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Moroccan Doukkali Couscous

Moroccan Doukkali Couscous

Moroccan Doukkali Couscous
Moroccan Doukkali Couscous

This Moroccan specialty is a national dish appreciated by everyone, it is often prepared on Friday for the prayer of this day and shared between neighbors. It is also performed during both happy and tragic events.
The couscous is also a dish consumed in North Africa by neighboring countries, each preparing it in its own way according to family recipes and the choice of ingredients. There is a wide variety of couscous: "Bidaoui" with 7 vegetables, raisins and onions, chicken, lamb, green vegetables, K'dra, Khlii (dried salted meat), milk, couscous of "belboula" (with the semolina of barley) ... You are spoiled for choice.

ingredients

1.5 kg of beef (large pieces)
1kg medium couscous semolina
4 turnips long and round, 4 carrots
1 large onion, 3 zucchini
120 g chickpeas dipped the day before
150 g of young beans with pods
500 g pumpkin, 2 potatoes
1 tomato peeled and cut
1/2 cabbage, 2 hot peppers
1 bunch of parsley and coriander
(15 cl) olive oil and table mix
1 teaspoon of rancid butter
1 pinch of saffron dye, 1 tablespoon of ginger
salt and pepper


Preparation

Heat the oil in a pot of couscous and brown the meat, onion and chickpeas. Salt, pepper and spice. Wet with water, cover and bring to a boil.

Arrange the semolina in a bowl and stir in the oil, then drizzle with a large glass of salt water. Roll or rub it between your hands and let it rest for 10 minutes. transfer it to the colander's colander and steam it for 20 minutes.

Meanwhile, peel the carrots, cut in half and remove the heart. Peel both turnips and cut in half. Incise the beans lightly with a sharp knife. Peel the tomato, seed it and cut it into cubes.

Spread the seed (after the first cooking) in the terrine and water it a second time with a large glass of water. roll it with the palms of the hands to separate the glued grains and let rest a moment. Add the carrots, turnips, beans and tomato to the broth then return the semolina to steaming.

After 20 minutes. of cooking, remove the semolina and arrange it in the terrine. Water one last Ibis with a large glass of water, shell and cook for 20 minutes.

Meanwhile, top zucchini and cut in length. Wash the pumpkin and cut into large pieces. Peel the potato and cut into quarters. Remove the outer leaves of the cabbage. Add these vegetables to the broth, also mentioning the hot peppers and the bunch of parsley and cilantro.
Cook for 15 minutes.(These vegetables require little cooking time).

Before serving, stir in butter and rancid butter with couscous and arrange in a large round dish. Dig a well in the center, put in the meat and garnish with vegetables. Sprinkle with broth and serve hot.

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