1 - Daurade and pepper tagine
1 bream of 1.2 kg
2 red peppers
2 green peppers
1 large onion
2 cloves garlic écrassées
1 bouquet garni finely chopped (coriander, parsley)
75 g olives pitted red
1 lemon confit
1 coffee spoon of hot pepper
4 tbsp. Coffee oil
salt and pepper
Wash thoroughly sea bream, do the trimming, scratch and empty.
In a bowl mix garlic, coriander, parsley, olives, red and lemon cut into small pieces, hot peppers, oil, salt and pepper.
Stuff the fish with the preparation and after carefully sewing.
Peel, cut diced tomatoes, peppers and épépiner cut into strips. Cut onion into strips.
Put the flat bream in a tagine, decorate it with peppers, tomatoes and onion. Pour half a glass of water and cook over medium heat for 20 to 30 minutes to complete evaporation of the sauce.
Serve hot and Bessaha Ouraha (means good appetite)
2 - Lamb with Zucchini Tagine
1.2 kg shoulder cut into pieces
3 chopped onions
1.5 kg of small green zucchini
1/2verre tea oil
2 cloves garlic, crushed
1 tablespoon. Coffee ginger
1 tablespoon. Coffee saffron
a small bunch of cilantro
1 handful of dried powder Thyne
In a pot, put the meat, onion, garlic, oil, ginger, saffron, the small bouquet of coriander, salt and pepper. Make it back for 5 minutes over low heat.
Add 1l of water, and cook over medium heat for 35 to 40 minutes.
Wash zucchini by rubbing, remove the 2 ends and cut into 2. Add the vegetables and sprinkle with thyme. Cook another 10 to 15 minutes.
Just before serving, arrange the pieces of meat in a dish, decorate with zucchini, be careful not to crush the zucchini. Coat it with creamy sauce well.
Bessaha Ouraha (good appetite).
Choose zucchini season, new. You can leave them whole.
3 - Tajine of lamb with prunes and almonds
1.5 kg leg of lamb cut into pieces
600 g prunes
2 chopped onion
100g almonds stripped (peeled)
1 teaspoon cinnamon
1 teaspoon ginger
1 dose of saffron
4 tablespoons sugar
1 / 2 cup oil
Prunes soaked in hot water.
In a pot, Take back the chopped onions and meat in oil, add the cinnamon, ginger, saffron, salt and pepper. Cover with 1 liter of water and cook 1 hour fire very sweet.
In a saucepan, cook drained prunes in 2 ladle meat sauce and sugar sepoudrez with a little cinnamon and continue cooking 15 minutes covered.
Brown almonds in oil.
In a serving platter, make the meat, decorate with prunes and almonds. Coat it with the sauce smooth.
You can soak prunes in hot black tea.
4 - Moroccan Couscous
Cooking time: 2 hours
Ingredients (for 6 persons):
- 2 kg meal with couscous
- 2 cups olive oil
- 1 cup of argan oil
- Salt, sweet pepper, pepper, ras el hanout (Moroccan spice), cumin, saffron
- 1 small can of tomato concentrate
- 1 can of chickpeas
- 2 kg of beef (all songs agree, but prefer the bones)
- 3 onions
- 500 g of carrots
- 500 g zucchini
- 600 g pumpkin
- 3 medium eggplants
- 400 g turnips
- 1 bunch coriander
- 3 celery stalks
- Some branches of parsley
- 1 / 2 white cabbage
- 3 green peppers
- 1 green pepper
- 2 red peppers
- 200 g of beans
Cut meat into small pieces and place it in the lower part of the couscousière, then mince the onions. Add coriander and parsley, then season with all the spices. Mix all with bare hands. Putting on fire, leaving 15 minutes over low heat.
Add a liter of water (previously boiled), then put in water vegetables. In order, put the carrots (cut into quarters), then add the cabbage into large pieces and turnips, zucchini, pumpkin and peppers, eggplants (in neighborhoods as well), celery pieces inside open beans and tomato concentrate.
Add chickpeas and peppers. Depending on taste, add salt. Simmer while preparing the couscous.
Pour the couscous in a large dish that hydrate spraying cold water and massage so that the meal does not stick to hands for 5 minutes. It does not take much water.
Have meal without pay in the upper part of the Couscoussière. Wait until steam appears in the upper part of the Couscoussière, then add the couscous a coup in a dish and then the air with a ladle.
Spray with water and massaged a second time as last time for 5 minutes, then back into the upper part of the Couscoussière. Leave until the steam back (about 10 minutes) and repeat the operation of pay and massage with water, but this time the water is mixed with salt.
Putting in Couscoussière. Allow return steam. Returned in the dish, rub with lhuile argan or with olive oil.