Fekkas Salé

Fekkas salé

Ingrédients :
• 1 verre de beurre fondu
• 1 verre d’huile
• 1 verre d’oignons râpés
• 1 verre de persil haché très fin
• 1 sachet de levure chimique
• 2 fromages (triangle)
• 1 cube de bouillon de poulet
• Farine selon le mélange
• 1/2c.à.c de poivre
• 1/2c.à.c de piment fort
• 1c.à.c de sel
Préparation
• Mélanger dans une bassine le fromage avec le beurre fondu, l’huile jusqu’à l’obtention d’un mélange homogène.
• Ajouter le cube de bouillon de poulet pilé, le persil haché, les oignons râpés, sachet de levure chimique, poivre, piment fort et sel.
• Incorporer la farine tamisée peu à peu jusqu’à l’obtention d’une pâte homogène pas trop molle.
• Diviser la pâte en petites boules.
• Former de chaque boule un cylindre de 1cm de diamètre. Couper à l’aide d’une paire de ciseaux ce cylindre en petites formes. Les déposer sur une plaque beurrée.
• Répéter cette opération jusqu’à l’épuisement de la pâte.
• Cuire à four moyen jusqu’à ce qu’elles soient dorées.
Bon appétit
samira

FEZ PASTILLA

FEZ PASTILLA

(Normally made with pigeon, but chicken may be substituted)


(From the Kitchen of Samira & Fatima)

Ingredients

1 Whole Chicken (or equivalent parts in chicken thighs and breasts)
4 Large Onions (cut into small lengthwise slices)
Water (1/2 cup)
Ginger Powder (1 Teaspoon)
Black Pepper (1/2 Teaspoon)
Salt
1 Whole cinnamon stick
Olive Oil (1/2 Cup)
Butter (¼ stick)

Fresh Cilantro (1 large bunch, finely chopped)
Fresh Parsley (1 large bunch, finely chopped)
Sugar (1/2 Cup)
Ground Cinnamon (1/2 teaspoon)
12 eggs

Almonds (1 pound)
Sugar (1/2 cup)
Ground Cinnamon (1/2 teaspoon)
Vegetable oil (enough to fry the almonds)

12 Pastilla Sheets (Purchased)

2 beaten eggs (for assembly)
Vegetable oil (for assembly)

Powdered Sugar (for decoration)
Ground Cinnamon (for decoration)


Preparation

§ Place the chicken, onions, water, cilantro, ½ of the parsley, ginger powder, salt, pepper, cinnamon sick, olive oil, and butter in a large stock. Cook over medium/high heat for approximately 30 minutes (or until chicken is thoroughly cooked).

§
Remove chicken from water, but allow other ingredients to continuing cooking over medium to high flame until onions are well caramelized (approximately an additional 30 minutes). Mixture should produce a fairly heavy stew consistency. Stir constantly so that the onions do not stick.
§ Once the chicken has cooled, cut the meat off of the bone into small cubes. Create small piles of chicken (approximately 3 inches in diameter) and set aside on a large baking sheet.

§ Once the onions have reached the consistency described above. Add ½ cup of sugar, ½ teaspoon of ground cinnamon, and remaining chopped parsley. Cook for approximately 5 minutes.

§ Beat all 12 eggs, and with flame still on medium/high, add the egg mixture to the onion mixture. Stir constantly until the onion/egg mixture thickens. Note: should be thick, but not dry. Make sure there is still juice in the mixture.
§ Remove onion/egg mixture from stove and pour into colander. Shake colander to drain all of the juice.

§ Onion mixture must be allowed to completely cool before assembling the pastilla. It should ideally be allowed to sit at room temperature for 1-2 hours.

§ To prepare almond mixture, add enough vegetable oil to a saucepan to cover the almonds, and fry the almonds over a high heat until brown. Drain the oil. Allow the almonds to cool. Chop the almonds in a food processor. In a plastic bag, mix the almonds, ½ cup sugar, and ½ teaspoon ground cinnamon.


Pastilla Assembly

§ he almond mixture. Spread the almond mixture over the top, and slightly press down the onion and chicken mixture so that the mounds nicely match the size
of the saucer.




§ Fold one side of the pastilla sheet over the mixture.

§ Brush egg on the seam of the opposing side of the pastilla sheet and overlap this side over the first side.

§ Do the same with the remaining two sides, closing the pastilla in the shape of a square.

§ Drizzle approximately a teaspoon of vegetable oil on top of the closed pastilla, and smooth over with hand.

§ Carefully flip the pastilla off of the saucer into the palm of your hand, and place on the baking sheet, seams facing up.


Baking & Decorating

§ Preheat oven to 350 degrees.



§
Once the pastillas are placed on baking sheet (with enough room not to touch each other) bake at 350 degrees, on the oven’s middle rack, for approximately 20 minutes. If the pastillas have not browned, heat from the top for a few minutes to brown.

§ Remove from the oven, and allow to cool slightly.

§ Decorate with mixture of powdered sugar and cinnamon.

§ Enjoy!!!!!!

ONE DAY WITH SAMIRA AT RIAD LAAROUSSA

We had a wonderful stay at Riad Laaroussa in Fes, Morocco. The main building dates back to the 18th century and has been fully and beautifully restored. Our room, the green suite, was enormous with 25ft. ceilings and was tastefully decorated in traditional Moroccan style. The highlight of our stay was spending a day with Samira, one of the riad’s chefs, to learn about the regional cuisine. We spent the morning with her as she made her daily visit to the market in the Fes medina to purchase the local produce and meat for the evening meal. Watching her pick the fruits, vegetables, and meats from the many different vendors depending on what was fresh definitely helped us appreciate what goes into the daily preparation of food at the riad. In the afternoon, we helped prepare the feast which included harira (Moroccan soup) and chicken tagine. We were interested in those specific dishes as they are typical in Morocco and Samira was happy to oblige. We were able to learn by participating in the food preparation and asking questions. For those who need recipes, her blog provides more details. Individuals who speak French will have no problem communicating with the staff at the riad or in Morocco. We speak only English and had no trouble communicating - Samira’s English was certainly adequate. In fact, we appreciated that she was taking English classes at a local institute and was eager to practice with us. At the end of the day, the food came out wonderfully well and we felt fortunate to participate in this unique experience. We have no hesitation highly recommending the Riad Laaroussa. The unique and authentic cooking experience we had during the day we spent with Samira was excellent!

Cathy and Andrew Grace
Bozeman, MT, USA
November, 2009

TAGINE D'AGNEAU AUX CAROTTES

TAGINE D’AGNEAU AUX CAROTTES


INGREDIENTS

2kg de viande d’agneau
1 gros oignon haché
1,2 kg de carottes
1 gousse d’ail pilé
1 petit bouquet de coriandre
1 /2 verre d’huile mélangé l’huile d’olive et l’huile de table
1 /2 c à c de poivre noir
½ c à c de gingembre
¼ de c à c de safran pilé
Sel
Eau

POUR LA DECORATION

1 petit bol d’olives rouge
1 écorce de citron confit
1 c à c de persil plat ciselé

PREPARATION

Disposez les morceaux de viande dans une marmite.Rajoutez l’huile l’oignon haché et l’ail pilé puis faites revenir à feu doux pendant 10 minutes
Incorporez les épices, le bouquet de coriandre et mouillez avec l’eau.
Laissez cuire la viande à feu doux en rajoutant de l’eau si besoin.
Grattez les carottes, évidez-les en leur enlevant le cœur puis coupez-les en petit dés.
Une fois cuite, enlevez la viande de la marmite.
Mettez dans la marmite les dés de carottes pour les faire cuire dans la sauce.
Une dizaine de minutes avant d’enlever la marmite du feu, rajoutez les olives et l’écorce de citron confit détaillée en lamelles.
Remettez ensuite la viande dans la marmite pour la réchauffer.
Dressez la viande au milieu d’un plat de service, couvrez harmonieusement avec les dés de carottes, les olives et les lamelles de citron confit puis nappez de sauce chaude.parsemez enfin avec le persil ciselé.
Bon appétit
SAMIRA

MOROCCAN CHICKEN WITH PRESERVED LEMONS

CHICKEN WITH PRESEVED LEMON

INGREDIENT

2 tb Olive oil

2 clove garlec

3 lb Chicken thighs,skinned/rinse

1 Large chopped onion

2 ts Paprika

1 ts Ground ginger

1/2 ts Ground turmeric

1/2 ts Pepper

1/2 c olives (opt)

Moroccan lemon quarters

1/4 c Finely chopped cilantro (opt).

METHOD

Pour oil into a 10-12″ frying pan over medium-high heat. Add chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken; set aside. Remove all but 1 tablespoon oil from pan. Add onion; stir often over medium-high heat until tinged with brown, about 5 minutes. Stir in paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid. Cover pan and simmer, turning once, until meat is no longer pink at bone (cut to test) 20-25 minutes. Skim and discard fat; transfer chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro.

bon appeti

SAMIRA

recette de paté sans porc

Bonjour toute le monde ,je vous donne aujourd'hui la recette de la meilleure amie du Riad Laaroussa. c'est une recette francaise et j'espere que vous aimerez cette recette

INGREDIENT.

400 gr de sauté de dinde un peu gras
400 gr de sauté de veau avec gras
250 gr de foie de volaille
2 échalottes

METHOD

haché tous les ingrédients sel ,poivre
mettre un oeuf dans le mélange ,du thym émiétté et 5 cl de cognac ou armagnac
mélanger le tout , mettre dans une terrine
bien tasser recouvrir avec la peau de 2 magrets de canard en laissant le gras autour de la peau bien aplatir sur le haché
envelopper la terrine avec du papier alu et la mettre dans un plat avec un peu d'eau , cuire 1 heure à 220 ° ensuite enlever le papier alu, bien tasser en appuyant pour faire remonter le jus sur le dessus de la terrine ,remettre 30 minutes au four sans papier alu four à 200 °
la cuisson finie appuyer à nouveau sur la terrine laisser refroidir et envelopper la terrine dans un papier alu laisser au frigidere 48h avant de manger

Verginie et chantal

samira

MEROUZIA DE FES

MEROUZIA DE FES


INGREDIENTS:

2kg d’épaule, jarret et gigot d’agneau
2 cuillères à café de beurre rance (smen)
2cuilléres à soupe de gingembre
6 cuillères à soupe de miel
1 pincée de pistils de safran
1 pincée de colorant safran
5 oignons
2 cuillères à soupe de ras el hanoute (45 épices)
300g d’amandes mondées
400g de raisins secs blonds
1OOcl d’huile de table

PREPARATION :

1- mettez les raisins à tremper la veille, dans une terrine d’eau froide.détaillez jarret, épaule et gigot en gros morceaux.
2- Epluchez les oignons. Coupez-les en deux, puis émincez-les très finement.
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.
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.
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.
6- Dans un sautoir, faites frire les amandes mondées dans l’huile de table .servez la viande parsemée d’amandes frites.
Bon appétit …………………….
Samira

KRACHEL WITH MILK & SESAME SEEDS

KRACHEL WITH MILK & SESAME SEEDS

INGREDIENT
3 eggs
1 glass oil
2 tablespoons baker’s yeast
1 glass oil
2 tablespoons sesame seeds
1 teaspoon aniseed
1 glass melted butter
½ litter milk
1kg of flour
Sesame seeds &1beaten egg for decoration

METHOD

In bowl, break eggs and add castor sugar, oil baking powder, sesame seeds, aniseed & melted butter, mix well baker’s yeast is diluted
Put flour into a large shallow bowl, make a well in the centre and pour mixture of eggs into it. Knead dough energetically.
Add & cream with your palms until smooth. (Add milk if necessary).
Leave it rise 1 hour.
Divide dough into balls like eggs and let rise a second time for 1hour.with the tip of your fingers flatten each ball to get a round biscuit. With a brush coat the front with beaten egg and garnish with sesame seeds.
Bake in preheated oven at 180c for 30mn.
Samira.

Meat tagine with green beans and tomatoes

Meat tagine with green beans and tomatoes


INGREDIENTS

For 10 people
3kg of lamb
1 kg of beans
1 kg of tomatoes
1 teaspoon of ginger
½ teaspoon of pepper
1 good pinch of saffron
Salt
1 big onion
1 clove of garlic
Oliver oil
Juice of 1 lemon

METHOD

Cut the meat in pieces weighing 200g rinse and put in pressure cocotte .add grated onion and garlic ,salt ginger ,pepper, saffron ,oil and the tomatoes which have been peeled, seeded and cut up. Allow to boil for a few minutes then add the green beans. Cook with the lid on, stirring from time to time .add water if necessary when the meat is cooked and breaks off easily in the fingers check that the beans are cooked and then add the lemon juice.
Leave the sauce to boil down until it is thick then remove from the heat.
Serve very hot in a round dish with the green beans on top of the meat and the sauce pored over
Samira
.