Showing posts with label Moroccan Cuisine. Show all posts
Showing posts with label Moroccan Cuisine. Show all posts

Tuesday, April 7, 2020

7:42 AM

Moroccan food - ZAALOUK OF AUBERGINES


Zaalouk is one of the Moroccan food known as appetizers, it consists mainly of eggplant, and its preparation varies according to the regions, and it can be eaten cold or hot according to taste, because it is in line with many beautiful Moroccan dishes, we will prepare it in an easy way that anyone can do it all over The world because its ingredients are available,
ZAALOUK OF AUBERGINES
  • Type: Moroccan food
  • Cooking time: 40m
  • Total time: 1 hour
  • Number of people: 4


 INGREDIENTS ZAALOUK OF AUBERGINES :

  • 4 eggplants
  • 1 C. salt
  • Oil for frying
  • For the tomato sauce:
  • 2 large tomatoes, peeled, seeded and cut into pieces
  • 1 C. 1 tsp tomato puree
  • 10 cl of water
  • 1 clove garlic, minced
  • 1 C. Cumin
  • 1 C. pepper
  • 1 C. paprika
  • 1 C. Turmeric
  • Chopped coriander leaves

PREPARATION ZAALOUK OF AUBERGINES :

Step 1:

  • Cut the eggplants into 1 cm thick slices, salt them and let them drain. Rinse the eggplant rings, squeeze them and pat them dry. Fry the eggplant rings in hot oil, drain and coarsely chop.

Step 2:

  • In a skillet over low heat, place the tomatoes, tomato puree, garlic clove, water and spices for Chermoula. Cover and cook the tomato for 8 to 10 minutes.

Step 3:

    • Add the eggplants and continue cooking for 3 minutes before adding the chopped cilantro.

      Step 4:

      • Remove from the heat, serve the Zaaluk with warm or cold eggplant
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      Sunday, April 5, 2020

      1:40 PM

      Moroccan food - SEFFA WITH DRIED GRAPES AND ALMONDS


      Moroccan food - SEFFA WITH DRIED GRAPES AND ALMONDS
      • total time: 45m
      • Number of people: 4

      INGREDIENTS of SEFFA WITH DRIED GRAPES AND ALMONDS

      • 360g steamed angel hair
      • 10 cl milk
      • 1/2 tsp. 1 teaspoon salt
      • 2 c. orange blossom water
      • 150 g raisins
      • 40 g butter
      • 50 g icing sugar

      To serve :

      • 200 g hulled almonds, roasted and crushed
      • 2 c. icing sugar
      • 1 C. cinnamon
      Seffa is a delicious Moroccan recipe famous during Ramadan and special occasions. It is made from vermicelli, raisins, almonds and some spices. The recipe is easy to prepare and shouldn't take long to prepare. Just follow these steps:

      PREPARATION  of SEFFA WITH DRIED GRAPES AND ALMONDS:

      1. Salt the milk and heat it. Wash the raisins and finely chop them.
      2. Take a large dish, the flatter the dish the better in my opinion, Then place the Vermicelli while it's still hot and pour the butter all over it.
      3. Drizzle the vermicelli with hot milk, orange blossom water, then stir in the raisins and icing sugar.
      4. Now place the Vermicelli in your favorite dish. So it can be called traditional Moroccan food you should sprinkle crushed almonds, icing sugar and cinnamon to get that Moroccan food flavor.
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      Saturday, April 4, 2020

      6:42 AM

      Moroccan food : how to make harira with PASTA TONGUES OF BIRDS


      Harira is Moroccan food entered a long time ago with the migration from Cordoba to Fes, during the reign of the second Idris, carrying their customs and traditions, including calories and sweets. We also find the use of sugar and cinnamon in a lot of sweets and decorate it and ginger on food made from meat and birds

      Moroccan food : how to make harira with PASTA TONGUES OF BIRDS


      INGREDIENTS of harira recipe:


      • 1 minced onion
      • 250 g chicken breast, cut into pieces
      • 1 C. tomato puree
      • 3 grated tomatoes
      • 100 g chickpeas soaked and stripped of their skin
      • 150 g carrots, diced
      • 1 cinnamon stick
      • 1 C. 1 tsp ginger
      • 1 C. 1 tsp turmeric
      • 1/2 tsp. 1 tsp pepper
      • 3 c. oil soup
      • 2.5 l of water
      • 150 g of bird tongue pasta
      • 1 C. minced cilantro
      • 1 C. thinly sliced ​​celery
      • 1/2 tsp. "S'men" rancid butter (optional)
      • Salt
      • To serve :
      • Lemon wedges

      PREPARATION harira recipe:


      1. In a pot over low heat, brown the minced onion in the oil for 3 minutes.
      2. Add the chicken pieces, tomato and tomato puree, chickpeas, carrots and spices, then wet with water.Cover and cook until the chickpeas become tender.
      3. Add the bird tongue pasta, herbs, rancid butter and salt.
      4. Continue cooking over low heat and stirring for about 12 to 15 minutes.
      5. Serve the Harira immediately with lemon wedges
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      Thursday, April 2, 2020

      6:15 PM

      Moroccan food -MILK HARCHA / MILK SEMOLIN cakes

      MILK HARCHA / MILK SEMOLIN cakes

      Type: Moroccan flavors Cooking time: 10 pm
      Total time: 30 m
      Number of people 6

      Ingredients

      250 g durum wheat semolina
      8 Cel oil and melted butter mixed
      7 g baking powder
      Pinch of yeast bread
      1 teaspoon. 1 teaspoon salt
      1 teaspoon. Fine sugar
      20 milk yogurt
      For cooking:
      2 c. Durum of durum wheat
      MILK HARCHA / MILK SEMOLIN cakes

      MILK HARCHA / MILK SEMOLIN cakes

      MILK HARCHA / MILK SEMOLIN cakes



      Preparation 

      MILK HARCHA / MILK SEMOLIN cakes
      1. My advice and tips for making a successful Harchas au lait are here:
      2. In a bowl, put the semolina, then use oil and butter to cover each semolina pill with fat.
      3. Drain baker's yeast in milk, combine all ingredients in semolina, and mix quickly without making dough.
      4. The obtained dough is liquid, let it completely absorb the milk (leave about 20-30 minutes depending on the quality of the semolina).
      5. Heat a heavy-bottomed pan, sprinkle it with semolina, then take a ball of semolina dough and fold it directly into the pan.

      7. Cook the pie for about 2 minutes before turning it over with a spoon. After cooking and golden, remove the pie from the pan. Wipe and dry the skillet until it consumes dough.
      8. Serge Al Harsha accompanied
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      Wednesday, January 7, 2015

      10:21 AM

      Moroccan Cuisine


      The traditional Moroccan cuisineSpicesThe spices are very important in Moroccan cuisine. Cumin, cinnamon, turmeric, pepper, paprika, anise, sesame seeds, saffron, mint, coriander spices are just examples in many Moroccan dishes.
      Meat / Poultry / SeafoodMorocco becomes a country that produces an abundance of lamb, beef and chicken. They also have lots of different seafood like shrimp, squid, sardines, sea bass and cuttlefish among many other fish. This steak is usually served the main course in a tagine (which is a vessel of Moroccan cuisine, but also a kind of dish). May serve was also mixed with couscous is served after the main course.
      Couscous and saladsCouscous and hot or cold salads are often served with the meal too. The salads are usually made with either raw or cooked vegetables (eggplant is a very popular vegetable) and eaten with bread. Couscous is usually served hot with a meat or vegetable stew served on top of it. Chickpeas are also a popular ingredient in Morocco and they are often found in salads and couscous.
      BreadAlmost all meals in Morocco is eaten with the hands and the bread is used as a utensil. Because Moroccan cuisine has lots of sauces, bread is used to absorb the juice. Typically, bread (called Khobz) is round and quite flat and has a nice crispy crust.
      BeveragesThe most popular drink in Moroccan mint tea served after almost every meal. Orange juice and coffee are also Moroccan popular drinks.

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