Moroccan soup ( HARIRA ) in Ramadan

>> Monday, June 8, 2009

moroccan soup harira ramadan la soupe marocaine Here is how to prepare moroccan soup harira :

Harira is the traditional meal eaten to break the fast during Ramadan; it is usually served with dates, figs and special sweets called chabakiya ( chbakiya ).

Ingredients :

1 lb of lamb cut in large pieces
1 small onion, minced
1/4 head of cabbage cut in largish pieces
1 C chickpeas soaked overnight (or from a can)
1/3 C lentils
2 quarts of water
1/4 C olive oil
1/3 C fresh parsley, minced
6-7 strands of saffron (soaked in a few tablespoons of hot water)
1/2 - 1 t pepper
2/3 t ginger
1 cube of chicken bouillon
1/2 lemon

- Cook the lentils in salted water, when done drain then and squeeze the half lemon over them

- Cook all the other ingredients in a soup pot over low heat for 50-60 minutes (enough time to cook the meat and the chickpeas)

Additional ingredients :

1/4 C rice
1/4 C angel hair pasta, broken up
2 lbs crushed tomatoes (in cans)
3 T flour
1/3 C fresh coriander, minced

- Add the tomatoes to the broth previously prepared and cook for 10 minutes

- Mix the flour with a little water to form a paste and then add this to the soup a little bit at a time while stirring constantly to avoid lumps

- Bring the soup to a boil, add the rice, pasta, coriander and the salt; allow to simmer another 10-15 minutes, stirring occasionally

- Add the lentils, let cook for another 5 minutes and serve in bowls with lemon wedges on the side for those who want to add it to their soup

- Harira should be somewhat creamy but not thick so if it is too thick add a little water and cook for a few more minutes; if it is too thin add a little flour and water paste to thicken it

- Some cooks break an egg into the soup during the last five minutes of cooking and mix it well to keep it from solidifying
Bonne appetite

Ramadan mobarak



>> Thursday, May 21, 2009

moroccan preserved lemon
Moroccan Preserved lemons (MSSIYAR) and olives

Ingredients :

1 Lbs. Salt, more than one if desired
1 Cinnamon stick
1/4 Cup Bay leaves
1/4 Cup of vegetable oil
Spring water
Directions :

Quarter the lemons from the top to within 1/2 inch of the bottom. Gently spread them without breaking the bottom and pack them with salt and then reshape the fruit.
Place 1 tablespoon salt on the bottom of a sterilized one pint mason jar.
Pack in the lemons and push them down, adding more salt and the optional other spices, between layers. Press the lemons down to release their juices and to make room for the remaining lemons. Cover the lemons with the spring water and leave enough space for the oil.
For the vegetable oil and seal the jar. The vegetable oil has no effect on the actual flavoring except that it works as a seal and protects the lemons from air contact during the preservation time.
Let the lemons ripen in a cool dry and dark area for at least 30 days before reopening.
To use, rinse the lemons, as needed, under running water, remove the pulp if desired.
Preserved lemons, sold loose in the markets (Souks) of Morocco, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetables Tagines, recipes for chicken with lemons and olives, and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice.
Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste.
There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over a year.


Moroccan Chicken baked with orange-spiced harissa sauce

>> Sunday, May 3, 2009

Chicken baked with orange-spiced harissa sauce Moroccan Chicken baked with orange-spiced harissa sauce


* 1/4 c Harissa sauce (preceeding)
* 1/2 c Orange juice
* 1 tb Grated orange peel
* 1/4 c Cider vinegar
* 2 tb Vegetable oil
* 2 ts Sugar
* 1 ts Ground cinnamon
* 3 lb Chicken

Instructions :

Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed. Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast. Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refigerator. Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon.


Moroccan Tagine of Seabass and Seasonal Vegetables

Moroccan Tagine of Seabass and Seasonal Vegetables
Moroccan Tagine of Seabass and Seasonal Vegetables

Ingridients :

30 sprigs flat leaf parsley, finely chopped
20 sprigs cilantro, finely chopped
3 garlic cloves, minced
1 teaspoon turmeric
2 teaspoons sweet paprika
1 and 1/2 teaspoons ground cumin
1/4 cup freshly-squeezed lemon juice
4 thick slices (4 to 6-ounces each) white fish, rinsed and patted dry
4 carrots, peeled and thinly sliced on the diagonal
6 ribs celery, strings removed, and cut into 2-inch pieces
2 medium zucchini, cleaned, and cut into 1/4-inch slices
4 medium tomatoes, peeled, seeded, and cut into 1/4-inch slices
1 small onion, cut into 1/4-inch slices
20 large green Italian olives, pitted
1/2 medium lemon, seeded, and cut into 1/8-inch slices
Freshly-ground pepper to taste
Wedges of lemon for garnish

Directions :

First For the marinade, in a large bowl, mix the parsley, cilantro, garlic, turmeric, paprika, cumin, and lemon juice. Stir to blend. Add the fish steaks and coat evenly with the marinade. Cover with foil or plastic wrap, and refrigerate 20 minutes to 8 hours.

In a small saucepan, blanch the sliced carrots in boiling water for 3 minutes. Drain and set aside. Prepare the remaining vegetables for assembling the dish.

Preheat the oven to 400 degrees F. To assemble the tagine, place the celery pieces at the bottom of a glass 12x 8-inch baking dish. Top with all of the carrots and zucchini slices. Cover with half of the tomato and onion slices. Dot with half of the olives. Season with salt and pepper. Set the fish on top of the vegetables. Layer the remaining tomato and onion slices over the top. End with lemon slices and the remaining olives. Cover with remaining marinade.

Wrap with foil. Bake until the vegetables are tender, 40 to 45 minutes. Then serve !
Bonne appétit


Moroccan recipes : Moroccan spiced leg of lamb

>> Friday, April 24, 2009

Moroccan recipe Moroccan spiced leg of lamb gigot marocaineMoroccan recipes : Moroccan spiced leg of lamb


1 leg of lamb, skinned, boned and butterflied open
4 green cardamom pods
2 black cardamom pods
1 tbsp cumin seeds
1 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
3 dried red chillies
2 bay leaves, torn into pieces
½ tsp ground cinnamon
1 tsp ground black pepper
4 fat cloves garlic, peeled
olive oil
grated zest of 2 lemons

Directions :

1. Get your butcher to skin, bone out and butterfly the leg of lamb for you.
The idea is to end up with a large piece of meat of as even a thickness as
possible – no part more than 2” thick. Or do it yourself (see below).

2. Remove seeds from cardamom pods and toast them along with the cumin,
coriander, fenugreek, fennel and chillies in a small dry frying pan. It will
only take a few minutes – they’re ready when they start to smell great.

3. Grind the toasted spices up in an electric spice grinder or
with a pestle and mortar along with all the other spices and the bay leaves.

4. Pound garlic with a pestle and mortar, or smash it to a pulp with the back
of a knife. Using a little salt helps as it acts as an abrasive.

5. Mix garlic and spices in a bowl, along with enough olive oil to lubricate it
into a loose paste. Zest lemons over the bowl (so as to catch the oils that
are sprayed out) and stir to combine.

6. Around 6 hours before it’s time to cook, season the meat on both sides with
a good, even sprinkling of salt. Make sure the thicker areas get more salt
than the thinner areas. Place lamb in a large container and rub the spice
paste all over both sides. Store in the fridge, covered.

7. 1 hour before it’s time to cook take lamb out of fridge to bring to room
temperature. Get the grill (BBQ) really hot, if you have one, or
alternatively heat oven to 260C (500F) and find a rack you can fit over or
in a large roasting dish/tray.
8. Roast the lamb until an instant-read thermometer inserted into the
thickest part reads 49C (120F), approximately 25 mins. The lamb should
still feel a little springy to the touch. If it feels hard, you’ve over-cooked it.
NB You should turn the meat over once or twice during cooking. Once
done, place on a cutting board, loosely ‘tent’ with foil and let sit for 10
mins. During this time the juices and heat will distribute themselves and
the internal temperature will rise by a few more degrees. (NB These
instructions are for medium-rare meat, which is by far the nicest way to
have lamb. If you want it more safely on the medium side, cook until the
temperature reads 55C (130F).)

9. Slice the meat fairly thinly at an angle and across the grain. The grain
direction will change periodically as the leg is made up of several different
muscles, each with their own grain direction. Serve with pita bread, rice or
couscous, some delicious sauces such as harissa and minty yoghurt, and a
fresh salad of some sort.
bonne appetit


Moroccan Fish Tagine

>> Thursday, April 2, 2009

moroccan fish tagine tajine au poissson maroc
Here is how to prepare a Moroccan Fish Tajine (Serves 4-6)

Ingredients :

1kg Monk fish or Sole (or similar),
450g onions, peeled and chopped
1 small whole garlic (crush the cloves)
175g dried apricots, chopped
85g flaked almonds
55g sultanas
400g chopped tinned tomatoes
1½ tbspn ground ginger
2 tspn black pepper
2 tspn cinnamon
3 tspn ground turmeric
1½ tbspn paprika
1 tspn cayenne pepper
1 tbspn olive oil
2 tbspn honey
1 tspn saffron
300ml fish stock
lemon rind, chopped
25g coriander leaves, chopped

Directions :
Moroccan Fish Tagine
Heat the olive oil in the tagine and add the spices, garlic and onion. Allow the onion to soften.
Add the apricots, almonds, sultanas, honey, saffron,lemon rind, tomatoes and fish stock. Bring to the boil, then simmer for 45 minutes.
After 30 minutes, add the fish to the tagine and finish cooking for 15-20 minutes.
Garnish with the coriander leaves .


Chicken Stew Moroccan recipe

>> Thursday, March 26, 2009

Here is how to make the chicken stew recipe in Moroccan way

Moroccan Chicken Stew recipe :

ingredients :

• 600g skinless, boneless chicken breast fillets, chopped
• 2 teaspoons salt
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 4cm knob fresh ginger, peeled and finely grated
• 1/2 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 1/2 cups chicken stock
• 280g passata or tomato puree
• 200g canned chick peas, drained
• 1 zucchini, sliced
• 1 tablespoon lemon juice

preparation :

Season the chicken with salt and brown in the oio in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
After that Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric. Stir fry for about 1 minute, then mix in stock and passata. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Then Add chickpeas and zucchini to pan and bring to a simmer. Cover pan and cook for about 15 minutes, or until zucchini is tender. Stir in lemon juice and serve. bon appetit


Moroccan Couscous with Seven Vegetables

>> Saturday, March 21, 2009

moroccan couscous with seven vegetables couscous marocain sept legumesMoroccan Couscous with Seven Vegetables

Ingredients :

Vegetables - Swede, parsnip, carrot, zucchini and pumpkin
4 cups rich homemade stock
4 Roma tomatoes
1 cup frozen broad beans
1 tbsp each ground coriander, ginger, cumin and paprika
Handful of fresh coriander
Handful of fresh parsley
500g packet couscous
2-3 tbsp vegetable oil
1 tsp salt
150g light blue vein cheese

Directions :

1. Cut vegetables into a large pieces. Leave the skin on pumpkin as it will help to hold it together. Place into base of a large steamer pot with stock, tomatoes and broad beans. Add 1 tablespoon each of ground coriander, ginger, cumin and paprika and add the coriander and parsley. Bring to the boil and meanwhile prepare moroccan couscous.
2. Empty couscous into a bowl. Add 2-3 tbsp vegetable oil and stir to coat. Add 1 tsp salt and small amounts of water and stir with the hands until grains are saturated. Transfer to the steamer basket and sit over the vegetables. Cover.
3. Once it begins to steam, remove from pot and empty into a bowl Crumble cheese over couscous while still warm and stir so that it melts through. Sprinkle with a little more water but don't drown.
4. Return steamer to pot over the vegetables. Cover with lid and leave until steaming. When steaming, remove lid and turn couscous out onto a large platter. Spoon over vegetables and a little stock and serve.
bonne appetit



>> Wednesday, March 11, 2009

this is an article talking about tajine :

Tagine,Tajine,Tagines :
Tagines come in all shapes and sizes The most common are for cooking, cooking tagines are normally glazed and can be painted in traditional designs,Plain tagines without the glazing are also used.The tagine is not only a cooking pot it is also used to serve food,normally moroccans eat directly from the tagine,using bread to scoop up the food.This is a nice easy and relaxing way to eat food.
There is also a large variety of serving tagines these are used for serving food.They are very ornate with many colourfull designs.This type of tagine can not be used for cooking.
Ornamental tagines are use mainly in decor and come in a vast variety of colours and designs, many decorated with silver or brass,sometimes with gold.
Shop Morocco Specializes in moroccan tagines, and always carry a large variety in stock.
Care for your Tagine

•Before cooking for the first time,coat the inside of the Tagine in a mixture of cooking oil and chopped onions.Leave about 1/3 cup of the mixture in the Tagine.And place in a low oven or on a low flame for a hour or more.

•Never place a hot Tagine on a cold surface.

•Always cook on a low heat slowly, this way you get the most out of your Tagine and your food.


Moroccan M'hanncha (The Snake) (Moroccan Almond Pastries)

mhnncha mhancha morocco maroc
Moroccan M'hanncha (The Snake) (Moroccan Almond Pastries)

Ingredients :

8 pastries

2 cups almonds
1/3 cup sugar
1 tablespoon butter, melted
1 teaspoon orange flower water (or more, to taste)
8 sheets filo pastry

Directions :

Pound the almonds in a mortar with the sugar. Add the butter, flower water, and cinnamon. Pounding the almonds makes a smoother paste than simply grinding them.
Lay out a sheet of filo pastry. Using 1/4 cup of the almond paste, place about an inch thick sausage down the centre, roll the sheet around the stuffing and then then coil the sausage to form a snail's shell. Fry in butter until browned, then sprinkle with cinnamon and icing sugar before serving.

Note: Use rose water instead of orange flower water.


Cooked tomato and green pepper salad - taktouka -

>> Tuesday, March 3, 2009

taktouka Cooked tomato and green pepper salad  moroccan moroccIngredients :

* 6 tb Olive oil
* 3 lg Green bell peppers halved
* 6 lg Tomatoes
* 1 ea Garlic clove finely chopped
* 1/2 ts Cumin
* 1/8 ts Hot red pepper

Instructions :

Salt and pepper Juice of 1/2 lemon Heat olive oil in a large skillet. Saute the halved peppers until soft and just beginning to change colour. Halve the tomatoes and gently squeeze out the seeds & juices. Place cut side up in the skillet & continue to cook shaking the skillet from time to time. Turn the peppers occasionally. Cook until the tomatoes are cooked through. Transfer peppers and tomatoes to a serving dish. Pour off half the olive oil & return skllet to the heat. Add garlic and saute at a high heat for 1 minute. Remove from heat & season with remaining ingredients. Spoon this sauce over the vegetables. Serve warm or cold.


Fried Moroccan Bread with Cinnamon

>> Thursday, February 26, 2009

Ingredients :
moroccan bread pain marocain
1/2 French bread stick
1-2 eggs
1 cup milk
1/2 tsp vanilla essence
1/4 cup caster sugar
1 tbsp ground cinnamon
1/2 tsp ground nutmeg

Directions :

1. Cut French bread stick into 2 cm thick slices, diagonally.
2. In a bowl, beat eggs until well mixed, add milk and vanilla essence and mix again.
3. Melt butter in frying pan.
4. In a shallow bowl, combine sugar, ground cinnamon and nutmeg.
5. Dip pieces of bread into egg and milk mixture and cook in melted butter until crisp and golden on both sides. Place on absorbent paper and then dip immediately into sugar mixture. Add more butter in frying if necessary and continue frying.

it’s Very good with coffee for an indulgent breakfast

bon appetit


Moroccan Kebab with marinated meat

>> Tuesday, February 24, 2009

kebab marocain moroccan kebab couscousIngredients :

1kg 500 of beef meat(filet or steaks)
500 g of nodule grease
2 slighty crushed onions
1 bouquet of slightly crushed parsley
1 soup spoonful of sweet red pepper
1 coffee spoonful of hot red pepper
1 coffee spoonful of cumin
1 soup spoonful of lemon juice
5 soup spoonful of olive oil

Directions :

Clean , drain and dry the meat and grease cut into big pieces, mix with your hand in a big container while adding onion, parsley, sweet and hot red pepper, cumin, safran, lemon juice andoil, leave it marinate for 2 hours

String on kebab, intercalate pieces of meat with that of grease, make sure it's two kebabs for one person, grill on embers, serve as soon as they are cooked on a plate adorned with salad leaves and parsley add lemon with mint tea.

bon appetit


carrot-raisin salad

Ingredients :

moroccan carrot rasin salad marocaine1 pound baby carrots
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup minced parsley
1 cup SUN-MAID Raisins

Directions :

Slice carrots, diagonally, into two or three pieces. Cook carrots in boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water and drain again. While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper; stir to dissolve sugar and salt. Stir in olive oil, parsley and raisins. Add carrots and toss. Cover and refrigerate at least one hour to chill and blend flavors. Stir occasionally. Serve on lettuce leaves, if desired. Makes 3 cups.Nutrients Per 1/2 Cup

Bon appétit


Contact me

>> Sunday, February 22, 2009


How to prepare MERGUEZ

Ingredients :

1 lb lean ground lamb
3/4 tsp ground cumin
1/2 tsp thyme
1/8 tsp grated nutmeg
1/2 tsp hot red pepper flakes
1 tsp minced garlic
Pepper to taste
1 TBL vegetable oil
1 TBL butter, melted

How to prepare merguez :

In a mixing bowl, combine the lamb, cumin, thyme, nutmeg, red pepper flakes, garlic and pepper. Blend well with your fingers.
Shape then mixture into 4 patties of equal size. using a grill, preheat it to high and brush the grill surface with oil. If a skillet is used, use a nonstick pan. Add the oil to the skillet and cook the patties 3-4 minutes on 1 side. Turn & cook the other side 3-4 minutes or to the desired degree of doneness. Transfer patties to a plate & brush the top of each with melted butter then serve. bon appetit


Zaalouk recipe

>> Tuesday, February 17, 2009

zaalouk morocco moroccan zaaloukIngredients :

- Aubergines
- Coriander
- Cumin
- Salt
- Red pepper
- Saffron
- Olive oil
- Garlic
- Lemon juice

Directions :

Remove the two ends of the aubergines, without peeling them. (Some people would peel them partially). Put them then in a pot full of water to cook for almost 20 minutes.
Afterwards, take a large frying pan and put olive oil in it. Add the aubergines, and crush them with a fork. Add a little salt, cumin, saffron and red pepper. (Make it as spicy and you want it to be, if you don't like red pepper, you can skip it).
Add also chopped coriander and garlic, and lemon juice.
bon appetit


moroccan vegetarian berber tagine

>> Thursday, February 12, 2009

Here is the recipe:

Carrots, Potatoes, Tomatoes, Coriander, Parsley, Lemon, Olives, Curcum, Cumin, Safran, Paprika, Chickpeas, Green Beans, Zucchini. Chop it all up and put it in a clay Tajine. Place the tajine on charcoal or on metal plate under a low gas fire for 1 hour making sure there is always water in the bottom of the tajine. Very simple
watch the video recipes how to prepare the populare moroccan berber tagine ( tajine )


Easy way to Moroccan Couscous Salad

>> Sunday, February 8, 2009

moroccan couscous saladIngredients :

• 1½ cups couscous
• ¼ cup orange juice
• 1 tablespoon dijon mustard
• 1 tablespoon chopped fresh thyme (or one teaspoon dried thyme it depends on you )
• 1 teaspoon grated orange rind
• 2 cups boiling water
• 1 cup chopped parsley
• ½ cup chopped spring onions
• 1 orange, peeled and sliced
• 1 tablespoon fresh lemon juice
• freshly ground black pepper

Directions :

you can make prepare it in a large bowl, stir together couscous, orange juice, mustard, thyme, and orange zest. Stir in boiling water, cover and set aside for five minutes, or until all liquid has been absorbed. Fluff cous cous with a fork. Add parsley, spring onions, orange slices and lemon juice. Toss to blend. Season with black pepper, chill. Serve with grilled or BBQ fish.

this recipes is for 6 to 8

bon appétit .


Moroccan Mint Tea

>> Friday, February 6, 2009

Ingredients :

• 10 fresh mint sprigs, plus 4 for garnish
• 3 teaspoons green tea
• 3 tablespoons sugar
• 4 cups water

Directions :

Boil water. Pour a small amount in teapot and swish around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let tea brew, stirring the leaves once or twice, for 3 minutes. Pour tea through a tea strainer into glass teacups to serve. Garnish with remianing 4 sprigs of mint.
bon appetit


Moroccan Stuffed Dates

>> Wednesday, February 4, 2009

moroccan stuffed datesServes: 10
Ingredients: 4
Category: Dessert


375 gr. dates, pitted
1 cup each peeled, ground almonds and sugar
1/4 cup confectioners' sugar
1 egg white


Mix the ground almonds, sugar and egg white together. Put this mixture in a skillet and cook over a low flame, stirring constantly, until the mixture becomes sticky. Add 1 tsp water and cook 1 minute longer. Remove from the flame and let cool for several minutes. With this mixture stuff the dates and roll in confectioners' sugar. Serve while the filling is hot or at room temperature.


Moroccan soup

>> Tuesday, February 3, 2009

Its red, its good, and you will really want more ! This recipe is a time saver. It uses chicken, but if you like you can use beef or lamb. I suggest making it double (chicken or lamb) .

watch the video How to prepare the moroccan soup Harira

, , ,


Apple cake

>> Monday, February 2, 2009

Ingredients :
apple cake
# 14 tablespoons flour
# 14 tablespoons sugar
# 14 tablespoons milk
# 14 tablespoons of oil
# 3 eggs
# 2 bags of baking powder
# 1 packet of vanilla sugar
# 2 apples
# A little salt
# Sesame seeds

Directions :

Using a mixer ,mix eggs, sugar, oil, milk, salt and vanilla sugar. Although work on mix and then add the flour and yeast.

Peel apples, cut into very thin strips and place in a saucepan with a little sugar and butter.

In a buttered pan , add the paste and arrange the apple slices on top. Bake in oven to warm temperatures.

After cooking place a layer of topping choice and sprinkle with sesame seeds.
bon appetit



>> Friday, January 30, 2009

bakkoula bakoula recipesIngredients :

1 bunch of purple (Bakkoula)
1 cup of parsley and chopped coriander
3 cloves garlic
1 cup olive oil
1 lemon
1 s cumin
1 s Paprika
Hot pepper (to taste)
red olives

Directions :

Wash purple, clean it well and then chop it.
Made it to steam with the chopped garlic for 15 minutes.
Once cooked, put it in a pot and heat over low heat, add olive oil, the flesh and rind of half a lemon, diced, and spices.
Simmer all the while stirring constantly to avoid the purple n'attache.
few minutes before removing the purple fire, add the olives and sprinkle with parsley and cilantro.Serve decorated with purple slices of lemon.
bon appetit


Smoked salmon with Bricks

>> Tuesday, January 27, 2009

smoked salmon with bricksIngredients :

4 potatoes
2 onion
¼ c a c Curry
8 sheets of bricks
Oil fritture
fresh goat cheese
4 slices of smoked salmon
1 egg
salt, pepper

Preparation :

Epulcher potatoes and cut into cubes. Put them to cook in boiling water and salt for 15 minutes.

Meanwhile, peel and chop the onion and fry in some oil until it becomes tender.

Drain well the potatoes and sprinkle with Curry.

Take a sheet of bricks, put down and the center of the bricks, a piece of fresh goat cheese, ½ slice of smoked salmon, onion and little then potatoes. Sprinkle with chives, salt and pepper.

Fold both edges of the bricks in the center, then roll the tape on itself to form a cigar. Close the end with the egg.

Continue the same for the rest of bricks.Chauffer oil in a skillet and brown cigars. Once ready, drain them on absorbent paper.
bon appetit


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