Moroccan cuisine

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

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Lemon Mousse ..Recipes Moroccan cuisine.

Recipes Moroccan cuisine.


Lemon Mousse
Image:

ingredients:
- 270 gr of Swiss cheese small type
- 100 gr of sugar
- 2 egg whites beaten stiff
- 200 Ml cream
- Juice of half a lemon
- Zest of half a lemon
Recipe & preparation:
- Install fresh whipped cream and set aside. Beat cream cheese with sugar for 8 minutes, add the cream and beat again.

- Add the lemon juice and zest, I put the juice of half a lemon I think this is sufficient and if you want the taste of lemon is more pronounced add more juice. Beat on low speed, add the egg whites and mix gently with a wooden spatula.



- Put in jars green (or whatever) and refrigerate overnight (for me) preference. Enjoy fresh bsha wraha



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Lemon meringue pie ,,Recipes Moroccan cuisine.

Recipes Moroccan cuisine.


Lemon meringue pie
Image:

ingredients:
For the dough **
250gr flour
125g cold butter, diced
1 egg yolk
2 Cuil.S milk
2 Cuil.S oil
2 Cuil.S sugar
1 pinch of salt

** For the lemon cream:
250ml of milk
zest and juice of one lemon
3 Cuil.S cornflour
1 egg
sugar to taste (it is better to bring out the sweet taste of lemon)

** For the lemon curd:
1 lemon (zest + juice)
50g butter
75 gr of sugar
1 egg or 2 (one is enough)
Recipe & preparation:
In a bowl put flour + butter + sugar + pinch of salt, mix with your fingertips until a dough is grainy sand. Add egg yolk + milk + oil and mix well without work and form a ball. Spread with a roll pastry on a floured surface, not too thin, put in a mold or multiple molds tarts, prick with a fork and bake. Let brown.

In addition, in a saucepan, bring the milk + egg + lemon zest + sugar + cornstarch mix well with a whisk and bring the heat, stirring constantly until thickened. take off the heat and gradually add the lemon juice while stirring. Pour the cream over the cooked pasta.

For the lemon curd, in a saucepan combine all ingredients and cook in a water bath while stirring
with a whisk until thickened, pour over the cream first.



- For the meringue, climb snow egg white, still with 2 Cuil.S powdered sugar. Pour the pie with meringue and bake in the oven just a few minutes time to bask ... Enjoy with a cup of coffee bseha wraha


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