offer you today how to prepare suede heel

Method and amounts heel Ghazal

 

Ingredients for the stuffing :

    Almond cup onion , finely chopped
    1/2 cup sugar
    1/2 small hanging cinnamon
    2 hanging large orange blossom water
 1 small butter hanging

   Amounts of dough :
    1/41 cups flour
    1/2 small hanging salt
    2 large hanging butter
    1/2 large hanging flower water
    A cup of water to the dough
    Powdered sugar for garnish

     The modus operandi of fillers :

    - Mix almonds , cinnamon and sugar , then add the orange blossom water and butter and kneaded by hand.
    - We form fillers in the form of small fingers .

    To work the dough :

    - Mix the flour and salt and add to the butter and orange blossom water and kneaded by hand.
  - Add water gradually until it becomes soft Gina elastically .
    - D dough on floured surface until it is very thin .- Cut the dough into circles about 6 cm in diameter .- Keep the padding in the center of the circle and then closing the circle by clicking on it and pressing the dough takes the form of the two sides and the parties and constitutes a crescent-shaped .- Agreement on a greased tray a little butter and bake for 15-20 minutes .- After that get it out of the oven leave to cool completely decorated with sugar frosting .

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Moroccan bread

Ingredients  

 

For accurate use equal amounts

    500 g of white flour
    500 g of flour
    Warm water to knead
    Salt
    A tablespoon of yeast

Preparation:

Put all ingredients in a bowl ( plain or in a vase and kneaded by hand)

Knead well with the addition of enough water to get the dough soft and smooth and does not stick to receiving

Covered with a clean towel and let rest 10 d

Then divided into equal pieces and form them balls

Balls are then placed in an oven tray sprinkled with flour and settled fertilized by hand and covered with leaves and brewing
Suspect with a fork and then bake in a hot oven

This is the bread accompanist important for all types of Moroccan tagines and meals as well as Asrounieh

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Lentil Soup

Add all the ingredients to a pan, add 1 liter of water, cover the pan and cook for 30 minutes on medium heat.
    Once the lentils are soft and the vegetables are cooked, transfer the soup to a food processor and puree until getting a soft consitency.
    Bring back the soup to the pan, adjust the spices to your taste, and cook for another 15 minutes without covering the pan.
the soup hot.

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Faqas small

 

Preparing the Dough

 

1- In a large bowl, mix all the ingredients: flour, vegetable oil, butter (soften), baking powder, cream cheese, and the spices (paprika, salt, hot chile pepper, dried thyme). Feel free to use the spices of your choice like herbes de provance, dried parsley, cumin, etc.
2- Mix all the ingredients together with your hand.
3- When the ingredients are well integrated, add warm water little by little while mixing. You just need enough water to wet the flour and be able to roll the dough into a ball.
4- Cover the dough with a plastic wrap and place it in the fridge for at least 1 hour before using it. 

 

 Shaping the Dough

1- Take the dough out from the fridge. Sprinkle flour on your work station. Place the dough on the flour (both sides) and cut the dough into 4 portions.
2- Roll and shape each dough ball  into thing rods. You can shape the rod into the thickness of your choice depending on how big or small you want the fekkas.
3- Place the dough rolls on a baking pan covered with parchment paper.
4- Bake in a hot oven (preheated to 360 F / 180 C) for 10 minutes.  

 

Shaping the Fekkas

 
1- After baking the dough rolls for 10 minutes, remove them from the baking pan, and let them cool down completely.
2- Once cool, use a sharp knife to cut the rolls into small thing pieces. It is important to let the dough roll cool down before doing so or they would crumble!
3- Place the fekkas pieces (face up) on a baking pan covered with parchment paper.
4- Cook on a preheated oven (360 F / 180 C) for 10-15 minutes or until completely dry (you can see thta the pieces look drier once baked).
5- Remove form oven and let cool completely before serving. The fekkas is soft when hot and becomes crunchy when it cools down!

Serve warm with Moroccan mint tea! 

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Moroccan tea

Hello

Today give you a recipe Moroccan tea "Ittai"

Ingredients you

We need to sugar and underneath the picture we have in Morocco hillock "Sugar Loaf"

Mint

ea "Ittai"

 
Way


We take almost half a liter of water and leave it over the fire until boiling
  fridge and put the two tablespoons of sugar, tea and clean depending on your taste
Recipe Moroccan tea "Ittai" + pictures



My father then put the water was boiled over ingredients
And we put it on top of the oven a little



Add mint



We leave a little 5 minutes

Health and wellness

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Harsha Moroccan

 

Ingredients:

      Half a kilo semolina thin
      Pint milk
      Tablespoon yeast
      Beijing powder bag
      Teaspoon salt Mesh Milyana Levi
      3 tablespoons sugar
      Cup a mixture of oil and butter

Way

I only worked half Ingredients

Keep the stovetop

Yeast

Drunkenness

Salt

Oil and butter

Move the semolina

Then add milk

This form dough

Let dough half an hour

Semolina even drink milk

We start working them circles

Keep a little semolina

Simplify the ball

Bshi possible we use to define the shape of a circular disk

The possible size that we want

Keep the pan on a low heat and put very few of the above semolina

And

We start putting tablets

Leave it

Even leveling and mature of duplex

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Moroccan couscous

 Ingredients:

 
- Kilogram of couscous
- Kilogram of lamb
- A cup of olive oil
- Salt, to taste
- Teaspoon black pepper
- Teaspoon of ginger
- Teaspoon of saffron powder
- A teaspoon of margarine
- To the Tran of water
- Half a kilo of carrots, peeled and cut into pieces longitudinal
- Half a kilo of zucchini, peeled and cut into pieces longitudinal
- Half a kilo of red pumpkin
- Half a kilogram of cabbage, chopped
- 2 onion, chopped
- 2 of tomatoes, cut
- A bunch of cilantro and parsley
-100 Grams of chickpeas, soaked in water

How to prepare:

 
1 - Add the pieces of meat, onions and tomatoes in the amount allocated to it, pour the oil, and sprinkled salt and black pepper, saffron, ginger, and add margarine. Stir the mix well, then pour the water Tran of him. Then, cover the pot.
2 - After boiling the mixture, cover tends. In addition each of chickpeas, carrots, cabbage, zucchini, squash, red, coriander, parsley and a little water, with the deposit of the mixture to simmer.
3 - couscous is placed in a dish and pour him a pint of salted water, stirring well, then painted two spoons tablespoons of the oil. Transfer to bowl its own, and put on as much as vegetables, and cook on low heat.
4 - When the steam rising from the pot heavily your couscous, remove from heat, and placed in a dish and pour him a quarter of a liter of cold water and stir well, then returned to its container.
5 - This process is repeated three times, and even cooked couscous. Then, painted a little of the butter, and pour into the dish and caves round the waist, to put the pieces of meat, and vegetables covered and watered soup. Serve hot.
 (These amounts are sufficient five people).

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