Mmorocco

Couscous with brochettes kefta

Couscous with brochettes kefta
Couscous aux brochettes de kefta

Recipe suggested by: Imane
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 25 min
Cooking time: 1 h 00 min
Difficulty: Easy
Price: reasonable

Ingredients:

750g minced beef
1 tablespoon vegetable oil
1 large red onion, finely chopped
1 clove garlic, crushed
1 tablespoon cumin
1 teaspoon of chili powder
1 teaspoon of ras el hanout
1/2 bunch of parsley and cilantro
mint leaves chopped
250g precooked couscous
30g butter
420ml of boiling water
1/2 cup lightly packed fresh parsley, coarsely chopped
3 green onions, chopped
salt and freshly ground black pepper

Preparation of kebabs with couscous kefta:

To prepare the couscous recipe Kefta kebabs:

Heat the oil in a skillet over high heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion is tender.

Combine onion mixture, ground meat and spices, parsley and coriander and mint in a bowl. Season with salt and pepper. Divide the mixture into 16 portions and shape into balls 6cm. Put 2 balls on each skewer kefta. Place on a tray and cover with plastic wrap. Refrigerate for 30 minutes.

Heat a nonstick skillet over medium-high heat. Add kefta skewers and cook, turning, for 5 minutes or until the kebabs are cooked. You can of course cook in the oven or barbecue.

Meanwhile, mix the couscous and butter in a heat resistant bowl. Pour the boiling water and stir with a fork to mix well. Cover and let stand for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.

Add parsley and shallots. Season with salt and pepper, and mix.

Place the couscous on plates. Serve with skewers and harissa sauce.

morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Couscous stale bread-Amfouer

Recipe suggested by: Imane
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 25 min
Cooking Time: 0 h 45 min
Difficulty: Easy
Price: reasonable

Ingredients:

1 kg of stale bread
1 onion, chopped
1.5 liters of cold water
30cl sunflower oil
1 teaspoon of salt
2 pinches of cayenne pepper
2 level tablespoons of paprika

Preparation of stale bread, couscous amfouer:

To prepare the couscous recipe stale bread-amfouer:

Preheat oven to 180 ° C (gas mark 6). In a small bowl, cover with paprika oil, mix with a spoon and let rest. Pour the water into a large bowl. Cut stale bread into pieces.

Dip the bread briefly in water, wring it out thoroughly and crumble it into another large bowl. Continue until bread. Season with salt, cayenne pepper and paprika oil previously disturbed. Mix everything with a wooden spoon.

In a steamer colander, place first onion, then bread crumbs. Fill the pot of couscous water halfway and
Heat the water to cook the amfouer.

Bring water in the steamer boil over high heat. Adjust the top on the pot and allow the sap escapes through removal. From that moment on, count 3 minutes, then remove from heat.

Pour amfouer in a large bowl and mix to distribute the onion.

morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco

Seffa-sweet couscous with cinnamon

Recipe suggested by: Imane
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 30 min
Cooking time: 2 h 00 min
Difficulty: Easy
Price: reasonable

Ingredients:

500 g couscous average
200 g raisins
1 tablespoon of cinnamon
80 g butter, diced
80 cl of water
1 liter of hot tea
80 g of icing sugar
10 cl of orange blossom water
1 liter of fermented milk (optional)
1/2 teaspoon salt

Preparing SEFFA-sweet couscous with cinnamon:

To prepare the couscous recipe SEFFA-sweet cinnamon:

Soak raisins in hot tea. Let them rise about 1 hour. Drain and set aside.

Cook the couscous steam:
Put the couscous in a bowl, covered with 80 ounces of cold salted water and 2 tablespoons good oil.
Mix quickly and let rise about 30 minutes.

After this time, take a large bowl, pour the semolina and roll hands a first time. Put it in the steamer over boiling water.

Close and wait 10 minutes, until the steam passes through good meal.

Take semolina, pour into large bowl, put 80 g of butter into small pieces and whisk with a fork.

Add salt, pepper and cinnamon, stir and let cool slightly. The rolling a 2nd time the mixture warm.

Add sugar, orange blossom water, three-quarters of cinnamon and raisins. Mix thoroughly, sprinkle the remaining cinnamon and serve hot. If you accompany this couscous fermented milk.

morocco culture,moroccan food,morocco food,moroccan cuisine,morocco beaches,moroccan meal,beaches in morocco,moroccan culture,hercules cave,hercules cave morocco