chhiouat

PREPARATION : 1- Scrape the stalks of the eggplant and remove two strips of skin in the direction of the length. 2- Incise the aubergines in four, salt generously the pulpit and let them disgorge for 20 minutes. 3- Rinse the eggplants and mop them up. 4- Fry the eggplant in hot oil and drain. 5- Work the minced meat with herbs, spices, salt and make small sausages. 6- Place the minced meat pudding inside the aubergines. 7- Season the slices of tomato with garlic, herbs, salt spices and olive oil and arrange them in a baking dish. 8- Place the stuffed eggplant on the tomato rings and bake in a preheated oven at 180 ° C for about 35 to 40 minutes. 9- Serve the hot dish. INGREDIENTS : 8 small aubergines 1 C. salt soup Oil for frying For the stuffing: 360 g minced meat 2 pinches of thyme 1 C. minced parsley and coriander 1/2 c. pepper 1 C. coffee sweet pepper Salt For the tomato: 2 tomatoes cut in slices 1 clove garlic minced 1 C. parsley and coriander 1/2 c...

PREPARATION : 1- Grind the whole almonds and mix them with the caster sugar and cinnamon powder. 2- Prepare a syrup of medium density with the caster sugar, lemon juice and water. 3- Once the syrup is ready, perfume it with rose water. 4- On a plate, place a layer of 10 sheets of filo pastry and top with a thick layer of cinnamon almonds. 5- Cover the stuffing with the remaining leaves of filo paste. 6- Pour half of the nut butter on the last layer of filo pastry. 7- Place the plate in a cool place for 20 minutes to freeze the butter and facilitate the cutting of Baklawa. 8- Remove the plate from the refrigerator and cut the filo dough into squares or lozenges and garnish each Baklawa with an almond. 9- Carefully pour the remaining butter on the Baklawa. 10- Bake in preheated oven at 180 ° C for about 30 minutes by turning the plate regularly so that the Baklawa are evenly browned. 11- Remove the Baklawa from the oven and pour over the syrup. 12- Let the Baklawa absorb...

Preparation : 1- Tips and tricks for making meatballs stuffed with mozzarella. 2- In a bowl, marinate mozzarella balls in olive oil and herbs and set aside. 3- In a frying pan over low heat, sauté onion and garlic in olive oil, salt and pepper for 2 minutes. 4- In a bowl, mix the minced meat with the cooked rice, onion, garlic, salt and pepper. 5- Knead energetically all the ingredients to have a homogeneous preparation. 6- Make meatballs stuffed with mozzarella cheese. 7- Pass the meatballs in flour, egg yolk and bread crumbs. 8- Fry the mozzarella balls in hot oil until they turn a beautiful golden color. 9- Drain the meatballs and pat them on paper towels. 10- Serve hot meatballs with tomato sauce. ingrédients : 1 small onion, finely chopped 1 clove garlic minced 2 tbsp. tablespoon of olive oil Salt and pepper 200 g minced meat 200 g cooked rice For mozzarella: 120 g small mozzarella balls 1 C. dried herbs: thyme, rosemary, marjoram 2 tbsp. tablespoon of olive oil For bre...

Preparation : 1- Preparation of the cockerel sauce: In a pot over low heat, toss the onion in the oil and a little salt. Add chicken cockerels, half the parsley and spices. 2- Wet with 10 cl of water, bring to a boil and cover and simmer, turning the cockerels regularly. 3- Once the cockerels are cooked, take them out of the pot and keep them warm. Add the remaining parsley and honey to the onion sauce while continuing to cook on low heat and stirring until thickened. 4- To train the Seffa * with the cockerels: Stir in raisins and vermicelli during the last steaming. 5- Coat the hot vermicelli with butter and arrange it on a serving dish, top with onion sauce and garnish with cockerels. 6- Decorate the grilled almonds dish. Serve the dish with cinnamon and icing sugar. ingrédients : For the sauce: 6 chicken cockerels 4 large onions, finely chopped 1 bunch of minced parsley 2 cinnamon sticks 8 saffron pistils 1 C. cone of ginger 1 C. coffee turmeric 1 C. rancid butter 8...

Préparation : 1- Astuces et conseils pour bien réussir les recettes à base de pâte feuilletée. 2- Étaler la pâte en une fine abaisse de 2 à 3 mm d'épaisseur. 3- Détailler l'abaisse de pâte en bande de 3 cm de largeur. 4- Enduire chaque bande de pâte, des deux côtés, de blanc d'œuf et les saupoudrer de sucre semoule. 5- Prendre chaque bande des deux extrémités et les tordre pour obtenir une torsade. 6- Réserver au frais pendant 15 mn. 7- Cuire les torsades au four préchauffé à 180°C pendant 15 à 20 mn. Ingrédients : 250 g de pâte feuilletée * 1 blanc d'œuf 60 g de sucre semoule mélangé avec 1 c. à café de sucre vanillé

PREPARATION : 1- In a frying pan on high heat, sauté in 3 tbsp. butter squid and shrimp for 2 to 3 minutes, then set aside in a bowl. 2- Brown the diced white fish in 2 tablespoons butter on high heat for 2 to 3 minutes. 3- In another skillet, heat the olive oil and fry the onion, garlic, mushrooms, harissa, olives and spices for 5 minutes over medium heat. After cooking add the candied lemon, parsley and coriander. 4- Soak the vermicelli in hot water for 5 minutes, drain and cut. 5- In a large bowl, carefully mix the white fish, seafood, vermicelli and mushroom and onion mixture. Add the lemon juice and adjust the seasoning. 6- Divide the stuffing into four portions. Butter a small round pan, line it with a small sheet of pastilla, brush it with butter and cover with a second sheet to strengthen it. 7- Garnish the pastilla sheet with a portion of stuffing, fold over the edges, smear them with butter and beaten egg to close them. 8- Arrange the small pastilla folded side...

Preparation 1- Blend all the ingredients in a blinder for 3 minutes, marking a pause of 10 seconds. 2- Pour the resulting paste into a bowl and let it stand for 15 minutes, small bubbles will form on its surface. 3- Heat a non-stick pan, add the equivalent of a small ladle of dough and cook the pancake over medium heat. 4- The pancake is cooked when the whole surface is covered with small regular holes. 5- Remove the pancake, wipe the pan and repeat the operation until all the ingredients are gone. 6- To serve: in a saucepan over low heat, melt 100g butter, 200g honey and 3 tablespoons fresh cream. Emulsify the mixture by whisking with a fork. Pour into a gravy boat and keep warm until serving. ingrédients : 375 g of fine durum semolina 50 cl of lukewarm water 1 C. salt 1 C. baking yeast 1 sachet of baking powder

Preparation : 1- My tips and tricks to succeed the Milk Harchas here: 2- In a bowl, place the semolina, then work with the oil and butter to coat each semolina fat. 3- Dilute the baker's yeast in the milk and add all the ingredients to the semolina by mixing quickly without working the dough. 4- The paste obtained is liquid, let it completely absorb the milk (about 20 to 30 minutes depending on the quality of the semolina). 5- Heat a frying pan with a thick bottom, sprinkle with semolina and then take a ball of semolina paste and flatten it directly into the pan. 6- Let the pancake cook for about 2 minutes before turning it over with a spatula. Once cooked and browned, remove the patty from the pan. Wipe the pan and start again until the dough is drained. 7- Serve the Harchas accompanied by honey. ingrédients : 250 g of fine durum semolina 8 cl of mixed oil and melted butter 7 g of baking powder 1 pinch of baker's yeast 1 C. salt 1 C. tablespoon caster sugar 20 cl of...

Preparation : 1- Put the nuts in a hot oven for 3 minutes, rub them with a clean cloth to get rid of their skin and reduce them to paste. 2- In a frying pan over low heat, brown the chopped onion in the butter. 3- In a bowl, mix the minced meat with the spices, the walnut paste, the parsley and the golden onion to obtain a homogeneous preparation. Make medium sized meatballs and reserve them. 4- Pit the prunes and open the apricots with the tip of a knife. Delicately stuff the fruit with the kefta balls. 5- In a pot over low heat, sauté the onion in the melted butter until it turns golden brown. Arrange the stuffed fruits on the onion, add the spices and wet with the broth. Cover and simmer over low heat until thickened with sauce. 6 - Cover the honey fruits, stir gently while holding the pot by the handles and remove from the heat. Serve the stuffed minced meat topped with sauce and decorated with grilled walnut kernels. 7- Good to know: these stuffed fruits can serve as a Mechou...

Preparation : 1- Dip the chickpeas in water for 2 hours and remove them from their skin. 2- Dip the chickpeas freed from their skin in water for 4 hours and drain them. 3- In a pot, put the meat, spices, garlic, parsley and coriander stalks, oil and rancid butter and wet with water. 4- Bring to a boil, lower the heat and cook under cover. 5- Place chickpeas and rice in a steaming basket or in a muslin bag. 6- When the meat is almost cooked, place the chickpeas and rice in the pot. 7- When the chickpeas and rice are cooked, remove them from the pot. 8- The meat must be melting and the sauce reduced. 9- Place the meat in a preheated dish, garnish with chickpeas and top with sauce. 10- Serve the dish with rice. ingrédients : 1 kg of calf's tail Stalks of parsley and coriander 4 cloves of garlic 1 C. sautéed ginger tea 8 saffron pistils 1 C. turmeric 1 C. rancid butter or clarified butter 1.5 l of water Salt To serve : 250 g chickpeas 250 g of rice

PREPARATION : 1- How to prepare and peel the tongue of veal. 2- Dip the chickpeas in water for 2 hours and remove them from their skin. 3- Soak the dried chickpeas in water for 4 hours to rehydrate and drain. 4- In a pot, put the chickpeas, the pieces of meat, the bunch of herbs, the garlic, the spices, the oil, the tomato and the tomato paste. 5- Wet with the broth and cover the pot. 6- To boil, lower the heat and simmer all the ingredients until cooking the chickpeas and reducing the sauce. 7- 2 minutes before removing the pot from the heat, add the minced herbs. 8- Put the pieces of veal tongue with the chickpeas in a preheated dish and top with sauce. 9- Serve the dish very hot. INGREDIENTS : 500 g of ready-to-use veal tongue cut into pieces 250 g chickpeas 1 tomato peeled, seeded and quartered 2 cloves garlic minced 1 C. tomato paste 1 C. turmeric 1/2 c. pepper 1/2 c. ginger 1 C. cumin 1 C. sweet pepper Salt 4 c. tablespoon of olive oil 1 small bunch o...

PREPARATION : 1- Mix the spices with the rancid butter or butter, make a slit in the lamb shoulder and coat it from the inside with the preparation. 2- In a pot over low heat, place the chopped onion with the spices, oil, half of the parsley, rancid butter or butter, lamb shoulder and water. 3- Cook the shoulder of lamb in the stew until it becomes melting. 4- Carefully remove the shoulder from the sauce and brown it in the oven. 5- Add the remaining minced parsley and honey to the onion sauce and stew it over low heat and stirring until you have a jam consistency. 6- Cook the thin vermicelli with steam following the steps. 7- Add the raisins to the vermicelli during the last steaming. 8- To work the vermicelli still hot with the sauce of onion and to train it in a dish, to place on the shoulder of golden lamb in the oven. 9- Decorate the dish with the almonds before serving. INGREDIENTS : 1 shoulder of lamb of 2.5 kg 1 C. turmeric 1 C. ginger 6 saffron pistils 1/2...

PREPARATION : 1- Mix the spices for Chermoula with rancid butter and minced garlic cloves. 2- Make a pocket in the shoulder and coat it from the inside with the Chermoula. 3- Cut the kidneys into pieces and marinate in the vinegar for about 15 minutes. 4- Drain the kidneys and rinse them. 5- Place the kidneys and pieces of meat in a bowl, add the spices, parsley and minced garlic. 6- Stuff the shoulder with kidneys and pieces of meat (tie or close the bag with a sheet of parchment paper to prevent stuffing from going out during cooking). 7- To coat the shoulder from the outside, mix the spices with the water. 8- Brush the shoulder with half the mixture and reserve the rest. 9- In a pot over low heat, place the onion, garlic, herbs, saffron and rancid butter. 10- Wet with water and put the shoulder in the pot. 11- Cook the shoulder over low heat, basting occasionally with the sauce. 12- Once the shoulder has been cooked let it cool completely before removing it from th...

PREPARATION : 1- In a saucepan over low heat, sauté the meat, onion, garlic and grated tomato in the oil for 2 minutes. 2- Add spices, bunch of coriander and wet with water. 3- Bring to a boil, then lower the heat and cook under cover. 4- When the meat is cooked, take it out of the pot and keep it warm. Skip the Chinese sauce and put it back in the pot. 5- Place the beans in the sauce, add the cherry tomatoes, coriander and garlic. 6- Cover the pot and let simmer until cooking beans and reduction of the sauce. 7- Warm up the meat and dress it in a serving dish, garnish with vegetables and top with sauce. 8- Serve the hot dish. INGREDIENTS : 750 g lamb meat cut in the shoulder 1 seeded and grated tomato 1 medium onion, thinly sliced 1 clove garlic minced ½ c. pepper 1 C. turmeric 1 C. ginger 4 c. tablespoon of olive oil 1 small bunch of coriander 70 cl of water Salt For garnish : 600 g green beans 80 g of cherry tomatoes 1 clove garlic minced 1 C. minced ...

PREPARATION : 1- In a saucepan over low heat, sauté the meat with the onion and garlic, sliced in the oil for 2 minutes. 2- Add the spices, thyme, then wet with water and cook, over low heat and covered, until the meat becomes tender. 3- Scrape the small vegetables, keeping the heads and place them in the sauce with the coriander bouquet and the sliced lemon wedge. 4- Simmer covered until cooking vegetables and reduction of sauce. 5- Arrange the meat and vegetables in a preheated dish and top with sauce. Serve the hot dish. INGREDIENTS : 750 g of veal shank 1 minced onion 2 cloves garlic minced 1 C. ginger ½ c. pepper 1 C. paprika Salt 3 sprigs of fresh thyme 4 c. tablespoon of olive oil 75 cl of water For vegetables: 350 g small purple turnips 350 g of small carrots 1 small bunch of coriander ¼ candied lemon

PREPARATION : 1- In a pot over low heat, place the onion, chicken, spices and oil. Brown the whole thing for 10 minutes, stirring regularly. Add rancid butter, half the parsley and water. Cover and simmer covered and stirring occasionally until chicken is cooked. 2- Remove the chicken from the pot and add the remaining parsley, continue cooking the sauce until the onion takes a consistency of compote. 3- Bone the chicken and put it back with the onion sauce. 4- In a large dish, coat the hot vermicelli with butter. 5- Arrange half of the vermicelli in a serving dish and garnish with onion chicken. 5- Cover with the remaining vermicelli and garnish with crushed almonds, icing sugar and cinnamon. 6- Serve the hot dish with milk perfumed with orange blossom water. INGREDIENTS : 1 chicken 1.5 kg cut into pieces 1 kg finely chopped onion 1 bunch of minced parsley 5 c. oil soup 1 C. rancid butter "Smen" (optional) 1 C. ginger 1 C. turmeric 1/2 c. pepper 8 saff...

Preparation : 1- In a pot over low heat, fry the meat, onion and garlic in the oil for 2 minutes. 2- To wet with water, add spices, salt and the bouquet of coriander stems. 3- Let the meat cook under cover and over low heat until it becomes melting and the sauce is well reduced. 4- Remove the bunch of coriander stems and the cinnamon stick. 5- Cut the orange into fine and regular quarters and cut each quince into 8 quarters. Seed and lemon these. 6- Cook the quince quarters in boiling salted water for 15 minutes and drain. 7- In a large pan over low heat, pour 15 cl of quince cooking water, orange blossom water and bring to a boil. 8- Reduce the heat and lay down the fruit quarters (quince and orange), sprinkle with sugar and cinnamon and let caramelize by gently turning them for about 15 to 20 minutes. 9- Put the meat in a preheated dish, garnish with caramelized fruit and top with the cooking liquid. 10- Sprinkle the dish with flaked almonds and serve hot. ingrédients  :...

Preparation : 1- In a pot over low heat, put the onion, oil and salt. 2- Cover and drop the onion until it returns its water of vegetation. 3- Add the spices and continue cooking over low heat for 30 to 40 minutes, stirring until the onion is melting. 4- Stir in the sugar and raisins and stir regularly to obtain a nice onion jam. ingrédients : 2 kg sliced onion 10 cl of sunflower oil 1 C. salt 1 C. ginger 1/2 c. pepper 1 C. cinnamon 8 saffron pistils 2 cinnamon sticks 150 g caster sugar or honey 250 g raisins

PREPARATION : 1- Dip the split peas for an hour in water and drain. 2- In a saucepan over low heat, sauté garlic and onion in olive oil for 2 minutes. 3- Add the split peas, the bouquet of herbs, the spices except the salt and then wet with the water. 4- Bring to a boil, cover and simmer on low heat until obtaining a purée of split peas. 5- Remove the bunch of herbs and mash the peas in a sieve. 6- Put the broken pea purée back into the pot to warm it, add salt and a drizzle of olive oil. 7- Serve the mashed peas very hot. INGREDIENTS : 250 g broken peas 2 cloves garlic minced 1 minced onion 1 small bunch of parsley and coriander 1 C. coffee cup of ginger 1 C. coffee turmeric 1/2 c. pepper 3 c. tablespoon of olive oil 1.5 l of water Salt To serve : A drizzle of olive oil

PREPARATION : 1- In a saucepan over low heat, sauté the chopped onion in the oil for 3 minutes. 2- Add the chicken pieces, tomato and tomato paste, chickpeas, carrots and spices and add the water. 3- Cover and cook until the chickpeas become tender. 4- Add the pasta tongues of birds, herbs, rancid butter and salt. 5- Continue cooking over low heat and stirring for 12 to 15 minutes. 6- Serve Harira immediately with lemon wedges. INGREDIENTS : 1 minced onion 250 g chicken breast cut into pieces 1 C. tomato paste 3 grated tomatoes 100 g chickpeas soaked and freed from their skin 150 g carrots, diced 1 cinnamon stick 1 C. ginger 1 C. turmeric 1/2 c. pepper 3 c. oil soup 2.5 l of water 150 g pasta tongues of birds 1 C. minced coriander 1 C. minced celery 1/2 c. rancid butter "S'men" (optional) Salt To serve : Lemon quarters