Arabic Food
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bissara (soup dried fava beans)|healthy food
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 :
Wash the dried
fava beans, then
soak for an hour
In a saucepan put enough water
and dried fava beans
And let it cook over open fire
After we finish cooking dried fava beans
Mix the crushed garlic with salt and add it to him
Bring her back to the
pan over open fire
five minutes and we
will submit to the
fire
Mix all in a blender
cover the pan and
leave it over on open
fire
Add olive oil and cumin
Baghrir (moroccan food)
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.
ingredients of Baghrir (moroccan food)
250 g of grits
50 cl of warm water
1 tablespoon dry yeast bakery
1/2 teaspoon baking powder
1 pinch of salt
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.
Egyptian Hawawshi (Egyptian food)
hawawshi It is an Arab dish in most Lebanese, Egyptians, Syrians
and. The name varies depending on where you are in is Egyptian in
Egypt, Syria, called Araies.
This grilled sandwich is the equivalent of a hamburger, and usually
served with humus or green salad.
Feel free to create your own version using different spices and herbs
You can also replace beef with turkey or chicken.
Ingredients of Egyptian Hawawshi:
- 1 onion, chopped
- 1 tomato, chopped
- 2 tablespoons chopped green coriander
- 1/2 pound ground beef, turkey or chicken
- Olive oil
- Salt to taste
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon ground cumin
- 3 gives
1/ Mix all ingredients except bread in a bowl.
2/ Open the bread on one side and fill with the mixture.
Make sure the filling is thick and is distributed evenly.
3/ Close the pan and pour 1/2 teaspoon of olive oil in the pan, to
give
A special grill flavor.
4/ wrap in foil - make sure it is well sealed -
and place in a preheated oven at 350F / 180C / Gas Mark 4 45
minutes to an hour.
5/ Cut the bread into quarters and serve with a salad.
Tagine liver Spicy (tajine Moroccan)
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
Pour a little olive oil
with tomatoes and
spices
Cook for seven minutes
to 10 minutes over
medium heat
Add chopped liver
and hot water
Cook uncovered
for 10 minutes to
reduce the sauce
if necessary and
then feast
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.
(Moroccan Couscous,Moroccan food)
ingredients of Moroccan Couscous:
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups chicken coop, the recipe below, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
Pignoli 1/2 cup walnuts, toasted
1/4 cup raisins
Instructions Moroccan Couscous:
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.
Homemade Chicken Stock:
3. (5 pounds) of chicken
3 large onions, unpeeled, quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 turnips, peeled and no means, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 fresh dill
1 head of garlic, unpeeled and cut in half cross
2 tablespoons kosher salt
2 teaspoons black pepper
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.
Top 1 moroccon food to try in Morocco | Carrots Beef tajine
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.
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