Here Madam tastiest recipes of Morocco way Alkscos work the way the originalIs considered one of the most famous Moroccan recipes
Kilogram of couscousKilogram of meatCup oilBesltan longitudinallySalt to tasteTeaspoon black pepperTeaspoon saffronTeaspoon gingerHalf kilos of carrots clean and cut lengthwiseHalf kilos of white and yellow turnips purified and cut lengthwiseDraw a half kilos of Salé purified and cut lengthwiseHalf kilos of red lotteryHalf a kg of green beansHalf kilos of cabbage Akarmb,Half kilos of tomatoes, washed and still its skin and seeds and cut into small piecesbouquet tied with string or corianderAdequate water almost 3 liters100 grams of chickpeas, soaked in water and washed thoroughly.
MethodPut 1 kg of couscous in a bowl and sprinkle with half a liter of salted water and called Hand in lightness to separate the grains from each other and add two tablespoons of oil and Tzhen by almost all the grains of couscousCouscous is placed in Alkskas painted a little oil, which in turn is placed on the potBy locksmith closed much so as not to leak aspects of steamWhen he climbs heavily over the steam couscous raises Alkskas of the pot and hurt couscous in a bowl and sprinkle with a quarter of a liter of cold water with a Crank lightly in order to separate grains from each otherRe-development couscous in Alkskas of the for time again about half an hour (ie, when he climbs heavily on steam couscous). Then lifted from the pot (Twine) and placed in a bowl and sprinkle with about 125 sales of cold water with a Crank lightly in order to separate the grains from each other, returned a third time couscous in Alkskas to a third time, and when he climbs steam over couscous heavily raises Alkskas over the fate (Twine) and flows into the bowl and painted municipal shortening, taking care to separate the couscous grains from each other lightly is still hotAnd finally placed in a round bowl and the overabundance of middle.
How to prepare couscous broth.
Placed pieces of meat and onions section in the pot (Twine) and empties oil, salt and black pepper (Alabzar), saffron and a teaspoon of ghee, ginger and fry total well while continuing to stir, then add liters of water and then closes the pot and leave to simmer for half an hourAdd the chickpeas and carrots and turnips and Akarmb (cabbage), tomatoes, and beans, as well as bouquet tied with string and lots and lots of red Salé and add a little water sufficient to complete the cooking on medium heat until the total cooked pot on the firePlaced couscous Almzhon the municipal shortening in the bowl round and the overabundance of the waist, then placed the pieces of meat and vegetables covered and watered All and serve hotKassa progress with Zlevat of gravy in the aspects of the table and appetite eaters.
Kilogram of couscousKilogram of meatCup oilBesltan longitudinallySalt to tasteTeaspoon black pepperTeaspoon saffronTeaspoon gingerHalf kilos of carrots clean and cut lengthwiseHalf kilos of white and yellow turnips purified and cut lengthwiseDraw a half kilos of Salé purified and cut lengthwiseHalf kilos of red lotteryHalf a kg of green beansHalf kilos of cabbage Akarmb,Half kilos of tomatoes, washed and still its skin and seeds and cut into small piecesbouquet tied with string or corianderAdequate water almost 3 liters100 grams of chickpeas, soaked in water and washed thoroughly.
MethodPut 1 kg of couscous in a bowl and sprinkle with half a liter of salted water and called Hand in lightness to separate the grains from each other and add two tablespoons of oil and Tzhen by almost all the grains of couscousCouscous is placed in Alkskas painted a little oil, which in turn is placed on the potBy locksmith closed much so as not to leak aspects of steamWhen he climbs heavily over the steam couscous raises Alkskas of the pot and hurt couscous in a bowl and sprinkle with a quarter of a liter of cold water with a Crank lightly in order to separate grains from each otherRe-development couscous in Alkskas of the for time again about half an hour (ie, when he climbs heavily on steam couscous). Then lifted from the pot (Twine) and placed in a bowl and sprinkle with about 125 sales of cold water with a Crank lightly in order to separate the grains from each other, returned a third time couscous in Alkskas to a third time, and when he climbs steam over couscous heavily raises Alkskas over the fate (Twine) and flows into the bowl and painted municipal shortening, taking care to separate the couscous grains from each other lightly is still hotAnd finally placed in a round bowl and the overabundance of middle.
How to prepare couscous broth.
Placed pieces of meat and onions section in the pot (Twine) and empties oil, salt and black pepper (Alabzar), saffron and a teaspoon of ghee, ginger and fry total well while continuing to stir, then add liters of water and then closes the pot and leave to simmer for half an hourAdd the chickpeas and carrots and turnips and Akarmb (cabbage), tomatoes, and beans, as well as bouquet tied with string and lots and lots of red Salé and add a little water sufficient to complete the cooking on medium heat until the total cooked pot on the firePlaced couscous Almzhon the municipal shortening in the bowl round and the overabundance of the waist, then placed the pieces of meat and vegetables covered and watered All and serve hotKassa progress with Zlevat of gravy in the aspects of the table and appetite eaters.
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