Moroccan tea

:Ingredients

of Moroccan green tea
Tablespoon and half of the Chinese green tea pills Water is well boiled Sugar as desired (preferably 3 large pieces - Moroccan sugar - or 15 small pieces - coffee sugar -) To add Moroccan green tea flavor A little green mint or shibbe (a leafy plant and warms the body in the winter) or herbaceous herbs (basil, salami: aromatic ...) IMPORTANT: For quantities you can not set them right, but with the time you find the correct amount and get used to it Moroccan Green Tea Method- Leave the water to boil well and leave it on fire throughout the preparation
Put a little of it in the fridge and move it circularly and then pour it to clean the bottom and acquires the hotter water Put the tea beans Install a cup of water Leave it for a few minutes (at least 2 d) to disintegrate the tea beans into sheets Put the liquid in a cup and leave it aside. Note that the liquid is dark but clear and has a small amount of sediment Put a little water on the tea beans and move the fridge well in a circular motion and then unload it ... You will notice that the liquid you got rid of dirty Return the first liquid Add more water until the fridge is full Add sugar Leave aside a few seconds and then move with a spoon. Set the amount of cup and then repeat it and repeat the process twice :If you want to add flavorings Before placing the sugar, we put the mint or other, of course, we must wash the herbs well-fatted for the hair, we use only a few bristles and it is advisable to leave it in a little water boiled full minutes and then filtered It is hot and it is advisable to lift the fridge high in its cups in order to give foam to pour tea and pour it into small cups

Meat and vegetable tajine

:Ingredients

are half a kilogram of beef. Large chopped onion. Tomato chopped. Three sprigs of zucchini. Three grains of carrots. Three grains of potatoes. Two tablespoons of olive oil. Half a teaspoon of mashed garlic. Half a package of chopped parsley. Half a teaspoon of turmeric. A pinch of ground ginger. Salt spray and ground black pepper. Babrika
decoration decoration

: How to prepare

Put the oil and garlic in the pot of the Tajin, and put it on the fire and turn the garlic until it becomes golden color, and add onion and then the meat and turn them until red. Add the chopped tomatoes, spices, salt, black pepper, ginger and turmeric, then put the cauliflower cover and leave it on very low heat for five minutes. Wash the vegetables and cut them into large long or circular slices. Turn the pieces of meat and add the parsley and distribute the vegetables on the face and put the squash on the face because it ripens faster than the rest of the vegetables. Sprinkle with salt and a little paprika, add a cup of water, cover the tajini, then simmer for up to 45 minutes. Leave the tajine until it is cooked and then serve it hot in the same saucepan

Chicken legs with potatoes

:For details Chicken eggs by number of individuals Potatoes cut into rings Tomato rings Onion rings Synthesis 3 garlic cloves minced Dry Thyme Chopped parsley 2 tablespoons olive oil Salt and black spices according to the Duke Dry ginger Curcuma And half a cup of water   :How to prepare We make slices in chicken avocado with a sharp knife Place the spices in water and soak the chicken in the sauce for 2 hours or more Remove the chicken thighs from the peppers and place the vegetables except for the onions in the mixture Place the onion rings in the oven or any oven Then put potato rings and tomato rings Place the chicken thighs over the vegetables and arrange them in a coordinated way Stir the remaining staples over the chicken and vegetables Cover the oven with aluminum foil and place in the oven until the chicken is cooked Remove the aluminum foil and let it brown slightly

The shrimp tajine

:Ingredients

1 kilo of shrim


olive oil

2 pieces of green and red pepper

4 pieces of tomatoes

3 garlic cloves minced

A little coriander and parsley

1 teaspoon of smoked peppers

1/4 tablespoon of cumin

A little salt

A little black pepper

(Sliced lemons (pickled

:Method

In the pot, place the olive oil with the garlic and tomatoes. Add the chopped falafel to small cubes, or as desired, and leave them on fire with stirring

Add parsley, soft coriander and other spices with stirring, then add the prawns

Leave him a little until he cooks and then feet

Moroccan sardine tajine

Ingredients: Kg sardine washed and purified The green pepper is cut into squares and grilled The red pepper is cut into squares and grilled 6 cloves of garlic Caspian and metal Three large boiled potatoes Seasonings are Salt, black pepper and cumin Gargum and ginger and fermentation A little vinegar an egg We wash the sardines and put them on the side and then the mashed potatoes Salmon whale any of the salt and turmeric, red pepper and all spices with the garlic cloves and cut well and mix with a little coriander and parsley and mix a little vinegar We choose the dish that enters the oven and oil it, and we put the whale, which is the sardine, which we have planted for him with the mixture, which we prepared and start by placing each fish near the other So cover the groans and keep a little whale in the latter because we will cover the filling of the above Finally put the potatoes were the last layer of fish and cover the stuffing and enter the oven

Tajine of kofta and eggs

Kofta is ground meat

Quantities One quarter of a kilo of chopped meat Medium size onion Garlic cloves Two large tomatoes Half a small pinch of parsley Teaspoon of sugar Four white beans Salt spray as desired Black pepper sprinkle as desired Half teaspoon of spice problem Half a teaspoon of meat spice Half a teaspoon of ground ginger Half teaspoon ground cinnamon Half a teaspoon of hot chili
:How to prepare
Peel the onion and wash it well, and then preach it with a smooth, tender skin Peel the garlic and sprinkle it gently with any sharp machine Pick parsley from the impurities and damaged stools that are in it then wash it well and preferably soak it in water before using it for at least half an hour Then, sprinkle the parsley with water and finely separate it Bring a deep bowl and place a quarter of a kilo of chopped meat Add the grated onion to the meat Add the mashed garlic also to the meat Then add chopped parsley Then add salt and black pepper as desired Finally, add half a teaspoon of cooked spices, spice, ground ginger and ground cinnamon. It is possible to add a teaspoon of hot chili to those who prefer hot foods Turn all ingredients together until they mix well We then divide the meat into small balls Arrange a suitable oven tray and spread the meatballs. Heat the oven at 180 ° C Go into the baking tray in the oven and let it ripen and brown in all its aspects. It may take between half an hour and an hour at least a quarter Meanwhile, wash the tomatoes well and squeeze them into the pot of electric frying until we get about a cup of tomato juice Arrange a suitable saucepan and place tomato juice Leave the tomato juice on low heat until it becomes slightly tartar and becomes firm Then go back to the coffe and after ascertaining its maturation, get it out of the oven Add the kofta to the tomato sauce Then add a tablespoon of sugar We also add salt spray as desired Leave the ingredients on the fire until it begins to boil Prepare a suitable oven and sink into it We break the egg beads on the face of the kefah Cook the eggs and the eggs in the oven and leave until the eggs are fully cooked. After maturing the eggs with the kofta, let the tuff out of the oven and set aside until it cools slightly Prepare the serving dishes and put the kefah and eggs The cheddar and eggs are served with healthy food and here beside the rice

Tajine Fish with vegetable

Ingredients

  Kilo and a half thickness of the white type   2green peppers   medium sized onions, 3cut into circles  Half Kilo Islands Section Circles  Half a kilo of potatoes cut into circles  Small tomatoes for decoration  the salt  A little black pepper
  3garlic cloves  A bouquet of citrus and parsley  Half a tablespoon of red pepper  A little saffron  And the paper of our master Moses  A little olive oil  Spoon of lemon juice
 How to prepare
1_  It is best to cook the tajine in a pot of pottery because it
gives a very special flavor better than metal pots.
 2_We put in the first onions were carrots, potatoes and pepper.
3_ After we have finished preparing the vegetables, prepare the sauce  4_ We need to prepare the sauteed parsley, parsley, garlic cloves and sauces with a little salt, saffron spoon, a teaspoon of black pepper, a tablespoon of red pepper, a paper of Moses, a large spoon of lemon juice, olive oil and a large spoon of ginger.  5_ Mix all the spices well and paint the fish and fill the stomach with sauces.  6_ Put the fish over the vegetables, then distribute the rest of the mixture on the vegetables, and finally put the seed to decorate, and add a little water.  7_ Put the cauldron over low heat, and leave it until it is cooked.

The meat tangerine with almonds

Ingredients 3 people 600 g meat Two onions Vesan garlic parsley olive oil corn oil 0.5 teaspoon black pepper Salt, to taste Teaspoon turmeric saffron Cinnamon sticks Spoon ginger Dried plum 2 m sugar 100 g almonds boiled, peeled and fried Sesame for decoration Water How to prepare Cook the meat with a peeled onion, garlic and half the amount of spices and leave for half an hour. Add the olive oil, corn oil, mashed garlic, sliced ​​onion and meat, and then add the remaining spices, cinnamon, parsley and hot water, and cook to simmer over low heat. We pluck the salt with salt, salt and sugar We pluck the plum and roast it in the water with a pinch of salt, sugar and cinnamon until the water turns into a diameter When the meat is cooked, leave until almost all the cooking water has been soaked to keep the sauce only in the bottom of the pot Serves meat and is decorated with sauces, plums and fried almonds

Chicken tangerine with Moroccan olives

Chicken tangerine with Moroccan olives Preparation time: Cooking time: 60 minutes Total Time: 1 hour

A delicious Moroccan recipe can be a basic Ramadan dish as can be prepared at any time to decorate the lunch table, a healthy and distinctive dish adorned by the way it is presented with the famous Moroccan luxury. Ingredients Chicken of small size 2000 grams Coriander 50 g Onion 250 g Garlic 100 g Onion 25 grams White pepper 15 grams Pickled lemon 50 grams Zafarin Iranian 2 grams Green Olive 50g Fatty oil 150 g Paprika sweet pepper 20 g Potato 500 g Black olives 30 grams How to prepare Wash the chicken and soak it in salt, ginger, coriander pepper, olive oil and garlic. Cut onions and garlic, then put them in a hot sauce of olive oil, saute onions and garlic with saffron in the pot. Add the soaked chicken with water, then cover and cook slowly for 30 minutes Remove the chicken from the water and mix the remaining sauce and thicken until thick Pour the potatoes with the potatoes and grill them for 10 minutes Cut the chicken into four pieces and grind it after placing the butter to give it a color and grill for 10 minutes at 180 degrees Celsius. Feet with olive green, black and lemon pickled for decoration.