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

Receipe of Fakkas

Ingredients :

Five eggs
One bowl of granulated of suggar
One bowl of oil
21 g of vanilla flower
21 g of yeast
one bowl of granulated almonds mixed with grain sesame
flower to be added according to the texture of the paste.
one egg yolk.

we mix the mentioned ingredints all together apart the yeast and flower
We put flower gradually in order to be mixed with the ingredients, keeping in mind that the pastemust not be stiff or flasque.
The mould where the cakes will be put must be spraded with oil.
Then we roll the paste into cigar shapes about 5 cm of with and 30 cm of length.
when the rolling work is finished we varnish the surface of the cigars with the beaten yolk egg.
Then we put the mould in the oven to be cooked for 30 mn.
After we put all the fekkas on frizer for two hours, then you cut it on small piece and put it in the
oven to girl two surfaces.


enjoyed
;

tagine Green peans

The menu tonight in Riad Laaroussa:

Moroccan salads ( Zaalouk with eggplant, zucchini, beetroot).

Lamb tagine with green peans and artichokes.

Milk pastilla with allmonds.


Enjoyed

Gnawa in Laaroussa

Yesterday here in the riad Laaroussa we made a small party with our customers of the riad.
There were musicians traditionel (gnawa),who made a beautiful anbiance everyone danced.And we prepared for this evening of the delicious briwattes to vegetables and cheese, and a tagine of chicken with vermicellie, olives and lemon and we prepared in dessert of the pretty strawberries with créme.

Orange juice with strawberry

Today, it's good weather in the city of Fez and especially in the riad Laaroussa.
We have a nice view of the terrace on all medina of fez, what allows us to drink a juice cool with oranges and of nice fruits out of place.


Ingredients:
1 lit of orange juice
1/2 kilogram of strawberries
100 g of sugar
Vanilla
mix all ingredients , and we put the juice in the fridge one hour before serving.

Orange juice with strawberry