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Statistics |
| Unique Visitors: 0 |
| Total Unique Visitors: 2414 |
| Visitors Out: 1765 |
| Total Visitors Out: 8142 |
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| Fried Moroccan Bread with Cinnamon |
| 2009-02-26 14:10:01 |
Ingredients :1/2 French bread stick1-2 eggs1 cup milk1/2 tsp vanilla essencebutter1/4 cup caster sugar1 tbsp ground cinnamon1/2 tsp ground nutmegDirections :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 breakfastbon appetit...
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| Moroccan herbed smen |
| 2009-02-26 06:42:17 |
Ingredients and directions :Boil a small handful of salt and the oregano leaves in 1 quart of water. Strain into a shallow bowl; allow to cool. When the blackened "oregano water" has cooled to the point where it will no longer melt butter, add the butter, cut up into pieces, and knead until it has the consistency of mashed potatoes, pressing the mixture again and again against the bottom of the bowl so that every bit has been thoroughly washed. Drain the butter and then squeeze to extract excess water. Knead into a ball, place in a sterile, airtight glass container, and cover tightly. Keep the container in a cool place (not the refrigerator) for at least 30 days before using. Once it has been opened store in the refrigerator, where it will keep 1 to 2 months longer. The author also writes:...
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| Zaalouk recipe |
| 2009-02-26 06:39:22 |
Ingredients :- Aubergines- Coriander- Cumin- Salt- Red pepper- Saffron- Olive oil- Garlic- Lemon juiceDirections :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...
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| How to prepare MERGUEZ |
| 2009-02-26 06:39:00 |
Ingredients :1 lb lean ground lamb3/4 tsp ground cumin1/2 tsp thyme1/8 tsp grated nutmeg1/2 tsp hot red pepper flakes1 tsp minced garlicPepper to taste1 TBL vegetable oil1 TBL butter, meltedHow 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...
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| carrot-raisin salad |
| 2009-02-26 06:38:05 |
Ingredients :1 pound baby carrots2 tablespoons lemon juice1 teaspoon sugar1/2 teaspoon paprika1/4 teaspoon ground cumin1/4 teaspoon ground cinnamon1/4 teaspoon salt1/8 teaspoon cayenne pepper1 tablespoon olive oil1/4 cup minced parsley1 cup SUN-MAID RaisinsDirections :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...
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| Moroccan Kebab with marinated meat |
| 2009-02-26 06:37:45 |
Ingredients :1kg 500 of beef meat(filet or steaks)500 g of nodule grease2 slighty crushed onions1 bouquet of slightly crushed parsley1 soup spoonful of sweet red pepper1 coffee spoonful of hot red pepper1 coffee spoonful of cumin safran1 soup spoonful of lemon juice5 soup spoonful of olive oil saltDirections :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 hoursString 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...
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| Moroccan soup |
| 2009-02-13 00:02:01 |
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 Hariramoroccan food, moroccan dishes, moroccan soup, soup...
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| moroccan vegetarian berber tagine |
| 2009-02-12 23:46:59 |
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 simplewatch the video recipes how to prepare the populare berber tagine ...
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| Easy way to Moroccan Couscous Salad |
| 2009-02-08 15:16:01 |
Ingredients:• 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 Preparation: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...
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| Moroccan Mint Tea |
| 2009-02-06 12:21:04 |
Ingredients• 10 fresh mint sprigs, plus 4 for garnish• 3 teaspoons green tea• 3 tablespoons sugar• 4 cups waterDirectionsBoil 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....
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