在National,像橄榄薄荷腌制品这样的菜记住了市集、家中炉火与季节判断。橄榄和薄荷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。
橄榄薄荷腌制品
橄榄薄荷腌制品是一道以橄榄和薄荷为核心的摩洛哥腌制保存食;它强调耐心火候、香料平衡与共享餐桌。
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。
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.
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.
Moroccan Chicken Stew with Lemon and Olives
This quick Moroccon chicken stew is full of North African flavours yet low in saturated fat.
Moroccan Eggplant Aubergine Salad
this refreshing salad can be served warm or chilled in split halves of pita bread along with hummous or baba gannouj and a selection of brined olives.