故事与风味
在Fès-Meknès，像小牛肉阿甘油塔吉锅这样的菜记住了市集、家中炉火与季节判断。小牛肉和阿甘油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 varianttagineFès-Meknès
小牛肉阿甘油塔吉锅
小牛肉阿甘油塔吉锅是一道以小牛肉和阿甘油为核心的摩洛哥陶土塔吉锅；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
小牛肉阿甘油塔吉锅 属于 Fès-Meknès 的餐桌。请在其 Atlantic coastal 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
Vegetarian Moroccan Mixed Vegetable Tagine
If you've been under the impression that Moroccan stews must include meat or poultry, think again. A delicious vegetarian tagine with mixed vegetables can be prepared as your main dish. Vegetables cooked in traditional Moroccan tagines have appetizing texture, color, and flavor. Cut the veggies into wedges or planks and arrange them in conical Berber style, or simply slice and layer them.If cooking in a tagine, a diffuser is recommended for placing between the tagine and burner. If you don't own a tagine, a skillet may be used instead. Serve directly from the dish in which you cooked, using crusty bread such as Moroccan semolina bread for scooping up the veggies and sauce.Avoid rushing the cooking; you'll want to allow one to two hours for the veggies to slow cook. If using argan oil instead of olive oil, extra care must be given to maintaining a low temperature so as not to ruin the delicate flavor of the oil.
1 onion, sliced into rings, 2 tomatoes, thickly sliced, 4 carrots, peeled and cut in half lengthwise or sliced, 2 or 3 small zucchini, cut in half lengthwise or thickly sliced, 1 to 2 large potatoes, peeled and quartered or cut into 1/4-inch-thick slices…
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