moroccan recipts

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

inspired from recette couscous de cuisineAZ.com

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