅饼是一道以蔬菜和杏仁为核心的摩洛哥节庆巴斯蒂拉馅饼；它强调耐心火候、香料平衡与共享餐桌。
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
蔬菜杏仁巴斯蒂拉馅饼 属于 Casablanca-Settat 的餐桌。请在其 Amazigh 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
Moroccan Chicken Pastilla
another recipe from a good friend of mine taught me also who's from morocco. when i first tasted it, it was soo delicious and i wanted more. it's a long process, but it's worth it!
boneless skinless chicken breasts, salt, fresh parsley, ginger, eggs…
烹饪方法
食谱
Moroccan Pastilla
i had this meat pie 11 years ago when i was in moroccan pastry shop. i have tried to figure out how to make it with utter failure several times before i finally found a recipe for a variation of it in one of my fiance's cookbooks and adapted it to my tastes. it takes a lot of work, but it is so worth it. it's helpful to have more than one person working on the various parts of this recipe at the same time if you don't want to have to wait 2 hours to eat it. every step produces a different ingredient to put together at the end. also, the food processor is your friend.
phyllo dough, chicken breasts, onions, salt, fresh thyme…
烹饪方法