Couscous

Ingredients 

1 kg of couscous
1 kg of meat
1 small cup of oil
2 teaspoons of margarine
3 liters of water almost
½ half a kilo Islands
Beslten Moktotain 2
½ half a kilo of red pumpkin
½ half a kilo of green pumpkins
½ pound green beans
½ pound cabbage
½ half a kilo tomatoes
½ half a kilo draw
1 bunch of Aelkezbr
100 grams of Homs drenched in water
1 teaspoon salt
1 teaspoon black pepper (Seeder)
1 teaspoon saffron
1 teaspoon of ginger (knife Jubair)

How to prepare couscous ?

Put 1 kg of couscous in a bowl and then spray a pint of salted water and then scrub hands to separate the grains from each other
Add two tablespoons of oil , and the mind of even the couscous grains do not stick together
Place the couscous in Alkskas after Ivhen a little oil and then place the saucepan over Alkskas gravy
When the steam rises massively over couscous , place couscous in a bowl with cold water and sprinkle with the twist in order to separate the grains from each other and then place the couscous again as much broth
This is re- step two more times in the bowl and pour one last time , and as long as ghee Ivhen hot couscous
How to prepare couscous broth
Put meat and onion section and oil , salt, black pepper and saffron and ginger in a pot cooking ( Twine ), then fry for 5 minutes with constant stirring
Add to Tran of water and then leave it to simmer for ½ hour
Add tomatoes , chickpeas , carrots, turnips and cabbage , beans and lots and lots of red and green bouquet Aelkezbr then add enough water to complete the cooking over medium heat until cooked
Place the couscous in a bowl , then place the meat and vegetables on it and then pour the broth and foot

Lham bel Barkouk

Ingredients 

1 kg of mutton or Beef (without grease)
7 cloves garlic
1 cup vegetable oil
1 kg of onions
100 grams almond saute
3 hard boiled eggs
250 grams of plum
50 grams of sesame
1 teaspoon Skinajabir (Ginger)
1 teaspoon black pepper
1 teaspoon of margarine
½ teaspoon of saffron

How to prepare

Place the garlic and ginger and cinnamon and black pepper oil and ghee and saffron in a bowl and mix All
Rubbed pieces of meat in the mixture to soak the former
Place the oil , onion and meat mixture in a pot and cook over medium heat
Add a cup of water , stirring constantly so as not to burn the spices
Leave the pot for 45 minutes or until cooked , at the same time set up a plum
Put a glass of water in a pot to cook over medium heat different
Post plum and sugar or honey and leave it for 10 minutes or until Atasl
Make sure that the meat is very tender before serving
Presentation in a pot , place the meat and gravy and Zain Balbrkoq Almgams in sesame and hard-boiled eggs
You can adjust the amounts depending on the taste or quantity desired without commitment one way or the ingredients.

Tajine d'agneau aux abricots

Ingredients (for 4 people):

- 250 g dried apricots

- 50 g of raisins

- 800 g lamb (shoulder)

- 2 onions

- 5 tablespoons olive oil

- 1 teaspoon of coriander powder

- 1/ 2 teaspoon ground cinnamon

- 1/ 2 teaspoon ground ginger

- 1/4 teaspoon ground cloves

- 1 tablespoon rose water coffee

- Salt and freshly ground black pepper

Preparation of the recipe:

1) Let the whole apricots or cut them in half. Put them in a bowl, cover with water and let stand , covered, in the refrigerator for 12 hours.

2 ) Wash , drain the raisins.

Expand the meat into small cubes.

Peel and chop the onions finely .

Heat the oil in a large frying pan, then fry the meat and onions over medium heat for 5 minutes , stirring constantly .

3 ) Add the apricots with their water , raisins , coriander , cinnamon, ginger and cloves.

Pour enough water to cover everything .

Simmer , covered, over low heat for about 45 minutes.

4) Just before serving , flavor the dish with rose water , salt and pepper . Serve with rice.

Tajine traditionnel (Maroc)

Ingredients (for 3 people) :

- 2 beautiful pieces of saddle of lamb or boneless tender pieces

- 4 potatoes

- Half zucchini

- 1 large tomato

- 1 carrot

- 1 large onion

- Green olives

- 1/ 2 cup extra virgin olive oil

- cumin

- 14 mix spices (including nutmeg, ginger , coriander, cinnamon ... )

- Saffron (for color)

- Salt and pepper

- 1/2 glass of water

Preparation of the recipe:

Provide one traditional dish ' tagine ' (to put on hot plate or flame)

Pour 3 /4 tablespoon of oil in the tagine placed directly on the fire or the plate.

When the oil is hot, fry the meat on each side (about 10 min) .

Lower down the heat and place the vegetables , washed and roughly cut , pyramid on meat firmer to softer (potatoes and carrots and courgettes, onions ), by inserting cumin spices 14 , salt and pepper.

Drizzle with a little water , sprinkle with saffron to give color and drop the green olives.

Cover and let simmer for 30 minutes.

After this time , place the cooked vegetables, chopped tomatoes , cover and cook another 15 minutes .

Serve hot , directly on the table , along with tea and painsans leaven .

Notes:

How to taste : traditionally , the tagine is eaten the same dish, hand , grabbing vegetables with pieces of bread. When only the meat , the guests share it equally. This recipe comes from a small Berber woman he met in a Moroccan village in the Atlas .