this blog présent some of most famous moroccan recipts
i start with couscous
Ingredients
500g leg of lamb
500 g of carrots
500 g turnips
250g Pumpkin
2 courgettes
1 bowl of chick peas or fresh beans
2 tomatoes, peeled and seeded
1 onion
1/2 bunch cilantro
ginger
500g fine semolina couscous
warm water for semolina
olive oil
salt and pepper
how to make it
In a pressure cooker put the meat, onion and chopped tomatoes. Add olive oil and spices. Pour a glass of water.
2
Simmer over low heat for 10 minutes, stirring occasionally, add the chickpeas and cover with water. Cook covered for 15 minutes.
3
Meanwhile, peel the vegetables and cut into medium sized pieces, wash the coriander and tie it.
4
After 15 minutes of cooking, add initially carrots, turnips and cilantro. Allow to cook for 15 minutes, paying attention to the water level, add if necessary.
5
Put the zucchini and squash, cook for 15 min. In a large bowl, place the couscous and add the warm water gradually, working it well. Must semolina absorbs all the water and swells. Put a little salt.
6
In a couscous, put the kettle on and have a meal at the top for a steaming 20 min. Try the operation again (water, steaming). Accompany your couscous with fermented milk
Tagine of veal with potatoes, olives and lemon
Ingredients
800 g veal stew in pieces
800g potatoes with firm flesh
125 g of pitted olives
1 onion
1 lemon
1 dose of saffron
1 c. cumin powder
1 c. Coffee ground cinnamon
1 c. Coffee ground ginger
1 c. tablespoons liquid honey
1 Knorr Beef Broth Pot
2 c. tablespoons olive oil
Freshly ground pepper
how to make it
Brown the pieces of veal in a large casserole dish with olive oil. Add the sliced onion and spices, continue cooking for 1 min. Pour 20 ounces of water, 1 pot of beef broth and a lemon cut into 4.
2
Cover and simmer very gently about 1:30.
3
Meanwhile, peel the potatoes, cut them into chunks and soak them in a large bowl of cold water.
4
Pour the potatoes into the casserole with olives and honey, mix well and cook covered for 1 hour.
5
When cooked, take the tagine over high heat to reduce the sauce and serve immediately.
ispired from cuisineaz.com
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