Showing posts with label moroccon food. Show all posts
Showing posts with label moroccon food. 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
      0
      By at No comments:
      Tags , , , , , , , , , , ,

      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.
      1
      By at 1 comment:
      Tags , , , , , , , , , , ,

      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
      0
      By at No comments:
      Tags , , , , , ,

      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
      0
      By at No comments:
      Tags , , , , , ,

      Monday, January 5, 2015

      3:26 AM

      Chicken Tagine

       Chicken Tagine





      INGREDIENTS of Chicken Tagine
      Mixing SPICE
      3 ½ tablespoons paprika
      1 teaspoon garlic powder
      2 teaspoons cinnamon
      3 tablespoons ground coriander
      1 tablespoon plus 1 teaspoon ground turmeric
      1 tablespoon ground ginger
      ½ teaspoon ground cardamom
      2 teaspoons allspice ½
      FOR Tagine
      8 chicken thighs, about 3 pounds
      Kosher salt and freshly ground black pepper to taste
      2 tablespoons spicy soup mix
      ⅓ cup olive oil extra virgin
      3 tomatoes Roma
      A head of cauliflower, cut into bite-sized pieces
      1 large white onion, diced
      3 cloves garlic, minced
      1 tablespoon grated fresh ginger
      1 pinch of saffron
      1 tablespoon tomato paste
      2 cups chicken broth, homemade or low sodium
      3 tablespoons preserved lemons, about 2 lemons, chopped
      1 cup green olives, as Castelvetranos
      ½ bunch cilantro, leaves and stems collected discarded.

      PREPARATION of Chicken Tagine

      Mix the spices in a dry skillet set over low heat and gently roast until they release their fragrance, two minutes or more. Transfer to a bowl and let cool.
      Preheat oven to 350. Season the chicken thighs with salt, pepper and 2 tablespoons of the spice mix with 2 tablespoons olive oil.
      Bring a large pot of salted water to a boil over high heat, and set a bowl of ice water in the face. Core the tomatoes, and marked an X on their funds. Boil the cauliflower florets in water for 3 minutes, then plunge into ice water. Tomatoes boil for 20 seconds, and cooled in ice water as well. Remove the cauliflower in cold weather, and pat dry branches. Peel the skin off the tomatoes cut into quarters lengthwise. Cut the seeds to make petals.
      Heat the remaining olive oil in a large skillet over medium heat and brown the chicken in batches, starting with the skin side down, until golden brown thighs. Remove chicken in Dutch oven or large pot tajine. Remove all but two tablespoons of fat in the pan and return to heat and brown the cauliflower and add to chicken.
      Reduce the heat under the pot and add onion, garlic, ginger and saffron. Cook, stirring, until onion is translucent, about 5 minutes. Add the tomato paste and chicken broth and simmer until reduced by one third.
      Pour sauce over chicken and cauliflower, cover the pan and transfer to the oven for 20 minutes. Remove, combine tomatoes, preserved lemon and olives, then cover the pan and cook again for 20 minutes or until chicken is cooked through. Serve the chicken in the pot, garnished with coriander leaves with couscous. Reserve remaining spice mixture for the next batch or other use. It keeps well in an airtight container.
      0
      By at No comments:
      Tags , , ,

      Wednesday, December 24, 2014

      6:09 AM

      Moroccan Chicken Bastilla / Bastila


      Bastila (Moroccan food/morocco food)


       Ingredients of bastila (Moroccan food):
      1/2 kg chicken boiled with salt and black pepper, bay leaf and chopped
      1 kg carrots, peeled and grated
      1/2 kg minced meat
      2 tablespoons olive oil
      2 tablespoons corn oil
       Bunch coriander (cilantro), finely chopped to produce about 4 tablespoons
      1/4 kg cheese browned
      Mushroom, green, and black
      2 cloves garlic
      Large tablespoon thyme, crushed
      Tablespoon hot pepper, crushed
      Two packs a thin rice noodles in hot water we add and we cut small pieces
      Salt
      1 lemon chopped
      Black pepper
      Tablespoon butter
      Olive Green chopped
      3 tablespoons tomato sauce
      Paper bastila



      Method:

       Add to skillet pressure: onion + garlic minced + oil and leave it on an open fire for some time and then add the minced meat let it cook
         Then add the grated carrots
        Add spices: salt - black pepper - Thyme - Spring + and let the mixture until automates cooking
      In another pan put both types of mushrooms + tomato sauce + butter + salt + pepper and let it over an open fire
      After cooking the first mixture add his two packs a thin rice noodles and mushrooms and olives, and red grated cheese and mix the batter, and we are well over the fire even fit all the elements
      After removal of the fire from above and add them chicken and let cool stuffing

      Put paper bastila and Add them butter and put the Red cheese and The mixture the whole paper bastila (Moroccan food)
      Put the butter in each paper bastila from above 
      Then cooked in the oven a few minutes






      0
      By at No comments:
      Tags , , ,

      Tuesday, December 16, 2014

      1:53 AM

      Moroccan Salad with tomatoes small onion





      Ingredients:

      1 green pepper
      2 tomatoes
      1 cucumber
      1 small onion
      Salt and pepper
      1 tablespoon oil
      1 teaspoon vinegar
      Some black olives

      Preparation:

      To prepare Moroccan salad recipe (Moroccan food):


      Wash and peel the vegetables, cut into small cubes and place in a bowl.
      French Dressing:
      Combine oil, vinegar and salt and pepper to taste. Sprinkle the salad with the vinaigrette Moroccan. Stir and garnish with slices of olives.

      Serve hot Moroccan salad.
      0
      By at No comments:
      Tags , , , ,

      Monday, December 15, 2014

      6:01 AM

      Top 1 moroccon food to try in Morocco | Carrots Beef tajine


      Morocco food

      morroco food


      Ingredients:


      750g beef bourguignon
      1 large onion, chopped
      6 large carrots
      1 teaspoon turmeric
      1 ginger CC
      2 tablespoons chopped cilantro
      Olive oil, salt, pepper

      Sprigs of cilantro


      Morocco food :Preparation of preparing the recipe beef tajine  (morocco culture) with carrots

      Pour a little oil in a pressure cooker and fry the onion for 5 minutes. Add the meat cut into pieces, spices, cilantro,
       salt and pepper and cook for 10 minutes over medium heat morocco food, brown the meat time.

       Add 3 large glasses of water, cover and simmer 30 minutes over medium heat.

       Peel the carrots, cut into sections and cut each into 4 pieces lengthwise to have sticks. 
      Add the carrots into the pot, add water if necessary and cook for 20-30 minutes.

       Adjust seasoning and cook uncovered for 10 minutes to reduce the sauce if necessary and enjoyment. Serve beef with carrots in a tajine and sprinkled with cilantro sprigs.

       #morocco food
      #morocco culture
      #Moroccan traditional food
      0
      By at No comments:
      Tags , , ,