Showing posts with label Moroccan harira. Show all posts
Showing posts with label Moroccan harira. 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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      Friday, December 19, 2014

      7:03 AM

      harira recipe - Moroccan harira - Moroccan Soup


      This tasty recipe harira was taught to me by my mother-in-law, who became known to family and friends for their excellent cuisine. Give a delicious, hearty soup that can be served as a light dinner. It is especially popular during Ramadan, when used to break the fast.

      The recipe below will serve 6-8 people, following the method of the pressure cooker, which speeds up the kitchen. To adjust the cooking time simmered in a traditional pot, read the tips at the bottom of the page.

      INGREDIENTS of harira recipe

      ½ pound of raw meat (lamb, beef or chicken), cut into pieces 1/2 "
      more soup bones (optional)
      3 tablespoons vegetable oil
      1 bunch coriander (cilantro), finely chopped to yield about 1/4 cup
      1 bunch parsley, finely chopped to yield about 1/4 cup
      1 to 2 stalks celery with leaves, finely chopped
      1 large onion, grated
      1 handful of dried chickpeas, soaked and peeled
      Smen 1 tablespoon (optional)
      1 teaspoon ground cinnamon
      1 tablespoon ground ginger
      1 1/2 teaspoons pepper
      1 tablespoon kosher salt
      1/2 teaspoon turmeric ¼ teaspoon yellow food coloring
      6 large tomatoes (about 2 pounds or 1 kg), peeled, seeded and mashed
      2-3 tablespoons of dried lentils, picked over and washed
      3 tablespoons tomato paste, mixed evenly in one or two cups of water
      2-3 tablespoons of broken rice noodles raw or uncooked
      1 cup flour
      Preparation time: 40 minutes
      Cooking time: 90 minutes
      Total time: 130 minutes
      PREPARATION

      Step 1 - early

      Make sure you have all the ingredients. Do this before you start cooking soup.

      Soak the chickpeas and skin. (You soaked overnight before cooking.)
      Choose through the lenses and washing.
      Peel, seed the tomatoes and puree in a blender or food processor robot. Or, cook the tomatoes and put them through a food mill to remove seeds and skin.
      Choose the parsley and coriander leaves from their stems. Small pieces of rod are fine, but take long and thick without leaves. Wash the herbs, drain well and finely chop by hand or with a food processor.

      Step 2 - Brown meat

      Put the meat, soup bones and oil in a 6-qt. Or more pressure cooker. Over medium heat, cook the meat for a few minutes, stirring to brown all sides.

      Step 3 - Taking Stock

      Add the cilantro, parsley, celery, onion, chickpeas, tomatoes, and spices smen. Stir in 3 cups of water.

      Cover tightly and heat over high heat until a pressure is reached. Reduce heat to medium and cook for 20-30 minutes. Remove from heat and relieve pressure.

      Step 4 - Soup

      Add lentils, tomato puree, and two quarts (or about 2 liters) of water to the population.

      Set aside (but not yet added) or rice or noodles.



      Cover the pan and heat the soup on high heat until the pressure is reached. Reduce heat to medium and continue cooking.

      If rice cooking broth adding pressure for 30 minutes. Release the pressure and add the rice. Cover and cook in pressure for 15 minutes.

      If noodle soup adding pressure cook for 45 minutes. Release the pressure and add the noodles. Simmer the soup, uncovered, for five to ten minutes or until noodles are plump and cooked.

      Step 5 - Link soup

      While the soup is cooking, make a tedouira (thickening soup) mixing one cup of flour with 2 cups water. Set the mixture and whisk or stir occasionally. Finally flour is mixed with water. If the mixture is not smooth when ready to use it, pass through a sieve to remove the balls.

      Once the rice (or noodles) cooked, test seasoning soup. Add salt and pepper, if desired.

      Bring soup to a full boil. Slowly - and thread - pour the flour mixture. Stir constantly and keep the soup simmers so the flour does not stick to the bottom.

      You will notice the soup begins to thicken when you have used about half of the flour mixture. How thick harira your preferences. I like to thicken the broth to have a creamy consistency.

      Simmer the soup thickens, stirring occasionally, for five to ten minutes to cook the taste of flour. Remove soup from heat.

      Serves 6-8.
      Tips for harira

      If the meat has a lot of fat, expect to see the foaming simmer the soup thickens. Remove and discard the foam.
      As harira cooled in the pan, it is common for a skin to form. Simply mix the skin back into the soup.
      A small slice of lemon can be served as a side dish; juice can be squeezed into the bowl of harira.
      By heating harira not boil. Heat over medium heat, stirring frequently to prevent sticking to the lens background.
      Shortcut Preparation: Chop the cilantro, parsley and celery in a food processor or blender. Add the peeled and seeded tomatoes, and stir until well crushed. Add the onion and process until onion is cut into small pieces. Proceed to action.
      Thicken with egg: Instead of flour and water, two or three beaten eggs can be used to thicken harira. (If desired, beat the eggs with 1/4 cup fresh lemon juice.) Add eggs on a network to the soup over low heat, stirring constantly. You will see a few blades cooked in soup, thickened and eggs.
      And Prep Gel: If you are cooking harira is often useful for preparing large quantities of key ingredients beforehand. Soak the chickpeas and zest; drain well before freezing. Chop a wide range of parsley, coriander and celery; measure the mixed herbs bowl of soup and freeze. Peel, seed and tomato stew; puree and frostbite 1 kg (about 2 pounds) batches.
      Marmite Traditional Method

      If you do not have a pressure cooker, use a pot of 6 or 8 qt. Follow the instructions above but adjust the cooking time as follows:

      In steps 3 and 4, partially cover the pot, bring to a boil and cook for twice the suggested cooking time pressure. Read the liquid level, especially in step 3; You can add a little water if you feel it necessary.
      Proceed to thicken the soup to step 5 depending on the recipe, or try the egg thickening method in the above advice.
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