故事与风味
这道菜与Marrakech-Safi和摩洛哥沿海社区相连，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 traditiontagineMarrakech-Safi
沙丁鱼和番茄塔吉锅
这是一道来自Marrakech-Safi的摩洛哥塔吉锅与陶土慢炖，承载摩洛哥沿海社区，以沙丁鱼、番茄和橄榄为核心，并按照陶土塔吉锅的烹调逻辑完成。
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
沙丁鱼和番茄塔吉锅 属于 Marrakech-Safi 的餐桌。请在其 coastal Moroccan communities 烹饪传统延续之地品尝，或将其融入穿越该地区的行程。
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 Kefta Tagine
A favorite of children and adults alike, kefta mkaouara (or Mmawra) is a presentation of petite, cherry-sized meatballs in a zesty homemade tomato sauce. Traditionally this famous Moroccan dish is prepared in a tagine, which lends earthy flavor, but a deep, wide skillet or Dutch oven will work just fine. Eggs are often added to the dish at the end of cooking; they're allowed to poach just until the whites set.The well-seasoned meatballs are easy to make, but a set of extra hands will make shorter work of this step. Plan to start simmering the sauce while you shape with the kefta, which can be made from ground lamb, ground beef, or a combination of the two. An egg is not traditionally used as a binder, but if your meat is extra lean, go ahead and use one. Likewise, breadcrumbs are not normally used as a filler, but if you prefer softer, spongier texture to your meatballs, a half cup or so may be added.The final presentation is comfort food that begs you to dip right on in with crusty Moroccan bread. Kefta mkaouara is traditionally served from the same dish in which it was prepared, with each person using bread for scooping up the meatballs from his own side of the dish.
2 pounds fresh ripe tomatoes, 1 medium onion, finely chopped, optional, 1/3 cup olive oil, 3 tablespoons chopped fresh parsley, 3 tablespoons chopped fresh cilantro…
烹饪方法
食谱
Aubergine and Chestnut Tagine with Couscous
Try this aubergine and chestnut tagine recipe for a hearty and flavourful vegetarian supper.
1 tbsp ground coriander, 2 tsp ground turmeric, 1 tbsp ground cinnamon, 3 tbsp olive oil, 1 red onion, finely chopped…
烹饪方法