摩洛哥餐桌
Regional variantsoupRabat-Salé-Kénitra

大麦薄荷汤

大麦薄荷汤是一道以大麦和薄荷为核心的摩洛哥汤或哈里拉；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。
摩洛哥餐桌
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故事与风味

在Rabat-Salé-Kénitra，像大麦薄荷汤这样的菜记住了市集、家中炉火与季节判断。大麦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。

在哪里体验

大麦薄荷汤 属于 Rabat-Salé-Kénitra 的餐桌。请在其 Oasis caravan 烹饪传统延续之地品尝，或将其融入穿越该地区的行程。

在地图上查看 Rabat-Salé-Kénitra浏览 Rabat-Salé-Kénitra 的地点
行程

Tangier and Taghazout: imperial-city depth before Agadir

10 天 · Tangier → Agadir
美食主题行程
行程

Tangier toward Agadir: imperial-city depth through Marrakech

8 天 · Tangier → Agadir
美食主题行程
行程

Asilah to Agadir: markets, regional tables and coast from Tangier

10 天 · Tangier → Agadir
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

Minestra Di Piselli Green Pea Soup

a fabulous and visually stunning, lemon-flavoured pea soup with a wonderful texture – part blended/part chunky. i found this scrumptious recipe in the first edition - september 2005 - of the new australian magazine 'notebook: ideas for living'. it was part of an article on peas and beans. the only changes i have made to the recipe was to use more garlic (the original recipe had 2 cloves of garlic) and to add one leek. i have also posted a recipe for byessar (moroccan broad bean dip) recipe #135158, from the same magazine.

peas, extra virgin olive oil, onions, garlic cloves, leek…
烹饪方法
食谱

Moroccan Spiced Carrot Soup

from 365 low fat. served cold.

margarine, scallion, curry powder, ground coriander, ground cardamom…
烹饪方法