{"id":86615,"date":"2026-06-02T06:00:00","date_gmt":"2026-06-02T04:00:00","guid":{"rendered":"https:\/\/4000mil.se\/?p=86615"},"modified":"2026-05-29T11:36:14","modified_gmt":"2026-05-29T09:36:14","slug":"matlagningskurs-i-atlasbergen-tagine-brodbak-och-en-picknick-vid-forsen","status":"publish","type":"post","link":"https:\/\/4000mil.se\/index.php\/matlagningskurs-i-atlasbergen-tagine-brodbak-och-en-picknick-vid-forsen\/","title":{"rendered":"Matlagningskurs i Atlasbergen – Tagine, br\u00f6dbak och en picknick vid forsen"},"content":{"rendered":"\n

Mycket av v\u00e5r resa till Atlasbergen och v\u00e5rt bes\u00f6k hos Atlas Together<\/a> handlar om mat. Det \u00e4r ofr\u00e5nkomligt. Maten som bjuds gener\u00f6st, som tillagas i timtal p\u00e5 gl\u00f6db\u00e4dd. Av lokala r\u00e5varor, gr\u00f6dor fr\u00e5n \u00e4ngarna och tr\u00e4den utanf\u00f6r. Maten som st\u00e5r f\u00f6r gemenskap och tradition. <\/p>\n\n\n\n

Det \u00e4r d\u00e4rf\u00f6r helt logiskt att vi till\u00e4gnar maten en heldag. Med bak- och matlagningskurs i lodgens egna k\u00f6k. <\/p>\n\n\n\n

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Lodgens lokala f\u00f6rm\u00e5gor, tv\u00e5 damer fr\u00e5n byn som jobbar h\u00e4r under s\u00e4songen, har huvudrollen idag. De har f\u00f6rst\u00e5s bakat och lagat taginer var dag sedan barnsben, s\u00e5 som det funkar h\u00e4r. <\/p>\n\n\n\n

Vi delar upp oss i tv\u00e5 lag. Det ena som f\u00f6rst f\u00e5r baka och det andra som b\u00f6rjar med tagine. F\u00f6r att senare byta plats.<\/p>\n\n\n\n

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Baka Msemen<\/h2>\n\n\n\n

I Marocko finns ett helt g\u00e4ng klassiska br\u00f6d som alltid bakas. Khobz <\/strong>som \u00e4r en klassisk rund kaka som bakas i ugn och med j\u00e4st. Baghrir <\/strong>som \u00e4r mer pannkakslik och g\u00f6rs p\u00e5 mannagryn och steks i stekpanna.<\/p>\n\n\n\n

Sedan har vi ocks\u00e5 Msemen <\/strong>(flera olika stavningar finns) som \u00e4r det br\u00f6d vi ska baka idag. Dessa steks ocks\u00e5 i stekpanna och blir fluffiga genom att gott om fett bakas in i degen och ger ett flertal lager (t\u00e4nk lite wienerbr\u00f6d). <\/p>\n\n\n\n

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Vi har ju redan sett under v\u00e5ra hembes\u00f6k i byn att marockanska k\u00f6k \u00e4r mycket primitiva, n\u00e5gra k\u00f6ksb\u00e4nkar \u00e4r det till exempel inte tal om. Men nu f\u00e5r vi se hur man jobbar i st\u00e4llet. F\u00f6r degen bakas ut p\u00e5 keramikfat. Praktiskt ju, f\u00f6r dessa kan man st\u00e4lla lite varstans, varf\u00f6r inte p\u00e5 golvet eller marken om det \u00e4r s\u00e5?<\/p>\n\n\n\n

Vi f\u00e5r alla i tur och ordning testa att kn\u00e5da degen och steka v\u00e5r egen kaka. <\/p>\n\n\n\n

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Laga tagine<\/h2>\n\n\n\n

Vi m\u00e5ste kanske b\u00f6rja med ordet ”Tagine<\/strong>”. Ett fundament i den marockanska kulturen och matlagningen. En tagine \u00e4r dels en matr\u00e4tt. En allt-i-ett-gryta som kan varieras i o\u00e4ndlighet vad g\u00e4ller inneh\u00e5ll. <\/p>\n\n\n\n

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Men tagine <\/em>\u00e4r ocks\u00e5 sj\u00e4lva k\u00e4rlet som matr\u00e4tten tagine lagas i. Ett lerk\u00e4rl best\u00e5ende av tv\u00e5 delar. Dels ett fat undertill och dels ett konformat lock med en ”skorsten” p\u00e5 toppen. Det vill s\u00e4ga ett h\u00e5l h\u00f6gst upp. I detta k\u00e4rl lagas maten via l\u00e5ngkok p\u00e5 gl\u00f6db\u00e4dd eller gasspis i timtal. Effekten blir en mild och nyttig gryta som \u00e4r saftig utan att n\u00e5gra stora m\u00e4ngder fett beh\u00f6ver tills\u00e4ttas. <\/p>\n\n\n\n

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Tagine i alla dess former st\u00e5r n\u00e4stan alltid p\u00e5 menyn i Marocko. Tagine med lammk\u00f6tt och plommon, eller Tagine med k\u00f6ttbullar, tomats\u00e5s och \u00e4gg. Eller n\u00e5gon annan av alla de klassiska varianter som finns.<\/p>\n\n\n\n

Idag ska vi laga en helt vegetarisk tagine. Gr\u00f6nsakerna sk\u00e4rs i stavar, \u00e4ven h\u00e4r har man utvecklat en speciell teknik f\u00f6r att sk\u00e4ra gr\u00f6nsakerna i handen, eftersom k\u00f6ksb\u00e4nkar saknas. Taginen byggs upp som en majbrasa ungef\u00e4r. Man b\u00f6rjar bygga med stavarna i mitten och s\u00e5 fyller man p\u00e5 ut\u00e5t varv efter varv. Potatis, mor\u00f6tter, paprika, tomat och r\u00f6dl\u00f6k. Men \u00e4ven oliver, \u00f6rtkryddor och citronskivor.<\/p>\n\n\n\n

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Taginerna f\u00e5r sedan puttra p\u00e5 medan vi f\u00e5r l\u00e4ra oss hur Khobz <\/strong> gr\u00e4ddas i vedeldade egenmurade sm\u00e5 ugnar som alla hush\u00e5ll har hemma p\u00e5 g\u00e5rden h\u00e4r. <\/p>\n\n\n\n

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Picknick<\/h2>\n\n\n\n

Maten ska dagen till \u00e4ra inte \u00e4tas p\u00e5 lodgen. Ist\u00e4llet promenerar vi ner till forsen n\u00e5gra hundra meter nedanf\u00f6r. Brer ut mattor i skuggan under tr\u00e4den och dukar upp. Taginerna tar vi f\u00f6rst\u00e5s med som de \u00e4r i sina lergrytor. S\u00e5 g\u00f6r man ofta i b\u00e5de Mellan\u00f6stern och Nordafrika. Picknickar inte som vi med ”praktisk” kall mat i plastbyttor, utan med grytor och kastruller och varm mat. <\/p>\n\n\n\n

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Vi sitter behagligt till bord p\u00e5 mattorna. \u00c4ter med varsin gaffel ur samma taginer. S\u00e5 som det brukas i Marocko. Br\u00f6d till f\u00f6rst\u00e5s. Samtalar om v\u00e4rlden och alla dess problem. Som nu framtr\u00e4der ur ett annat ljus n\u00e4r man ser den fr\u00e5n det h\u00e4r h\u00e5llet. Vi som \u00e4r s\u00e5 vana att anv\u00e4nda v\u00e5ra v\u00e4sterl\u00e4ndska glas\u00f6gon p\u00e5 allt. S\u00e5 uppfriskande att f\u00e5 ett nordafrikanskt perspektiv ocks\u00e5. P\u00e5 konflikterna i Mellan\u00f6stern, p\u00e5 USA:s roll i dem. P\u00e5 Europas roll.<\/p>\n\n\n\n

Den som reser f\u00f6r\u00e4ndras. Om f\u00f6r\u00e4ndringen \u00e4r stor eller liten, det best\u00e4mmer man sj\u00e4lv.<\/p>\n\n\n\n

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<\/p>\n\n\n\n

L\u00e4s ocks\u00e5:<\/strong> Atlasbergen \u2013 te och g\u00e4stfrihet som aldrig tar slut<\/a><\/p>\n\n\n\n

<\/p>\n\n\n\n

Missa inga inl\u00e4gg. Gl\u00f6m inte att\u00a0f\u00f6lja 4000mil p\u00e5 Facebook<\/a>\u00a0och\u00a0p\u00e5 Instagram<\/a>.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Mycket av v\u00e5r resa till Atlasbergen och v\u00e5rt bes\u00f6k hos Atlas Together handlar om mat. Det \u00e4r ofr\u00e5nkomligt. Maten som bjuds gener\u00f6st, som tillagas i timtal p\u00e5 gl\u00f6db\u00e4dd. Av lokala r\u00e5varor, gr\u00f6dor fr\u00e5n \u00e4ngarna och tr\u00e4den utanf\u00f6r. Maten som st\u00e5r f\u00f6r gemenskap och tradition. Det \u00e4r d\u00e4rf\u00f6r helt logiskt att […]<\/p>\n","protected":false},"author":3,"featured_media":87437,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1626],"tags":[12774],"class_list":["post-86615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-marocko","tag-atlasbergen"],"yoast_head":"\nMatlagningskurs i Atlasbergen - Tagine, br\u00f6dbak och en picknick vid forsen<\/title>\n<meta name=\"description\" content=\"Mycket av v\u00e5r resa till Atlasbergen och v\u00e5rt bes\u00f6k hos Atlas Together handlar om mat. Det \u00e4r ofr\u00e5nkomligt. 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