Mmorocco

Moroccan territory

hello,
I come to you as a result procedure taken against me by my wife on Moroccan territory, requesting alimony, however, under the law is logical that the help and assistance between spouses.
the trouble is I n "was not aware of the procedure, as it proceeded as
giving an address of my parents on Morocco, while there is no one, neither I nor my parents if it is during the annual visits alor that you live in France for 40 years

and by the same way she gave the address of his mother, against her mother lives there but not my wife as ell resides in France

It was an operation so that Moroccan courts may give judgment without my knowledge, and that at a certain time, it would be impossible to use
this procedure done in 2003
and it was in September 2010, THATthe asks the public prosecutor to apply this decision forced
it launches arrest warrant for abandoning the family
Moroccan border and I stopped. and pay me ordonnans or prison is a sum of 6000 euros
what to do with such events
thank you in advance for your understanding and response

You should get a lawyer to Morocco, because he must look in the Franco-Moroccan. In general, when both spouses live in France, it is France which is responsible for this type of procedure and then the judgment is void in Morocco

I had a problem a little different stand on the subject, I found my answer juridique.com information if it can help you.

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Sweet Couscous maftoul

Recipe suggested by: Choukria
Origin of the recipe: Lebanese Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 15 min
Cooking Time: 0 h 25 min
Difficulty: Easy
Price: reasonable

Ingredients:

200g white maftoul
1 cinnamon stick
3 tbsp. with chopped almonds
100g of sugar
100g clarified butter
1 mashed banana
50 cl of milk
1 tablespoon. coffee spoon of crushed cardamom seeds
1 tablespoon. tablespoons of raisins

Maftoul sweet couscous preparation:

To prepare the couscous recipe maftoul mellitus:

In a heavy saucepan, heat the clarified butter with cinnamon. Add maftoul and almonds and cook everything on low heat, stirring often, until slightly blondissent ingredients. Add sugar and stir until melted. Then add the banana and stir well. Off the heat, add the milk, stir and put on fire.

Cover half the pan and cook over low heat until completely absorbed maftoul have milk. The end of cooking, add the cardamom and raisins. Taste a grain, it must be cooked at heart.

Otherwise, add a little milk and cook.
Remove cinnamon and serve warm.

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Couscous Amlou

Recipe suggested by: Choukria
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 30 min
Cooking time: 1 h 40 min
Difficulty: Easy
Price: reasonable

Ingredients:

for the couscous:
500 g of fine couscous + 1 tbsp. coffee salt
3 sticks of cinnamon 150 g butter into pieces
for the sauce:
1 kg of pitted prunes
150g brown sugar 50 ml water
1 vanilla pod + 1 cinnamon stick
4 cloves + 1 slice of fresh ginger
a little grated nutmeg
for the sauce amlou:
100g whole almonds, blanched
pure argan oil
3 tbsp. to liquid honey
juice of 1/2 lemon

Preparing couscous amlou:

To prepare the couscous recipe amlou:

Prepare the sauce a few hours ahead melt the vanilla pod. In a large saucepan, melt the sugar in the water with all the spices.

Bring to a boil and cook 10 minutes over low heat. Add prunes and cook 30 minutes over very low heat, stirring carefully to avoid damaging the fruit.

The juice must be abundant and syrupy. Let cool and keep this sauce at least 4 hours in the refrigerator.

Start the moistening and cooking couscous about 1 hour in advance.

Put the couscous in a large bowl or a bowl Add the olive oil and mix. Pour 30 ounces of cold salted water and shake the container to distribute the water, add cinnamon sticks .. Let rise 15 minutes, then countersink the couscous (crumble it between your palms and fingertips) until all lumps disappear.

Pour the couscous into the strainer steamer, insulate the joint with white paper folded and cook about 20 minutes, until the steam passes through the couscous.

Put the couscous in the pan, add 1 cup water and countersink. Replace steam for 20 minutes and countersink again before a third steaming for 5 minutes.

Prepare the sauce by amlou Toast the almonds on a baking sheet in the oven for about 15 minutes. They should be nicely browned without being blackened. Put them in a blender and grind them into a fine paste that you gather in a large bowl. Add argan oil mixture, beating gently until a homogeneous ointment.

Add honey and lemon juice, and finish to incorporate argan oil until obtaining a liquid consistency (you should be able to pay the spoon].

Before butter couscous, remove the cinnamon. Serve buttered couscous and present to share stewed prunes and spicy sauce amlou to pay a small amount on each plate.

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