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couscous
Couscous with seven vegetables
1Kg of fine couscous
1Kg approximately of hunks of sheep
أ‚آ¼ kg of zucchinis
أ‚آ¼ kg of broad beans
أ‚آ¼ kg D turnips
أ‚آ¼ kg of carrots
أ‚آ¼ kg of pumpkin (pumpkin)
2 large onions
2 tomatos
200 chickpea grs
1 boot of coriandre, parsley
Celery
200 butter grs
oil 4s
Salt, pepper, ginger
1 pure saffron pinch
To make inflate the couscous in a large dish while moistening and by shelling it with the fingers.
To fill bottom of the couscoussier of 2 liters water, to put at it the meat, chickpeas, a fine cut onion, spices, the coriandre, parsley, cut carrots of pieces, oil , 50 butter grs.
To place above the top of the couscoussier in whom one put the moistened couscous.
To put on fire 30 minutes by paying attention well that the vapor of the bottom of the couscoussier crosses the couscous top well.
To pour the couscous in a large dish and to moisten second once, to salt it and coat it with butter and oil by shelling it of the end of the fingers so that the seeds do not stick between them.
To give the semolina in the top of the couscoussier and to continue cooking.
To add the remainder of vegetables in the bottom of the couscoussier.
The couscous will be cooked by the vapor which crosses it.
To replace the couscous in the large dish and to still work it with the fingers with the oil and butter remainder.
To check that the vegetables are cooked
At the time of being useful, to compact the couscous in a mould, then to unmould it in the dish of service, to decorate with vegetables and the quite apparent meat.
To be useful very hot, with the bubble in a saucer.
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PASTILLA WITH ALMONDS AND PIGEONS
Floret of the Moroccan kitchen, pelletized it is laminated subtle, based on onion, of pigeons (or chicken), of parsley, hard-boiled egg and of almonds, mixes sweetened and of salted scented with cinnamon. There are recently alternatives (fish, seafood, cut down), but here the most traditional receipt. It is a dish of festival which one serves at the beginning of meal.
Ingredients for 12 people: for the joke: 8 pigeons (or 1 chicken)
3 chopped parsley bowls
1 kg 1/2 of grated onion
200 G of butter
1/2 spoonful with cinnamon coffee
1 spoonful with pepper coffee
1/2 spoonful with natural saffron coffee
8 hard-boiled eggs
300 G of almonds cleaned, fried and crushed
1 sugar glass
salt for pelletized
: 1 kg of large sheets with pelletized
150 G of butter
2 beaten eggs
groove and sweetens ice in saucers
: the joke: To place the pigeons in the casserole with parsley, onion, butter, salt, pepper, the saffron, the cinnamon and a little sugar. To cook with soft fire and to add a little water so necessary. To withdraw the pigeons when they are cooked and to let reduce sauce while stirring up until the liquid disappears. To bone the pigeons in a salad bowl, to mix almonds with the sugar remainder in another salad bowl. To cut out hard-boiled eggs in small pieces in a third salad bowl assembly of pelletized: To butter the mould with pelletized (large tart plate) then to lay out a first layer of sheets (face smoothes below) by making them overlap and while letting overflow the 1/3 outside the circle. To pose some sheets in the center to consolidate. To spread out a layer of sauce, to pose pieces of pigeons above, powders with sweetened almonds and egg crumbs. To cover with sheets. To start again the operation until exhaustion of the joke. To fold back over the sheets which exceed, to stick them to egg beaten then to cover sheets again (face smoothes above) overlapping and overflowing outside. To slip these sheets by lower part as a bed is bordered. To whitewash of softened butter and to gild with egg. To cook with average furnace (HT 4) during 20 mn. To turn over then pelletized it on a large dish then to make it slip into the dish of cooking, to introduce below without breaking it a few pieces of butter and putting to gild a few minutes. To make slip delicately pelletized it on the dish of service, to decorate it with sugar pilot wheels freezes and of cinnamon and to serve it with sugar freezes and grooves in saucers.
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MARINATED MEAT SKEWERS
1 kg 500 of beef
(net or rib steak) 500 G of grease of kidneys of sheep
2 chopped onions very fine
1 very fine chopped bunch of parsley
1 spoonful with sweet pepper soup
1 spoonful with pepper for coffee
T 1 spoonful with coffee of cumin
1 saffron point
1 spoonful with lemon juice soup
5 spoonful with olive oil soup salt
To wash, drain and dry carefully the meat and grease. Approximately to cut out dice of 3 side cm. To mix with the hand in a salad bowl by progressively adding onion, parsley, sweet pepper, strong pepper, cumin, the saffron, the juice of lemon and oil. To let marinate 2 hours. To thread on the skewers by intercallant pieces of meat and pieces of grease. To envisage 2 skewers per anybody at least. To make roast on embers while turning over them. To be useful at once on a large dish papered of parsley and salad sheets, decorated with districts of lemon accompanied by mint tea.
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LAMB BARBECUE
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3 kg of lamb (district shoulders and coasts or gigot with its half saddle)
1 spoonful with sweet pepper soup
1/4 of spoonful with strong pepper coffee
1 spoonful with coffee of cumin
1 saffron salt pinch
1 spoonful with lemon juice soup
50 G of melted butter
5 spoonful with olive oil soup
1 water glass
To wash and drain carefully the meat. To mix the ingredients in the above mentioned order by reserving water for the watering of the meat. To take off the skin where that is possible, to incise the places charnus deeply, to mass the meat with this mixture. To let rest 2 hours if possible. To pour water in a container going to the furnace. To place the meat, face charnue against the plate and to put at soft furnace for approximately two hours a slow cooking. To sprinkle the meat with its own juice every 1/4 of hour, to add water so necessary. When the meat is almost cooked, to turn over the district to make gild the other face. To be useful very hot, either the whole district to taste it with the hand, or in individual plates on bed of greenery
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Email me your recipes
to: plaxiadoll@mailcity.com
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