故事与风味
在Souss-Massa，像椰枣蜂蜜甜点这样的菜记住了市集、家中炉火与季节判断。椰枣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 variantdessertSouss-Massa
椰枣蜂蜜甜点
椰枣蜂蜜甜点是一道以椰枣和蜂蜜为核心的摩洛哥甜点；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
椰枣蜂蜜甜点 属于 Souss-Massa 的餐桌。请在其 Jewish Moroccan 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
Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia
14 天 · Moulay Bousselham → Dakhla
美食主题行程
行程
Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days
11 天 · Moulay Bousselham → Dakhla
美食主题行程
行程
Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla
14 天 · Moulay Bousselham → Dakhla
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 Tagine with Chicken and Dates
a tagine is both an cooking vessel and the dish it's prepared in, originating in africa. the conical shape of a tagine helps to baste the dish as it cooks. if you happen to have a tagine, that's great, but the dish works just as well in a medium or large covered pan. there are many variations on the dish, but in my family we like to use chicken thighs (with skin and on the bone, since they do well with the long cooking time). we've also done it with carrot in place of the sweet potatoes, and you can vary the fruit. sometimes we do golden raisins and dried apricot in place of the dates. the chile-ginger-cinnamon broth is sweet, spicy, and delicious. the sugared walnuts and yogurt are for serving. serve over cous-cous.
walnut halves, butter, sugar, plain yogurt, chicken thighs…
烹饪方法
食谱
Dessert Charosets
a modernised traditional moroccan recipe -from australian womens weekly moroccan cookbook. i thought these looked interesting and easily made gluten-free by ensuring gluten-free chocolate is used. you can leave out the chocolate all-together if you wish. recipe uses australian measures- 1 tablespoon = 4 teaspoons. time stated does not include overnight refrigeration required
dates, raisins, roasted walnut, sweet red wine, dark chocolate…
烹饪方法