chhiouat

PREPARATION : 1- Blanch peas, beans and carrots in salted water and drain. 2- Fry the onion in 2 tbsp. oil until it becomes translucent. 3- In a bowl, work both meats with onion, garlic, spices, salt, remaining oil, coriander, soy sauce, crème fraîche, egg white and white bread crumbs to have a homogeneous mixture. Add sliced ​​mushrooms and peas. 4- On a sheet of oiled parchment paper, spread the mixture of minced meat in a rectangle and garnish with beans and carrots. 5- Roll the meat on itself and wrap it in parchment paper. Wrap the wraps with another sheet of aluminum foil and place in a baking dish. 6- Bake the roll in a preheated oven at 180 ° C for 40 to 45 minutes. 7- Take the roll out of the oven and let it warm before serving. 8- Good to know: This dish can be served with pickle sauce, chili potatoes and cherry tulip tomatoes. INGREDIENTS : 400 g ground turkey meat 400 g ground chicken meat 1 minced onion 4 c. tablespoon of olive oil 3 c. white breadcru...

PREPARATION: 1- In a bowl, mix sauces with garlic and ginger. 2- Arrange the chicken pestles in the preparation obtained, cover them with cling film and marinate them in the fridge for 6 hours. 3- Cook the chicken drumsticks in a preheated oven at 180 ° C for about 30 minutes. 4- Remove the drumsticks from the oven and allow them to cool. 5- Pass the chicken drumsticks into the flour, then into the beaten egg and coat with crushed corn petals. 6- Fry chicken drumsticks in a warm oil bath, drain and pat dry with paper towels. 7- Serve hot crispy chicken drumsticks with lettuce leaves, sliced tomato and lemon. 8- Good to know: you can brown the chicken drumsticks in the oven, for this, arrange them on a plate lined with parchment paper and place them in the preheated oven at 190 ° C for 10 to 12 minutes about grill position. INGREDIENTS : 8 chicken drumsticks 1 clove garlic minced 4 c. fish sauce (nuoc-mâm) 2 tbsp. soup of soy sauce 2 cm grated fresh ginger 1 C. Tab...

PREPARATION : 1- Cut the meat into pieces and fry in a pot over low heat with oil, onion, 2 tomatoes and tomato paste. 2- Wet with water and add Dar Chichaich® spices for couscous, chickpeas and a bunch of cilantro. 3- When cooking the meat, add cabbage quarters, carrots and turnips. 4- When the meat is almost cooked, add the pumpkin, the remaining tomato and the pepper. When meat and vegetables are cooked, remove from heat. 5- Dress the smoking couscous on a serving dish, dig a well in the middle. Sprinkle with warm bouillon couscous before placing meat and vegetables in the center. 6- Serve the couscous very hot. 7- Preparation of couscous: Place the couscous in a large dish and drizzle with a large glass of water. 8- Work with your hands to moisten the couscous seeds and separate them. 9- Cover with a clean cloth and let rest for a few minutes while the couscous absorbs the water well. 10- Coat the inside of the top of the couscous with a little oil, arrange the ...

PREPARATION : 1- In a pot, place the meat, onion, chopped tomato, garlic, spices, oil and herbs. 2- To wet with water and to boil, to lower the fire and to let simmer under cover until the cooking of the meat and reduction of the sauce. 3- Meanwhile, cut the quinces into quarters, remove the seeds and lemon them. 4-Arrange the quinces in a pot and cover them at the water level. Cover and cook the quince for about 15 to 20 minutes. 5- Add the orange juice, apricots, cinnamon and caster sugar. 6- Lower the heat and let the fruit confuse until the juices become syrupy. 7- Arrange the meat in a preheated tagine and top with sauce. Garnish the dish with candied fruit and sprinkle with flaked almonds. 8- Serve the hot dish. INGREDIENTS : 750 g of lamb meat cut into leg or shoulder 1 minced onion 2 cloves garlic minced 1 tomato peeled and seeded 1 small bunch of parsley and coriander 2 cinnamon sticks 1 C. sautéed ginger tea ½ c. pepper 1 C. turmeric 8 saffron pisti...

PREPARATION : 1- In a bowl, mix the whiting fillets with the rest of the ingredients, pass them through the chopper to obtain a homogeneous mince. 2- Make medium sized dumplings. In a pot over low heat, place the slices of vegetables, bay leaf, cloves, peppers, olive oil, vinegar and water. 3- Arrange the whiting balls on top, cover the pot and cook over low heat until the liquids evaporate. Gently remove the whiting pellets and set aside in a dish. 4- Serve whiting dumplings hot or cold. INGREDIENTS : For the mince of whiting: 600 g whiting fillets 2 cloves garlic minced 1 C. minced coriander 1 C. salt 1 C. coffee red sweet pepper 2 pinches of red hot pepper

PREPARATION : 1- Cook the pasta in boiling salted water. 2- Drain the pasta and rinse with cold water. 3- Put the pasta in a large bowl, add the vegetables, minced parsley and season. 4- Make the salad of small pellets in a dish, garnish with tuna, slices of lemon and parsley leaves. 5- Serve the cold salad. INGREDIENTS : 200 g of small pellets 2 l of water 1 C. sautéed salt For garnish : 50 g cooked peas 1/2 green pepper cut into cubes 1/2 red pepper cut into cubes 50 g green olives cut into small pieces 50 g black olives cut into small pieces 2 peeled and seeded tomatoes cut into cubes 2 tbsp. minced onion 200 g drained tuna 80 g cooked chickpeas Minced parsley leaves 1 drizzle of olive oil 1 fillet of lemon juice Salt and pepper For the decor: Sliced lemon Parsley leaves

PREPARATION : 1- Beetroot and orange carrot juice: Wash beets, peel and cut into pieces. Place the beet pieces in a saucepan, cover at the water level and cook over medium heat for about 15 to 20 minutes. Remove the beet from the heat and let it cool in the cooking water. Grate the carrots in a fine grater. In a blinder, mix the beetroot with its cooking water, the grated carrots and the orange juice. Perfume the orange blossom water juice and serve it well chilled. 2- Juices of dried apricots to orange: Wash the dried apricots and soak them in 25 cl of orange juice during 60 mn to rehydrate them. In a blinder, mix the rehydrated apricots with the orange juice. Serve the juice well chilled. 3- Melon juice and ginger pomelos: Squeeze the pomelos to extract the juice. In a blinder, mix the pomelo juice with the melon flesh, the fresh ginger and the honey. Serve the juice well chilled. INGREDIENTS : For bettrave and carrot orange juice: 2 beautiful beets 2 carrots 1 liter of f...

PREPARATION : 1- In a paella pan over low heat, heat the olive oil and brown the pieces of chicken and lamb chops. Remove them and reserve them. 2- In the same oil, sauté the minced garlic and onion. 3- Add the rice, stirring until it becomes translucent. 4- Wet with the broth and stir in the tomato paste. Add spices and herbs. 5- To boil, lower the heat and arrange the chicken pieces, chops and vegetables on the rice. 6- Cover with a sheet of aluminum foil and simmer the paella over low heat until chicken is cooked and the sauce is absorbed. 7- Let the paella rest for 5 minutes before serving. INGREDIENTS: 250 g of rice 350 g chicken cut into pieces 6 lamb chops 50 g of shelled peas 100 g zucchini cut in 4 100 g of shelled beans 1 grilled red pepper, peeled, seeded and cut into strips 1 onion, finely chopped 2 cloves garlic minced 1 C. tomato paste 10 cl of olive oil 2 pinches of saffron pistils 1 bunch of coriander 4 sprigs of fresh thyme 85 cl chicken br...