摩洛哥餐桌
Regional variantstewFès-Meknès

鹰嘴豆孜然炖菜

鹰嘴豆孜然炖菜是一道以鹰嘴豆和孜然为核心的摩洛哥慢炖菜；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Fès-Meknès，像鹰嘴豆孜然炖菜这样的菜记住了市集、家中炉火与季节判断。鹰嘴豆和孜然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

鹰嘴豆孜然炖菜 属于 Fès-Meknès 的餐桌。请在其 Rif mountain 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 Fès-Meknès浏览 Fès-Meknès 的地点
行程

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 天 · Tangier → Agadir
美食主题行程
行程

Souks and coastal kitchens from Tangier to Agadir

13 天 · Tangier → Agadir
美食主题行程
行程

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 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

Mediterranean Artichoke Stew

a zesty, hearty dish that is delicious both hot and cold. artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. wonderful served with just a fresh green salad. i adapted this from a madhur jaffrey recipe from "world vegetarian" ("artichokes stewed with potatoes," labeled as moroccan) by adjusting the spices a little bit and adding the chickpeas.

red potatoes, frozen artichoke hearts, chickpeas, extra virgin olive oil, lemon…
烹饪方法
食谱

Moroccan Beef Stew Tagine Tajine

this stew smells wonderful. it blends the flavor of garlic, cinnamon, cumin and orange peel, and makes an easy, exotic dinner.

flour, salt, black pepper, beef stew meat, oil…
烹饪方法