Sweet energy food

Al Moroccan families are preparing sweet food for Ramadan breakfast.
Sweet food are important in fasting month, like almond briwattes with honey that give us energy.

Ingredients:

1 kg of almonds.
1/2 kg of sugar granulated.
1 tsp cinnamon.
1 kg brike of pastilla.
1/2 glass orange flower water.
1 l of oil.
2 kg of honey.
4 grains of gum arabic.

mix almonds, sugar and orange flower carefully with 10 oz softened butter.
place a slightly flattened knob of almond paste on the edge of each of pastilla, and the two sides in over it to make a rectangle about 2 inches wide. rull up the pastilla tightly and stick the end with egg yolk.
Bring it to boiling point three times, keep the honey on a very low heat near the frying pan, in which you should now brown the briwattes in boiling oil.
take the briwattes out of the oil and drop them into the honey, where they must stay for a few minutes, take them out of the honey and drain them for a few seconds then arrange them on a tagine.

Enjoy

New day at riad Laaroussa

today the weather is beatiful, not very hot.
Our guest had breakfast early on the roof ,they like it and we take some pictures with them.
After some guests will leave with samira to the market, to choose fresh vegetables,fruits, chicken
and lamb, in order to participate at cooking lessons.It is very interesting and funny.

This eveninng , we will prepare 3 Moroccan salads, and lamb tagin with green beans .
And we will prepare also for vegetarian guests a tagine with rice .

Recipe of lamb tagin and green beans:

2 kilo meat cut in pieces.
1/2 glass oliver oil.
1/2 glass vegetable oli.
2 onions sliced.
2 cloves of garlic, chopped.
1/2 tsp saffran
1 tsp black pepper
1/2 tsp ginger.
1 tsp salt.
3 pints water.

When it is cooked add the following ingredients and simmer for 45 min.
1 lbs French beans, washed and with strings removed.
2 tomatoes, peeled and cut in pieces.
1 pints parsley chopped.
Set out the pieces of meat on a tagin, with a little pile of french beans decorated with a pieces of tomatos between each.Coat all with sauce.

Enjoy

Beetroot and Carrot salads

Today in riad Laaroussa we prepar some cold salads.

Ingredients:

1 lb beetroot
2 tbsp orange flower water
1/2 tsp cinnamon
1 tbsp castor sugar
half glass of cooking water

Wash, peel, cut into 3/4 inch squares and cook in boiling water the beetroot.
Drain the beetroot and reserve half a glass of the cooking water.
Leave to cool a little then mix all ingredients.

Serve cold

Enjoyed

Recipe for the carrot:

Wash, peel and grate:
2 lbs carrots and mix them with:
2 oranges, peeled and cut in dice.
1 glass orange juice.
1/2 glass lemon juice.
2 tbsp orange flower water.
3 tbsp sugar.

Serve very cold

Enjoyed

we came back

We have never forgotten our blog visitors; today we are under preparation of a delicious meal of course

Moroccan traditional food.
So prepare your stomach with aperitifs.
Today, Riad Laaroussa has different nationalities American, Australian, Canadian and French guests, families and couples.
Some of them did a Moroccan Hammam, Massages it was lovely before aperitifs on the terrace and the dinner next fresh fountain view.

Wait for our recepies tomorrow.

Kind regards with Moroccan smils

Sabah and Samira

Breakfast cake

We prepare every morning at Riad Laaroussa a delicious breakfast witth a variety of healthy elements for our dear hosts, and we have dicovered that among the meals that we serve they appreciate the cake with orange juice, so it will be a pleasure for us to give you its recipe.

Ingredient:

4 eggs
Orange zest
1tea cup of orange
1 tea cup of granuled sugger
half tea cup of vegetable oil
20 gm vanilla
20 gm of baking powder
200 gm of flour

we mixed all the mentoined ingtedients by the blender except the baking powder which must to be put at the final stage .
secondly we spread the inside of the mould with butter and flour.
thirdly we pour all the mixture inside the mould .
then we put the mould in side the oven to be cooked under a medium heat for45mm.


Enjoy

Tajine de petit poi et fenouille

Nous offrons ce tajine à un de nos clients,nationalité française qui l'ont déjà mangé au riad Laaroussa et ils ont beaucoup apprécié.

Ingrédients :

1 kilo de viande de préférence agneau.
2 kilo de petit- poi.
1/2 kilo de fenouil .
2 oignons haché.
4 gousses d'ails coupés en petit morceaux.
1 cuillère à café de gingembre.
1 cuillère à café de sel.
4 fil de safran.
Demi cuillère à café de safran colorant.
Coriandre.
1 demi verre d'huile d'olive.

La méthode :

Dans une cocotte , faire revenir à l'huile la viande l'oignon émincés, l'ail pressé, et les épices ajouter 1 litre d'eau.
Laisser mijoter à feu moyen 50 minutes à couvert.
Aprés on ajoute le petit-poi laisser mijoté encore quelques minutes, aprés on ajoute le fenouil et le coriandre coupé en petit morceau pendant 10 minutes.

Dresser dans un tajine chauffés préalablement et servir bien chaud avec des olives et citron confis?

Bon appetit

Tagine de petit poie et fenouille

Pigeon and almond pastilla

Hello everbody, we are sorry not to write the latter moment because we were too occupied knowing that we think of our dear visitors. Today we gives you the receipt most traditional in Morocco (pastilla with pigeon)

ingredient for ten people.
10 pigeon
4 kilo d' onion, sliced
half glass of oil oliver
100g of butter
1tea spoon of ginger
1/2 tea spoon black papper
1/2 tea spoon of salt
1/2 tea spoon safran
1/2 pints water

then cook, half covered for about 30 min. Whencooked remove the pieces of pigeon and add to the sauce.

1 large sprig coriander, chopped
1 large sprig parsley, chopped
1 tea spoon cinnamon
500 g sugar

Reduce the sauce before adding:
15 beaten eggs

Arrange the pieces of pigeon over the pastilla base and spread the onion and herb mixture over them, after put the eggs , fried and crushed almonds after that complete the pastilla .
Bake the pastilla in an oven without turning it over, but basting it more frequently with butter both underneath and on top.
Decorate the surface with icing suggar and cinnamon always serve very hot.
Here is a more modern cooking method.

Enjoy

Spring in Féz

Really, it's beautiful time here in Riad Laaroussa especialy on the roof.
All the guests ,want to eat their breakfast in this extraordinary place, which make them to see all the city.
After that, some guests decide to go to the market with Samira in order to buy some vegetables
meat and fruits.
And like every day we asked the clients if they would like to eat dinner in Riad Laaroussa or no.
Therfore Samira is organizing for dinner a delicious dish:

Salads, green beans with fish and tomatoes.
Kefta tagine with eggs.
Milk pastilla with strawberries.

So Enjoy

Recette de la paella marocaine pour 8 personnes

Ingrédients

Riz oignons tomates poivrons rouges petits poids fèves

Abats de poulet ou morceaux de poulet

1 kilo de saucisse de poulet ou de dindes

1 kilo et demi de soupions coupés en lanières

Sel , poivre ,piment doux et piment fort et surtout une bonne pincée de très bon safran

Dans un plat a tagine faire dorer les saucisses les réservées

Dans le jus des saucisses, faire dorer le poulet en ajoutant un peu d’huile d’olive

Ajouter 2 ou 3 oignons en rondelles et 8 belles tomates pelées et épépinées.

Laisser cuire le poulet environ 20 minutes ,puis ajouter 1 kilo de riz saler poivrer et ajouter les épices sauf le safran

Mouiller avec de l’eau chaude et faites cuire le riz en ajoutant de l’eau au fur et a mesure

Pendant ce temps faites cuire quelques minutes les soupions dans une grande poêle a feu vif avec de l’huile d’olive

ajouter les poivrons rouges coupés en lanières que vous aurez préalablement brûlés pour enlever la peau

Quand le riz est presque cuit il faut environ de 15 à20 minutes ajouter les petits poids et les fèves,

Les soupions et le safran délaye dans un peu d’eau chaude

Arrêter le feu couvrez pour laisser gonfler le riz

Avant de servir parsemez de persil

Bon appétit chahiya tayiba

PS en entrée on peut faire le gaspacho