Moroccan crepe Baghrir

Moroccan crepe Baghrir

 

En The ingredients :
Two cups of thin semolina
A cup of fine wheat flour or pure wheat
Yeast chemical 7g
A tablespoon of traditional yeast
4 cups warm water with the same cup
salt
you mix everything in a blender and then let it sit for 15 minutes
Then, in a nonstick skillet, pour a small ladle of dough and cook on medium heat until holes form on the surface of the pancake.

and you serve it with honey and butter.

Fr les ingédients :
Deux tasses de semoule minceUne tasse de farine de blé fin ou de blé pur
Levure chimique 7g
Une cuillère à soupe de levure traditionnelle
4 tasses d’eau tiède avec la même tasse
sel
vous mélanger le tout dans un mixeur puis vous la laissez reposer 15 min
puis vous après Dans une poêle antiadhésive, verser une petite louche de pâte et laisser cuire sur feu moyen jusqu’à formation de trous sur la surface de la crêpe. et vous le servir avec le miel et le beurre .

Ar المقادير
كأسان من السميدة الرقيقة
كأس من دقيق الفينو او القمح خالص
7G الخميرة الكيماوية
ملعقة كبيرة من الخميرة التقليدية
4 كؤوس ماء دافئ بنفس الكأس
الملح
يخلط الكل في خلاط كهربائ ثم نتركه يتخمر 15 دقيقة ثم نبدأ في تهيه في مقلاة غير قابلة للإلتصاق
نأكد من أن البغريرة مطهوة بعد تكون كل التقب ثم تقدم بالعسل والزبدة 

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Moroccan 7 vegetables couscous with Tfaya

Moroccan 7 vegetables couscous with Tfaya


Couscous is originally a Berber dish and for this reason couscous is a staple dish in many North African countries. In Morocco, we have different types and versions of couscous but if you mention “couscous” in Morocco, people will usually assume that you are referring to the most basic version of the famous dish: the 7 vegetables couscous.

The 7 vegetables couscous is composed of semolina grains (granules of durum wheat), topped with vegetables and meat cooked in a super tasty and comforting broth.

For a long time, I used to think that couscous was one of these difficult recipes designed only for experienced cooks, and for a long time I didn’t try to make it although I was missing it very much.

A few years ago, my university friends asked me to cook a traditional Moroccan couscous for a dinner party and… I couldn’t say no. Thanks to my mom (who gave me a very detailed recipe), my first couscous was pretty good, there were no leftovers! But I have made it countless times since that day and I have learned a lot. Hopefully you will benefit from that and you will find the recipe as simple as I do today.

The reason I love couscous is because although its cooking time is quite long, its preparation is very quick. You can get the recipe started and do many things by the time the meal is ready to be served.

Couscous is also one of those perfectly balanced and flavoursome dishes that allows you to help yourself two, three (or more?) times and never feel guilty by the end of the meal.

Enjoy, take a look at the notes and feel free to ask questions!


7 VEGETABLES COUSCOUS+ OPTIONAL TFAYA SAUCE (CARAMELISED ONIONS)

Serve 4 to 6

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large onion chopped (200gr)
  • 600 gr braising beef or lamb (off the bone), trimmed of excess fat. (i.e. lamb shoulder, cracked lamb shank, lamb or beef neck, beef shin). If your meat is on the bone, take into account the weight of the bone and make sure you get about 125 gr of meat per person.
  • 250 gr canned chickpeas (or 125 gr dried chickpeas soaked in cold water overnight), drained.
  • 2 teaspoons salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • Generous pinch of saffron
  • 1 coriander bouquet, tied
  • 2 tomatoes, seeded and chopped in 2 cm large pieces
  • 1 small cabbage (600gr), quartered through the base
  • 1 large sweet potato (250 gr), peeled and cut into large chunks
  • 300 gr turnip, peeled and cut into 3 cm lengths
  • 3 carrots (300 gr), scraped and cut into 4 cm lengths
  • 200 gr courgettes cut into 5 cm lengths (not necessary for baby courgettes)
  • 300 gr butternut squash or pumpkin, seeded if necessary and cut into large chunks
  • 4 cups dried couscous (650 gr)

METHOD

• In a large casserole (minimum 5 litres capacity), heat the olive oil over medium heat and add in the onions, the meat, the spices, salt, pepper and half of the tomato pieces. Turn the meat occasionally until lightly browned, about 10 min.

• Add 1.5 litres of water and the chickpeas. Bring to the boil, reduce to medium low heat and place the coriander bouquet in the casserole. Cover with a lid and let gently simmer for 50 min.

• Prepare the vegetables and set aside.

• Now is a good time to start preparing the raisins and the couscous. The raisin recipe is below and the plain couscous recipe is here. The raisins are optional but if you like sweet and savoury dishes, you will love this addition.

• Carefully discard the coriander bouquet and place the cabbage, turnip and carrots in the broth, cover the casserole with a lid and let it simmer for 35 min. Make sure the vegetables don’t stay at the surface and are well inserted in the broth, otherwise they might not cook evenly.

• Add the potatoes to the broth and cover the casserole for another 20 minutes.

• Meanwhile, place some of the broth (about 6 tablespoons) in a separate casserole or large deep skillet over medium heat and add in the courgettes and butternut pieces. Cover with a lid and cook for 20 minutes until fully cooked. Flip the courgettes and butternut halfway through cooking. The reason why we cook the courgettes and the butternut separately is because once cooked, they become very fragile and they might break if you cook them in the broth with the rest of the vegetables.

• At this stage, your broth and vegetables are ready to be served. Adjust the seasoning by adding salt if necessary.

• Using tongs, carefully remove the meat from the casserole and cut the meat into smaller individual pieces. To serve, place warm couscous grains in a plate and top with meat, vegetables and some tablespoons of the broth to make it moist. Add raisins (optional).

Notes

• As you can see, I used a regular casserole for this recipe as opposed to a couscousiere. In my opinion it saves a lot of time and hassle to cook the broth and the couscous grain separately and there isn’t much difference in the taste. Also, I assume that the majority if you don’t own a couscousiere, it will be too bad not to enjoy Moroccan couscous because of that.

• Keep the meat in large pieces when you place it in the casserole in the beginning of the recipe. Small pieces of meat will get even smaller after hours of slow cooking and you might struggle to find them in the broth once they are cooked. In my opinion,  it’s simpler to cook large pieces of meat and cut them in individual pieces before serving.

• In Morocco, people traditionally season the couscous grains with “smen” when preparing them. Smen is a type of salted fermented butter and has a very distinctive taste. If you like it, use smen instead of olive oil when preparing the couscous grains.

• Feel free to play around with the recipe and add or use different vegetables. Moroccans traditionally use 7 vegetables because “7” is a lucky number in the Moroccan culture.

•  Make sure to insert the vegetables at the right time so the meat and the vegetables will be ready at the same time. The way I calculate the cooking time for the vegetable is very simple. I assume that the meat will take about 2 hours to cook (or more for some cuts). I leave the meat to cook in the broth (with the chickpeas, onions, tomatoes…) until it is time to insert the vegetables so they will be ready at the same time as the meat. Keep in my mind that some vegetables cook faster than others.

• Use quinoa instead of couscous grains for a gluten free version of the 7 vegetables couscous. If you are on a vegetarian diet, omit the meat. If you like, spicy like me, add a teaspoon of harissa to your plate.

• You can keep the couscous grains, the broth, the meat, the vegetables and the raisins for up to 3 days in the fridge.

 

OPTIONAL TFAYA SAUCE (CARAMELISED ONIONS)

Serve 4 to 6

INGREDIENTS

  • 2 large onions (400 gr), chopped
  • 400 gr dark seedless raisins, soaked in warm water for 20 minutes and drained
  • 1 tablespoon olive oil
  • 1 teaspoon cinnamon
  • 4 tablespoons honey (or sugar)
  • 1 teaspoon salt

METHOD

• Heat the olive oil in a deep skillet over medium heat and place the onions. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow sweating the onions.

• Uncover and add about 6 tablespoons from the vegetable and meat to the raisins, salt, cinnamon and honey. Leave over low heat and simmer gently until golden brown, about 35 min. Stir occasionally to make sure the onions don’t stick to the bottom of the pan.

for more recipes  visite this blog

Chocolate Rolled Cake / كعكة الشوكولا الملفوفة – CookingWithAlia


INGREDIENTS:
Batter:
3 eggs
100 grams almond powder
30 grams flour
80 grams powdered sugar
1 teaspoon honey
3 egg whites
2 tablespoons granulated sugar
20 grams melted butter
Pinch of salt

Chocolate cream:
400 ml whipping cream, cold
150g black chocolate

200 grams apricot jam

DIRECTIONS:
Step 1: Making the batter
1- Preheat the oven to 180°C (356°F).
2- In a bowl, place the eggs, almond powder, flour, icing sugar, and honey and mix with a spatula until smooth.
3- In a ‘bain-marie’, place the bowl and continue mixing until warm.
4- Remove the bowl from the bain-marie, and with a hand mixer, whisk until it doubles in size.
5- In a separate bowl, beat the egg whites with a pinch of salt until it becomes fluffy. Add the granulated sugar and beat until it forms firm peaks.
6- Using a spatula, take about 1 tablespoon of the batter and add it to the egg whites, mix together, then add the mixture to the batter and mix.
7- Place the batter on a baking pan covered with parchment paper, spread the batter evenly with a spatula and smooth its surface.
8- Clean the sides of the baking pan and bake in the preheated oven for 15 minutes.
9- Take the cake out of the oven, remove it from the pan, dust with icing sugar and let cool for a while.

Step 2: Prepare the chocolate cream
1- Melt the chocolate in a ‘bain-marie’ and let it cool down completely before using.
2- In a bowl, use the beater to whip the cream until it thickens with firm peaks. Add the dark chocolate and mix with the beater for a few seconds then switch to a spatula and fold in the mixture until you get a smooth chocolate cream.

Step 3: Roll the cake
1- Cut the cake in a strip of 5 centimeters width, lengthwise.
2- Spread the jam on the cake, then spread a thin layer of chocolate cream.
3- Roll the first strip of cake, then stick its end with another strip and continue rolling. Do the same with a third strip.
4- On a flat plate, place the cake roll, then take the remaining strips and roll them around the cake.
5- Place in the refrigerator for 10 minutes.
6- Cover with the rest of chocolate cream, and decorate with cocoa nibs or shaved chocolate.
7- Refrigerate for at least 2 hours before serving.