krembo
Author: asi benizry // Category:
Components:
The cookie base:
Plain pastry crisp
300 grams flour
200 grams butter
100 grams sugar
2 teaspoons cold water
Little vanilla sauce
Curettage Lemon
To fill:
150 grams protein
300 grams sugar
12 grams gelatine
Coating:
400 grams chocolate tart
100 grams cocoa bather
Manner of preparation:
Base:
Prepare dough crisp collect Veniilion Nzmd refrigerator an hour.
Mrddim well on the surface a little Mkomh, Kortzim circles the size you want.
Bake at 180 degrees until the show begins baked. Mtznnim.
To fill:
put the protein and the shuger in the bowl, and above age Mary Mix until the shuger molten. Move to mixer bowel, add the powdered jelatin and whiping until its chilling to get a very rigid foam.
move to splashing sack.
splashing on the basic baked cookies
Coating:
melting the chocolate cocoa bather in a bowl, cooling lilebit.
diping the krembo in the chocolate.
Keep refrigerated until serving.
notes: You can add mint, coffee, etc. Nogt.
jerusalem Mixed recipe
Author: asi benizry // Category:
Ingredients:
200 grams chicken breast slit
200 grams chicken hearts
200 grams chicken hearts
200 grams chicken spleen
200 grams chicken liver
2 large onions Frosim strips
Teaspoon Gross salt
teaspoon black pepper
Spoon chicken soup
2 teaspoons curry
Preparation :
Fry the onion until gilding add the chicken, liver, spleen, hearts salt and All the spices , fry about 10 minutes mix from time to time until all meats are ready.
Bon appetit!
Humus Recipe
Author: asi benizry // Category:
Ingredients:
4 extra-large bowls of Hummus
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahinijuice from
1 squeezed lemons
1-2 garlic cloves
1/2 teaspoon cumin1 tablespoon + 1/8
1/4 teaspoon baking soda
salt
olive oil
parsley
Directions:
1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.
2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.
5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.
Serve with some good olive oil and chopped parsley.
Dumplings - kneidlach
Author: asi benizry // Category:
These small dumplings are a traditional part of Jewish cuisine. They are usually served with chicken soup, but you can use them with just about any type of clear broth. Although they are usually made with chicken fat, this light vegetarian version works just as well without.
Ingredients:
2 eggs -
½ cup (4 fl oz, 120 ml) water
2 tbsp. oil
1 tsp. ground cinnamon
1 cup (4 oz, 110 g) matzo meal
salt and pepper to taste
Instructions:
Beat the eggs thoroughly until they are frothy. Beat in the water and oil.
Add the remaining ingredients. Mix well. The mixture should have the consistency of a very stiff batter.
Refrigerate for at least an hour.
Boil up a large pan of water. Form the kneidlach into small balls. Drop these into the water, and boil gently for about 20 minutes.
israeli flakes - ptitim
Author: asi benizry // Category:
Ingredients:
-glass flakes
-One large onion, chopped thin
-Salt
-Pepper
-Oil Ltigon
Manner of preparation:
Heat 3 teaspoons oil in the cooking pot cook for 2 minutes and add the onion. steamed the onion until observers (one step before gilding) and add the flakes.
Mix everything together evry- 2 minutes.
Add a quarter cup of water, a flat teaspoon of pepper teaspoon of salt .
Bring to boil lower the cooking fire 5-10 minutes.
Shut the fire, cover the flakes removed let rest for 10 minutes and its ready.
Jachnun
Author: asi benizry // Category:
ingredients:
3 3⁄4 c All-purpose flour
2 T Sugar
1 T baking powder
1 1⁄2 T Salt
1 large Eggs
1 1⁄4 c water
3⁄4 c Margarine, cut into 6 pieces
Cooking Jachnun:
1. Combine flour, sugar, baking powder, and salt in food processor and process to blend.
2. Add egg and 1 cup water and process with on/off turns to mix. With motor running, gradually add remaining water, about ¼ cup, adding enough so mixture comes together to a smooth, fairly stiff dough.
3. It will be sticky.
4. Remove from processor.
5. Kneadi dough well by slapping vigorously on the work surface.
6. Divide into 6 pieces and knead each one with a slapping motion until smooth.
7. Roll each in your palm to a ball.
8. Put on an oiled plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
9. Oil working surface and rolling pin. Let margarine stand at room temperature until very soft.
10. Roll out 1 ball of dough on oiled surface to a very thin 12-inch square.
11. To help stretch dough, pull it gently from time to time by hand, until very thin.
12. If dough tears, simply press it together.
13. Spread with a piece of soft margarine.
14. Foldi in half, then in half again to make a long strip.
15. Roll up strip from a short side in a tight cylinder.
16. Repeat with 5 remaining pieces of dough.
17. Put in greased, shallow 8-inch square baking dish.
18. Cover with foil and a lid and refrigerate at least 2 or up to 8 hours.
19. Preheat oven to 200°F.
20. Bakei pastries 13-14 hours or until golden brown.
21. Serve hot.
Classic Gefilte Fish
Author: asi benizry // Category:Ingredients:
7 to 7 1/2 pounds whole carp, whitefish, and pike, filleted and ground*
4 quarts cold water or to just cover
3 teaspoons salt or to taste
3 onions, peeled
4 medium carrots, peeled
2 tablespoons sugar or to taste
1 small parsnip, chopped (optional)
3 to 4 large eggs
Freshly ground pepper to taste 1/2 cup cold water (approximately)
1/3 cup matzah meal (approximately)
*Ask your fishmonger to grind the fish. Ask him to reserve the tails, fins, heads, and bones. Be sure he gives you the bones and trimmings. The more whitefish you add, the softer your gefilte fish will be.
Preparation:
1. Place the reserve
d bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.
2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.
stew - hamin
Author: asi benizry // Category:
Ingredients:
1/4 c water or veggie broth for -sauting (; up to)
2 c water or veggie broth -stewing v; egetables in
2 lg onions; chopped
4 cloves (large) garlic-mashed
1 ts ground cumin
1 ts tumeric
1/2 ts cinnamon (up to)
1 ts cayenne
1/2 ts paprika
2 sweet potatos
2 zuccini
2 summer squash
1 carrot
2 tomatoes
1 bell (green) pepper (up to)
2 cn garbanzo beans; 1 c raisins (however many -like)
Instructions:
Saute onions, garlic and spices in water or veggie broth. Add sweetpotatoes, zuccini summer squash and carrots. Let stew. Add water asnecessary. Add tomatoes, bell pepper and garbanzos. Let stew. Add raisins.Cook until potatoes are mushy or done to your liking (about 30 minutes).Serve over couscous or rice. Servings: a lot!
schnitzel recipe
Author: asi benizry // Category:
Ingredients:
four escalopes of around 120 grams each
To apply the Breadcrumbs:
flour
2 eggs
breadcrumbs
salt / pepper
oil or lard for frying
Recipe:
The escalopes will need to be pounded until the meat is around a 1/4 of an inch thick.
Make sure to trim the edges of the meat carefully.
Lightly season the escalopes with salt and pepper.
Lightly season the escalopes with salt and pepper.
You will need three shallow bowls:
1 for the eggs, 1 for flour and - 1 for breadcrubs. Dip the escalopes in the flour first, then in the whisked egg and then in the breadcrumbs. Be careful to ensure that the the entire escalope is completely covered with the breadcrumbs.
Place the escalopes in a hot frying pan, the oil in the pan should be deep enough that the schnitzel's float whilst cooking. Cooking time should not be more than 4 minutes for each side.
Place the escalopes in a hot frying pan, the oil in the pan should be deep enough that the schnitzel's float whilst cooking. Cooking time should not be more than 4 minutes for each side.
- Remember to serve hot with fresh lemon and potato salad Viennese style!
Shakshuka Recipe
Author: asi benizry // Category:
Components:
2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes
6 cloves garlic, roughly diced
2 teaspoons salt, or to taste
1 teaspoon sweet paprika
2 teaspoons tomato paste
1/4 cup vegetable oil
6 large eggs
6 cloves garlic, roughly diced
2 teaspoons salt, or to taste
1 teaspoon sweet paprika
2 teaspoons tomato paste
1/4 cup vegetable oil
6 large eggs
Manner of preparation:
1. Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.
2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.
Note: Alternatively, you can make individual portions, as they do at Doktor Shakshuka, by ladling some of the sauce into a very small pan and poaching one egg in it.
2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.
Note: Alternatively, you can make individual portions, as they do at Doktor Shakshuka, by ladling some of the sauce into a very small pan and poaching one egg in it.
Falafel
Author: asi benizry // Category:
Components:
1 / 2 kg grain humus (type simple is better - not white)
2 cups chopped Parsley min (1 or -1 Parsley and coriander)
4-5 mini chopped garlic
1 / 2 teaspoon salt
1 / 2 teaspoon pepper
1 / 2 teaspoon cumin
1 large onion cut quarters
1 teaspoon powdered baking Soda
deep frying Oil - better Knolh
Manner of preparation:
Cold water, soak the humus * for 12 hours.
filter the humus, it will not be wet.
grind the Humus with onions in a car - once **.
add it all - except baking powder.
Lay aside for half an hour (if Fry later need to put in, to spend an hour before frying).
Lay aside for half an hour (if Fry later need to put in, to spend an hour before frying).
Add the baking powder mix well.
Heat the oil slightly warm tone down the high heat, Create small balls (should not be big balls)
fry until you get a dark golden color.
take to Cushioned tool with paper towel.
Bon appétit.
Farina Bread
Author: asi benizry // Category:
Ingredients: 1 kilo/2.2 lb. flour (preferably bread flour) I use AP flour 3-4 cups of water (I use 3 cups only)50 grams/1.8 oz. yeast (I use 50 fresh yeast)1 Tablespoon salt1 Tablespoon sugar.
1. Mix all the dry ingredients in a bowl and gradually add thewater as you work.
2. When you have a soft dough, put it on a floured board or counter and wait 10 minutes until the dough becomes very soft, flexible, and a bit sticky.
3. Shape the dough into a ball. Roll in flour, cover with a cloth and leave standing for one hour, until the dough doubles in volume. Punch the dough down again, kneading the edges back into the center for three minutes.
4. Shape back into a ball, cover with a cloth and let stand for half an hour.
5. Knead again, folding edges back to the center again. For even better results, do this again after another half hour.
6. Put the stones in a baking pan and heat at maximum temperature for half an hour.
7. Divide the dough in four, flatten each quarter between your hands to about one centimeter/half inch in thickness, and place on heated stones. You may brush a beaten egg on top, for a golden crust.8. Bake 15-20 minutes, until the bread is a golden brown.
Moroccan Wheat Bread
Author: asi benizry // Category:
Moroccans who make bread at home are very inclined to use a mix of flours. This recipe for Moroccan Wheat Bread – Khobz dyal Zraa' – calls for half whole wheat and half white flour, which yields a rich flavor and light texture. Replace some of the white flour with more wheat if you prefer a denser consistency and heartier grain taste.
Prep Time: 20 minutes
Cook Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
2 cups whole wheat flour
2 cups white flour
2 teaspoons salt
1 tablespoon yeast
2 tablespoons vegetable oil
1 or 2 tablespoons honey
1 1/4 cup warm water
additional flour for kneading
cornmeal, semolina , barley grits or oil for the pan
Preparation:
Prepare two baking sheets by oiling the centers, or by dusting the pans with a little cornmeal, semolina or the barley grits.
Mix the flour and salt in a bowl. Make a large well in the center of the flour mixture, and add the yeast.
Add the oil, honey and the water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes, or until the dough is very smooth and elastic.
Divide the dough in half, and shape each portion into a smooth circular mound. Place onto the prepared pans, and cover with a towel. Allow to rest for 10 minutes.
After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4" thick. Cover with a towel, and leave to rise about one hour, or until the dough springs back when pressed lightly with a finger.
Preheat an oven to 435°F (225°C).
Score the top of the bread with a very sharp knife, or poke the dough with a fork in several places. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are richly colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.
Pita Bread recipe
Author: asi benizry // Category:
Batbout is one of my family's favorite Moroccan breads. This recipe yields a soft and chewy bread with a pocket that can be stuffed like pita. It's perfect for making sandwiches of all kinds, and especially good with grilled meats. Moroccans also serve batbout at breakfast and very small batbouts as appetizers.
Prep Time: 25 minutes
Cook Time: 30 minutes
Cook Time: 30 minutes
ingredients:
4 cups white flour
2 cups semolina or wheat flour
2 tablespoons plus 1 teaspoon sugar
2 teaspoons salt
3 tablespoons vegetable oil
1 tablespoon yeast
2 cups water (approximate), divided
Preparation:
Activate the yeast by mixing it with 1/4 cup of warm (not hot) water and a teaspoon of sugar. Set aside the mixture until it's frothy, about five to 10 minutes.
Blend the flours, sugar and salt in a mixing bowl. Add the yeast, the oil and the rest of the water, and mix to form a dough.
The dough should be soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.) If the dough feels a bit stiff, work in additional water, a tablespoon at a time.
Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic.
Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
Roll out each ball into a thin circle about 1/8 inch thick. Set the rolled out dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours.
Preheat a very lightly oiled cast iron skillet, griddle or other non-stick pan over medium heat. Cook the batbout, turning several times, until golden brown on both sides. The browning will be a bit uneven since the bread puffs up as it cooks, but that's okay.
Transfer the cooked batbout to a rack to cool. It's okay to stack them while they're warm.
Batbout will keep fresh for two days at room temperature. They freeze well, and can be heated in a microwave directly from the freezer. Just be careful not to overheat them or they'll dry out.
Moroccan White Bread Recipe
Author: asi benizry // Category:
Moroccan bread is called khobz, and is characterized by a round, somewhat-flat shape and a slightly coarse texture. Although often referred to as flatbread, Moroccan bread is often a full inch thick when baked. The disc shape allows for lots of crust, which is ideal for dipping and scooping up tagines, salads and other Moroccan dishes.
Allow 1 hour rising time. Yields two 8" to 9" round loaves.
Prep Time: 20 minutes
Cook Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
4 cups white flour
2 teaspoons salt
2 teaspoons sugar
1 tablespoon yeast
2 tablespoons vegetable oil
1 1/4 cup warm water
additional flour for kneading
cornmeal, semolina or oil for the pan
Preparation:
Prepare two baking sheets by oiling the centers, or by dusting the pans with a little cornmeal or semolina.
Mix the flour, sugar, and salt in a bowl. Make a large well in the center of the flour mixture, and add the yeast.
Add the oil and the water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes, or until the dough is very smooth and elastic.
Divide the dough in half, and shape each portion into a smooth circular mound. Place onto the prepared pans, and cover with a towel. Allow to rest for 10 minutes.
After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4" thick. Cover with a towel, and leave to rise about one hour, or until the dough springs back when pressed lightly with a finger.
Preheat an oven to 435°F (225°C).
Score the top of the bread with a very sharp knife, or poke the dough with a fork in several places. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are nicely colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.
Moroccan Semolina Pan - Fried Flatbread
Author: asi benizry // Category:
Harcha (also spelled harsha) is a Moroccan pan-fried bread made from
semolina flour, butter and milk. Although harcha looks a bit like an English muffin, it's thinner and more lik
e cornbread in texture and taste. It's most often served for breakfast or at tea time.
semolina flour, butter and milk. Although harcha looks a bit like an English muffin, it's thinner and more lik
e cornbread in texture and taste. It's most often served for breakfast or at tea time.=Start by mixing the dry ingredients. In a mixing bowl, blend together:
2 cups (250 g) fine semolina
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
Blend in 1/2 cup (125 g) soft butter. Use your hands, a pastry cutter, or a spoon. The mixture should now be moist and crumbly, similar in texture to the dough for a cookie crust or graham-cracker crust.
Add 1/2 cup (120 ml) milk to the semolina mixture to make a soft, mois
t dough that can be packed into a mound.
2 cups (250 g) fine semolina
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
Blend in 1/2 cup (125 g) soft butter. Use your hands, a pastry cutter, or a spoon. The mixture should now be moist and crumbly, similar in texture to the dough for a cookie crust or graham-cracker crust.
Add 1/2 cup (120 ml) milk to the semolina mixture to make a soft, mois
t dough that can be packed into a mound.The harcha dough should now look like this.
Shape the doughs into balls, and leave them to rest for a few minutes.
Make the balls any size that you like. The balls shown here are about 1 1/2 inches in diameter, which will yield small 3" harcha.
Make the balls any size that you like. The balls shown here are about 1 1/2 inches in diameter, which will yield small 3" harcha.
If desired, roll the balls in coarse semolina. (This is optional for appearance and texture).
Flatten the balls into discs between 1/8" and 1/4" thick. Don't make them too thick, or the dough won't cook all the way through.
Flatten the balls into discs between 1/8" and 1/4" thick. Don't make them too thick, or the dough won't cook all the way through.
Heat a griddle or frying pan over low to medium-low heat for several minutes.
Add the harcha to the pan, and cook for about 7 to 10 minutes on each side, turning only once, until a pale to medium golden color. Keep the heat low, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
Add the harcha to the pan, and cook for about 7 to 10 minutes on each side, turning only once, until a pale to medium golden color. Keep the heat low, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
Harcha are best served warm with jam, cheese or honey. They can also be dipped in hot syrup made from equal portions of melted butter and honey.
Harcha can be reheated stove top in a pan or in a 350°F (180°C) oven for a few minutes. They'll stay fresh at room temperature for a day, and store well in the freezer.
Harcha can be reheated stove top in a pan or in a 350°F (180°C) oven for a few minutes. They'll stay fresh at room temperature for a day, and store well in the freezer.
Shebakia recipe
Author: asi benizry // Category:
The shebakia is one of the most popular Moroccan cookies.it is made of simple ingredients and it taste great.to make it look's nice and attractive it is little difficult.if you want to make the shebakia looks pretty, you have to follow the right direction process.the key to success is to cut the dough into the right sizemake 6 cuts inside with a special tool roller with teeth put it frying in a border tool, you have to put it careffuly into the frying pan. follow the instruction bellow.
Recipe for 50 shebakia
Ingredients:
1/2 Kilo Flour (2 pounds Flour)
100 gram Margarine or Butter
10 gram backing powder
1/4 glass (50 gram) Vegetable oil
1/2 glass of bear (100 gram)
water as needed to make the dough
Decoration after frying:
Decoration after frying:
3 glasses of sugar (1 pound)
3 glasses of water Juice from 1/2 fresh lemon
more for decorating:
1 pounds Sesame seedsor mix colored tiny candiesInstructionsput all the ingredients (Flour ,Margarine ,backing powder, Vegetable oil, bear, water as needed to make the dough , into a paste, knead the dough soft and gentle not sticky and not hard.leave the dough covered for 15-30 minutes to let them rise (strike, pat). Take a walnut-sized piece of paste and roll it out very thin. with rolling pin flatten the dough and cut it to pieces size 10 centimeters by 10 centimeters. make 6 cuts inside of each piece with serrated roller. see the picture bellow.
if you make the cuts in different sizes you will get different shape. the roller metal cut typically found in Morocco.Deep-fry the cookies in big frying pan with boiling oil just to be golden brown.you can use a round metal border tool also found in morocco. and maybe in cookies tools store.this make all the shebakia in the same size.when you put the shebakia into the frying pan you have to hold it alternately 1 yes and 1 no so you hold only 2 or 3 stripes. now you put it inside the metal border careffuly and let it fry.after about 15 seconds you turn over the shebakia to the other side that not fried yet. out from the metal border.then you can take the next shebakia to fry. make the shebakia only gold not brown.
you can also make the border metal tool by your selfwhen it fried 2 sides lift the shebakia with slotted spoon that let the oil drop back to the frying pan.put the fried shebakia into big aluminum trayyou can put them also on white paper to absorb the oil.so minimum oil will be left on the shebakia.
let the shebakia dry and cold in room temperature,
How to make the sugar syrup home made honey:
boil the 3 glasses of water and 3 glasses of sugar. after boiling squeeze 1/2 fresh lemon into the boiling sugar. you have to get fluid sugar.
put the shebakia for about 15 seconds into the boiling sugar. and lift it into the serving tray. sprinkle with toasted sesame seeds, or scatter some colored tiny (grain) candies.
put the shebakia for about 15 seconds into the boiling sugar. and lift it into the serving tray. sprinkle with toasted sesame seeds, or scatter some colored tiny (grain) candies.
it is not recommended to move the shabakia from this place after it is covered with honey or sugar only for eating because it can break and loose it's beauty.
Then you serve a good fresh shebakia to your guests.
Then you serve a good fresh shebakia to your guests.
Notes: you can store the shebakia in big plastic box in the refrigerator for quiet long time even 2 months.
Seffa recipe
Author: asi benizry // Category:
Seffa Medfouna is a famous Moroccan dish which features saffron chicken, lamb or beef hidden within a dome of steamed couscous or broken vermicelli (chaariya). The couscous or vermicelli is sweetened with raisins, butter and powdered sugar and decorated with ground fried almonds, cinnamon and additional powdered sugar.
Seffa may be prepared without the meat and served as a follow-up course to a main dish. Both are popular on holidays or when entertaining.
Seffa may be prepared without the meat and served as a follow-up course to a main dish. Both are popular on holidays or when entertaining.
Prep Time: 40 minutes
Cook Time: 3 hours
Cook Time: 3 hours
Ingredients:
----- For Preparing the Seffa -----
2 lbs. (about 1 kg) dry broken vermicelli or couscous
3 tablespoons vegetable or olive oil
2 teaspoons salt
1 cup golden raisins, soaked in water for 20 minutes
4 tablespoons butter
1 cup powdered sugar, or to taste
----- For Cooking the Saffron Chicken or Meat -----
1 whole chicken, cut into pieces (or 2 lbs. - about 1 kg - cubed lamb or beef)
2 large sweet onions, chopped medium
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 sticks of cinnamon
1 teaspoon saffron threads, crumbled
1 teaspoon turmeric
1 1/2 to 2 teaspoons salt
4 tablespoons butter
1/4 cup olive oil
1/4 cup chopped fresh cilantro
----- For Decorating the Seffa -----
1/2 to 1 cup almonds (blanched, fried and ground)
1 cup powdered sugar
2 tablespoons ground cinnamon
Preparation:
Steam the Couscous or Broken Vermicelli (Chaariya)
Fill the base of a couscoussier with ample salted water, and bring to a boil over high heat. Reduce to a simmer, and proceed with steaming the couscous three times (add the raisins for the final steaming), or the broken vermicelli four to five times (add the raisins for the fourth steaming). If unfamiliar with this process, follow steaming directions in How to Steam Couscous or How to Make Seffa Medfouna.
Cook the Saffron Chicken, Lamb or Beef
While you're steaming the couscous or broken vermicelli, also prepare the meat.
Mix the chicken, lamb or beef with the onions, spices, butter, oil and cilantro in a Dutch oven or heavy-bottomed pot. Gently brown the chicken or meat over medium heat for about 10 minutes.
If cooking chicken, don't add water as the chicken will braise in its own juices. If preparing lamb or beef, add enough water to just cover the meat.
Cover the pot and cook over medium heat, stirring occasionally, until the meat is very tender. This will take about 1 hour for the chicken, but may take longer for the lamb or beef. Avoid scorching the meat, and add a small amount of water to the lamb or beef during the cooking if necessary.
When the chicken or meat has been cooked, reduce the liquids until a thick sauce has formed. Discard the cinnamon sticks, and taste for seasoning. If desired, remove the chicken from the bones.
To Serve Seffa Medfouna
Gently toss the steamed broken vermicelli or couscous with the butter and powdered sugar. Place about 1/3 of this mixture on a very large serving dish.
Arrange the chicken or meat in the center, and cover with the sauce. Pile the rest of the couscous or vermicelli on top of the meat, using your hands to shape a dome.
Decorate the mound of seffa in a vertical pattern with the cinnamon, ground almonds and powdered sugar. Serve immediately, with small bowls of powdered sugar, ground almonds and cinnamon on the side.
It's Moroccan tradition to gather around a single plate of Seffa Medfouna, with each person eating from his own side of the dish and adding additional almonds, cinnamon or sugar as desired.
Ma'amoul - Nut Filled Cookie
Author: asi benizry // Category:
Ma'amoul is a cookie like, nut filled pastry. It can be filled with a variety of nuts, but is best made with walnuts, pistachios, or almonds. This recipe is not only easy, but delicious! Ma'amoul is normally served during celebrations, but I sneak it in in my home several times a year because they are just so good!
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
2 cups all purpose flour
1 cup semolina
2 sticks salted butter, softened
1/2 teaspoon allspice
1/4 teaspoon orange blossom water
2 1/2 tablespoons granulated sugar
1/4 cup chopped nuts (pistachios, walnuts, or almonds)
powdered sugar for dusting
2 tablsespoons milk
Preparation:Preheat oven to 350 degrees.In a medium bowl, combine flour and semolina. Set aside. In a smaller bowl, beat together butter for 30-45 seconds. Slowly add in flour mixture untill combined. Stir in milk, allspice, and orange blossom water. Roll dough into 12 pieces. In a small bowl, combine nuts and sugar. Set aside.Grab your dough and push into 2 inch circles onto parchment lined cookie sheet. Place about 1 teaspoon of nut mixture on top of dough. Fold and press dough together to seal the filling. Repeat with remaining dough and nut mixture.Bake for 20-25 minutes until golden brown.
Sfenj recipe
Author: asi benizry // Category:
Sfenj are Moroccan doughnuts made by deep frying a sticky, unsweetened yeast dough. Serve them warm, either plain or dusted with sugar, for breakfast or tea time.
The dough for sfenj should be quite sticky. Allow 3 to 4 hours rising time.
Yields 8 to 10 three-inch sfenj.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
3 cups flour
2 teaspoons yeast
1 teaspoon salt
1 1/4 cup warm water
-------------------------------
vegetable oil, for frying
sugar, for garnish (optional)
Preparation:
Dissolve the yeast in the warm water and set aside.
Mix the flour and salt in a large bowl. Add the water and yeast mixture, and stir vigorously with your hand or a spoon until smooth. The dough should be too sticky to knead or shape, almost like a batter.
Cover the bowl, and leave the dough to rise for three to four hours, until double or triple in bulk.
In a wide pot, heat an inch or more of vegetable oil until hot. Dip your hands in water, and pull off a piece of dough about the size of a small plum. Use your fingers to make a hole in the ball of dough, stretch the hole wide to make a ring, and place the dough in the hot oil.
Repeat with the remaining dough, wetting your hands as necessary to keep the dough from sticking as you work with it.
Fry the sfenj until golden brown, turning once or twice. Remove the cooked sfenj to a plate lined with paper towels to drain.
Serve the sfenj hot. If desired, dip the sfenj in sugar to sweeten them.
Baklava recipe
Author: asi benizry // Category:
Use walnuts, pecans, or other nuts in this delicious baklava.
Cook Time: 35 minutes
Ingredients:
1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice
Preparation:
Directions for baklava Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.
Moroccan Rice and Tuna Salad
Author: asi benizry // Category:
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
1 cup uncooked long grain white rice
1/4 to 1/2 cup finely chopped colored bell peppers (or other vegetables)
1/4 to 1/2 cup tuna
4 tablespoons vegetable oil (or use the oil from the tuna, if desired)
1/4 cup mayonnaise
2 tablespoons lemon juice or vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
Preparation:
Cook the rice according to the directions. (As a general rule, one cup of rice can be gently simmered, covered, in 2 1/4 cups water for about 25 minutes, until the water is absorbed.) Allow the rice to cool thoroughly before mixing the salad.
Place the cooled rice in a large bowl with the tuna and vegetables. In a small bowl, mix the mayonnaise with the oil, lemon juice, salt and pepper and add it to the rice. Gently stir to mix everything well. Refrigerate the salad for about two hours before serving.
Moroccan Green Bean Salad
Author: asi benizry // Category:
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
1 lb. (about 1/2 kg) fresh green beans
1 small roasted red pepper, seeded and finely chopped
2 tablespoons finely chopped parsley
1 tablespoon finely chopped onion
2 tablespoons vegetable oil
1 1/2 tablespoons vinegar or lemon juice
salt
hot paprika, cayenne pepper, or black pepper
Preparation:
Remove the ends from the green beans and cut them into 1/2 inch pieces. Wash and drain the beans, place them in a pot, and cover with cold salted water.
Bring the beans to a boil over high heat. Reduce the heat to medium-low, partially cover the pot, and simmer the beans about 10 to 12 minutes, or until they are crisp-tender.
Immediately drain the beans, and cover with cold water to stop further cooking. Allow the beans to sit in the water for a minute, then drain again.
When the beans have cooled completely, gently press the beans to squeeze out excess water. Put the beans in a large bowl with the remaining ingredients, and season to taste. Toss gently to mix, cover tightly, and refrigerate several hours or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.
Moroccan Potato Salad
Author: asi benizry // Category:
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
2 lbs. (about 1 kg) firm potatoes
2 tablespoons vegetable oil
1 1/2 tablespoons vinegar
1 tablespoon chopped parsley
salt
pepper
Preparation:
Peel the potatoes and cut them into evenly sized cubes. Traditionally, the cubes should be quite small, about 1/4". Wash the cubed potatoes in a bowl of water to remove the starch, and drain.
Place the potatoes in a pot of cold salted water, and bring to a boil. Reduce the heat and simmer the potatoes until tender, about 7 to 9 minutes. Test the potatoes frequently to avoid overcooking.
Drain the potatoes, then immediately cover them with cold water to stop further cooking. Allow the potatoes to sit in the water for a minute, then drain again.
When the potatoes have cooled completely, mix them in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Toss gently to mix, cover tightly, and refrigerate at least an hour or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.
Moroccan Beet Salad
Author: asi benizry // Category:
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
2 lbs. (about 1 kg) red beet roots
2 tablespoons chopped fresh parsley
2 1/2 tablespoons lemon juice
2 tablespoons vegetable oil
salt
pepper
minced or slivered red onion, to taste (optional)
Preparation:
Rinse the beet roots. Place in a pot or pressure cooker, and cover with water. Boil or pressure cook the beets until tender. This can take up to an hour and half when boiling, and up to 40 minutes when pressure cooking. How long depends on how large the beets are.
Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.
Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly, and refrigerate at least an hour or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.
Moroccan Carrot Salad
Author: asi benizry // Category:
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
1 1/2 lb. (about 700 g) fresh carrots
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil
1 tablespoon chopped fresh parsley
1 teaspoon cumin
salt
pepper
Preparation:
Peel the carrots and cut off the tops. Cut the carrots into small cubes about 1/4" thick. Wash the carrots and drain them.
Place the carrots in a pot, cover them with cold water, and bring to a boil. Reduce the heat to medium-low and simmer the carrots about 10 minutes, or until desired tenderness.
Drain the carrots, then immediately cover them with cold water to stop further cooking. Allow the carrots to sit in the water for a minute, then drain again.
When the carrots have cooled completely, mix them in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Toss gently to mix, cover tightly, and refrigerate at least an hour or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.
Moroccan Fish
Author: asi benizry // Category:
This can be spicy (peppery) depending on the quantity of hot pepper and hot paprika you put in the pot.
4-5 slices fillet of fish (Nile fish, Tuna, or Halibut)
A little oil (smear a little lemon juice and salt and let sit 1/2 hour)
2-3 cleaned red peppers and cut in slices
1/2 hot pepper (pungent pepper) not chopped (for children its possible to make without)
3 tomatoes peeled and sliced
3 cloves garlic peeled and cut in half
4 tablespoons coriander chopped
Sauce:
1/4 cup oil (and put into the oil) - 1 big teaspoon paprika
For sweet - 1/2 teaspoon paprika + 1/2 teaspoon salt + 1/2 teaspoon chicken soup powder + pinch black pepper
Mix spices well into oil
In a pot with 3-4 spoons of oil, arrange in layers - sweet red pepper with skin down, on top of this - hot peppers (clean out seeds in the middle) with skin down, sliced tomatoes, clove of garlic.
Put on low flame and allow the pepper and tomatoes to produce juice and become soft. After 1/2 hour put the fish fillet on top of the pan, washing off the salt and lemon juice mixture. Pour the sauce on top, then one half a cup of boiling water. Seal the cover almost entirely; leave a small opening to let out steam. After, continue to cook for 45 minutes then add chopped coriander, and after 10 more minutes the dish should be finished.
4-5 slices fillet of fish (Nile fish, Tuna, or Halibut)
A little oil (smear a little lemon juice and salt and let sit 1/2 hour)
2-3 cleaned red peppers and cut in slices
1/2 hot pepper (pungent pepper) not chopped (for children its possible to make without)
3 tomatoes peeled and sliced
3 cloves garlic peeled and cut in half
4 tablespoons coriander chopped
Sauce:
1/4 cup oil (and put into the oil) - 1 big teaspoon paprika
For sweet - 1/2 teaspoon paprika + 1/2 teaspoon salt + 1/2 teaspoon chicken soup powder + pinch black pepper
Mix spices well into oil
In a pot with 3-4 spoons of oil, arrange in layers - sweet red pepper with skin down, on top of this - hot peppers (clean out seeds in the middle) with skin down, sliced tomatoes, clove of garlic.
Put on low flame and allow the pepper and tomatoes to produce juice and become soft. After 1/2 hour put the fish fillet on top of the pan, washing off the salt and lemon juice mixture. Pour the sauce on top, then one half a cup of boiling water. Seal the cover almost entirely; leave a small opening to let out steam. After, continue to cook for 45 minutes then add chopped coriander, and after 10 more minutes the dish should be finished.
Kefta, Meatballs
Author: asi benizry // Category:
Ingredient
Ingredients:
FOR THE SAUCE
6-8 medium tomatoes, cored and roughly chopped
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil
FOR THE MEATBALLS
400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
Directions:
1 . Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
2 . Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
3 . After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
4 . Place the meatballs in the sauce.
5 . Do not stir but just let them sit on top of the sauce.
6. Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
7 . Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
8 . If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
9. To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
s:
FOR THE SAUCE
6-8 medium tomatoes, cored and roughly chopped
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil
FOR THE MEATBALLS
400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
Directions:
1 . Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
2 . Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
3 . After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
4 . Place the meatballs in the sauce.
5 . Do not stir but just let them sit on top of the sauce.
6. Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
7 . Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
8 . If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
9. To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
Moroccan chicken
Author: asi benizry // Category:
Moroccan Chicken with Lemon and Olives
Ingredients:
2 teaspoons paprika1 teaspoon ground cumin1 teaspoon ground ginger1 teaspoon tumeric1/2 teaspoon cinnamon1/4 teaspoon freshly ground pepper
2 Tbsp olive oil1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)Salt
3 cloves garlic, minced1 onion, chopped
The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips1 cup green olives, pitted1/2 cup water1/2 cup raisins
1/4 cup chopped fresh cilantro1/4 cup chopped fresh flat-leaf parsley
Method:
1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
2 In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes. (If you are using a clay tagine, you will skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking.) Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.
3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serves 4 to 6. Serve with couscous, rice, or rice pilaf.
Spiced Chicken with Couscous Pilaf
Author: asi benizry // Category:
2 1/2 teaspoons paprika
1 teaspoon dried thyme
3/4 teaspoons garlic powder
1/2
teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 4-ounce skinless, boneless chicken breast halves
1 tablespoon vegetable oil, divided
1/2 cup chopped onion
2 cloves garlic, minced
1 cup uncooked couscous (I used whole wheat)
1 cup chicken broth
1 cup frozen whole-kernel corn
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
Combine first 7 ingredients in a shallow dish. Dredge the chicken in the paprika mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 minutes on each side or until done. Remove the chicken from the pan and keep warm.
Heat another teaspoon oil in pan over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in couscous and broth; bring to a boil. Remove from heat. Stir in corn; cover, and let stand 5 minutes or until liquid is absorbed. Stir in the minced cilantro and lime juice. Serve with the chicken. Makes 4 servings.
Couscous The Basic
Author: asi benizry // Category:
this couscous recipe is very basic. Couscous goes with just about any main course, especially chicken. You will find couscous more often in North African cuisine. Most couscous sold in grocery stores has already been pre-steamed, so preparation is vey simple!
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1 1/2 cup couscous
- 2 3/4 cups water
- 1/4 teaspoon salt
Preparation:
In a saucepan, bring water to a boil. Add salt and stir. Add couscous and remove from heat and allow to sit for about 5 minutes.Couscous should be light and fluffy, not gummy. Be sure to allow the couscous to absorb the water.
VariationPrepare couscous with chicken broth instead of water. It really makes for a nice flavor.
Couscous Cooking Tips
• Be sure to identify which type of couscous you have purchased (instant or traditional) to properly plan cooking time.• Couscous may also be cooked like rice. Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook (no peeking!) until liquid is absorbed. Fluff to separate.
• If you lack a steamer, a heat-proof colander inside a stockpot will work fine. Line the colander with cheesecloth if the holes are too big.
• When using the long traditional method of steaming couscous, covering the pot is not recommended as the condensation can drip onto the grains and make the couscous mushy.
• As well as a carbohydrate-laden side dish, couscous may also be eaten as a porridge, in salads, or in desserts.
• To double or triple the volume of instant couscous, avoid the hot water method given on the box and take the time to slowly steam it.
• Cooked couscous should be eaten within a couple of days. It may be frozen up to three months.
Moroccan Tomato Soup
Author: asi benizry // Category:
Ingredients:
2 TBSP Olive Oil
2 medium onions, diced
1 head garlic, diced
4 cups veggie stock
1 can tomatoes
1 can tomato paste
1/2 - 1 cup all natural peanut butter
1 tsp Cumin Powder
1 tsp or 1 tbsp Hot pepper sauce
2 tbsp Cayenne Pepper
2 tbsp White Vinegar
1 tsp Sugar
1 tsp Salt
1 tsp Pepper
Directions:
1) In a large sauce pan, heat oil and fry onion and garlic until golden brown.
2) Add veggie stock, canned tomatoes (including all the liquid) and tomato paste, bring to a boil and then reduce heat (simmering for about 10 minutes).
3) Puree mixture with hand blender, continue to simmer on LOW, and season soup with vinegar, sugar, cumin , cayenne pepper and pepper sauce.
4) Adjust salt and pepper to taste, stir in peanut butter and let soup simmer on LOW heat for an additional 15-20 minutes.
5) Serve and enjoy!
Moroccan Potato Bean Soup
Author: asi benizry // Category:
INGREDIENTS :
- 6 cups water
- 1 (15 ounce) can kidney beans
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 potatoes, peeled and cubed
- 3 tablespoons chicken bouillon powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons curry powder
- 2 tablespoons soy sauce
- 1/2 cup whole milk
- 1/2 cup half-and-half
- 1/2 cup dry potato flakes
- 1/4 cup chopped green onions
DIRECTIONS
- In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
- In a frying pan, saute onions in olive oil until lightly brown.
- To cooking pot, add potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
- Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.
