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Moroccan Recipe: Couscous with lamb

6 people. Preparation time: 40 minutes Cooking time: 1 hr 35

- 1 kg leg of lamb
- 1 kg of couscous
- 500 g carrots
- 500 g turnips
- 250 g pumpkin
-
2 zucchini - 1 large box of chickpeas
-
3 tomatoes - 2 onions chopped
- 1 / 2 bunch cilantro
- 2 inch grated ginger
- Olive oil
- Pepper

realization Couscous with lamb

Peel carrots, turnips, zucchini and pumpkin, and cut them into pieces. Bring a saucepan of water to a boil. Boil the tomatoes for it for a few seconds. Drain them and let them cool before peeling and remove the seeds. Crush them. Spread the 1 / 2 bunch of cilantro in a paper towel, and chop it.
Pour a wide net of olive oil in Dutch oven. Let them brown the meat and onions for 3 minutes, then add the chopped tomatoes and sprinkle with grated ginger. Salt and pepper. Cover with water extensively. Bring to a boil, then simmer 10 minutes over low heat.
Drain the chickpeas and add them. Continue cooking 15 minutes before adding the carrots, turnips, zucchini and pumpkin. Add water if necessary and cook another 20 minutes. Adjust seasoning. Sprinkle with chopped coriander.
Meanwhile, Prepare the couscous: pour into a bowl. Sprinkle it with one or two glasses of warm water and mix well until all water is absorbed. Add a pinch of salt before adding the couscous to the top of the couscous. Put water to heat in the lower part. Assemble the two sides and bring to boil. As the steam escapes, it takes 20 minutes of cooking.
Then remove the couscous and place it in a large bowl, eliminating lumps. For this, separate the grains by crushing with a fork. Sprinkle with a glass of cold salted water and let stand 15 minutes.
Put the couscous in the then top and as soon as the steam escapes, it takes 20 minutes of cooking.
Then remove the couscous, and drop it onto a large platter, eliminating lumps. Egraine yet.
Drizzle with olive oil and let stand 15 minutes.

Serve in a deep dish, couscous and garnish.

source: http://www.bladitour.fr

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Check the 4L Trophy, direction

The 2010 Raid 4L Trophy, organized by the School of Business, Rennes, will be held from 19 February to 1 March. For 12 years, in mid-February, takes place and the first sporting event, tourism and humanitarian Europe. From across the France, the Renault 4L across the hexagon and then Spain, Marzouga destination in southern Morocco.

Beyond the sporting and tourism of the rally, the 2000 students from leading French and European schools will distribute school supplies to students of southern Morocco. In 2009, the operation helped deliver supplies include: 6600 school bags, notebooks and 40,000 pounds 2700. "The 4L Trophy is an act of solidarity, each team must send at least to Morocco 50 kg of material for academics and athletics League of Child Welfare , "explains Nicolas and Marion.

Since the first edition of the 4L Trophy over 9,500 students from 1,457 different schools participated in this rally. The humanitarian aspect of the Trophy has helped in the education of over 50,000 children.

source: http://www.yawatani.com

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Morocco Hassan M'Souli award for his book "Make It Moroccan"

M'Souli The Moroccan Hassan, a restaurateur in Sydney was awarded Thursday, February 11 in Paris at the Gourmand World Cookbook Awards for his book "Make It Moroccan." The Gourmand Awards, created in 1995 by Edouard Cointreau, awarded each year to the best cookbooks and wine.

M'Souli Hassan was one the four candidates in the category "Best African Cuisine Book" (best African cookbook). The winning book, "Make It Moroccan" is his second book on Moroccan cuisine.

This restaurant is the first Moroccan to publish a book on Moroccan cooking recipes Australia. It began with "Moroccan Modern" in October 2004, sold in February 2005. Having met with success, This book was reprinted and sold to the national (Australian) and international.

In a statement to MAP, the winner said he was proud to represent Morocco Gourmand Awards and awareness of Moroccan culinary art worldwide.


source: http://www.yabiladi.com

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Moroccan Recipe: the leg with the Moroccan way mechoui

Cooking time: 2 hours to 2.30 depending on weight

Ingredients (6-8 persons):
- a boneless leg of 3 kg about (with the saddle)

To coat:
- 150 g soft butter
- 2 cloves garlic grated
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 tablespoons paprika

For the sauce:
-
olive oil - 2 onions
- 100g currants

Preparation:

Mix melted butter paprika, cumin, coriander and salt and coat the lamb with this mixture.

Peel the skin to introduce a bit of seasoning. Allow one hour waiting in the fridge to marinate.

Skewer the lamb and place it on the grill (flat hot oven).

Rebadigeonner 4 or 5 times during cooking: the meat should be golden, crispy but not dried out.

make sauce: In a saucepan, place a tablespoon of olive oil and when it is hot, onions, finely chopped.

Melt and cook slowly without browning, then add raisins inflated. Recover the juice of lamb in the dish, add 1 to 2 tablespoons sauce.

Arrange on a platter with separate cumin for seasoning, couscous and sauce on the side.

source: http://www.marmiton.org

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Moroccan Recipe: Moroccan Couscous Royal

Origin Recipe: Moroccan Cuisine sleeps : 8 Pers. Preparation time: 0 h 35 min Cooking time: 1 hour 05 min Difficulty: Easy Price: reasonable

Ingredients

1.5kg couscous medium 1kg lamb (lamb) 2 onions 2 carrots 2 zucchini 100g chickpea 2 turnips 1 potato 500g chicken pillage 2 tablespoon of tomato concetré 1 hot pepper 500g merguez 1 tsp. Coffee ras el hanout salt, pepper 5 tablespoons butter

Preparation of couscous royal

To prepare the couscous recipe royal

Soak chickpeas the night before in cold water. In a

Sefha if a very large dish, pour the seeds meal pour salt 1 dash of oil, work in hand, pour in a bowl of cold water gradually work by hand, then let it rest.

At the bottom of the couscous pour a tablespoon of butter, fry the diced lamb, add the onions and cook over low heat, pour the chickpeas and cover with water and cook high heat.

Put a little water in the meal and work it again and then pour it into the top of the couscous and place it on the bottom of the couscous.

Wrap a damp cloth around the couscous to prevent steam from escaping. Cook the seeds for 15 minutes.

In meat add the carrots in lengthwise, potatoes cut in fourths, turnips concentrated tomato cover reduce heat

Working again meal by adding water gradually always let then inflated. As

carrots are almost cuitent add zucchini cut in lengthwise, chili.

Add water if the sauce is really reduced.

Cook from pillage of baked chicken and sausages to the pan. Once

semolina cooked, put it in a dish and mix with butter.

Make the couscous in a large bowl, add the meat and vegetables in the middle, drumsticks and sausages and then cooking sauce on top.

source: http://www.la-cuisine-marocaine.com

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Recipe: Tagine with merguez

Origin Recipe: Moroccan Cuisine sleeps : 6 Pers. Preparation time : 0 h 20 min Cooking time: 0 h 45 min Difficulty: Easy Price : reasonable

Ingredients:

600g of minced meat 3 cloves crushed garlic - 2 eggs 1 / 2 C. Coffee Ras El Hanout 1 / 2 C. coffee red pepper 1 C. coffee black pepper - 2 C. tablespoons oil 1 C. soup smen 1 / 2 bunch parsley, finely chopped 1 / 2 C. of cumin oil for frying 2 tomatoes 1 onion, grated 1 glass of warm water 1 bouillon cube

---

Preparation:

Merguez Prepare: Mix ground meat, salt, black pepper, crushed garlic, egg and cumin. Shape rolls, fry, then drain and leave aside.

Prepare tomato sauce: In a saucepan, sauté onion in oil and smen. Add tomatoes, parsley, Ras El Hanout, red pepper, black pepper and bouillon cube

Pour 1 cup of warm water and cook.
boils, add the sausages and cook chips over low heat until reduced to sauce.

source: http://www.recettes-tajines.fr

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Open Blog on best recipes Moroccan

Welcome on this Blog
You'll soon find here a collection of many Moroccan recipes that will make you salivate and make you want to go and discover this beautiful country of Morocco ... These revenues are collected at different sites, tested and available to you. This blog
to gather the best recipes and promote the sites that made them. The

Moroccan cuisine is often considered the best in the world. It is characterized by a very wide variety of dishes, couscous, tagines countless, pastilla, best known for barbecue, but also many other dishes often known only to Moroccans, but equally delicious: the tagine mrouzia the tangia, kebab, harira (soup of breaking the fast), the seffa and there are also many regional recipes and each place has its variety of mint for tea. The Moroccan pastry is also very diverse and sophisticated.

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