tag:blogger.com,1999:blog-8835389714745654242024-03-05T21:34:37.039-08:00A Moroccan Kitchen<b>Teaching and sharing the wonderful food in Fès</b>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.comBlogger185125tag:blogger.com,1999:blog-883538971474565424.post-11530032507935846272011-06-08T10:57:00.001-07:002011-06-08T10:59:07.438-07:00Fez through your eyes Charity expo photo.“Fez through your eyes” photo expo is live since the 2nd of June!<br />Thanks to all of you who contributed with your photos.<br />As mentioned previously, we have selected a few, printed and framed them.<br />They are now exposed in our deco store in the main street of the medina.<br />It is going to be a permanent exposition with around 40 photos exposed.<br />New photos are always welcomed!<br />We sell each of them 400 MAD/36 Euros/ 50 $ and 100% of the sale goes to the Fez Orphanage. I go there regularly and according to the current needs, I buy directly on purpose medications, milk or others..<br /><br />You can see and download the photos on the following link:<br /><a href="https://picasaweb.google.com/105865744952147185695/FezThroughYourEyes02?authkey=Gv1sRgCJvQhLWM6PCNcA&feat=email">https://picasaweb.google.com/105865744952147185695/FezThroughYourEyes02?authkey=Gv1sRgCJvQhLWM6PCNcA&feat=email#</a><br /><br />As many of you asked how to contribute for the orphanage, we had set up an account in order to wire donations as we are not organised as a Non profit association yet.<br />Just let me know and I will send you the details.<br />Looking forward to seeing you again in Fez.<br />Fred and Cathy from Riad LaaroussaThe Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com4tag:blogger.com,1999:blog-883538971474565424.post-42398604405407760382011-05-25T09:55:00.000-07:002011-05-25T10:09:16.871-07:00Latest Improvements on the terrace of Riad Laaroussa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ixDEnYP0TyToZNMOjLovl_qlM83Egvp0Il7scjNVH3Fqb5Q3-JJ4EXrbseLKklqKrl-iJi-mLs0HKQ9-ucYt66dQrI7eiuS-q0eYZNF3lKhov8GQuovfqCq0cycl6om436HmyVCPh1U/s1600/terrace+Riad+laaroussa+043.jpg"><em>Dear friends,<br />it has been a long time....we have some great news about Riad Laaroussa.<br />After a few months of work, we have created a new dining room and a new 360° panoramic terrace. It is a pure enjoyment to relax on the terrace while having breakfast, lunch or dinner or simply for a drink</em>.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610700053720810194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ixDEnYP0TyToZNMOjLovl_qlM83Egvp0Il7scjNVH3Fqb5Q3-JJ4EXrbseLKklqKrl-iJi-mLs0HKQ9-ucYt66dQrI7eiuS-q0eYZNF3lKhov8GQuovfqCq0cycl6om436HmyVCPh1U/s320/terrace+Riad+laaroussa+043.jpg" /></a><br /><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEUozAJy2X0erEcAtOwXoAmM89EZZ9RWGs7nF0hWSoTytl1sOQx_ePEvBv9zWuZDJFqCHOQxEpJQRiFGVj8WC9wyOe3pQQ06HUEGh5ZqevSDLy-cwaTLyU97shCh6D7a9sSAofLVackw/s1600/terrace+Riad+laaroussa+027.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610700038055017778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVEUozAJy2X0erEcAtOwXoAmM89EZZ9RWGs7nF0hWSoTytl1sOQx_ePEvBv9zWuZDJFqCHOQxEpJQRiFGVj8WC9wyOe3pQQ06HUEGh5ZqevSDLy-cwaTLyU97shCh6D7a9sSAofLVackw/s320/terrace+Riad+laaroussa+027.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2hGTpDuslKyooudy377V8_8LYZBPBEAx7ro0Tw7VxGrUAFzAqABTW403qhnOSjEUVPsMPXwY2Ou7rH5dzmR63vOnTWQwutU0TIC-5rXlVxyLqOljAx1mhetDXsf2L9-TtLXgdaBNtas/s1600/terrace+Riad+laaroussa+022.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610700030464648354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS2hGTpDuslKyooudy377V8_8LYZBPBEAx7ro0Tw7VxGrUAFzAqABTW403qhnOSjEUVPsMPXwY2Ou7rH5dzmR63vOnTWQwutU0TIC-5rXlVxyLqOljAx1mhetDXsf2L9-TtLXgdaBNtas/s320/terrace+Riad+laaroussa+022.jpg" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhT-2KqyUFY89Vjr9LGEzqBA6lXibCK5lP4EJAT6KfjZUQfiOuHUWDhcS5UmJjdgeKk08DtRG_St2CsDC7_epUoMeAjqMf2YAk-88bMNMfncHvyEdLISRRSx5luFkJTNteN46pQv8BCI/s1600/terrace+Riad+laaroussa+024.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610700022781802194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhT-2KqyUFY89Vjr9LGEzqBA6lXibCK5lP4EJAT6KfjZUQfiOuHUWDhcS5UmJjdgeKk08DtRG_St2CsDC7_epUoMeAjqMf2YAk-88bMNMfncHvyEdLISRRSx5luFkJTNteN46pQv8BCI/s320/terrace+Riad+laaroussa+024.jpg" /></a><br /><br /><br /><br /><br /><br /><br /></div></div></div></div>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com5tag:blogger.com,1999:blog-883538971474565424.post-73547526501546131382011-04-13T03:04:00.000-07:002011-04-13T03:56:25.890-07:00LA RECETTE DE TARTE TATIN<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUbcQzkD2h3YBPWfRF54af22taO0vjssZXg1ySVrkrEtrR3TkHTUnDPse8wXdMRXTAm42NO_zcV4Z1ay0Y-ZFkUH0LMu6L_pVfVqB9SY8VcHNJEhRCDHssKGnSAeb7xDxRDvSVL6wmyg/s1600/DSCN2136%255B1%255D.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUbcQzkD2h3YBPWfRF54af22taO0vjssZXg1ySVrkrEtrR3TkHTUnDPse8wXdMRXTAm42NO_zcV4Z1ay0Y-ZFkUH0LMu6L_pVfVqB9SY8VcHNJEhRCDHssKGnSAeb7xDxRDvSVL6wmyg/s320/DSCN2136%255B1%255D.JPG" alt="" id="BLOGGER_PHOTO_ID_5595019384967735858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMV5t2uwVVZ_5mQON-YvOuyVeSj5viAFb02L99wcO91stwYamzslY_buvJWWaOMO-yDUja76GC6XahKLSRdNr4cwfUACxmrwF3lDI90RD6T2of5M1HWIcczquUIasXFVuiBnkB8MqZFGA/s1600/DSCN2138%255B1%255D.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMV5t2uwVVZ_5mQON-YvOuyVeSj5viAFb02L99wcO91stwYamzslY_buvJWWaOMO-yDUja76GC6XahKLSRdNr4cwfUACxmrwF3lDI90RD6T2of5M1HWIcczquUIasXFVuiBnkB8MqZFGA/s320/DSCN2138%255B1%255D.JPG" alt="" id="BLOGGER_PHOTO_ID_5595019380218824786" border="0" /></a><br />RECETTE TARTE TATIN D'UNE AMIE DE FRANCE: VALERIE<br /><br />INGRÉDIENT:<br /><br />2 kg de pommes golden<br />100 g de beurre<br />100g de sucre<br />1 sachet de sucre vanillé<br />une pâte feuilletée ou brisée (si achetée en grande surface, prendre la marque<br />Marie)<br /><br />MÉTHODE:<br /><br />Dans un moule de 26 cm de diamètre et 4, 5 cm de hauteur, faire fondre le beurre sur une<br />plaque chauffante. Lorsqu’il mousse, saupoudrer avec les 2/3 du sucre.<br /><br />Disposer les pommes coupées en lamelles (épluchées et épépinées). Saupoudrer du reste du<br />sucre et du sucre vanillé. Laisser cuire à feu moyen jusqu’à ce que le caramel brun se voie au<br />fond du moule, entre les pommes.<br /><br />Poser la pâte sur le moule chaud. La laisser s’affaisser d’elle-même. Piquer de quelques coups<br />de fourchette.<br /><br />Mettre à four chaud (250 °). Laisser cuire 40 à 50 mn, jusqu’à ce que la pâte soit à point.<br />Couvrir d’un papier, baisser la température, laisser cuire encore 10 mn.<br /><br />En sortant le moule du four, le poser sur un torchon mouillé pendant 10 mn, puis le porter sur<br />feu vif 1 mn. Démouler.<br /><br />Se déguste aussi avec une boule de glace à la vanille ou de la crème fraîche !<br />Merci Valerie<br />SamiaThe Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com1tag:blogger.com,1999:blog-883538971474565424.post-39947047739155263202011-01-29T08:11:00.001-08:002011-01-29T08:35:09.064-08:00La surprise de la France<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHkbrAlpGkR_jMtUzNe6WhWGxJf4WVLHtAPS0tK7pkdnT-a0h8c9MZlv_Fxg0-BkAbes2yjNIeRpONk3Iflg0u7z6DyJ9rMiN27sq0UTgPUHmemeI_NpbuzboCMFUQrTmgsg00C_0hpw/s1600/Riad+laaroussa+Fes+619.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567647237040005234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHkbrAlpGkR_jMtUzNe6WhWGxJf4WVLHtAPS0tK7pkdnT-a0h8c9MZlv_Fxg0-BkAbes2yjNIeRpONk3Iflg0u7z6DyJ9rMiN27sq0UTgPUHmemeI_NpbuzboCMFUQrTmgsg00C_0hpw/s320/Riad+laaroussa+Fes+619.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTocENuZ4XJTI4eSAyLHlN3JB6oTp7T_ROyFo4fbF90tnIKA7tTnBVACIhvoM5Z40CfMq5VpNQkPYXUY9vYjKgpcPFntmGYdfR5ZvDC04_Y4ed8U72AIOjaNwr4lyzgMVPlkXrBLeVCkg/s1600/Riad+laaroussa+Fes+629.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5567646599976969442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTocENuZ4XJTI4eSAyLHlN3JB6oTp7T_ROyFo4fbF90tnIKA7tTnBVACIhvoM5Z40CfMq5VpNQkPYXUY9vYjKgpcPFntmGYdfR5ZvDC04_Y4ed8U72AIOjaNwr4lyzgMVPlkXrBLeVCkg/s320/Riad+laaroussa+Fes+629.jpg" /></a><br /><br /><div>Bonjour tout le monde</div><br /><br /><div></div><br /><br /><div>Il y a dix jours Cathy et Fred les propriétaires du Riad Laaroussa sont retourné de leur voyage de France en ramenant avec eux deux petits chiens de la race Labrador ils ont à peine deux mois tout le personnel est tombé à leur charme, un il est noir nommé Lou le petit charmant en couleur marron nommé Ben.</div><br /><br /><div>Voici leur photos à partagé avec vous.</div><br /><br /><div></div><br /><br /><div>Samira</div></div>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com2tag:blogger.com,1999:blog-883538971474565424.post-84600065431479065852011-01-21T07:50:00.000-08:002011-01-21T08:04:24.495-08:00Recette de Chalawane ou CalentitaEn ce premennent à Fès en peut rencontrer des monsieur qui vente de la calentita ou comme d’autre l’appeler gurentita.<br /><br />La calentita est un plat a base de pois chiche typique de la region de Tanger, probablement d’origine d’ Espagne.<br /><br />Il y a deux recettes possibles.<br /><br /><br /><br />Premiere recette :<br /><br /><br /><br />Ingredients;<br /><br />200 gr de farine de pois chiche<br />1,2 litre d'eau<br />1 cuillere a cafe de sel<br />1 cuillere a cafe de cumin<br />1 dl d'huile<br /><br />Preparation:<br />Melanger tous les ingredients dans une terrine, et laisser reposer au moins 6 heures avant la cuisson (preparer de preference la veille pour le lendemain)<br />Prechauffer le four ,puis mettre thermostat 8. Remuer le melange avant de le mettre dans le moule huile, puis enfourner.<br /><br />Faire cuire environ une heure jusqu'a ce que la calentita soit doree au-dessus.<br />Se consomme chaude ou froide.<br /><br /><br /><br />deuxieme recette :<br /><br /><br /><br />Ingredients:<br /><br />250gr de farine de pois chiche<br />1 litre d'eau<br />2 cuillerees a soupe d'huile d'olive<br />sel poivre<br /><br />Preparation<br />Melanger la farine de pois chiche a l'eau. Battre la preparationcomme une omelette, laisser reposer une nuit.<br />Le lendemain,ajouter l'huile d'olive. Saler poivrer. Battre a nouveau. Verser dans un grand plat creux allant au four.<br />Prechauffer le four au maximum.<br />Enfourner le plat. Faire cuire pendant 20 minutes a forte temperature.<br />Degustez chaud.<br />Et, c'est bon<br />Merci Soly<br />Apropos des photos je vais les lancer à la promiére occasion .<br />SamiraThe Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com2tag:blogger.com,1999:blog-883538971474565424.post-41134024316842696412011-01-18T05:56:00.000-08:002011-01-18T06:35:10.523-08:00photos Mrouza de Fes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0PaaKJfNCUrWAOSW_n1a6NK3w_xfJWhf7d99Azh6EjMpUxH4FiZ_wu2_7X65Fu2c2z05-KGE8dqGqZ3x1WSpWX269JlAL4eb0Vq8SZ5_lgYgZPJco0vjGJu8W3HehAMTtLTNzOBbEps/s1600/DSCN1990%255B1%255D.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0PaaKJfNCUrWAOSW_n1a6NK3w_xfJWhf7d99Azh6EjMpUxH4FiZ_wu2_7X65Fu2c2z05-KGE8dqGqZ3x1WSpWX269JlAL4eb0Vq8SZ5_lgYgZPJco0vjGJu8W3HehAMTtLTNzOBbEps/s320/DSCN1990%255B1%255D.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563533579005420770" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOK-VQ7VkjAf5ldUS9Um_Wl_E8UnQtPYTcxzAViraSJB73pKPCpSo2dukhiJZ4ayQ9JES_6oDyM026MTETIr4b16_xCKa71vZLfhJUBKyd09wFlp27p6qgpbQeM1rG3SbmiHW9SVdFzpg/s1600/DSCN1995%255B1%255D.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOK-VQ7VkjAf5ldUS9Um_Wl_E8UnQtPYTcxzAViraSJB73pKPCpSo2dukhiJZ4ayQ9JES_6oDyM026MTETIr4b16_xCKa71vZLfhJUBKyd09wFlp27p6qgpbQeM1rG3SbmiHW9SVdFzpg/s320/DSCN1995%255B1%255D.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563533570743710242" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUEugcdMImyQicshzfhkHb1ygxSPrk8rWeZkGSm4aE3OrJPzDcSOj-nOb_ZykjYvlQDonR_USYY5_tYyD2W3VykZQe-oYq5dVRcAMQMjkOcN6iQmjphK2wCNCwV60lTa7zXgfgrZfiQOU/s1600/DSCN2002%255B1%255D.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUEugcdMImyQicshzfhkHb1ygxSPrk8rWeZkGSm4aE3OrJPzDcSOj-nOb_ZykjYvlQDonR_USYY5_tYyD2W3VykZQe-oYq5dVRcAMQMjkOcN6iQmjphK2wCNCwV60lTa7zXgfgrZfiQOU/s320/DSCN2002%255B1%255D.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5563533567657756338" /></a><br />Bonjour mes amies, voici quelques photos de la recette de tagine de Mrouzia, j'espere que vous allez aimer.<br />SamiraThe Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com1tag:blogger.com,1999:blog-883538971474565424.post-70872916259349938752011-01-13T08:30:00.000-08:002011-01-13T08:59:57.556-08:00Merouzia ( viande caramelisé avec des raisins sec)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVhVxi8MOz23D6q4ZGEJQgrMpqC9UbsNlDFyN6A3ymflrc9DXU7ffNJxzpN6RYISI1A10Baba5okUbwAW4P2i2EhSXdmB0aIWRFu0OySpUT8dXFPb9tmMK1MugtbZQwXPf6wYrFzmqcI/s1600/DSCN1797.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVhVxi8MOz23D6q4ZGEJQgrMpqC9UbsNlDFyN6A3ymflrc9DXU7ffNJxzpN6RYISI1A10Baba5okUbwAW4P2i2EhSXdmB0aIWRFu0OySpUT8dXFPb9tmMK1MugtbZQwXPf6wYrFzmqcI/s320/DSCN1797.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5561716236732130738" /></a><br />MEROUZIA DE FES<br /><br /><br />INGREDIENTS:<br /><br />2kg d’épaule, jarret et gigot d’agneau<br />2 cuillères à café de beurre rance (smen)<br />2cuilléres à soupe de gingembre<br />6 cuillères à soupe de miel<br />1 pincée de pistils de safran<br />1 pincée de colorant safran<br />5 oignons<br />2 cuillères à soupe de ras el hanoute (45 épices)<br />300g d’amandes mondées<br />400g de raisins secs blonds<br />1OOcl d’huile de table<br />100cl d'huile d'olive<br /><br />PREPARATION :<br /><br />1- mettez les raisins à tremper la veille, dans une terrine d’eau froide.détaillez jarret, épaule et gigot en gros morceaux.<br />2- Epluchez les oignons. Coupez-les en deux, puis émincez-les très finement.<br />3- Disposez la viande au fond d’une marmite.parsemez-la d’oignons émincés.ajoutez le ras el hanoute le gingembre le safran en pistils le colorant safran, et le smen. Faites colorer 10à15min sur le feu, en remuant la viande en cours de cuisson.<br />4- Versez alors de l’eau sur la viande, jusqu’à ce que ¾ de la marmite. couvrez. laissez cuire 1h30, jusqu’à ce que la chair commence à se détacher des os.<br />5- Au bout de ce temps, ajoutez sur la viande les raisins égouttés et le miel. Mélangez. Remettez à cuire de 5à10 min, le temps que la sauce soit réduite et un peu sirupeuse.<br />6- Dans un sautoir, faites frire les amandes mondées dans l’huile de table .servez la viande parsemée d’amandes frites.<br />Bon appétit …………………….<br />SamiraThe Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com3tag:blogger.com,1999:blog-883538971474565424.post-82762751611620764572011-01-01T10:48:00.000-08:002011-01-03T04:52:14.156-08:00Les fromages de la Région de Fès<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzWCM-3d_0bpr3fAGPTNpFFr2J2shPtkLfHrYwcXvbgkn0nGS-fwBxQddIlypSceO70mHEO_VYxSnCosykhwbBWQ5Ah7sKeSj5gQXYlD8XND9qYK0HfBd2t62F_NZskovm0MiA74frG4/s1600/IMG_3527.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzWCM-3d_0bpr3fAGPTNpFFr2J2shPtkLfHrYwcXvbgkn0nGS-fwBxQddIlypSceO70mHEO_VYxSnCosykhwbBWQ5Ah7sKeSj5gQXYlD8XND9qYK0HfBd2t62F_NZskovm0MiA74frG4/s320/IMG_3527.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5557293817250259858" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8IIoqL-4V90mJrJGnNpn3NMKvkAKt7KLXY8HzfSOgZ3G6rAm1HtlBhvYgqRl1DAqXhEh7r0tKZZ3U8zUwbPHu4PstL7rS8qYWHEwmTzXtmVdT4X5bQ44P7wCp2aAoT55TOEGvtrwgRo/s1600/IMG_3525.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8IIoqL-4V90mJrJGnNpn3NMKvkAKt7KLXY8HzfSOgZ3G6rAm1HtlBhvYgqRl1DAqXhEh7r0tKZZ3U8zUwbPHu4PstL7rS8qYWHEwmTzXtmVdT4X5bQ44P7wCp2aAoT55TOEGvtrwgRo/s320/IMG_3525.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5557293615800705010" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99z_BtKBmGpQfAcjugKO5s8CxXgjDVwexGmNpYAJ-Pt_EG-iFnmR2bTRNKe1Bv_dEHWcGh7QVsJsn5k-pRcfwE-NtDuq2KczUKBnUu8kZPiM-bxR6KXMPssJ0sZBXgrFrss_4fLTgUyU/s1600/IMG_3524.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99z_BtKBmGpQfAcjugKO5s8CxXgjDVwexGmNpYAJ-Pt_EG-iFnmR2bTRNKe1Bv_dEHWcGh7QVsJsn5k-pRcfwE-NtDuq2KczUKBnUu8kZPiM-bxR6KXMPssJ0sZBXgrFrss_4fLTgUyU/s320/IMG_3524.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5557293385870547314" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWpAD9dP4tNW7sIOeFwx4efGNvjSbaPAi-iuhACqlFoO0X4pgtz8T40XsPm84_yVoEjPy-89OdF5hbEht0OWeQkOOraT-pv8tkwbpKljtVM3tdPpgsQ2lmEsb4GdI7NKsi6W2H-1Oanc/s1600/IMG_3515.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWpAD9dP4tNW7sIOeFwx4efGNvjSbaPAi-iuhACqlFoO0X4pgtz8T40XsPm84_yVoEjPy-89OdF5hbEht0OWeQkOOraT-pv8tkwbpKljtVM3tdPpgsQ2lmEsb4GdI7NKsi6W2H-1Oanc/s320/IMG_3515.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5557293144261057346" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3StGpyGHpYJ3yIgTz_mlmsjXx37DFxV6lzgVQ0RFsf2mELU-LeWtn6CoJkUSl-CHfkcVAdVCAAPofr0-tX3TY4FHzQgwEfFEgwVJ2awFf1295Ayvoac6Vt4H2aY3cQOkKpYryTGgWTU/s1600/IMG_3511.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3StGpyGHpYJ3yIgTz_mlmsjXx37DFxV6lzgVQ0RFsf2mELU-LeWtn6CoJkUSl-CHfkcVAdVCAAPofr0-tX3TY4FHzQgwEfFEgwVJ2awFf1295Ayvoac6Vt4H2aY3cQOkKpYryTGgWTU/s320/IMG_3511.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5557292865025261634" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWX7GrRBblDYdAK-a5MOO9ASE66gQgPLPp7kEZe9rFwWlBWAo0edUjLBGbQ16C6wuy_gG9YcbCbUZGt2TKIhwn11rN-WXDPH8rTQXxd5otks5qGv1XNCGJRQIgmyCd1VofFHyd3zIOQpQ/s1600/fromages+de+Tarik.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWX7GrRBblDYdAK-a5MOO9ASE66gQgPLPp7kEZe9rFwWlBWAo0edUjLBGbQ16C6wuy_gG9YcbCbUZGt2TKIhwn11rN-WXDPH8rTQXxd5otks5qGv1XNCGJRQIgmyCd1VofFHyd3zIOQpQ/s320/fromages+de+Tarik.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557292590222655394" /></a><br />Au Riad Laaroussa, nous avons eu le plaisir de découvrir l'année dernière le domaine de la Pommeraie qui entre autre produit de delicieux fromages issu de chevres de pure race alpine.<br />Nous avons immédiatement intégré un beau plateau de fromage à notre menu et proposons tous les jours les fromages de Tarek Lechkar.<br />A 35 mn de la ville de Fès, sur la route d’Immouzer, à Ait Sbaa Ain Chiffa, le domaine de la pommeraie s'étale sur 12,5 ha à une altitude de 1000M.<br /><br />Le domaine est entouré de roseraies, plantes médicinales, vergers du pommiers, de pèches, du prunier, du cerisier, figuier, amandier, olivraie sans oublier le potager ainsi que coquelets et miel bio.<br /><br />Vous pouvez contacter Tarik LECHKAR au Domaine de la Pommeraie<br />GSM : 06 64 90 47 09The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com2tag:blogger.com,1999:blog-883538971474565424.post-78188727394823965522011-01-01T09:36:00.000-08:002011-01-01T10:48:08.087-08:00Breakfast on the roof terrace for the first day of 2011<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOv3PId2TGt2auFwQxK5HOHGuwdo3_mVDxf7buTtWHf_PuGMbJYyjevvD3KozWULB81pO6mD7Q8uxZU_ldCoEr6B-s8WBHdf_cy3_X62-7TrzsuDjXkCLqEewGKnSlhKKYg5KshpIyjI/s1600/Riad+laaroussa+Fes+119.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOv3PId2TGt2auFwQxK5HOHGuwdo3_mVDxf7buTtWHf_PuGMbJYyjevvD3KozWULB81pO6mD7Q8uxZU_ldCoEr6B-s8WBHdf_cy3_X62-7TrzsuDjXkCLqEewGKnSlhKKYg5KshpIyjI/s320/Riad+laaroussa+Fes+119.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557273984857392034" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fJJyMPGPlM5GusK08OwvdDhXWmOw9dknvDSaSOWlI7XbkWh6zoHTObx9RoB17tZo0zwYakuCDJKV1jnKVjL1Ap7_uGYJDxx_udnAQXiHPKifGFmzTKoiM2O17lgKeqreMRLT4wJsbn0/s1600/Riad+laaroussa+Fes+122.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fJJyMPGPlM5GusK08OwvdDhXWmOw9dknvDSaSOWlI7XbkWh6zoHTObx9RoB17tZo0zwYakuCDJKV1jnKVjL1Ap7_uGYJDxx_udnAQXiHPKifGFmzTKoiM2O17lgKeqreMRLT4wJsbn0/s320/Riad+laaroussa+Fes+122.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557273802862263954" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBK2Q5leQXU7BqGsMWm857vyMlRm_jtsjoi1IgHB-i3VnDhjF3LEw3a2nIihEMKVYaCwvkImofRFf2qoOJbj0VvihE4CbTkQ6jltJmKamKPgUyj7kt442SyRqSbC5gYFEuKvJ4ypr2eUA/s1600/Riad+laaroussa+Fes+114.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBK2Q5leQXU7BqGsMWm857vyMlRm_jtsjoi1IgHB-i3VnDhjF3LEw3a2nIihEMKVYaCwvkImofRFf2qoOJbj0VvihE4CbTkQ6jltJmKamKPgUyj7kt442SyRqSbC5gYFEuKvJ4ypr2eUA/s320/Riad+laaroussa+Fes+114.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5557273564561085794" /></a><br />After a nice new year evening, we had the pleasure to serve breakfast on the sunny terrace this Morning. What a nice way to start the new year!The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com3tag:blogger.com,1999:blog-883538971474565424.post-22714660537829060592010-12-31T02:01:00.000-08:002010-12-31T02:04:53.238-08:00New year evening Menu at Riad laaroussaNew year evening menu at Riad Laaroussa<br />• Appetizers accompanied by a glass of champagne<br />• Cream of pumpkin soup<br />• Small pastilla stuffed with fish<br />• Carmelized lamb with raisin confit and whole-grain couscous<br />• Plate of assorted cheeses from the Middle Atlas region and salad<br />• Mix of pastries (pear tart, lemon tart Tangiers style, délice au chocolat)<br /><br /> 31 Décembre 2010 au Riad Laaroussa<br /><br />• Amuse bouche accompagnés d’une coupe de champagne<br />• Velouté de Potiron<br />• Petite pastilla de Poissons<br />• Agneau caramélisé aux raisins confits et sa semoule bilboula<br />• Plateau de Fromage du Moyen Atlas et sa salade.<br />• Meli Melo de Pâtisseries (tarte aux poires, tarte aux citrons façon Tanger, délice au chocolat).<br /><br />35 EurosThe Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com0tag:blogger.com,1999:blog-883538971474565424.post-39614132140475436272010-12-24T03:16:00.000-08:002010-12-24T03:36:37.756-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxt4X1rxslphrahrv9NL-WU_SEw6fV7RYBphh6EalluHsiH3kqPxIzh4Rsdi2EEVGOSfJVZK1Ofst0CPxpU5t6FYb2khn6ZYOelmXIBW0ixN4oq-ZXNYwiD3rq-vFJLxLBL90cQI2MeQ4/s1600/Staff+Laaroussa+2010.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5554211208476169298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxt4X1rxslphrahrv9NL-WU_SEw6fV7RYBphh6EalluHsiH3kqPxIzh4Rsdi2EEVGOSfJVZK1Ofst0CPxpU5t6FYb2khn6ZYOelmXIBW0ixN4oq-ZXNYwiD3rq-vFJLxLBL90cQI2MeQ4/s320/Staff+Laaroussa+2010.jpg" /></a><br /><div>Dear friends,<br />All the team of Riad Laaroussa joins Cathy and me to wish you a Merry Christmas and a happy New Year 2011.<br />We hope to see you soon again in Fez !<br /><br /><br />From left to right:<br />Laarbi, Abdelzah, Badria, Sabah, Fred, Fatima, Hind, Samira, FZ, Nezrah, Naima, Cathy, Fatiflower, Samia, Rajae and….. camels waiting for us<br /><br /><br />Merry Christmas Feliz Navidad Happy New Year Frohe Weihnachten Feliz Ano Nuevo. Buon Anno. Joyeux Noël et bonne Année Buon Natal Glückliches neues Jahr </div>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com0tag:blogger.com,1999:blog-883538971474565424.post-71310845328499158742010-11-23T02:53:00.000-08:002010-11-23T03:58:32.455-08:00Lemon Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1-OdHQOA5rFl3O-yBjUqV0MX_XaYcOBbppjk7OE-59-qpf2MRIwSgwam7ObfqHWsVoP1QPu9-kUUcdL3TWFLkOHYpTzXjPj_PJmi0VdqrwcJOdkanM2nhfi0MOzaKyjN_J4UPfqbOJA/s1600/LR+Samira-6+%255BLightroom+Upload%255D.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1-OdHQOA5rFl3O-yBjUqV0MX_XaYcOBbppjk7OE-59-qpf2MRIwSgwam7ObfqHWsVoP1QPu9-kUUcdL3TWFLkOHYpTzXjPj_PJmi0VdqrwcJOdkanM2nhfi0MOzaKyjN_J4UPfqbOJA/s320/LR+Samira-6+%255BLightroom+Upload%255D.jpg" alt="" id="BLOGGER_PHOTO_ID_5542712129587484482" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6zj2K_8OFs9D9PHpygthC8flWT_Mbagtt7DBY7TAB98EafIE6xCBYT7wD8LB4KjwnYLIcx3Sy9nWTvekCYYkLXJyZTUiVY470frmGo_f3anR1BFxxDbG4yyVe_4U1COWdbc26KNZGK0/s1600/DSCN1432%255B1%255D"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6zj2K_8OFs9D9PHpygthC8flWT_Mbagtt7DBY7TAB98EafIE6xCBYT7wD8LB4KjwnYLIcx3Sy9nWTvekCYYkLXJyZTUiVY470frmGo_f3anR1BFxxDbG4yyVe_4U1COWdbc26KNZGK0/s320/DSCN1432%255B1%255D" alt="" id="BLOGGER_PHOTO_ID_5542712129383466898" border="0" /></a><br /><p>INGREDIENTS:<br /></p><p>4 eggs</p> <p>400ml cream.<br /></p> <p>150g caster sugar</p> <p>4 lemons, juiced</p> <p>zest of 2 lemons</p> <p><em>Candied lemons</em></p> <p>2 small lemons, thinly sliced</p> <p>250g caster sugar</p> <p class="MsoNormal"><span lang="EN-AU"><em>Pastry</em></span></p> <p class="MsoNormal">(I used the pastry recipe in my <a href="http://buttersugarflour.com/2008/01/20/mango-tart/" target="_blank">mango tart</a> recipe)</p> <p>1 ½ cups plain flour</p> <p>½ cup icing sugar</p> <p>¼ teaspoon salt</p> <p>125g cold unsalted butter, cubed</p> <p>1 large egg yolk</p> <ol><li>Process all ingredients for the lemon filling in a food processor until just combined. Transfer to a large jug or bowl and refrigerate until the froth separates from the liquid. This should take a few hours.</li><li>For the candied lemons, place lemon slices in a saucepan, cover with cold water, bring to the boil, then drain and repeat 4 times. Combine sugar and 250ml water in a separate saucepan, bring to the boil, stirring to dissolve sugar, then add lemon slices and cook over low heat until tender and translucent (30-40 minutes). Cool.</li><li>For the pastry, Put the flour, sugar, butter, salt and zest Add the butter and put until it becomes pebbly, with large bits and small bits. Add the egg yolk and a tablespoon of water and combine until the dough comes together. Turn the dough onto a floured surface and lightly knead for a minute. Wrap the dough up and place in the fridge to rest for 30 minutes. Roll the dough out between two sheets of non-stick paper and line a 22cm (9 inch) fluted flan tin. Place in fridge for 30 minutes to chill and rest. Remove the lined tin from the fridge.</li><li>Preheat the oven to 175°C.<a href="http://buttersugarflour.com/2008/01/20/mango-tart/" target="_blank"> </a>for approximately 15 minutes or until the exposed edges are a very light brown. Remove the baking paper and weights. Reduce the oven temperature to 150°. <span>Meanwhile, skim top of lemon filling to remove froth, pour into pastry case and bake until just set (30-40 minutes). Cool to room temperature in tart tin, place candied lemons on top and serve cold.</span></li></ol> <p><br /></p> <div id="commentblock"> <div id="loading" style="display: none;">Posting your comment.</div> <div id="commentsform"><form id="commentform" action="http://buttersugarflour.com/wp-comments-post.php" method="post"><p> <br /> </p></form> </div> </div> <p> </p>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com3tag:blogger.com,1999:blog-883538971474565424.post-956859822734680962010-11-08T07:27:00.000-08:002010-11-08T08:23:44.687-08:00Lemon TartLemon tart is a favourite dessert.<br /> Making it is quite a lengthy process but relatively simple.<br /> You could prepare double the quantity of pastry and freeze half for another dessert, if you wish<br /><p>A <b>lemon tart</b> is a dessert dish, a variation of a <span style="text-decoration: underline;">Tart</span>. They have a normal, crimped, versatile <span style="text-decoration: underline;">pastry</span> shell, while the filling is a basic variation of <span style="text-decoration: underline;">Lemon</span> paste.</p> <p>These mini-pastries are made in three ways. One way is to have a half-spherical pastry, and lemon filling, while the second way is to have a spherical pastry with lemon filling inside, and the third way, is to have a half spherical pastry, with <span style="text-decoration: underline;">cream </span>and lemon inside. Lemon tarts may vary, such as they may be sweet or sour.</p> <p>They are classified as mini-pastries because regular pastries have either a sweet or salty shell, and because regular pastries are usually bigger. Lemon Tarts are usually in the shape of handle-less teacups.</p> <p>The lemon filling does not have to be baked, but the shell does. The more intensely the shell is baked, the more crisp it will become.</p><p>Tomorrow I will give you a recipe for lemon tart.</p><p>Have a nice day.</p><p>Samira<br /></p>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com1tag:blogger.com,1999:blog-883538971474565424.post-62401185958769251512010-11-06T09:39:00.000-07:002010-11-06T10:33:59.144-07:00Fish Pastilla<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TxulPbLWTOtzuOjg5BHSKUw5A1XCwZfIMgSzlXNeH8dRAzdRMB8C_MnXdgKJLCzWm7cVOVK6JHzj1m4q_Z2AmhRUPCG27yIY3nwU6ipAItvtfyIZfPh_UEdt_O57nYVVYy5qX2Tu1Qo/s1600/DSCN1431%5B1%5D"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TxulPbLWTOtzuOjg5BHSKUw5A1XCwZfIMgSzlXNeH8dRAzdRMB8C_MnXdgKJLCzWm7cVOVK6JHzj1m4q_Z2AmhRUPCG27yIY3nwU6ipAItvtfyIZfPh_UEdt_O57nYVVYy5qX2Tu1Qo/s320/DSCN1431%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5536491118522383330" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHXZXxRO6AKrFoSDS8z_3T47TJWXqy8ozax2gHqOCoJ5qnUf_Ep0N_4VBg9e6DuvC5PmA8S7UFl5ILG7LCFPLbJe7_hKXKab1R96pZEJ8MrMtunUOfLQd7J78M6_IvSHtGag6FxmcoKg/s1600/DSCN1426%5B1%5D"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHXZXxRO6AKrFoSDS8z_3T47TJWXqy8ozax2gHqOCoJ5qnUf_Ep0N_4VBg9e6DuvC5PmA8S7UFl5ILG7LCFPLbJe7_hKXKab1R96pZEJ8MrMtunUOfLQd7J78M6_IvSHtGag6FxmcoKg/s320/DSCN1426%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5536491108553793874" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEt7KoxZ-3x5P0l-bhR5V-LMAkS4aDFwejomTI-SZENdIOOwyV4bRC-IKXEnVlTUxyUETGT3jNKcacLPW7skvTkk2xHj_UbVNizoCwiEkPmj4SMHGC4JU3WSajUovIVQpJ0ws4YFIir5w/s1600/LR+Samira-4+%5BLightroom+Upload%5D.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEt7KoxZ-3x5P0l-bhR5V-LMAkS4aDFwejomTI-SZENdIOOwyV4bRC-IKXEnVlTUxyUETGT3jNKcacLPW7skvTkk2xHj_UbVNizoCwiEkPmj4SMHGC4JU3WSajUovIVQpJ0ws4YFIir5w/s320/LR+Samira-4+%5BLightroom+Upload%5D.jpg" alt="" id="BLOGGER_PHOTO_ID_5536491105920286562" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxtX8hs8ZDGnRhsiyp8ez9OCDQV9Ul53wlv8h38pM4rf0C7yRKy25msxW1u0qGtCkqlaKNOjBTf7R9rpSPa0c0cifutTXHBgP4y1hjqV-PXigXSIQexTaAePSQw4YXmnXk_2pqydzL58/s1600/DSCN1408%5B1%5D"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxtX8hs8ZDGnRhsiyp8ez9OCDQV9Ul53wlv8h38pM4rf0C7yRKy25msxW1u0qGtCkqlaKNOjBTf7R9rpSPa0c0cifutTXHBgP4y1hjqV-PXigXSIQexTaAePSQw4YXmnXk_2pqydzL58/s320/DSCN1408%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5536491101064679298" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdvTjAIDIgeyEdgdnCyFgG2Uq8Op4fiSNOqDYLIuKiJ1S4CsAkM6IHxo5Yw4t7bTQF586fm3MZ8kIPXuEcvPHFuJhYqlRBNhYhXurpUK4So8sWbdfs8XFXt-r-E4KFGdxrMKjt86UI80/s1600/DSCN1407%5B1%5D"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdvTjAIDIgeyEdgdnCyFgG2Uq8Op4fiSNOqDYLIuKiJ1S4CsAkM6IHxo5Yw4t7bTQF586fm3MZ8kIPXuEcvPHFuJhYqlRBNhYhXurpUK4So8sWbdfs8XFXt-r-E4KFGdxrMKjt86UI80/s320/DSCN1407%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5536491097195444162" border="0" /></a><br /><div class="node-content-block" id="recipe-ingredients"> <h3 class="unicode-font page-title page-sub-title">Ingredients<span class="orange-down-arrow"></span></h3> <div class="recipe-row"><span class="chilli"> </span><div>Ingredients of the Filling: </div></div><div class="recipe-row"><span class="chilli"> </span><div>1/2 pound of squid </div></div><div class="recipe-row"><span class="chilli"> </span><div>1/2 pound of white fish. </div></div><div class="recipe-row"><span class="chilli"> </span><div>1/2 pound of peeled shrimp </div></div><div class="recipe-row"><span class="chilli"> </span><div>1/2 cup of finely chopped cilantro </div></div><div class="recipe-row"><span class="chilli"> </span><div> 1/2 tablespoon of lemon juice </div></div><div class="recipe-row"><span class="chilli"> </span><div>4 oz of chinese vermicelli </div></div><div class="recipe-row"><span class="chilli"> </span><div>1/2 teaspoon of crushed garlic </div></div><div class="recipe-row"><span class="chilli"> </span><div>A large pinch of saffron </div></div><div class="recipe-row"><span class="chilli"> </span><div>1 teaspoon of paprika </div></div><div class="recipe-row"><span class="chilli"> </span><div>1/4 teaspoon of cumin </div></div><div class="recipe-row"><span class="chilli"> </span><div>Red chili pepper (to taste) </div></div><div class="recipe-row"><span class="chilli"> </span><div>1 teaspoon of salt (to taste) </div></div><div class="recipe-row"><span class="chilli"> </span><div>1/4 teaspoon of pepper (to taste) </div></div><div class="recipe-row"><span class="chilli"> </span><div>Ingredients for the wrap: </div></div><div class="recipe-row"><span class="chilli"> </span><div>Spring roll pastry </div></div><div class="recipe-row"><span class="chilli"> </span><div>2 egg yolks </div></div><div class="recipe-row"><span class="chilli"> </span><div>4 tablespoons of butter</div></div> </div> <div class="node-content-block"> <h3 class="unicode-font page-title page-sub-title">How to make Moroccan Fish Bastila (Pastilla)<span class="orange-down-arrow"></span></h3> <div class="directions"> Steps to prepare the filling:<br />1- Cut the squid and white fish into small pieces.<br />2- Boil the squid pieces in water for 15 minutes before adding the white fish and shrimp to boil for another 10 minutes.<br />3- Remove the squid, fish, and shrimp from the water and reserve.<br />4- Put the chinese vermicelli to boil in the same water where the fish was boiled. Remove the vermicelli from the water after 5 minutes, drain it from excess water, and reserve.<br />5- On medium heat, melt the butter in a cooking pan. Add the fish, spices, parsley, and lemon juice. Mix all the ingredients and let them cook for the next 15 minutes while constantly stirring.<br />6- Add the chinese vermicelli to the fish mixture and mix well. Cut the vermicelli into smaller pieces with your spoon.<br /><br />Steps to wrap the Bastila:<br />1- Place the spring roll pastries around you baking dish with 1/3 of the pastries hanging from the edges of the dish (see video). Place 1 or 2 spring roll pastries in the center of the baking dish.<br />2- Brush the pastries with melted butter and brush the edges with egg yolk.<br />3- Place the filling in the center of the baking dish and bring the pastry edges to the center.<br />4- Cover the top of the Bastila with 2 spring roll pastries and tuck in their edges. Brush with melted butter and egg yolk.<br />5- Bake the Bastila for 20 minutes at 400 degrees.<br /><br />Serving:<br />Broil the Bastila for 1 minute before serving and decorate with shrimp, parsley leaves, and lemon slices. Enjoy! </div> </div> <div class="node-recipe-share-options"> <div class="share-options-first-row"> <div class="share-options-top-middle recipe-node"> <br /><span class="share-options-link node-recipe-favorites"><span style="vertical-align: middle;" class="ajax-add-to-favorite"><span id="node-41439"></span></span></span><span class="share-options-link node-recipe-views"></span><span class="share-options-link recipe-upload-link"></span><span id="sharethis_0"><a title="ShareThis via email, AIM, social bookmarking and networking sites, etc." class="stbutton stico_default"><span class="stbuttontext"></span></a></span> </div> <span class="share-options-top-right"></span> </div> Samira. <div class="share-options-bottom-row"> <span class="share-options-bottom-row-middle"> </span> <span class="share-options-bottom-row-right"></span></div> </div><div class="node-block-with-heading"><div class="node-block-with-heading-inner"><div class="box"><div class="content"><form action="/comment/reply/41439" charset="UTF-8" method="post" id="comment-form"><div class="block"><div class="form-item" id="edit-name-wrapper"> <label for="edit-name"><span class="form-required" title="This field is required."></span></label> </div> <div class="form-item" id="edit-mail-wrapper"> <label for="edit-mail"><span class="form-required" title="This field is required."></span></label> <div class="description"></div> </div> <div class="form-item" id="edit-homepage-wrapper"> <label for="edit-homepage"></label> </div> <input name="form_build_id" id="form-5e7d9b812b0c134aa35128d9e401bd32" value="form-5e7d9b812b0c134aa35128d9e401bd32" type="hidden"> <input name="form_id" id="edit-comment-form" value="comment_form" type="hidden"> <div class="form-item" id="edit-notify-wrapper"> <label class="option" for="edit-notify"> </label> </div> <div class="form-radios"><div class="form-item" id="edit-notify-type-1-wrapper"> <label class="option" for="edit-notify-type-1"> </label> </div> <div class="form-item" id="edit-notify-type-2-wrapper"> <label class="option" for="edit-notify-type-2"> </label> </div> </div><input name="mollom[session_id]" id="edit-mollom-session-id" value="" class="mollom-session-id" type="hidden"><br /><div class="block-inner"><div class="block-inner"><div class="block-inner"><div class="sidebar-node-user"><a class="user-picx image-anchor" title="View Cookingwithalia's Profile" href="http://www.ifood.tv/cookingwithalia"></a><div class="side-block-wrapper"><div class="side-block-bottom"> </div> </div></div> </div> </div> </div> </div></form> </div> </div> </div> </div> <div class="sidebar-right"> <div class="block"> <div class="side-block-wrapper"> </div> </div> <div class="block"> <div class="side-block-wrapper"> </div> </div> <div class="block"> <div class="side-block-wrapper"> </div> </div> <div class="block"> </div> </div> <center> <div> <ins style="display: inline-table; border: medium none; height: 90px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 728px;"><ins id="google_ads_frame4_anchor" style="display: block; border: medium none; height: 90px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 728px;"><br /></ins></ins> </div> </center>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com1tag:blogger.com,1999:blog-883538971474565424.post-43843491853594540412010-11-04T10:50:00.000-07:002010-11-04T11:03:07.397-07:00Dessert traditionnelle (griwich)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowAVcV4LYAC9RgS292FGrmclRrS3y7LPrZsBqKy7LAk1jWGuxo7ezFWN37HJDdDeKJj0xz4DApR6UerfOJNWIQ_qXMN3USBRnAkwCceBsj3cTqxackixDfcZkC6L0PR128e1bjJ91pTI/s1600/photo+blog+124.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowAVcV4LYAC9RgS292FGrmclRrS3y7LPrZsBqKy7LAk1jWGuxo7ezFWN37HJDdDeKJj0xz4DApR6UerfOJNWIQ_qXMN3USBRnAkwCceBsj3cTqxackixDfcZkC6L0PR128e1bjJ91pTI/s320/photo+blog+124.jpg" alt="" id="BLOGGER_PHOTO_ID_5535755559385863602" border="0" /></a><br />Ingrédients.<br />1 kg de farine<br />2 œufs<br />125 g de beurre<br />4 cuillères á soupe de vinaigre<br />4 cuillères á soupe d'huile d'olive<br />1 verre d'anis pilé<br />2 verres de graines de sésame grillées et pilées<br />½ verre d'eau de fleur d'oranger<br />½ cube de levure boulangère<br />1 paquet de levure chimique<br />½ cuillères á café de gomme arabique<br />1 dose de safran<br />250 g de miel<br />1 cuillères á soupe d'eau de fleur d'oranger<br />2 cuillères á soupe de graines de sésame<br />2 pincées de sel<br />MÉTHODE:<br />Huile d'oliveMélanger les œufs, le beurre, ramolli, le vinaigre, l'huile d'olive, l'anis, les graines de sésame, l'eau de fleur d'oranger, les deux levures, la gomme arabique et un verre d'eau,<br />Additionner la farine et mélanger de manière á obtenir une pâte assez molle, si la pâte est dure, majorer d'un peu d'eau, envelopper la pâte et laisser reposer.<br />Dans une casserole, chauffer le miel, un verre d'eau et une cuillère á soupe d'eau de fleur d'oranger, maintenir au chaud,<br /><br />Couper des morceaux de pâte, étaler au rouleau et avec la roulette, couper des rectangles de 15 cm x 10 cm.<br /><br />Faire 3 coupures á un cm des deux extrémités, prendre avec les mains et rouler en torsades, saupoudrer un plateau ou un plan de travail avec de la farine et dresser les gâteaux dessus, continuer ainsi ave tout la pâte.<br /><br />Griller les graines de sésame á la poele sèche.<br /><br />Dans une casserole, chauffer le miel, ajouter dessus une cuillère á soupe d'eau de fleur d'oranger et un ferre d'eau, maintenir au chaud.<br /><br />Chauffer l'huile de friture et plonger les gâteaux, lasser dorer sur les deux faces, égoutter et plonger dans le miel chaud.<br /><br />Drainer et saupoudrer de graines de sésame grillées.<br />Basaha waraha<br />SamiraThe Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com0tag:blogger.com,1999:blog-883538971474565424.post-51266166072397864622010-10-28T09:04:00.000-07:002010-10-28T10:02:43.124-07:00Pastilla aux Pigeons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWpXhkKaEHSKVQ6shDxUQdn2htpU4yg3g5mnhVZSKm6hLRToU2CTvpUitk4pBdS7dYg-C72RugpWe6TI8cEvUeCfqcJ7cqA0stNqomZxUJilcugJRN_zgv15ObYUc1S-isxceLt-_fmI/s1600/DSCN1336%5B1%5D"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFWpXhkKaEHSKVQ6shDxUQdn2htpU4yg3g5mnhVZSKm6hLRToU2CTvpUitk4pBdS7dYg-C72RugpWe6TI8cEvUeCfqcJ7cqA0stNqomZxUJilcugJRN_zgv15ObYUc1S-isxceLt-_fmI/s320/DSCN1336%5B1%5D" alt="" id="BLOGGER_PHOTO_ID_5533143193527515858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIQy92W6L-Hl84aIfcoILa_STEQZY33VuJM_I2sjv6EXjTdpeqQe3cGedg4oLY4UlFdQ36f3wHt4B_ilsc-0dztAPXo7ZGWLRml2jYdc-23thWMqR7MOiGma2JMHvneidkyydF_ltKUI/s1600/photo+blog+068.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIQy92W6L-Hl84aIfcoILa_STEQZY33VuJM_I2sjv6EXjTdpeqQe3cGedg4oLY4UlFdQ36f3wHt4B_ilsc-0dztAPXo7ZGWLRml2jYdc-23thWMqR7MOiGma2JMHvneidkyydF_ltKUI/s320/photo+blog+068.jpg" alt="" id="BLOGGER_PHOTO_ID_5533143191850356274" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TYnnrdnWCGV9uN-4OW3McBXFC9sTVe67G5bW_u6ZZyX02P2jX1J0QBOTeK0WnCzV4AlgIjdBfr1ksXZn9LUJrZ3xTKQTuKkLihdDHhGg6tGIFu_05lVNOD4K34LU73vb7gW9mKH4W1s/s1600/photo+blog+091.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TYnnrdnWCGV9uN-4OW3McBXFC9sTVe67G5bW_u6ZZyX02P2jX1J0QBOTeK0WnCzV4AlgIjdBfr1ksXZn9LUJrZ3xTKQTuKkLihdDHhGg6tGIFu_05lVNOD4K34LU73vb7gW9mKH4W1s/s320/photo+blog+091.jpg" alt="" id="BLOGGER_PHOTO_ID_5533143187323679298" border="0" /></a><br /><p>Ingrédients :</p> <table class="recette"> <tbody><tr> <td valign="top" width="50%"><ul><li><span>20 feuilles de briques<br /></span></li><li><span>12 œufs </span></li><li><span>10 pigeons de taille moyenne lavés et vidés</span></li><li><span>150 g de beurre</span></li><li><span>4 oignons pelés et hachés</span></li><li><span>1 bouquet garni finement haché(coriandre,persil)</span></li><li><span>250 g d'amandes émondées, frites et hachées</span></li><li><span>1 cuillère. à café de gingembre</span></li><li><span>1 cuillère. à soupe de cannelle moulue</span></li><li><span>1 pincée de safran</span></li><li><span>250 g de sucre en poudre</span></li><li><span>2 cuillère. à soupe de sucre glace pour la décoration</span></li><li><span>une pincée de sel</span></li></ul></td> <td valign="top" width="50%" align="right"> <br /></td> </tr> </tbody></table> <div class="entete_paragraphe"> <br /> <p>Préparation:<br /></p> </div> <div class="prepa"> <div style="text-align: justify;"> <p> Pour préparer la recette de pastilla aux pigeons :<br /><br /></p><p>Dans une marmite mettez les pigeons coupés en morceaux, versez un litre d'eau, le beurre,les oignons,le gingembre,le sel puis faites cuire le tout à feu doux pendant 25 minutes. Désossez les pigeons et réduisez les sous formes de cheveux.<br />Mélangez la sauce sur le feu avec la coriandre et le persil et laisser cuire encore 10 minutes. Puis après ajouter la cannelle, le sucre , et 10 œufs battus.Remuer sans cesse .Laisser les œufs cuire encore 5 minutes jusqu'à évaporation complète de la sauce.<br /><br />Dans un moule huilé ,rangez une 1ére couche de feuilles qui déborde, en les faisant se chevaucher.<br /><br />Mettez ensuite au centre 2 ou 3 feuilles au centre pour consolider la pastilla.<br />Disposer en premier les morceaux de pigeon au fond de la pastilla . Étalez par la suite la farce herbes-œufs dessus. Saupoudrez le tout d'amandes.<br />Battez 2 œufs, avec un pinceau badigeonnez la surface .<br /><br />Répéter la même opération en disposant une deuxième couche de feuilles de pastilla mais cette fois si rentrer sous la pastilla les parties qui dépassent après les avoir badigeonnée à l'œuf de façon à obtenir un bord net et bien arrondi. Avec l'œuf collez au centre 2 feuilles qui rendront le dessus bien lisse.<br /><br />Faites cuire la pastilla à 180°C pendant 20 à 25 minutes en l'arrosant souvent de beurre fondu,dessus et dessous.<br />Démouler la pastilla en posant sur le moule un plat rond et retournez de façon à présenter la face lisse de la pastilla. Saupoudrez-la de sucre glace et de cannelle.</p><p>Bsaha wa raha.</p><p>Samira<br /></p> </div> </div><br /><div id="right-column"><ins style="display: inline-table; border: medium none; height: 250px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 300px;"></ins> <div id="beacon_b50123053f" style="position: absolute; left: 0px; top: 0px; visibility: hidden;"> <img src="http://cas.criteo.com/delivery/lg.php?bannerid=0&campaignid=0&zoneid=3755&bizmodel=0&catCol=0&catId=0&cb=0a35993fb2&z=_Y12YbG2KGPvn%252fx1SZiiF8g%253d%253d&rtb=0&b=_%252fLqVauF2f3GKuekfelxxrA%253d%253d&pb=1" alt="" style="width: 0px; height: 0px;" width="0" height="0" /><p>Ingredients :</p> <table class="recette"> <tbody><tr> <td valign="top" width="50%"><ul><li><span>20 feuilles de brikes</span></li><li><span>12 oeufs </span></li><li><span>10 pigeaons de taille moyenne lavés et vidés</span></li><li><span>150 g de beurre</span></li><li><span>4 oignons pelés et hachés</span></li><li><span>1 bouquet garni finement haché(coriande,persil)</span></li><li><span>250 g d'amandes émondées, frites et hachées</span></li><li><span>1 cuil. à café de gingembre</span></li><li><span>1 cuil. à soupe de cannelle moulue</span></li><li><span>1 pincée de safran</span></li><li><span>250 g de sucre en poudre</span></li><li><span>2 cuil. à soupe de sucre glace pour la décoration</span></li><li><span>une pincée de sel</span></li></ul></td> <td valign="top" width="50%" align="right"> <br /></td> </tr> </tbody></table> <div class="entete_paragraphe"> <img src="http://www.la-cuisine-marocaine.com/images/rosette.png" alt="Préparation de la recette de pastilla aux pigeons" /> <p>Préparation de pastilla aux pigeons :</p> </div> <div class="prepa"> <div style="text-align: justify;"> <p> Pour préparer la recette de pastilla aux pigeons :<br /><br /></p><p>Dans une marmite mettez les pigeons coupés en morceaux, versez un litre d'eau, le beurre,les oignons,le gingembre,le sel puis faites cuire le tout à feu doux pendant 25 minutes. Désossez les pigeons et réduisez les sous formes de cheveux.<br />Mélangez la sauce sur le feu avec la coriandre et le persil et laisser cuire encore 10 minutes. Puis après ajouter la cannelle, le sucre , et 10 oeufs battus.Remuer sans cesse .Laisser les œufs cuire encore 5 minutes jusqu'à évaporation complète de la sauce.<br /><br />Dans un moule huilé ,rangez une 1ére couche de feuilles qui déborde, en les faisant se chevaucher.<br /><br />Mettez ensuite au centre 2 ou 3 feuilles au centre pour consolider la pastilla.<br />Disposer en premier les morceaux de pigeon au fond de la pastilla . Etalez par la suite la farce herbes-oeufs dessus. Saupoudrez le tout d'amandes.<br />Battez 2 oeufs, avec un pinceau badigeonnez la surface .<br /><br />Répéter la même opération en disposant une deuxiéme couche de feuilles de pastilla mais cette fois si rentrer sous la pastilla les parties qui dépassent après les avoir badigeonnée à l'oeuf de façon à obtenir un bord net et bien arrondi. Avec l'oeuf collez au centre 2 feuilles qui rendront le dessus bien lisse.<br /><br />Faites cuire la pastilla à 180°C pendant 20 à 25 minutes en l'arrosant souvent de beurre fondu,dessus et dessous.<br />Démouler la pastilla en posant sur le moule un plat rond et retournez de façon à présenter la face lisse de la pastilla. Saupoudrez-la de sucre glace et de cannelle.<br /><br />Servez la bien chaude et Bessaha ou Raha.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></p><br /><br />Pour plus d'informations, vous pouvez consulter la page sur le <a href="http://www.la-cuisine-marocaine.com/preparer-pastilla.html" title="Pliage de la pastilla">p</a><ins style="display: inline-table; border: medium none; height: 250px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 250px;"></ins> <ins id="google_ads_frame3_anchor" style="display: block; border: medium none; height: 250px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 250px;"></ins></div> </div><ins style="display: inline-table; border: medium none; height: 250px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 250px;"></ins><center> </center> <div class="entete_paragraphe"> <p>Thèmes associés : </p> <ul><li><a class="link_themes" href="http://www.la-cuisine-marocaine.com/recettes-par-themes/recettes-de-grands-meres/recettes-de-grands-meres.html">Recettes de grands-mères</a></li><li><a class="link_themes" href="http://www.la-cuisine-marocaine.com/recettes-par-themes/repas-de-mariage/repas-de-mariage.html">Repas de mariage</a></li></ul> </div> <div class="entete_paragraphe"> <img src="http://www.la-cuisine-marocaine.com/images/comments.png" alt="remarque sur la recette" /> <p>Remarque(s) :</p> </div> <p>Vous pouvez remplacez les pigeons par des cailles, le gout sera encore meilleur.</p> <div class="entete_paragraphe"><p id="recettes_similaires">Retrouvez les recettes similaires à Pastilla aux pigeons :</p></div> <div class="liste_recettes_sim"> <div class="ligne"> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/volailles-10.html" target="_blank" title="Recette de pastilla au poulet">Pastilla au poulet</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/volailles-10.html" target="_blank" title="Pastilla au poulet"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-pastilla-au-poulet.jpg" alt="Recette de pastilla au poulet" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> </div> </div> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/patisseries-48.html" target="_blank" title="Recette de pastilla au lait">Pastilla au lait</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/patisseries-48.html" target="_blank" title="Pastilla au lait"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-pastilla-au-lait.jpg" alt="Recette de pastilla au lait" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_grey.gif" alt="" /> </div> </div> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/entrees-chaudes-75.html" target="_blank" title="Recette de pastilla aux fraises et fruits secs">Pastilla aux fraises et fruits secs</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/entrees-chaudes-75.html" target="_blank" title="Pastilla aux fraises et fruits secs"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-pastilla-aux-fraises-et-fruits-secs.jpg" alt="Recette de pastilla aux fraises et fruits secs" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_grey.gif" alt="" /> </div> </div> </div> <div class="ligne"> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/volailles-33.html" target="_blank" title="Recette de pastilla de fés">Pastilla de Fés</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/volailles-33.html" target="_blank" title="Pastilla de Fés"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-pastilla-de-fes.jpg" alt="Recette de pastilla de fés" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_grey.gif" alt="" /> </div> </div> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/viandes-49.html" target="_blank" title="Recette de pastilla à l'agneau confit et coigns">Pastilla à l'agneau confit et coigns</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/viandes-49.html" target="_blank" title="Pastilla à l'agneau confit et coigns"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-pastilla-a-l-agneau-confit-et-coigns.jpg" alt="Recette de pastilla à l'agneau confit et coigns" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> </div> </div> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/entrees-chaudes-102.html" target="_blank" title="Recette de pastilla aux rogons blancs">Pastilla aux rogons blancs</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/entrees-chaudes-102.html" target="_blank" title="Pastilla aux rogons blancs"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/02-pastilla-aux-rognons-blancs.jpg" alt="Recette de pastilla aux rogons blancs" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_grey.gif" alt="" /> </div> </div> </div> <div class="ligne"> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/entrees-chaudes-103.html" target="_blank" title="Recette de pastilla de poulet aux épinards">Pastilla de poulet aux épinards</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/entrees-chaudes-103.html" target="_blank" title="Pastilla de poulet aux épinards"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/02-pastilla-de-poulet-aux-epinards.jpg" alt="Recette de pastilla de poulet aux épinards" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_grey.gif" alt="" /> </div> </div> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/poissons-53.html" target="_blank" title="Recette de pastilla aux poissons">Pastilla aux poissons</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/poissons-53.html" target="_blank" title="Pastilla aux poissons"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-pastilla-aux-poissons.jpg" alt="Recette de pastilla aux poissons" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> </div> </div> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/volailles-59.html" target="_blank" title="Recette de pastilla au poulet et aux amandes">Pastilla au poulet et aux amandes</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/volailles-59.html" target="_blank" title="Pastilla au poulet et aux amandes"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/02-pastilla-au-poulet.jpg" alt="Recette de pastilla au poulet et aux amandes" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_grey.gif" alt="" /> </div> </div> </div> <div class="ligne"> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/poissons-60.html" target="_blank" title="Recette de pastilla marine">Pastilla Marine</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/poissons-60.html" target="_blank" title="Pastilla Marine"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-pastilla-marine.jpg" alt="Recette de pastilla marine" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> </div> </div> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/viandes-98.html" target="_blank" title="Recette de pastilla d'agneau aux dattes">Pastilla d'agneau aux dattes</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/viandes-98.html" target="_blank" title="Pastilla d'agneau aux dattes"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-pastilla.jpg" alt="Recette de pastilla d'agneau aux dattes" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> </div> </div> <div class="objet"> <h3><a href="http://www.la-cuisine-marocaine.com/recettes/patisseries-108.html" target="_blank" title="Recette de pastilla aux fruits">Pastilla aux fruits</a></h3> <a href="http://www.la-cuisine-marocaine.com/recettes/patisseries-108.html" target="_blank" title="Pastilla aux fruits"> <img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-pastilla-aux-fruits.jpg" alt="Recette de pastilla aux fruits" width="120" height="90" /></a> <div class="star"> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> <img class="little_star" src="http://www.la-cuisine-marocaine.com/images/little_star_yellow.gif" alt="" /> </div> </div> </div> </div> <div class="entete_paragraphe"> <img id="read_comments" src="http://www.la-cuisine-marocaine.com/images/comments.png" alt="Commentaires sur la recette pastilla aux pigeons" /> <p>Commentaire(s) sur pastilla aux pigeons :</p> </div> <div id="comments"> <div class="c-body" id="comment-1"> <div class="c-head"> Moha </div> <div class="c-date">14 septembre 2007</div> <p>La Pastilla aux pigeons est un symbole de la cuisine marocaine</p><br /></div> </div> <div id="respond"> <h4 id="postcomment">Laissez un commentaire</h4> (Vous devez être connecté). <form action="/recettes/volailles-1.html#postcomment" method="post" id="commentform"> <p><label for="author" class="comment-field"><small>Nom (obligatoire):</small></label><input class="text-input" name="comment_auteur" id="author" value="" size="22" tabindex="1" type="text"></p> <input class="text-input" name="comment_hidden" value="" size="22" tabindex="1" type="hidden"> <p><label for="email" class="comment-field"><small>Mail (obligatoire):</small></label><input class="text-input" name="comment_mail" id="email" value="@" size="22" tabindex="2" type="text"></p> <p class="guidelines">Votre adresse mail ne sera <strong>jamais</strong> publiée.</p> <p><label for="url" class="comment-field"><small>Site web :</small></label><input class="text-input" name="comment_url" id="url" value="http://" size="22" tabindex="3" type="text"></p> <p><label for="comment" class="comment-field"><small>Commentaires :</small></label><textarea name="comment" id="comment" cols="50" rows="10" tabindex="4"></textarea></p> <p style="clear: both;" class="subscribe-to-comments"><input name="comment_souscrire" id="subscribe" value="subscribe" style="width: auto;" type="checkbox"><label for="subscribe">Me prévenir des nouveaux commentaires</label></p> <input name="comment_proposer" value="Commenter" type="submit"> </form> </div> <br /><hr class="titre_ff" align="left"><br /><strong>Attention aux droits d'auteurs !</strong><br />Cette recette a été proposée par un membre de la communauté du site. Elle a été entièrement créée et modifiée par l'internaute qui l'a ajoutée. Si vous y décelez des erreurs, nous vous invitons à nous <a href="http://www.la-cuisine-marocaine.com/contact.html" rel="nofollow"><b>contacter</b></a>.<br /><br />Vous croyez que cette recette détient des droits d'auteurs ? Merci de nous <a href="http://www.la-cuisine-marocaine.com/contact.html" rel="nofollow"><b>contacter</b></a>.<br /><br /><hr class="titre_ff" align="left"><br /> <img src="http://www.la-cuisine-marocaine.com/images/printer.png" alt="Imprimer" style="vertical-align: bottom;" border="0" /><a href="http://www.la-cuisine-marocaine.com/imprimer-recette/volailles-1.html" rel="nofollow" target="_blank"> Imprimer cette recette</a> <br /> <img src="http://www.la-cuisine-marocaine.com/images/email.png" alt="Recommander" style="vertical-align: bottom;" border="0" /><a href="http://www.la-cuisine-marocaine.com/recommander.html" rel="nofollow"> Recommander cette recette à un(e) ami(e)</a> <br /> <img src="http://www.la-cuisine-marocaine.com/images/add_book.gif" alt="Ajouter au livre de recette" style="vertical-align: bottom;" border="0" /><a href="http://www.la-cuisine-marocaine.com/livre,perso/ajouter,recette/4,1" rel="nofollow"> Ajouter à mon livre de recette</a> <br /> <img src="http://www.la-cuisine-marocaine.com/images/facebook.gif" alt="Partagez Pastilla aux pigeons sur Facebook" style="vertical-align: bottom;" border="0" /> <a href="http://www.facebook.com/share.php?u=http://www.la-cuisine-marocaine.com//recettes/volailles-1.html" target="_blank" rel="nofollow">Partagez sur Facebook</a> <br /><br /> <div id="right-column"> <div class="titre_lien"> <a href="http://www.la-cuisine-marocaine.com/proposition-recette.html" title="Proposer une recette">Proposez vos recettes de cuisine</a> </div> <b> </b> <ins style="display: inline-table; border: medium none; height: 250px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 300px;"><ins id="google_ads_frame4_anchor" style="display: block; border: medium none; height: 250px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 300px;"></ins></ins> <div class="cadre_menu"> <h2>Menu du jour</h2> <ul><li><div><a href="http://www.la-cuisine-marocaine.com/recettes/entrees-froides-43.html"><img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-salade-estivale.jpg" alt="Salade estivale" width="76" height="79" /></a></div><h3><a href="http://www.la-cuisine-marocaine.com/recettes/entrees-froides-43.html">Salade estivale</a></h3><p>Laver la salade, couper les feuilles en lanières, réserver le coeur. Ouvrer et épépiner le melon....</p></li><li><div><a href="http://www.la-cuisine-marocaine.com/recettes/viandes-296.html"><img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-brochettes-d-agneau-a-la-menthe.jpg" alt="Brochettes d'agneau à la menthe" width="76" height="79" /></a></div><h3><a href="http://www.la-cuisine-marocaine.com/recettes/viandes-296.html">Brochettes d'agneau à la menthe</a></h3><p>Faites une marinade avec les épices, l'oignon en petits dés, l'huile d'olives et la menthe fraîche ...</p></li><li><div><a href="http://www.la-cuisine-marocaine.com/recettes/patisseries-496.html"><img src="http://www.la-cuisine-marocaine.com/photos-recettes/miniatures/01-cigarettes-aux-amandes-et-sesame.jpg" alt="Cigarettes aux amandes et sésame" width="76" height="79" /></a></div><h3><a href="http://www.la-cuisine-marocaine.com/recettes/patisseries-496.html">Cigarettes aux amandes et sésame</a></h3><p>Dans une terrine, mélanger le pot de de crème fraîche ajouter la farine peu à peu jusqu''à obtenir u...</p></li></ul> </div> <div id="beacon_6f00807b0e" style="position: absolute; left: 0px; top: 0px; visibility: hidden;"> <img src="http://cas.criteo.com/delivery/lg.php?bannerid=0&campaignid=0&zoneid=1598&bizmodel=0&catCol=0&catId=0&cb=7505993fb2&z=_3j9cWUKgy7HcfB084Y3bTw%253d%253d&rtb=0&b=_%252fLqVauF2f3GKuekfelxxrA%253d%253d&pb=1" alt="" style="width: 0px; height: 0px;" width="0" height="0" /> </div><br /><br /> <div class="cadre_menu"> <h2>Vos recettes préférées</h2> <div class="contour"> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/argan.html" style="font-size: 8pt;">Argan</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/baklawa.html" style="font-size: 8pt;">Baklawa</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/batbout.html" style="font-size: 8pt;">Batbout</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/beignet.html" style="font-size: 8.79pt;">Beignet</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/berkoukes.html" style="font-size: 8pt;">Berkoukes</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/bourek.html" style="font-size: 8pt;">Bourek</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/brick.html" style="font-size: 8pt;">Brick</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/brioche.html" style="font-size: 8pt;">Brioche</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/briouate.html" style="font-size: 15.38pt;">Briouate</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/cake.html" style="font-size: 8pt;">Cake</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/chabakia.html" style="font-size: 8pt;">Chabakia</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/chebakia.html" style="font-size: 8pt;">Chebakia</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/chorba.html" style="font-size: 8pt;">Chorba</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/cigare.html" style="font-size: 8pt;">Cigare</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/cornes-de-gazelle.html" style="font-size: 8pt;">Cornes de gazelle</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/couscous.html" style="font-size: 21.98pt;">Couscous</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/crepes.html" style="font-size: 17.58pt;">Crêpes</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/dolma.html" style="font-size: 8pt;">Dolma</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/feqqas.html" style="font-size: 8pt;">Feqqas</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/gateau.html" style="font-size: 8pt;">Gateau</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/ghoriba.html" style="font-size: 8pt;">Ghoriba</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/gratin.html" style="font-size: 8pt;">Gratin</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/griwech.html" style="font-size: 8pt;">Griwech</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/harcha.html" style="font-size: 8pt;">Harcha</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/harira.html" style="font-size: 8pt;">Harira</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/kefta.html" style="font-size: 8pt;">Kefta</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/makroud.html" style="font-size: 8pt;">Makroud</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/makrout.html" style="font-size: 8pt;">Makrout</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/mechoui.html" style="font-size: 8pt;">Mechoui</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/mesfouf.html" style="font-size: 8pt;">Mesfouf</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/mhadjeb.html" style="font-size: 8pt;">Mhadjeb</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/mhancha.html" style="font-size: 8pt;">Mhancha</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/msemen.html" style="font-size: 19.79pt;">Msemen</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/pain.html" style="font-size: 11pt;">Pain</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/pastilla.html" style="font-size: 22pt;">Pastilla</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/ramadan.html" style="font-size: 8pt;">Ramadan</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/rfissa.html" style="font-size: 8pt;">Rfissa</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/salade.html" style="font-size: 8pt;">Salade</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/seffa.html" style="font-size: 8pt;">Seffa</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/sellou.html" style="font-size: 8pt;">Sellou</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/soupe.html" style="font-size: 8pt;">Soupe</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/taboule.html" style="font-size: 13.19pt;">Taboulé</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/tajine.html" style="font-size: 21.98pt;">Tajine</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/tajine-de-poulet.html" style="font-size: 20.87pt;">Tajine de poulet</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/tarte.html" style="font-size: 8pt;">Tarte</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/tfaya.html" style="font-size: 8pt;">Tfaya</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/tfina.html" style="font-size: 8pt;">Tfina</a> <a class="tag_class3" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/tride.html" style="font-size: 8pt;">Tride</a> <a class="tag_class1" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/zaalouk.html" style="font-size: 8pt;">Zaalouk</a> <a class="tag_class2" href="http://www.la-cuisine-marocaine.com/rechercher,recettes/1/zlabia.html" style="font-size: 8pt;">Zlabia</a> </div> </div> <div id="beacon_b50123053f" style="position: absolute; left: 0px; top: 0px; visibility: hidden;"> <img src="http://cas.criteo.com/delivery/lg.php?bannerid=0&campaignid=0&zoneid=3755&bizmodel=0&catCol=0&catId=0&cb=0a35993fb2&z=_Y12YbG2KGPvn%252fx1SZiiF8g%253d%253d&rtb=0&b=_%252fLqVauF2f3GKuekfelxxrA%253d%253d&pb=1" alt="" style="width: 0px; height: 0px;" width="0" height="0" /> </div> </div> </div> </div>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com0tag:blogger.com,1999:blog-883538971474565424.post-80473146590439702832010-10-27T08:24:00.000-07:002010-10-27T08:27:48.338-07:00Jben du maroc<table width="100%" border="0" cellpadding="0" cellspacing="0"><tbody><tr><td><div align="center"><img src="http://www.marocpremium.org/images/produitduterroir4/chevre.gif" width="150" height="100" /></div></td> <td><div align="center"><br /></div></td> <td><div align="center"><img src="http://www.marocpremium.org/images/produitduterroir4/fromageindustrie.gif" width="150" height="100" /></div></td> </tr> </tbody></table> <span class="Style14"></span><br /> <br /> <span class="Style11">• Fromage frais </span><br /> <span class="Style14Copie">Le jben est à l’origine un fromage produit à base de lait de chèvre, mais de plus en plus de versions au lait de vache font leur apparition. Dans les deux cas, il se décline en plusieurs versions : aux herbes ou au poivre, il est juste saupoudré de l’un ou l’autre condiment; à l’ail et aux fines herbes, il est mélangé à ces deux ingrédients. </span>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com0tag:blogger.com,1999:blog-883538971474565424.post-9650523782319270382010-10-27T08:14:00.000-07:002010-10-27T08:19:26.883-07:00LE fromage marocain (jben)<span class="Style14"> le fromage marocain</span><br /> <br /> <span class="Style14Copie">Le Maroc compte un fromage incontournable : le jben, consommé et apprécié à travers tout le pays. Ce produit laitier traditionnel du Nord attise toutes les convoitises puisque les industriels s’y sont intéressés de très près et sont aujourd’hui capables de produire un jben qualitatif à l’échelle industrielle. Le jben est un fromage à pâte lactique, dont le taux d'humidité varie de 55 à 70% en fonction de la durée d'égouttage (10 jours en zone nord).<br /> <br /> Le lait cru de chèvre (ou de plus en plus souvent de vache) est filtré et versé dans une outre en peau de chèvre (ou une jarre en terre cuite) où s'opère la fermentation lactique, pendant 24 à 48 h selon la saison et la température. Le caillé est ensuite égoutté dans des sacs en toile fine, qui sont suspendus pour parfaire l’égouttage.<br /> <br /> Dans certaines régions (le Jbala et le Rif) un salage de surface est réalisé.</span>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com3tag:blogger.com,1999:blog-883538971474565424.post-40696577245173164362010-10-26T09:00:00.000-07:002010-10-26T10:32:00.649-07:00Le chou-fleur<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mVdyMN7XVl1OJr0c739w6OvmFMZI3DybAZfuxCL8Niiv2frSB5-hTgm75-zWJ40BZDT3n2EfAlBEntMqxFM9frHplD0z2wUaIkekGD9faMyiDF9uU5brPoEwjz7QLRZHnz8lld5jNLU/s1600/photo+blog+092.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532408580124611922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mVdyMN7XVl1OJr0c739w6OvmFMZI3DybAZfuxCL8Niiv2frSB5-hTgm75-zWJ40BZDT3n2EfAlBEntMqxFM9frHplD0z2wUaIkekGD9faMyiDF9uU5brPoEwjz7QLRZHnz8lld5jNLU/s320/photo+blog+092.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qhh1UPjANPEkC4kUVeMO6aBWVQPM5M9vYcqFKFbdOgt8p_qL9SW0MMSjODkadvB3BHV0dmlRUnpZJ_lM-WOIQEFfAQgiYd_Ap2DV7XvJ3GqFXqylIXOcrNIsAEIQSbdAHk2bt-8Rst0/s1600/photo+blog+224.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532408567162182098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qhh1UPjANPEkC4kUVeMO6aBWVQPM5M9vYcqFKFbdOgt8p_qL9SW0MMSjODkadvB3BHV0dmlRUnpZJ_lM-WOIQEFfAQgiYd_Ap2DV7XvJ3GqFXqylIXOcrNIsAEIQSbdAHk2bt-8Rst0/s320/photo+blog+224.jpg" /></a><br /><br /><div></div><br /><br /><p>Aujourd'hui je vous donne la recette de tagine de viande de veau au chou-fleur.</p><br /><br /><p>INGREDIENT:</p><br /><br /><p>1 kg de viande de veau.</p><br /><br /><p>1 oignon haché.</p><br /><br /><p>1 grosse tomate.</p><br /><br /><p>1/2 c.à.c de poivre noir.</p><br /><br /><p>1/2 c.à.c de gingembre.</p><br /><br /><p>1/2 c.à.c de paprika.</p><br /><br /><p>1/2 petit verre d'huile de table.</p><br /><br /><p>1 gros chou-fleur blanc.</p><br /><br /><p>Jus d'un citron.</p><br /><br /><p>1 bouquet de coriandre et de persil plat.</p><br /><br /><p>1 c.à.s de coriandre et de persil plat ciselés.</p><br /><br /><p>eau,sel.</p><br /><br /><p>PREPARATION:</p><br /><br /><p>Pelez les tomates,épépinez-les et concassez-les.</p><br /><br /><p>Disposez les morceaux de viande dans une marmite,rajoutez-y l'oignon haché ,la tomate concassée,les épices et l'huile.Laissez le tout rissoler à feu doux pendant 10 minutes.</p><br /><br /><p>Rajoutez le bouquet garni composé de coriandre et de persil,mouillez avec un grand verre d'eau et laissez cuire la viande à feu moyen(en rajoutant de l'eau si besoin).</p><br /><br /><p>Nettoyez le chou-feur en lui retirant les tiges,les feuilles vertes et le trognon.Découpez-le ensuite en bouquets de taille moyenne.</p><br /><br /><p>Lorsque la viande est cuite,retirez-la et suprimez le bouquet de coriandre et de persil plat.</p><br /><br /><p>Rajoutez à la place les bouquets de chou-fleur pour qu'ils cuisent dans la sauce.</p><br /><br /><p>Une fois le chou-fleur cuit,arrosez-le avec le jus de citron ,remettez dans la marmite la viande pour la réchauffer.</p><br /><br /><p>Pour servir disposez au milieu d'un plat de service la viande,couvrez harmonieusement avec les bouquets de couf-leur,nappez de sauce puis parsemez le tout de coriandre et de persil ciselés.</p><br /><br /><p>Servez bien chaud.</p><br /><br /><p>Bonne appétit </p><br /><br /><p>Samira</p><br /><br /><p></p></div>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com0tag:blogger.com,1999:blog-883538971474565424.post-23689396304702247172010-10-25T08:50:00.000-07:002010-10-25T09:25:20.790-07:00Today in the marked<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7N_vhStDSD56P2E74-3XSDjLfwlZv_32nEVv9_vV_cEGLAHTEC2bkU7bEgSlSh1GNezddQOB65iqJp2tUpOE8lc40S5YyZfJ-wl-CEYXDuoWwoNXmKFajNSEaUDjjMFAxqdq4ETDYtE/s1600/photo+blog+057.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532014196215104082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7N_vhStDSD56P2E74-3XSDjLfwlZv_32nEVv9_vV_cEGLAHTEC2bkU7bEgSlSh1GNezddQOB65iqJp2tUpOE8lc40S5YyZfJ-wl-CEYXDuoWwoNXmKFajNSEaUDjjMFAxqdq4ETDYtE/s320/photo+blog+057.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3tUj7JzetKbTOT5zJzcwv6zomvrtWBsQBQ00F7fxdpQcgEGcQ44JzLaUdaylZiodrFreRZwMUb-psiBMKQXmgdh5J6vKA-P7cn5K7R1oE-H9K10tvYNXDAIHkCeP5iF_x5HUMSxBbY98/s1600/IMG_1428.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 214px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532014184518797634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3tUj7JzetKbTOT5zJzcwv6zomvrtWBsQBQ00F7fxdpQcgEGcQ44JzLaUdaylZiodrFreRZwMUb-psiBMKQXmgdh5J6vKA-P7cn5K7R1oE-H9K10tvYNXDAIHkCeP5iF_x5HUMSxBbY98/s320/IMG_1428.JPG" /></a><br /><br /><div>Today it's a nice day in Fes .</div><div>Everyday I go to the market at 11 o'clock and i see a fresh vegetables,nice fruits,delicious meat.</div><div>MENU TO DAY AT RIAD LAAROUSSA</div><div>4 moroccan salads(sweet marinated carrot,lentil salad,broad beans,zaalouk)</div><div>Fish Pastilla</div><div>Melon</div><div>Samira</div></div>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com0tag:blogger.com,1999:blog-883538971474565424.post-60644113234310552722010-10-20T06:59:00.000-07:002010-10-20T08:22:53.385-07:00Moroccan salades<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkftKznHPiPyy42rVb6YL_RBOrhjAj4oRI-5AcUjpH3oPuQ8OVE36rA4aEcO-vlAKG9qizcEXrSkQ6kn8euY19agl-jjOSiyFDFHh77qiEnvkf9SAbmDdqvPi4VidUclmXJW5MQhxiiN0/s1600/photo+blog+213.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5530148805679132194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkftKznHPiPyy42rVb6YL_RBOrhjAj4oRI-5AcUjpH3oPuQ8OVE36rA4aEcO-vlAKG9qizcEXrSkQ6kn8euY19agl-jjOSiyFDFHh77qiEnvkf9SAbmDdqvPi4VidUclmXJW5MQhxiiN0/s320/photo+blog+213.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWNPmCHzbDelbaOLU0zCpsMK6WJp12u0lydJ7IN9cPFhiKS5dttBCt3bGyIGMcWH061V-8SbKM_-nTezxj_tQE6qQzrbqH5mEhwlU06u2fl3dI-uqIVbz6Q0840iBFPj0yi38-KFLCwk/s1600/photo+blog+064.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5530148792229254498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWNPmCHzbDelbaOLU0zCpsMK6WJp12u0lydJ7IN9cPFhiKS5dttBCt3bGyIGMcWH061V-8SbKM_-nTezxj_tQE6qQzrbqH5mEhwlU06u2fl3dI-uqIVbz6Q0840iBFPj0yi38-KFLCwk/s320/photo+blog+064.jpg" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1YSwe2Lr_r6ijWUUrnVYTuUrlDL208IEIv-6q8M76IWusEWUvEsX-KW2Gcs0i4vC4qyLNaroipe0u61t0w3iDB0yXvH2SgBECJMSiu9l28Bf9O4vP3wKT6ecvmFYuxKe0NgXoc5kLQQ/s1600/photo+blog+005.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5530148781722663714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1YSwe2Lr_r6ijWUUrnVYTuUrlDL208IEIv-6q8M76IWusEWUvEsX-KW2Gcs0i4vC4qyLNaroipe0u61t0w3iDB0yXvH2SgBECJMSiu9l28Bf9O4vP3wKT6ecvmFYuxKe0NgXoc5kLQQ/s320/photo+blog+005.jpg" /></a><br /><br /><br /><div><br />Morocco isan agricultural country producing a wide variety of high quality fruit and vegetables.The warm climate ensures abundant supplies in all seasons.Helped by the natural fertility of the soil, the skilled and careful .</div><br /><br /><br /><div>Moroccan cultivator has been able to preserve his produce from the disadvantages of modern progress. Thanks to be god, we do not have dows magnificient-looking fruits ans vegetables of quite insipid taste, </div><br /><br /><br /><div>chok-full of fertillisers, insecticides and hormones.</div><br /><br /><br /><div>Moroccan produce has, over the years, retained its nutritive properties.</div><br /><br /><br /><div>Many varied and imaginative salads paly an important part in our meals.</div><br /><br /><br /><div>I always serve several salads, alone or accompanying meat dishes(Kebabs, mechouis, chic</div><br /><br /><br /><div>kens or roasts) to which they bring a welcome touch of colour, lightness and nutritious balance. All these salad recipes are given for 4 people.</div><br /><br /><br /><div>Samira</div></div></div>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com1tag:blogger.com,1999:blog-883538971474565424.post-82895221204527700852010-10-19T08:24:00.000-07:002010-10-19T14:49:22.627-07:00Salade de lentilles<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CADMINI%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><link rel="Edit-Time-Data" href="file:///C:%5CDOCUME%7E1%5CADMINI%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_editdata.mso"><!--[if !mso]> <style> v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} </style> <![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:hyphenationzone>21</w:HyphenationZone> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:595.3pt 841.9pt; margin:70.85pt 70.85pt 70.85pt 70.85pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Tableau Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPxtmETyLKPY8k74idrToaEtoNpQE3R-AQ_MYfafkTezRbHL6UnUW6cdJvRnxUzjKxHh-xJYoLB9xOKk1QaLdS94RHRDFAgvP7qUhBkj6ADp5-S89ylxBXhOdipFWiIpBnK-KM6Xmo-E/s1600/DSCN1053%5B1%5D"><span style="text-decoration: none;"><!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" spt="75" preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:formulas> <v:path extrusionok="f" gradientshapeok="t" connecttype="rect"> <o:lock ext="edit" aspectratio="t"> </v:shapetype><v:shape id="BLOGGER_PHOTO_ID_5529799397860016642" spid="_x0000_i1025" type="#_x0000_t75" alt="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPxtmETyLKPY8k74idrToaEtoNpQE3R-AQ_MYfafkTezRbHL6UnUW6cdJvRnxUzjKxHh-xJYoLB9xOKk1QaLdS94RHRDFAgvP7qUhBkj6ADp5-S89ylxBXhOdipFWiIpBnK-KM6Xmo-E/s1600/DSCN1053%5B1%5D" style="'width:240pt;height:180pt'" button="t"> <v:imagedata src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtml1\01\clip_image001.jpg" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPxtmETyLKPY8k74idrToaEtoNpQE3R-AQ_MYfafkTezRbHL6UnUW6cdJvRnxUzjKxHh-xJYoLB9xOKk1QaLdS94RHRDFAgvP7qUhBkj6ADp5-S89ylxBXhOdipFWiIpBnK-KM6Xmo-E/s320/DSCN1053%5B1%5D"> </v:shape><![endif]--><!--[if !vml]--><!--[endif]--></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFE4M_kcDV3vSA8yVhkYH-hgC86I_FTlISb9dFiBaks0MZI3Z8BPfdKf4OuYj_y8fNmkj7xKLRxA0oJ7FwGhZAttSaPWyCyotdcd9g7xklFx3NTezO8-PSBFuT3xbwCh_VUUkUiI5XsQ/s1600/2.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 312px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFE4M_kcDV3vSA8yVhkYH-hgC86I_FTlISb9dFiBaks0MZI3Z8BPfdKf4OuYj_y8fNmkj7xKLRxA0oJ7FwGhZAttSaPWyCyotdcd9g7xklFx3NTezO8-PSBFuT3xbwCh_VUUkUiI5XsQ/s320/2.JPG" alt="" id="BLOGGER_PHOTO_ID_5529874076032734290" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWATNySQqjcMWAQkITccGIfqO_QztkMJQB6Sg7fEJCYWHxolwoDPrnHeHP11dwt0rhA8Zf0wP7hbP9ooLpcmkI_8_RoZ9EgXdfg3rvEQ3Tm2UFx50Rq9cSBuxFC6C50wkToXGmryyX8eo/s1600/1.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 314px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWATNySQqjcMWAQkITccGIfqO_QztkMJQB6Sg7fEJCYWHxolwoDPrnHeHP11dwt0rhA8Zf0wP7hbP9ooLpcmkI_8_RoZ9EgXdfg3rvEQ3Tm2UFx50Rq9cSBuxFC6C50wkToXGmryyX8eo/s320/1.JPG" alt="" id="BLOGGER_PHOTO_ID_5529873768816175330" border="0" /></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30WOkt3eOz0KEJlxS_yI8xB4RfbLCLAyQT1pNfBG4iG8E9qH0BIHM9Goh0B2BQmU7JjBOqePyH5BUg2orVZijNcEbIUoKCsTp8mDyFx4jPLuOGoKtyss8IDxJ814EPkcjdrANMl90RVs/s1600/DSCN1031%5B1%5D" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="text-decoration: none;"><!--[if gte vml 1]><v:shape id="BLOGGER_PHOTO_ID_5529799392308322818" spid="_x0000_i1026" type="#_x0000_t75" alt="" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30WOkt3eOz0KEJlxS_yI8xB4RfbLCLAyQT1pNfBG4iG8E9qH0BIHM9Goh0B2BQmU7JjBOqePyH5BUg2orVZijNcEbIUoKCsTp8mDyFx4jPLuOGoKtyss8IDxJ814EPkcjdrANMl90RVs/s1600/DSCN1031%5B1%5D" style="'width:240pt;height:180pt'" button="t"> <v:imagedata src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtml1\01\clip_image002.jpg" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30WOkt3eOz0KEJlxS_yI8xB4RfbLCLAyQT1pNfBG4iG8E9qH0BIHM9Goh0B2BQmU7JjBOqePyH5BUg2orVZijNcEbIUoKCsTp8mDyFx4jPLuOGoKtyss8IDxJ814EPkcjdrANMl90RVs/s320/DSCN1031%5B1%5D"> </v:shape><![endif]--><!--[if !vml]--><span style=""></span><!--[endif]--></span></a>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /><!--[if !supportLineBreakNewLine]-->
<br /><!--[endif]--></p> <p class="MsoNormal">
<br /></p><p class="MsoNormal">
<br /></p>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">Bonjour,</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);"> Aujourd'hui je vais préparer une salade traditionnelle presque tous les Marocaines adores c'est:les lentilles.</span>
<br />
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">INGREDINTS</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">500g de lentilles.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">4 tomates râpées.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">4 gousses d'ail.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">3 c.à.s.de coriandre et de persil plat hachés.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">1 c.à.c de cumin.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">1 c.à.c de paprika.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">1/4 de verre d'huile de table.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">½ verres d'huile d'olive.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">Sel.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">Eau.</span>
<br />
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">PREPARATION:</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">Trier les lentilles et lavez-les laissez tremper dans l'eau de préférence la vieille.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">Dans une marmite chauffée à feux doux, versez les lentilles dans un litre d’eau, rajoutez les gousses d'ail hachés finement,la coriandre et le persil,les épices les tomates râpées et l'huile</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">Couvrez et laissez cuire.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">Pour servir, disposez les lentilles dans des assiettes ou bol individuel et assaisonnez de vinaigre ou du jus de citron.</span>
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">Bonne appétit</span>
<br />
<br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 204);">samira</span><span style=";font-family:";font-size:12;" >
<br /><!--[endif]--></span> The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com0tag:blogger.com,1999:blog-883538971474565424.post-77752262647620497462010-10-14T09:45:00.000-07:002010-10-14T11:08:00.052-07:00Chiken with olives<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwRF5lqoPw-byRoOjubpxuLUAGVIq87kmfyFmaz7FoM48akfQTNh0DVOZNc2U9PFQOGVY2KSRc9Eui0CxAfXL-to2NkkVOw742lJrOwuNlk-lJ7zHJcLC9b2k8gyeD2PpHs_-nUZwxbo/s1600/DSCN1137%5B1%5D"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527964973297331970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwRF5lqoPw-byRoOjubpxuLUAGVIq87kmfyFmaz7FoM48akfQTNh0DVOZNc2U9PFQOGVY2KSRc9Eui0CxAfXL-to2NkkVOw742lJrOwuNlk-lJ7zHJcLC9b2k8gyeD2PpHs_-nUZwxbo/s320/DSCN1137%5B1%5D" /></a><br /><div>Today I give you a recepe for chicken with olives and preserved lemon</div><br /><div></div><br /><div>Ingredients:</div><br /><div></div><br /><div>-1 chicken of 2kg .</div><br /><div>-4 chopped ognion.</div><br /><div>-1/4 olives oil.</div><br /><div>-4 cruched garlic cloves.</div><br /><div>-1/2 teaspoon ginger.</div><br /><div>-some saffran.</div><br /><div>-water.</div><br /><div>-1 tablespoon parsley and coriander chopped.</div><br /><div>DECORATION:</div><br /><div>-100g red olives.</div><br /><div>-Some strips of presaved lemon.</div><br /><div>METHOD:</div><br /><div>Rince chitchen with salted water and strain.</div><br /><div>Over moderate heat seal chicken in pressure cooker with chopped onions,oil,garlic,and salt.</div><br /><div>Stir well until coloured elements.Add spices and continue stirring untel chicken is golden on all sides.</div><br /><div>Add 1 litre water,cover and cook for 45 min. Verify if chicken is well done then remove it and brown in oven at 220C.Preserve sauce.</div><br /><div>Boil for 10 minutes red olives and drain.</div><br /><div>Put olives into pressure cooker with strips of preseved lemon,parsley and coriander chopped and simmer until thick sauce.</div><br /><div>Serve golden chicken with sauce and decorate with red olives and slices of preserved lemon</div><br /><div>Enjoy</div><br /><div>SAMIRA</div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com3tag:blogger.com,1999:blog-883538971474565424.post-4297307042228864052010-10-06T08:36:00.000-07:002010-10-06T09:08:32.854-07:00Achat de pc et de l'appareil photo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-GyVBpNqEXosSCqS_0-vaV8EO7tu-axPeWFvGbz9HWrUpWjga4F2-0VxkvuB_ecN8pUr-ZjDrzr2ERum6BJnTu8LvNP96ss-BJrovyoYeMGbmyvbIkvho9unthdYy4CMYRRCVkb7QI8/s1600/DSCN1071%5B1%5D"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524965248644853122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-GyVBpNqEXosSCqS_0-vaV8EO7tu-axPeWFvGbz9HWrUpWjga4F2-0VxkvuB_ecN8pUr-ZjDrzr2ERum6BJnTu8LvNP96ss-BJrovyoYeMGbmyvbIkvho9unthdYy4CMYRRCVkb7QI8/s320/DSCN1071%5B1%5D" /></a><br /><div>Bonjour,</div><br /><div>C'est une journeé trés execeptionelle pour moi ,car Fred (mon patron ) m'a acheté un nouvel ordinateur et appariel photo.</div><br /><div>Je suis trés contente parceque je reste en contcte avec mes chéres lecteures.</div><br /><div>Aujourd'hui comme menu au Riad Laaroussa.</div><br /><div>4 salades Marocaine (salade de couf-fleur ,carotte ,taktouka ,foulgnawa )</div><br /><div>Tagine d'agneau avec gourgette slawi .</div><br /><div>Salade de fruits.</div><br /><div>Bonne appétit.</div><br /><div>Samira</div>The Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com2tag:blogger.com,1999:blog-883538971474565424.post-7353292102762175312010-09-25T08:52:00.000-07:002010-09-25T10:08:32.645-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIvWmJo64W9kSuhm6JwHBRMGAN2CnyPugiwtc1R0nSutxCu1JfUxw8803bDTjQtsZpVqQbNGpUJA5jL88AedQCclc4bSVkz-eEAMkRbo9MaowsJ6KK41fbdD4JAMKASYS-IjbXh_Uiys/s1600/Kitchen+Group.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 287px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIvWmJo64W9kSuhm6JwHBRMGAN2CnyPugiwtc1R0nSutxCu1JfUxw8803bDTjQtsZpVqQbNGpUJA5jL88AedQCclc4bSVkz-eEAMkRbo9MaowsJ6KK41fbdD4JAMKASYS-IjbXh_Uiys/s320/Kitchen+Group.JPG" alt="" id="BLOGGER_PHOTO_ID_5520897275718753698" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzJpDqztwGfhnqFzXr12Jgtd3WpSFsnRbUIddzTN74NNj9YmMx44fx7r4bG5O1hkFrUI9MfBR3b65OIsdcpPXHzjBM-GWDwhvme9pK5vICs6jyjBOYf40vLDgdlkUZJQ_GHXbujLx3CQ/s1600/Chefs.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 251px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzJpDqztwGfhnqFzXr12Jgtd3WpSFsnRbUIddzTN74NNj9YmMx44fx7r4bG5O1hkFrUI9MfBR3b65OIsdcpPXHzjBM-GWDwhvme9pK5vICs6jyjBOYf40vLDgdlkUZJQ_GHXbujLx3CQ/s320/Chefs.JPG" alt="" id="BLOGGER_PHOTO_ID_5520896243076026082" border="0" /></a><br />September 25, 2010<br /><br /> Cecilia and I are visiting Morocco for the first time. I came here as a child with my parents but stayed only in a tourist hotel on the Mediterranean. I have traveled in many places, but here I have to open my eyes to new experiences and be willing to open new doors. Fortunately, on our second day we joined Samira on her daily journey to the market in Fes, and chose to do it again on our third day.<br /><br />For me, being a part of everyday routines is a way to feel comfortable in a new place. I learn quickly that, unlike most places in the West, here the local countryside and farmers provide a daily wealth of fruit, meat, vegetables, spices, and herbs – all fresh and reasonably priced. Samira meets up with a porter who carries her purchases every day. Then she spreads her budget over a wide range of producers, buying best quality at best prices: bread from the communal ovens, squawking chickens for tonight's dinner, beetroot and carrots and cucumbers for three kinds of cold soups, luscious tomatoes for salad, and much more.<br /><br /> Back at Riad Laaroussa we hang out in the kitchen with Samira and her fellow cook Fatima, and with co-worker Badia. Soon, all the other women from the riad come by to eat or to talk around a large table. And after a while, guests drift in to the kitchen, emptying the courtyard, crossing the line between them and us. There is talk in Arabic, French, and English, much laughter and also serious discussion about the progress made and not made by women. The candlelit dinner tastes so much sweeter for having witnessed its origins and preparation.<br /><br /> No doubt, the Riad Laaroussa is a lovely place to stay: gorgeously restored architecture, delightful colors, comfortable rooms, excellent service. But for me, the highlight is the sense of power and democracy among the staff, the honest talk, the humanity of the people who work here and reach out to visitors with a human voice.<br /><br />Tony Platt<br />Berkeley, California<br />amplatt@earthlink.netThe Riad Laaroussa kitchenhttp://www.blogger.com/profile/16741607741515096970noreply@blogger.com0