Vegetable Gratin

Ingredients:

• 1verre and a half of milk (water glass)
• 4oeufs
• A tablespoon of cornstarch
• 250g variety of vegetables boiled or steamed (potatoes, carrots, peas, cauliflower, beans)
• 2 cuillerées tablespoons grated cheese
• A teaspoon of salt
• 2 cuillerées tablespoons butter.

Preparation:

• Beat eggs with milk, add the cornstarch in the melted butter and cheese
• Add the chopped vegetables to taste steamed or boiled in salt water.
• Add the pepper and mix them with beaten eggs.
• Pour into a greased oven buttered and floured.
• Wear the oven for about 30 minutes.
• Serve this dish hot.

Couscous with vegetables

Ingredients:
• 1 kg of couscous
• 750 grams of meat
• 1 cup water cooking oil
• 1 teaspoon pepper
• 1 teaspoon ginger
• ½ teaspoon of food coloring (saffron)
• 1 case of salt
• ½ kg onion
• ½ kg carrot
• ½ kg tomato
• ¼ kg of turnip
• ¼ kg green zucchini
• ¼ kg red pumpkin
• ¼ kg of green cabbage
• 150 g chickpeas, soaked
• A bunch of coriander
• 1 case of tomato paste

Preparation:

• Put the meat in the bottom of couscous add the sliced ​​onion, pepper, salt, ginger, color, ½ cup of water to oil, the bunch of coriander, chickpeas and a large glass of water
• Cook for 10 minutes then add 4 liters of water
• In a bowl, put the couscous, add the remaining oil and 2 large glass of salt water and put the beans between your hands to separate them from each other
• Put the couscous and arrange on the bottom or there is meat
• Allow to steam for 30 minutes
• Removed again the couscous in the bowl add 1 cup of water and pass into the hands or with the help of a spatula to separate the grains
• Put the couscous into the couscous
• At the bottom of the couscous add carrots, turnips, cabbage and put the couscous and cook for 15 minutes
• Put a second time in the pot and do as the 1st time
• At the bottom of the couscous add the zucchini, squash and return the couscous and cook the couscous to steam for 20 minutes
• Remove the couscous and bottom add the peeled tomatoes and tomato paste cook for 20 minutes
• Put the couscous in a round dish in the center of digging to put meat and vegetables on the one hand, the other the left to decorate around the dish and pour the sauce over the couscous
• Serve hot

Chicken pastilla with almonds

Ingredients:
• ½ kg of leaf pastilla
• ½ kg onion
• 1 to 2 kg chicken
• 500 gd'amandes
• A tablespoon of salt
• saffron by saffron flower and food coloring
• ½ teaspoon pepper
• ½ teaspoon ginger
• A bunch of coriander and parsley
• 3 cinnamon sticks
• 2 glasses a melted butter
• 1 tea glass table oil
• 10 eggs
• A tablespoon of smen
• 250 g granulated sugar
• 200 g of icing sugar
• 2 tablespoons of cannel
• ½ teacup of water orange blossom

Preparation:

• Drain the chicken thoroughly wash the salt USING
Put in a casserole, cut the onion into cubes add the saffron, food coloring, salt, pepper, ginger and cinnamon stick, bouquet of coriander and parsley, glass oil and a glass of water
Stir for 10 minutes then cover with water and cook uncovered for 25 minutes.
• Lift the lid and cook until sauce is reduced
• Remove the chicken pieces
• Break the 10 eggs add to the sauce and cook
• Blanch the almonds do the frying in a bath of hot oil
• Chop almonds add 250 g of granulated sugar and cinnamon 1cuillère water orange blossom worm melted butter
• Butter an ovenproof dish rounded to place leaves the pastilla Farsis a layer of boneless chicken, cut into small pieces and a layer of cooked eggs in the chicken sauce
• Place another sheet of pastilla and cover so that all ends are sticking
• Brush the surface pastilla butter (about one teacup) and bake in moderate oven for 45 minutes
• Serve hot pastilla decorated with icing sugar and cinnamon.

Die Seafood

Ingredients:
10 Ouarka (brick sheets) (170 g)
1 kg of white fish
1 kg of prawns shelled,
1 kg of sliced ​​squid,
500 g vermicelli Chinese
1 yellow aeuf,
5 cloves garlic mashed
1 teaspoon ginger powder
1 / 2 teaspoon turmeric
1 teaspoon hot pepper puree,
1 small bowl of chopped parsley,
1 small bowl of chopped coriander,
1 tablespoon ground cumin.
Juice of 2 ½ lemons
200 g butter
1 teaspoon salt and 1 pepper

Preparation:
10 to 12 people
1 / Wash the fish, shrimp and squid with water. In a liter of boiling salted water with lemon, poach the fish for 5 to I0 minutes, blanch the squid fair during the same period then immerse the shrimp for 5 minutes.

2 / Boil the noodles in a saucepan for 10 minutes. Drain well so they are not waterlogged, then cut into small pieces. Book.

3 / Melt two thirds of the butter in a saucepan. Add crushed garlic, lemon juice, ginger, turmeric, cumin, chili paste, parsley, coriander, salt and pepper. Sauté for 10 minutes, stirring regularly.

4 / Remove the bones from the fish and cut into pieces. Remove the fish pieces, shrimp, calamari, noodles and sauce in a bowl. Mix well.

5 / Brush melted butter on bottom of cake pan with high edges. Place four sheets of pastry into a circle by making them beyond the edges of the mold and place one above another, in the center. Paste with egg yolk and melted butter using a brush.

6 / Remove the mixture of fish, shrimp, squid, noodles and sauce over I0 central sheet and cover with another sheet of pastry.

7 / Cast it on the leaves placed around the first and stick with the egg yolk with a brush. Cover all with a last sheet of pastry. Brown the top of the pastilla with beaten egg. Pastilla should look like a pie.

8 / Put in preheated oven at 120 ° C (gas 4) for about 10 minutes of cooking. Monitor the cooking so that both sides are golden brown.

Roasted Moroccan Chicken

Ingredients:
1 chicken 1.5 kg gutted
2 large onions
4 cloves garlic
2 tomatoes
1 / 2 bunch chopped parsley AFinish
olive oil
1 teaspoon paprika
1 teaspoon ground ginger
1 dose of saffron
salt, black pepper


Preparation:
Peel onions and cut into thin strips and diced tomatoes.
In a pressure cooker place chicken, onion, garlic and chopped parsley.
Add olive oil, salt, pepper, ginger and saffron and paprika.
Sauté for 5 minutes over low heat, stirring occasionally.
Cover with water and cook covered 25 minutes hanging on medium heat.
Then put the chicken to brown in the oven for 25 minutes.

wean roasted chicken topped with sauce, possibly with fried potatoes.

Baked Fish

Ingredients:
• 2 whole fish
For the sauce:
• 1/2verre olive oil
• Juice of 2 lemons
• 2 tablespoons vinegar
• Salt, pepper, paprika and strong, cumin
• 3 cloves garlic, crushed

Preparation:

• Prepare the sauce by mixing the lemon juice, olive oil, spices, garlic, soy sauce, vinegar.
• Dip the fish in sauce and let sit for 1 hour.
• Place fish on foil, seal and put it on a baking sheet.
• Bake in a moderately hot oven for 30 minutes.
• Serve hot

HARCHIES

Ingredients:
• 400 g fine semolina
• 1/2 teaspoon salt
• 50 g sugar
• 100 g butter softened
• 3/4 cup water

Preparation:

• Combine cornmeal, salt and sugar then add butter.
• Mix well, mix and add a little water until the dough is a little soft.
• Shape patties 1 inch thick and cook over low heat on stove dry 5-10 minutes per side.
• Serve hot.