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TopOfBest
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Ingredients of
bissara (soup):
1/2 kg dried fava
beans
12 garlic cloves
Salt
Provide
bissara with:
Olive oil
Cumin
Hot red pepper
Onion
Bell pepper
Olive
Sour
Hot Pepper Saute
Preparation of :
From delicious cakes to enjoy at breakfast or snack with butter and honey. This popular
specialty in the Maghreb, is traditionally cooked in the tagine, more often now to pan.
Baghrir the term is used in Algeria, Morocco and Tunisia and edarnan or tiyrifin in
Berber.
preparation of Baghrir
step 1
Put all dry ingredients in a bowl and pour into the bowl of a robot. Mix slowly
pouring water into a smooth paste.
step 2
Cover the bowl with a cloth and let stand 1 hour at room temperature until
bubbly.
step 3
Heat a nonstick skillet without fat. The mass is stirred to make homogenous and
poured into small ladles to form sized pies pancake.
step 4
On the surface of the dough form bubbles, then small holes! Your beghrir are
ready when the surface is dry, you can remove from pan (we only cooked on one
side to keep it soft).
Repeat until all the dough.
step 5
Enjoy your hot property baghrir with the flow of beautiful honey.
minutes to an hour.
5/ Cut the bread into quarters and serve with a salad.
ingredients
1/2 kg of chopped liver
Tomatoes, cored and finely chopped
4-5 garlic cloves, crushed
Salt
Black pepper
Paprika
Cumin
Large spoon tomato sauce
Olive oil
Instructions
Cook uncovered
for 10 minutes to
reduce the sauce
if necessary and
then feast
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.
Melt the butter in a large pan, add the shallots and cook for 3 minutes over
medium heat. Add the chicken broth, salt and pepper, increase the high heat and
bring the broth to a boil. Remove from heat and add the couscous. Cover and let
stand for 10 minutes.
Add nuts and raisins Pignoli Moroccan couscous, stir and serve.
20 fresh dill
Place chicken, onions, carrots, celery, parsnip, parsley, thyme, dill, garlic, salt
and pepper in a pot of 16-20 quarterback with 7 liters of water and bring to a boil.
Skim the surface if necessary. Simmer uncovered for 4 hours. Filter the entire
contents of the pan into a colander, discarding the chicken and vegetables and
refrigerate. Discard the hardened fat, then pack the broth in a quarter of the
containers.
Ingredients:
750g beef bourguignon
1 large onion, chopped
6 large carrots
1 teaspoon turmeric
1 ginger CC
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