故事与风味
在Oriental，像鹰嘴豆蜂蜜炖菜这样的菜记住了市集、家中炉火与季节判断。鹰嘴豆和蜂蜜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 variantstewOriental
鹰嘴豆蜂蜜炖菜
鹰嘴豆蜂蜜炖菜是一道以鹰嘴豆和蜂蜜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。在哪里体验
鹰嘴豆蜂蜜炖菜 属于 Oriental 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。
行程
Chefchaouen and Casablanca: imperial-city depth from Tangier
18 天 · Tangier → Casablanca
美食主题行程
行程
Tafraoute and Casablanca: imperial-city depth from Tangier
15 天 · Tangier → Casablanca
美食主题行程
行程
Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days
18 天 · Tangier → Casablanca
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 Fish Stew
a friend saw this being created on a tv cookery show and decided to do it for me, it is just so tasty i had to post it, please please try this dish if you don't you'll never know how good this really is!
olive oil, onion, garlic clove, fresh ginger, ground cumin…
烹饪方法
食谱
Chicken Tagine with Apricots and Honey
a tagine is a moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous. this is an americanized version of a typical dish that one can easily prepare at home. i love the sweet and spicy contrast found in many dishes from this region and often add a bit of harissa.
couscous, all-purpose flour, paprika, ground coriander, cumin…
烹饪方法