Recipe marocain
This PDF is a collection of authentic Moroccan recipes, offering a glimpse into the rich and flavorful culinary traditions of Morocco. The recipes are centered around traditional dishes like tajines, roasted chicken, and seafood specialties, showcasing the use of aromatic spices, fresh herbs, and slow-cooking techniques. The document is divided into six distinct recipes, each with detailed ingredient lists and step-by-step preparation methods.
1. **Tajine with Onions and Prunes** A sweet and savory dish featuring lamb cooked with caramelized onions, prunes, and raisins, flavored with cinnamon, ginger, and sesame oil. The meat is slow-cooked in a tajine (a traditional clay pot) until tender, then finished with a touch of sweetness from the dried fruits. 2. **Tagine with Green Beans** A hearty lamb and green bean stew seasoned with turmeric, ginger, and fresh herbs. The dish is simmered until the meat is tender and the green beans are soft, with a final touch of lemon juice for brightness. 3. **Tagine with Kofta** Spiced minced meatballs (kofta) cooked in a fragrant tomato-based sauce. The dish is elevated with a cracked egg on top, which is allowed to set just before serving. 4. **Roasted Chicken** A whole chicken marinated in a blend of preserved lemon, saffron, garlic, and fresh herbs, then roasted until golden brown. Served with olives and a flavorful sauce from the marinade. 5. **Sardine Kofta Tagine** A seafood variation of kofta made with ground sardines, shaped into meatballs, and cooked in a tomato and vegetable sauce. Finished with parsley and a drizzle of olive oil. 6. **Fish Pastilla (Bastilla)** A Moroccan seafood pie featuring layers of flaky pastry filled with a mixture of fish, shrimp, squid, Chinese noodles, and aromatic spices. Baked until golden and garnished with lemon slices, olives, and sautéed shrimp.