loubia
500 G of calf
250 G of haricot beans
1 onion
2 peeled and ï?½pï?½pinï?½es tomatos
1 C with C of cumin
4 C with S. of tomato purï?½e
Olive oil, 1 saffron pinch
Salt, pepper
PREPARATION
In a casserole, to put the meat, haricot beans, the onion thin slice, cut tomatos of pieces, spices, the purï?½e tomatoes and the olive oil.
To cover water and to close the pot. To let cook on average fire approximately 30 minutes.
Once well cooked beans, to leave on soft fire to make reduce sauce.
Notice
The haricot beans must be put to soak the day before.
head of sheep to the vapor
INGREDIENTS
Proportions for 6
people: 2 kg of white kidneys. To incise the skin and to
withdraw the kidneys of their pocket. To turn delicately in salt
without crushing them and washing them with clear water. To
rinse several times. To cross one cubic of 3 side cm and to let
drain. To place in a pan, to salt very slightly, (kidneys having
been washed in salt), abuter: - 2 spoonfuls with sweet pepper
coffee - 1/2 spoonful with cinnamon coffee - 1 spoonful with coffee of
cumin - 150 G of butter
PREPARATION
To count a head for 2 people. To buy heads of sheep
divided into two and to ask the butcher to make jump the horns to the
mincer. To withdraw the brains and to shake each head
vigorously. To brush using a rather hard brush. To wash
�grande water and with salt carefully. To rinse several times
and to let drain. To make cook with the vapor as it is known as
for the meat with the vapor (choua). After two or three hours of
cooking according to the quality of the heads, to withdraw fire and to
clean any wool carefully. To give on fire always to the vapor
during half an hour then to serve them extreme accompanied by < harira � la kerouiya" .
Proportions for 6
people: 2 kg of white kidneys. To incise the skin and to
withdraw the kidneys of their pocket. To turn delicately in salt
without crushing them and washing them with clear water. To
rinse several times. To cross one cubic of 3 side cm and to let
drain. To place in a pan, to salt very slightly, (kidneys having
been washed in salt), abuter: - 2 spoonfuls with sweet pepper
coffee - 1/2 spoonful with cinnamon coffee - 1 spoonful with coffee of
cumin - 150 G of butter
PREPARATION
To count a head for 2 people. To buy heads of sheep
divided into two and to ask the butcher to make jump the horns to the
mincer. To withdraw the brains and to shake each head
vigorously. To brush using a rather hard brush. To wash
�grande water and with salt carefully. To rinse several times
and to let drain. To make cook with the vapor as it is known as
for the meat with the vapor (choua). After two or three hours of
cooking according to the quality of the heads, to withdraw fire and to
clean any wool carefully. To give on fire always to the vapor
during half an hour then to serve them extreme accompanied by < harira � la kerouiya" .
white sauce kidneys
NGREDIENTS
Proportions for 6
people: 2 kg of white kidneys. To incise the skin and to
withdraw the kidneys of their pocket. To turn delicately in salt
without crushing them and washing them with clear water. To
rinse several times. To cross one cubic of 3 side cm and to let
drain. To place in a pan, to salt very slightly, (kidneys having
been washed in salt), abuter: - 2 spoonfuls with sweet pepper
coffee - 1/2 spoonful with cinnamon coffee - 1 spoonful with coffee of
cumin - 150 G of butter
PREPARATION
To cover water and to cook with cover on average fire.
When the flesh of the kidneys is strengthened, the kidneys are
cooked. To reduce until obtaining a mielleuse sauce. To
check the seasoning and to withdraw fire. To be useful quite
hot. NB. The pockets of kidneys can be used in the bubble
of "will harira".
calf's feet
GREDIENTS
Proportions for 4
calf's feet (10 to 12 people): - 500 G of corn crushed coarsely
with the mortar, strongly rubbed and cleaned of all teguments.
(is sold very prepared in the souks) - 1 large grated onion - 1
spoonful with soup filled well with sweet pepper - 1 spoonful with
pepper coffee extremely crushed - 1 chick-pea soup bowl soaked of the
day before - 2 spoonfuls with oil soup - salt necessary to the
assaisonnemel!
PREPARATION
To buy
the feet cleaned and scraped in the butcher. To divide into
three, to wash them well. To place in a casserole, to add soft
pime, strong pepper, oil, grated onion, to salt well. To cover
water to put to boil on fire during half an hour. To add have
chick-peas and corn. To fill the casserole with the three
quarters with water, to again let boil during fifteen minutes and to
cook with cover on charcoal embers or with the furnace with very soft
fire without never stirring up. One needs approximately 8 for
9heures cooking with fire. Generally, one prepares the calf's
feet the evening, then to leave mijoter gently all the night.
After cooking, if the corn and the chick-peas absorbed the
liquid and that the sauce is consistent, to withdraw fire after having
the seasoning and heating only at the time to be useful. So on
the other hand, the juice is too clear, to pour it with share in a pan
to let reduce until obtaining a consistent sauce. If the calf's
feet are too fatty and that there is a surplus of oil, to elutriate
with the spoon, then to heat and be useful extreme.
Tajine of sardine pellet
INGREDIENTS
1 kg of sardines
3 grated tomatos
1 lemon crystallized
100 G of red olives
4 finely chopped cloves of garlic
1 spoonful with ground sweet pepper coffee
ï?½ spoonful with coffee of powder cumin
1 small chopped flat parsley bowl
1 small bowl of coriandre chopped
ï?½ glass with lemon juice tea
1 olive oil tea glass
1 spoonful with salt coffee
1 spoonful with pepper coffee
PREPARATION
1) To scale and empty sardines. To cut the head, the fins and the tail. To withdraw the dorsal and vertical edges, then to open them in order to remove the central edge. To wash them well with cold water, to drain them, then to wipe them with absorbing paper. To pass the flesh to the mixor.
2) To put the flesh of sardines, garlic, pepper, cumin, parsley and the coriandre, the juice of lemon, salt and pepper in a pan. To mix the whole and to let macerate approximately 5 minutes. To form pellets of the size of large balls with this mixture.
3) In a tajine to put tomatos with the sardine pellets, the crystallized lemon of pieces, olives and olive oil. To make cook with soft fire during 20 to 30 minutes. To be useful very hot.
Proportions for 6
people: 2 kg of white kidneys. To incise the skin and to
withdraw the kidneys of their pocket. To turn delicately in salt
without crushing them and washing them with clear water. To
rinse several times. To cross one cubic of 3 side cm and to let
drain. To place in a pan, to salt very slightly, (kidneys having
been washed in salt), abuter: - 2 spoonfuls with sweet pepper
coffee - 1/2 spoonful with cinnamon coffee - 1 spoonful with coffee of
cumin - 150 G of butter
PREPARATION
To cover water and to cook with cover on average fire.
When the flesh of the kidneys is strengthened, the kidneys are
cooked. To reduce until obtaining a mielleuse sauce. To
check the seasoning and to withdraw fire. To be useful quite
hot. NB. The pockets of kidneys can be used in the bubble
of "will harira".
calf's feet
GREDIENTS
Proportions for 4
calf's feet (10 to 12 people): - 500 G of corn crushed coarsely
with the mortar, strongly rubbed and cleaned of all teguments.
(is sold very prepared in the souks) - 1 large grated onion - 1
spoonful with soup filled well with sweet pepper - 1 spoonful with
pepper coffee extremely crushed - 1 chick-pea soup bowl soaked of the
day before - 2 spoonfuls with oil soup - salt necessary to the
assaisonnemel!
PREPARATION
To buy
the feet cleaned and scraped in the butcher. To divide into
three, to wash them well. To place in a casserole, to add soft
pime, strong pepper, oil, grated onion, to salt well. To cover
water to put to boil on fire during half an hour. To add have
chick-peas and corn. To fill the casserole with the three
quarters with water, to again let boil during fifteen minutes and to
cook with cover on charcoal embers or with the furnace with very soft
fire without never stirring up. One needs approximately 8 for
9heures cooking with fire. Generally, one prepares the calf's
feet the evening, then to leave mijoter gently all the night.
After cooking, if the corn and the chick-peas absorbed the
liquid and that the sauce is consistent, to withdraw fire after having
the seasoning and heating only at the time to be useful. So on
the other hand, the juice is too clear, to pour it with share in a pan
to let reduce until obtaining a consistent sauce. If the calf's
feet are too fatty and that there is a surplus of oil, to elutriate
with the spoon, then to heat and be useful extreme.
Tajine of sardine pellet
INGREDIENTS
1 kg of sardines
3 grated tomatos
1 lemon crystallized
100 G of red olives
4 finely chopped cloves of garlic
1 spoonful with ground sweet pepper coffee
ï?½ spoonful with coffee of powder cumin
1 small chopped flat parsley bowl
1 small bowl of coriandre chopped
ï?½ glass with lemon juice tea
1 olive oil tea glass
1 spoonful with salt coffee
1 spoonful with pepper coffee
PREPARATION
1) To scale and empty sardines. To cut the head, the fins and the tail. To withdraw the dorsal and vertical edges, then to open them in order to remove the central edge. To wash them well with cold water, to drain them, then to wipe them with absorbing paper. To pass the flesh to the mixor.
2) To put the flesh of sardines, garlic, pepper, cumin, parsley and the coriandre, the juice of lemon, salt and pepper in a pan. To mix the whole and to let macerate approximately 5 minutes. To form pellets of the size of large balls with this mixture.
3) In a tajine to put tomatos with the sardine pellets, the crystallized lemon of pieces, olives and olive oil. To make cook with soft fire during 20 to 30 minutes. To be useful very hot.
Aucun commentaire:
Enregistrer un commentaire