Famous soup in Morocco

The Harrira soup of fez

1/4 chik-peas sooked overnight.
200g meat, beef or lamb any cut ( in pieces).
1 big onion finely chopped.
1 tsp pepper.
1 tsp saffron.
1/2 tsp ground ginger.
1/2 tsp cinnamon.
2 tablspoonful salt.
1,5 kg tomato.
50g tomato puree.
1teaspoon butter or rancid butter.
1/2 kg carrots.
1/2 kg potatoes.
1 bowl sticks of celery parsley and coriander chopped.
1 cup of rice.2l of watter.

Method

put in pressure cooker chick peas diced meat, onion, celery, parseley,ginger,saffron,pepper,butter,salt,cinnamon, carrot, potatoes, 2 litres water, cook for 45 min.
After you open your pressure cooker you take the carrot and potatoes, you mix them and you put in a gallon pan with mixed tomatoes 1 cup of rice ,50 g tomatoes puree, parsley and coriander
chopped.
when they are all cooked stir continuously leave to cook for a few minutes more in the uncovered pan, stiring from time to time for 15 minutes.
the harira should be served hot accompanied by dates or honey cakes ( chabakia or briwattes with almond).

Enjoy

One day in riad Laaroussa

Thursday 19 february 2009

I'm very happy to Wright for you another time in our bloq,and give you some delicious receipts of the Moroccan kitchen ,this day is exceptional because the riad is fool, and we celebrate a party of Gnawa for our guests and we make a surprise for 7 women's whose celebrate her 60 birthdays.
In this morning I was going with her to the market for shopping, they choice salad broad beans, read and green pepper courgette with tomatoes.
In tagine we will prepare kebabs with chicken and chopped meat ( kefta).
In desert, milk pastilla with almond.

Ingredients:

1 kg chicken kebabs.
1 tablespoon full salt.
1 teaspoonful black pepper.
1 big chopped onion.
1 chopped parsley.
Oliver oil.

Method

Clean wash and bone a chicken then cut the meat into 1 inch cubes a mix with all ingredients leave to marinade in a cool place for 3 hours then threat on skewers, 6 pieces to each and grill over very hot charcoal.
You have a choice if you like to eat it with rice or steamed vegetables.

Enjoy

Fève mariner à la marocaine.

Mardi 17 Février 2009

C'est comme tous les jours de cette semaine il fait beau.

Aujourd'hui on va faire des salades marocaines avec un Tajine de poulet à la pomme de terre et à l'olive rouge, et au dessert une salade de fruit de la saison(fraise, banane, pomme, avocat, orange, l'eau de fleur d'oranger).

Je vous donne la recette d'une salade marocaine très délicieuse avec des légumes de la saison.
Il faut l'essayer pour le savoir c'est des fève mariner:

Ingrédient:

-1 kg de fève vert fraîche,
-1gousse d'ail
-1/2 verre de l'huile d'olive.
-Sel, l'écorce d'un citron confit.
-100g d'olive rouge.
-Piment fort selon le goût.
-1verre d'eau.

Préparation :

Écossez les fèves puis laver les, mettez dans une marmite salez puis ajoutez l'ail haché finement, et l'huile d'olive, un verre d'eau chaud, fermez tout ça dans une cocotte minute pour 10min. Après l'ouverture de la marmite ajouter du coriandre haché, des morceaux du citron, et laissez sur un feu doux pour 5 mins.

Servez les fèves décorées avec du citron confit et des olives rouges.

Bonne appétit,

Samira,

Happy Christmas

We are very glad to write another time to you on our blog .
We wish that you spend a good Christmas.
At riad Laaroussa, we celebrated the chistmas night with our guests, they were very happy with Moroccan folklore and we prepared a delicious dinner with mechoui , differents salads and desserts.

We had a very good atmosphere in the kitchen and santa klauss was with us and brought us many gifts.

Fez is full of tourists at the moment.All our guests enjoy the medina and the neighboroughs.
again merry christmas to all of you and happy new year.

Sabah and Samira.

Dear visitors, we are sorry of this delay because of children schools and the crowned month of the Ramadan. We hope that we will return towards you with new recipe.

Today, we give you the recipe of Mhalabia as a request of our dearest visitors .

Ingredients :

1/2 l milk.
1/2 l orange juis.
4 soup spoon of sugar.
4 spoon of Maizena.
1/2 cup of orange flower.

put milk in the pan, 2 soup spoon of sugar, 2 soup spoon of Maïzena, , 2 soup spoon of orange flower while the ingredients on the fire don't stop stirring till it looks like a yoghurt . For the orange juice we follow the same steps (2 soup spoon of sugar, 2 soup spoon of Maïzena, , 2 soup spoon of orange flower while the ingredients on the fire don't stop stirring till it looks like a yoghurt ). After we put milk in the bolls to be useful by adding the orange juice in the center. Let in cool weather half an hour before serving it with a sheet of mint or broken almonds.

Try preparing and pouring milk and orange juice in the same time in bolls.

Enjoyed

Almond juice

Today is the forth day of Ramadan there is an environment especially for this month in all the médina of Fès.

Yesterday , Samira left with customers to the market, there were many people, the customers noticed there were various kinds of Marocains cakes to honey (chebbakia briwattes)

for this occasion we will make you a receipt juice almond with milk we take it at the beginning of the ftour.

Ingredients:

1/2 glass d' almonds chopped.

1/4 d' water of flower d' orange tree.

100 G of sugar. 1 milk L.

We mix all the ingredient in a mixer, and we serve it cold

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