To view written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=179&Itemid=110 Msemmen are delicious Moroccan pancakes that are a kind of soft bread. You can eat them withoney, cheese, or any topping of your choice. These are a must try!
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This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-) WRITTEN RECIPE: http://goo.gl/BO0IIY INGREDIENTS - 1.5 kg chicken (cut into pieces or just thighs) Ingredients for Chicken Marinade: - Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge. We will use 1 teaspoon of saffron water. - The pulp of 1 large preserved lemon (or 2 small ones) - A handful of fresh cilantro and parsley - 2 large garlic cloves - 2 teaspoons ground paprika - 1 teaspoon ground ginger - 1/2 teaspoon ground cumin - 1/4 teaspoon of pepper - 2 tablespoons of olive oil Ingredients for the tagine: - 2 onions (grated) - 2 tablespoon olive oil - Pinch of salt and ground turmeric - 1 tablespoon fresh lemon juice - Handful of green olives - The skin of 1 preserve lemon (cut into quarters) STEPS: Preparing the ingredients 1- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed. 2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later. 3- Finely chop the parsley and cilantro. 4- Grate the garlic cloves Marinating the chicken 5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well. 6- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts. 7- Cover and refrigerate for at least 1 hour or overnight. Setting the tagine 8- Peel and grate the onions. Finely chop the leftover onion pieces. 9- Drizzle olive oil in the bottom of the tagine and cover with the onions. 10- Sprinkle a little bit of salt and turmeric over the onions. 11- Add the chicken over the onion bed, and cover with any leftover charmoula. Cooking the tagine 12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must! 13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering. 14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low. 15- Add the lemon juice and green olives to the sauce. 16- Top the chicken with the preserved lemon skins. 17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty! 18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened. Serve immediately with crusty bread. Bon appetite!
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=45&Itemid=110 How to make an indispensable ingredient for Moroccan cuisine: Preserved Lemons. They can be used in many recipes including tajines and salads.
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To view the written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=169&Itemid=110 Today's tip is how to make these delicious French cookies called "palmiers" or "Elephant Ears". Although these cookies are French, they are very popular in Morocco and I used to love them as a kid! These cookies which take only 2 ingredients will make your family and friends ask for more!
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A super quick, easy, delicious chickpea salad with Moroccan spices! WRITTEN RECIPE: http://goo.gl/0ALkCE INGREDIENTS: 1 can (400 grams weighed with liquid) of chickpeas A small bunch of cilantro 1 teaspoon lemon juice 2 teaspoons paprika 1 teaspoon cumin salt and pepper to taste 2 tablespoons olive oil 1 garlic clove (crushed)
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=5&Itemid=110 Today, we are going to make Lentils the Moroccan way with onion and tomato sauce flavored with cumin. This is a very popular dish in Morocco, especially during winter time, and can be served as an appetizer or main dish. Either way, this is one simple dish to warm you up in the cold!
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This savory and sweet beef tagine is a staple dish in Moroccan cuisine, often prepared in special occasions! WRITTEN RECIPE: http://goo.gl/CZs0L8 INGREDIENTS: - 2 pounds (1 kilo) tender beef or lamb - 2 tablespoon vegetable oil - 2 onions (grated) - 2 garlic cloves (crushed) - 1 teaspoon ground ginger - 1/2 teaspoon ground Turmeric - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cinnamon stick - A pinch of ras el hanout (optional) - 1 tablespoon saffron water (large pinch of saffron + 1/4 cup water) Caramelized prunes (cooked separately): - 10.5 oz (300 grams) prunes - 2 tablespoons unsalted butter - 1/2 teaspoon ground cinnamon - 2 tablespoons honey - 1 cup sauce from the meat tagine Decoration - Fried almonds - sesame seeds STEPS: A- Preparing the ingredients 1- First, soak the saffron threads in some warm water for 10 minutes. 2- Grate the garlic cloves 3- Cut the onions in half and grate them using the large holes of the grater. Chop the leftover onion pieces. B- Cooking the Meat 4- On low heat, in a large pot, drizzle the vegetable oil. 5- Add the onions, garlic, ground ginger, turmeric, pepper, salt, a pinch of Ras El Hanout, and a cinnamon stick. Pour some saffron water and mix all the ingredients together. 6- Add the meat pieces to the pot and mix in. 7- Let the meat cook for a few minutes until all sides get a brown color, this way the spices and flavors are locked in the meat. 8- Add water to almost cover the meat, raise the heat to medium-high, cover the pot, and bring to a boil. Then lower the heat to medium and keep cooking until the meat is done. C- Preparing the Prunes 9- While the meat is cooking, soak the prunes in boiling water for around 15 minutes to soften them up. 10- In a separate saucepan, on medium heat, melt the butter. 11- Add 1 cup of the tagine sauce to the butter. 12- Drain the prunes and place them in the sauce pan. Cover and cook for around 10 minutes or until the prunes become soft. 13- Once the prunes are tender, add the honey and ground cinnamon. Gently mix in the prunes, cover the saucepan, set the heat to low, and simmer for 10 minutes. The prunes are ready when they sit on a thick syrupy sauce and are very soft. D- Final steps 14- Check on the tagine from time to time – just stir the meat in the sauce and add water if necessary, the meat should always be half-covered with water until it cooks. Depending on the cut, it may take 1 to 2 hours. At the end, the meat is soft and the sauce is thick. 15- To serve the tagine, first plate the meat, Pour the sauce over and around the meat pieces, top with caramelized prunes, add a handful of fried almonds, and finish with a sprinkle of sesame seeds. Serve immediately with crusty bread. Hmmm… delicious. Bon appetit!
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=100&Itemid=110 To celebrate Eid, I am going to show you how to make a heavenly chocolate dessert: Chocolate Fondant! I flavored this easy to make chocolate cake with cardamom but feel free to replace it with vanilla extract, cinnamon, chili powder, etc. This treat with a crusty outside and smooth chocolate inside will definitely make your friends and family nominate you as the Super Chef of the week!
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Click this link to view written recipe: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=184&Itemid=110 In Morocco, khobz is a very important element for every meal. We basically eat all the main dishes as well as the cooked salads with khobz. Even in the morning, we eat for breakfast by dipping it in honey and olive oil. My grandmother is going to show us how to make khobz. A recipe that will become part of your family cookbook!
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We are closing the "La Maison Arabe Dada Series" (http://www.lamaisonarabe.com/) with a must: Moroccan Mint Tea prepared the traditional way with Soukaina. INGREDIENTS: -- For a large Moroccan teapot -- A large handful of fresh mint 2-3 teaspoons loose green tea (Gunpowder or Chun Mee) 3 tablespoons white granulated sugar, or to taste Boiling water (to fill up 3/4 of tea pot + 2 extra cups for the process) STEPS: 1- Boil the water. 2- Add the green tea to a large teapot and 1 cup of boiling water. Let rest for 1 minute then pour the water into a cup. Set aside. In Morocco, this tea water is called the "spirit of the tea", which means it contains the first burst of flavors from the tealeaves. 3- Add another cup of boiling water to the teapot, swish around, then pour the water into a cup. Discard. This step is to clean the tea and you will notice that the water is darker the second time. 4- Pour back the "spirit of the tea" into the teapot. Add boiling water to the teapot until it is three quarters full. 5- Place the teapot on the stove and, on low heat, bring the tea to a boil. 6- Remove the teapot from the heat and immediately add the mint leaves and sugar to the teapot. 7- Mix all the ingredients by pouring the tea into a glass and then pouring it back into the teapot. Repeat this step 2-3 times. 8- Serve immediately. While pouring, hold the teapot high above the glass, to get the distinctive foam of Moroccan mint tea!
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Let's make a staple Moroccan dish: Djaja Mhammer, chicken with olives and preserved lemons, often served during Moroccan weddings! WRITTEN RECIPE: http://goo.gl/hEX0N8 INGREDIENTS: 1 whole chicken (medium size) 1 large onion 3-4 garlic cloves 1 preserved lemon (large size) 2 tablespoons olive oil 4 tablespoons vegetable oil Large pinch saffron threads (optional) 2 teaspoons ground ginger 1/2 teaspoon ground turmeric 1/4 teaspoon ground black pepper A small bouquet of fresh cilantro 1 preserve lemons 15 green olives A little bit of butter Water (2 cups)
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INGREDIENTS 1 Hass avocado (ripe) 1 lime 1/2 tomato (chopped in small pieces) 1/4 onion (finely chopped) - or green onions 1/4 cup finely chopped cilantro Jalapeno pieces (optional) Salt and pepper (to taste) Corn chips for serving WRITTEN RECIPE: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=266&Itemid=110
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This Potato Walad with Charmoula is a staple side dish in Moroccan cuisine. You can serve it hot, warm, or cold! Yummy! WRITTEN RECIPE: http://goo.gl/ntZ2Kg INGREDIENTS: 500 g of potatoes 1/4 preserved lemon - just the skin (chopped) 1 tablespoon finely chopped cilantro 1 tablespoon finely chopped parsley 2 garlic cloves 3 tablespoons olive oil 1 tablespoon ground paprika 1/2 tablespoon ground cumin Chili pepper (to taste) 2 tablespoons lemon juice Salt (to taste) RECIPE: 1- First, peel the potatoes and cut them into evenly bite-size cubes. 2- Place the potatoes in a pot and cover with cold water. Bring to a boil, then reduce the heat and cook the potatoes until tender. you should be able to easily slice through with a fork. Don’t overcook them! 3- Drain the potatoes from the water and keep on the side. 4- Now let’s prepare the rest of the ingredients. 5- Quarter a preserved lemon. Remove the pulp from a quarter, and chop the skin into small pieces. 6- Grate the garlic cloves. Chop some fresh cilantro and some fresh parsley. 7- In a flat pan, on low heat, drizzle the olive oil, add the grated garlic and the spices: paprika, ground cumin, and chili pepper. Mix and cook for 1 minute. 8- Add some fresh lemon juice… then place the potatoes in this sauce. Gently mix in the potatoes so that every piece is coated with yumminess. 9- Add the chopped cilantro and parsley. Mix and cook for 2 minutes. Now add the preserved lemon pieces. Mix. Taste first and finally add salt – remember preserved lemons are very salty. Cook for another minute and serve immediately. 10- Yes, you can add more fresh cilantro on top! Hot, Warm, or Cold.
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=83&Itemid=110 How to make coconut truffles that melt in your mouth. You only need 3 ingredients to impress your friends and family!
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INGREDIENTS: 5 large eggs (use organic eggs if you can) 1 teaspoon vanilla extract The zest of 1 orange A pinch of salt 1 can evaporated milk (12 oz / 354 ml) 1 can condensed milk (14 oz / 396 grams) 500 ml (a little bit more than 2 cups) regular milk Caramel Ingredients: 1 cup of granulated white sugar Boiling water for baking the pan WRITTEN RECIPE: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=260&Itemid=110
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In this Moroccan Salad series, we are going to explore the famous Moroccan side dishes presented along the main course. WRITTEN RECIPE: http://goo.gl/or3BKv INGREDIENTS: 4 small eggplants Vegetable oil for frying Charmoula Sauce Ingredients: 2 tablespoons lemon juice 3-4 garlic cloves 3 tablespoons chopped cilantro 3 tablespoons chopped parsley 2 tablespoons olive oil 1 tablespoon paprika 1 teaspoon ground cumin 1/4 teaspoon chili pepper (to taste) 1/2 teaspoon salt (to taste) WRITTEN RECIPE: Step 1 – Cut the eggplants Cut the eggplants lengthwise in half, but keep them attached at the base, do not cut all the way through. Then make another cut the same way as if you were cutting the eggplants into quarters. Step 2- Make the Charmoula sauce Roll the lemons and juice them. Grate the garlic cloves. Finely chop the cilantro. Finely chop the parsley. In a bowl mix all the ingredients: the garlic, cilantro, parsley, olive oil, and the lemon juice. Add the spices: paprika, ground cumin, hot chili pepper, and salt. Mix. Step 3 – Fry the eggplants In a large pan, heat the vegetable oil, and fry the eggplants. The eggplants are ready when they have a beautiful deep golden brown color. Use a paper towel to remove excess oil Step 4 – Combine all Place the fried eggplants in a plate, and coat with the charmoula sauce. Marinate for one hour before serving. Enjoy with toasted bread
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Let's continue the La Maison Arabe (http://www.lamaisonarabe.com/) dada series this Berber Vegetable Tagine, a staple dish in Moroccan cuisine! WRITTEN RECIPE: https://goo.gl/IlI8GI INGREDIENTS: Vegetables ½ onion 1 medium red-ripe tomato 1 small carrot 1 small turnip 1 small zucchini 1 small potato ½ red bell pepper 100 grams (3.5 oz.) green beans 2 small cauliflower florets A handful of green peas, shelled Marinade 1 teaspoon paprika 1 teaspoon ground ginger ½ teaspoon ground turmeric ¼ teaspoon ground cumin Salt and pepper, to taste 1 tablespoon finely chopped flat-leaf parsley 1 garlic clove, crushed 1 tablespoon vegetable oil 1 tablespoon olive oil 4 tablespoons water RECIPE: 1- Prepare the vegetables: - Onion: finely chop - Tomato: peel, seed, and finely chop - Carrot: peel, cut in half, slice each half lengthwise, remove and discard the core, then slice each quarter into medium strips - Turnip: peel, slice in half lengthwise, then slice into medium strips - Potato: peel and cut into quarters - Zucchini: trim ends and cut into quarters - Red bell pepper: trim ends, seed, and slice into medium strips - Green beans: trim ends and cut into medium strips 2- To make the spice marinade, combine all the marinade ingredients in a bowl and mix well. 3- Place the chopped onion and tomato in the tagine plate. Add 2 tablespoons of the spice marinade, mix, cover the tagine and cook on medium heat for 5 minutes until the onion and tomato melt into a thick sauce. 4- Nicely display the vegetables in the tagine, starting with the vegetables that take the longest to cook (carrot, turnip, potato) then leaving at the top the ones that take less time to cook (zucchini, cauliflower, red bell pepper, green beans, and green peas). 5- Pour the spice marinade all over the vegetables. 6- Cover the tagine and cook on medium heat for 45 minutes. From time to time check on the vegetables to make sure that there is enough liquid in the tagine. Add water if necessary, but only small amounts at a time. Also, occasionally, take some of the sauce in the tagine and baste it over the vegetables so that those placed on top absorb the marinade flavors. 7- Serve hot with crusty bread.
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Let's make a Valentine's day cake that will make your friends and family go WOW! WRITTEN RECIPE: http://goo.gl/EcY6wQ INGREDIENTS: Red Cake: 12 1/2 tablespoons (175 grams) unsalted butter (softened) 3/4 cups and 2 tablespoons (175 grams) white granulated sugar 3 large eggs 1 teaspoon vanilla paste (or extract) 1 cup 1/3 cup (175 grams) all-purpose white flour 1 teaspoon baking powder Pinch of salt Red colorings Chocolate Cake: 12 1/2 tablespoons (175 grams) unsalted butter (softened) 3/4 cups and 2 tablespoons (175 grams) white granulated sugar 3 large eggs 1 teaspoon vanilla paste (or extract) 1 cup 2 tablespoons (150 grams) all-purpose white flour 1 teaspoon baking powder Pinch of salt 6 oz (170 grams) dark chocolate
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=74&Itemid=110 How to make unique truffles made with dates & almonds, flavored with orange blossom water, and rolled in coconut flakes. Absolutely delicious!
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اليوم نطلق سلسة جديدة "وصفات لذيذة باسعار ميسرة" مع أول وصفة لذيذة وسهلة وهي تارت الليمون والتى لا تحتاج خبيز. الوصفة: https://goo.gl/lPJfx4 مكونات القشرة: 20 (170 جرام) بسكويت بالزبدة أو الكوكيز 40 جرام من الزبدة مكونات رائب الليمون (الحامض): 6 بيضات 200 جرام زبدة 220 جرام من السكر 4 ليمونات (حامض) الخطوات: الخطوة 1: عمل القشرة/ الطبقة السفلية: 1- قم بإذابة الزبدة إما في الميكروويف أو في مقلاة 2- ضع الكوكيز/البسكويت في وعاء وقم بتكسيرهم وسحقهم بإستخدام قاع كوب. كمل تكسر الكوكيز بيديك حتى تحصل على خليط ناعم مثل الرمل. 3- ثم أضف الزبدة المذابة واستمر في تقليب وخلط المكونات حتى تندمج بشكل جيد. (لتشكيل القشرة/ الطبقة السفلية يمكنك استخدام صينية الكيك العادية أو صينية مدورة بدون قاع وضعها مباشرة على طبق التقديم 4- ضع الخليط المسحوق في الإطار الدائري وقم بالضغط عليه باستخدام قاع كوب. واستعمل يدك للمسات النهائية. 5- نظف الطبق واترك القشرة تستريح لمدة 30 دقيقة بينما تقوم بإعداد الحشوة. الخطوة 2: عمل حشوة الحامض (الليمون) 1- اضغط ولف الحامض وذلك للحصول على عصير أكثر ثم ابشر القشرة الخارجية للحامض في الثقوب الصغيرة للمبشرة للحصول على النكهة. ابشر السطح الخارجي للحامض فقط ولا تبشر الغشاء الأبيض لأنه مرير. 2- اقطع الحامض واضغط عليه للحصول على عصير الليمون الطازج. صفي العصير في المقلاة مباشرة ثم أضف مبشور قشر الحامض والسكر. 3- ضع الخليط على نار متوسطة الحرارة حتى يصل إلى الغليان. 4- في هذا الأثناء، كسر البيض في وعاء وقم بخفقه. 5- أضف خليط الحامض الساخن شيئا فشيئا إلى البيض واستمر بالخفق والمزج. إذا قمت بإضافة الخليط الساخن دفعة واحدة سوف تقم بطهي البيض وأنت لا تريد ذلك. 6- صب الخليط مرة آخري في المقلاة، وقلل الحرارة إلي حرارة منخفضة، أضف الزبدة، واترك الخليط يطهى لحوالي 10 دقائق حتى يصبح كثيفا. بينما تحرك الخليط باستمرار، وهذا هو السر في الحصول على حشوة سلسة وناعمة. 7- بمجرد أن يصبح الخليط سميكا، صفية في المصفاة. وهذا كل شيء، الآن معجون حشوة الحامض أصبحت جاهزة! الخطوة 3: تجميع المكونات 1- صب معجون حشوة الحامض إلى القشرة الموجودة فى دائرة الخبيز ثم ضع التوتة في الثلاجة لمدة 3 ساعات على الأقل قبل التقديم. 2- قم بإزالة دائرة الخبيز بعناية فائقة وقطع التورتة. تأكد من تنظيف السكين في كل مرة قبل التقطيع. شهية طيبة!
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More truffles for the holiday season, this time with white chocolate!!! And of course, coconut just makes them better. You won't believe how easy they are to make! WRITTEN RECIPE: http://goo.gl/T6MGz0 INGREDIENTS: 8.8 oz (250 grams) white chocolate 2.5 oz (75 grams) heavy cream 1.7 tablespoons (50 grams) of natural unsweetened shredded coconut 1 teaspoon vanilla extract More natural unsweetened shredded coconut for rolling
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=92&Itemid=110 How to make the Tres Leches cake, the ultimate moist cake! It's a spongy cake soaked in a milk syrup made of condensed milk, evaporated milk, and heavy cream. The perfect cake for this summer!
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It's summer time. It's tapas time! Check out this special Summer Tapas Series with my friend Chef Sandra Cordero from The Cordero Negro (www.facebook.com/chefsandracordero). Third Tapas in our series of 5 Tapas is Traditional Garlic Shrimp! INGREDIENTS: 1 pound (450 grams) large shrimp 6 garlic cloves (thinly sliced) Chili pepper flakes Salt and pepper to taste Extra virgin olive oil Chopped parsley Lemon wedges & sliced baguette WRITTEN RECIPE: http://goo.gl/qAg4pE
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Let's kick off the Affordable Yumminess series, the amazing series ever, with this yummmy lemon tarte. RECIPE: https://goo.gl/b8GDvl INGREDIENTS: Crust Ingredients: 20 (170 grams) butter or digestive cookies 40 grams de beurre Lemon Curd Ingredients: 6 eggs 200 grams butter 220 grams sugar 4 lemons DIRECTIONS: Step 1: Make the Crust 1- Melt the butter either in the microwave or in a pan. 2- Place the cookies in a bowl and use the bottom of a cup to crush them. Use your hands to continue breaking the cookies until you get a smooth mixture like sand. 3- Add the melted butter and continue mixing until well incorporated. (To form the crust, you can use a baking pan or a baking circle without a bottom directly over the serving plate.) 4- Pour the crumb mixture little by little into the circle and use the bottom of a cup to press it out and up. Use your hands for final touches. 5- Clean the plate and chill the crust for 30 minutes while preparing the filling. Step 2: Make the Lemon Curd 1- Grate the lemons in the small holes of the grater to get the zest. Just grate the surface of the lemon, dont grate the white membrane, it’s bitter. (Roll the lemons to get more juice out of them) 2- Slice the lemons and press them to get fresh lemon juice. filter the lemon juice directly into a saucepan.Add the lemon zest and sugar. 3- Cook on medium heat until the mixture reaches a boiling point. 4- In the meantime, break the eggs into a bowl and whisk them. 5- Add the hot lemon mixture little by little into the eggs while whisking. If you add the hot mixture all at once, you will cook your eggs and you dont want that. 6- Pour back the mixture into the saucepan, reduce the heat to low, add the butter, and cook the mixture for around 10 minutes until it becomes thick. Stir constantly, that’s the secret to get a smooth filling. 7- Once the mixture is thick, filter it through a sieve. And that’s it, our lemon curd filling is ready! Step 3: Combine It All 1- Pour the lemon curd filling into the crust and chill the pie for at least 3 hours before serving. 2- Remove the circle very carefully and cut through the tarte. Make sure to clean the knife at every cut. Bon appetit!
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Harcha is one of the most delicious Moroccan snacks. These are little semolina breads that you can fill with savory fillings (cheese, etc.) or sweet (honey, jam, etc.) YUM!!!! WRITTEN RECIPE: http://goo.gl/ye9ISl INGREDIENTS: 1 1/2 cups (250 grams) semolina 2 tablespoons white granulated sugar 1/4 teaspoon salt 3/4 teaspoon baking powder 7 tablespoons (100 grams) butter 1/2 cup (100 ml) milk (or as needed)
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Super easy baked eggs in tomatoes to make your breakfast or brunch extra-special! WRITTEN RECIPE: http://goo.gl/IJ6p75 INGREDIENTS: 4 large tomatoes 4 eggs 2 tablespoons shredded cheese 1 tablespoon chopped scallions 2 tablespoons heavy cream Salt, pepper, ground paprika Chopped chives or cilantro for decoration
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=81&Itemid=110 How to make delicious and moist Moroccan almond macaroons. The perfect cookies for your tea party!
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If you have some dried figs, let's make this super easy spiced fig walnut cake - full of Moroccan flavors! My cool cake doily is from MiniInTheBox.com: http://goo.gl/2QoIqk WRITTEN RECIPE: http://goo.gl/l3TYwG INGREDIENTS: 10 large dried figs 1 tea bag (black tea or other) 1/2 cup chopped walnuts 1 cup (136 grams) all-purpose white flour 1 teaspoon baking powder Pinch of salt 1/2 teaspoon ground clove 1/4 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2/3 cup (150 grams) butter (at room temperature) 1 cup (200 grams) granulated white sugar 1/2 cup (110 grams) brown sugar 3 large eggs 1 teaspoon vanilla paste (or vanilla extract)
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Let's continue the Dada series with this amazing Fish and Vegetable tagine! For 2 people WRITTEN RECIPE: http://goo.gl/iMnXp2 INGREDIENTS: Fish and vegetable base 200 grams (7 oz.) white fish such as cod or monkfish, cut into chunks 1 medium red-ripe tomato 1 small green bell pepper 1 small carrot 1 small potato ½ lemon A handful of green olives 1 bay leaf Charmoula marinade 2 tablespoons olive oil 1 tablespoon lemon juice 1 garlic clove, crushed 1 tablespoon tomato paste 1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed ¼ teaspoon paprika ¼ teaspoon ground ginger ¼ teaspoon ground cumin Salt and pepper, to taste RECIPE: 1- Prepare the vegetables: - Tomato: thinly slice - Carrot: peel and thinly slice - Potato: peel and thinly slice - Green bell pepper: trim ends, seed, and slice into thin strips - Lemon: thinly slice 2- To make the charmoula, combine all the marinade ingredients in a large bowl and mix well. 3- Add the fish chunks to the bowl and rub with the charmoula. Cover the bowl and let the fish marinate for 10 minutes. 4- Place the sliced carrots in the tagine plate. Top with the tomato slices. Spread some of the charmoula marinade over the carrot and tomato slices. 5- Place the fish pieces on top of the tomato slices. 6- Nicely display the vegetables on top and around the fish pieces. Pour the rest of the charmoula marinade over the vegetables. 7- Cover the tagine and cook on medium heat for 20 minutes. 8- Add the bay leaf to the sauce and scatter the olives around. Cover and cook for another 10 minutes. 8- Serve hot with crusty bread.
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WRITTEN RECIPE: https://www.cookingwithalia.com/235-marble-cake-recipe-super-moist/ INGREDIENTS: 5 large eggs 1/2 cup and 2 tablespoons (125 grams) granulated sugar 1 teaspoon vanilla extract Pinch of salt 1 teaspoon baking powder 1 stick (8 tablespoons / 113 grams) butter 1 cup (128 grams) all-purpose white flour 4.4 oz (125 grams) dark chocolate 4.4 oz (125 grams) white chocolate
Views: 1925814 cookingwithalia
How to make a super easy and super delicious no bake cheesecake! WRITTEN RECIPE: http://goo.gl/oO9T4u INGREDIENTS: 2 cups (100 grams) of finely ground plain butter cookies 1 tablespoon white granulated sugar 7 tablespoons (100 grams) butter (melted) 8 oz (226 grams) cream cheese (softened) 1 teaspoon vanilla 3/4 can (10 oz / 280 grams) sweetened condensed milk 3.5 oz (100 grams) dark chocolate
Views: 132466 cookingwithalia
Super easy and moist Date and Fig cake! WRITTEN RECIPE: http://goo.gl/zbkCqq INGREDIENTS: 100 grams of dates 100 grams of dried figs 80 grams of raw unsalted nuts (walnuts, almonds, etc.) 3 large eggs 1/3 cup + 1 tablespoon (80 grams) white granulated sugar 6 tablespoons (80 grams) butter (softened) 1 teaspoon vanilla extract 1 cup + 2 tablespoons (150 grams) all-purpose white flour 1 teaspoon baking powder
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Let's kick-off the Couscous series with the MOST famous couscous dish in Morocco: Couscous with 7 Vegetables, served EVERY Friday :-) WRITTEN RECIPE: http://goo.gl/IteY9I INGREDIENTS Couscous Ingredients: - 500 grams dry couscous (not instant) - 2 tablespoons vegetable oil - 2 tablespoons butter (or Moroccan smen) - ½ teaspoon salt - Water Meat Ingredients: - 500 grams lamb or beef, cut into large pieces - 1 tomato, grated and skin discarded - 1 onion, chopped - ¼ cup olive oil - 1 teaspoon salt, to taste - ½ teaspoon pepper, to taste - 1 teaspoon ground ginger - ½ teaspoon turmeric - A large pinch saffron threads - A bouquet of fresh parsley and cilantro, tied together - 2 cups dry chickpeas, soaked overnight Vegetables: - 3 carrots - 2 sweet potatoes - 2-3 turnips - 2 zucchini - 1/2 of a small cabbage - 1-2 small sections of pumpkin - 1 red chili pepper - You can also use fresh fava beans, potatoes, or other vegetables of your choice. RECIPE: Step 1: Prep Vegetables - Peel and cut the veggies Step 2: Prepare Meat - In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs. - Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients. - Cover the pot and let the meat cook for around 20 minutes and start preparing your couscous. Step 3: Prepare Couscous - Place the couscous in a large plate, I am using the Moroccan traditional couscous plate called Gasaa. - Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water. - place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise. Step 4: Steam Couscous - Round 1 - After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps. - Add vegetable oil, and continue fluffing the couscous. - Add a large pinch of salt. Mix. - Now add a little bit of water, and continue fluffing. - Let the couscous rest while you start cooking the veggies! Step 5: Cook Root Vegetables - Cook the root vegetables first: carrots, sweet potatoes, and turnip. These require more cooking time. - Place them with the meat and add boiling water to cover it all. Step 6: Steam Couscous - Round 2 - Transfer the couscous in the couscous top and place it back over the meat. Seal both pots. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate and fluff. - Add a little bit of water and gently break all the lumps with a fork. - Let the couscous rest for 5 minutes while you are cooking the other vegetables. Step 7: Cook the Other Vegetables - First let’s check on the root vegetables. My carrots still need a bit more cooking time… but the turnips and sweet potatoes are ready! It’s time to remove them from the pot and place them in a plate. - Let’s add the other vegetables: zucchini, pumpkin, and cabbage. Step 8: Steam Couscous - Round 3 - Transfer the couscous in the couscous top and place it back over the meat. Seal both pots. - Let the couscous steam for 15 minutes or until done. - Empty the couscous in the large plate, and fluff again with butter (or Moroccan Smen)! Step 9: Check Meat & Vegetables - Check the veggies and remove the ones that are ready out of the pot. - Remove the herbs and discard. - Check on the meat… mine still needs some cooking. - Taste your sauce and adjust the seasoning: salt and pepper - In my case, I will close the pot and let the meat cook a bit more. - Time for all the veggies to come back to the pot. Step 10: Plate Couscous - First place the couscous grains in a dome shape. - Pour some of the broth over the couscous grains. - Place the meat in the center. Arrange the veggies around and on top of the couscous. - In a separate bowl, pour the broth and serve on the side
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Tagine Chicken with Preserved Lemon and Olives is a staple dish in Moroccan cuisine. It is a must try! Recipe with Dada Iyada from La Maison Arabe (http://www.lamaisonarabe.com/) WRITTEN RECIPE: http://goo.gl/bg4tDA INGREDIENTS: Serves: 2 Chicken base: 2 large chicken thighs, or another cut of your choice Pulp of ½ preserved lemon (no rind), finely chopped 1 tablespoon vegetable oil 1 tablespoon olive oil ¼ teaspoon preserved butter (smen), or butter ¼ onion, chopped 2 garlic cloves, crushed 1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed ¼ teaspoon ground ginger ¼ teaspoon ground turmeric A pinch of saffron threads Pepper, to taste Topping: ½ preserved lemon (no pulp, rind only), rinsed and sliced into two 10 green olives RECIPE: 1- In a tagine plate, combine the vegetable oil, olive oil, preserved butter, chicken thighs, chopped preserved lemon pulp, chopped onion, crushed garlic, chopped parsley and cilantro, and spices. Note that there is no salt in this recipe due to the saltiness of the preserved lemon pulp. 2- Cover the tagine and cook on medium heat for a few minutes until the chicken changes color. 3- Add 1/4 cup (60 ml) of boiling water, cover the tagine, and continue cooking for around 20 minutes or until the chicken is done. Check on the tagine from time to time and add water if necessary; there should always be enough liquid for the chicken to fully cook. 4- Once the chicken is done, add the green olives to the sauce and top the chicken with the preserved lemon rind. Cover and continue cooking for another 5 minutes. 5- Serve immediately with crusty bread.
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This is hands down the most moist cake ever! WRITTEN RECIPE: http://goo.gl/egS1iy INGREDIENTS: 4 large eggs 1 cup and 2 tablespoons (220 grams) of white granulated sugar The zest of 1 orange or lemon 2 teaspoons ground cardamom (optional) A pinch of salt 1 cup (250 ml) of vegetable oil 1 cup (250 ml) of milk 2 1/2 cup (400 grams) fine semolina 2 full tablespoons (20 grams) all-purpose white flour 2 teaspoons baking powder Ingredients for the syrup: 3/4 cup (200 ml) fresh orange juice 3/4 cup (200 ml) water 1 1/2 cup (200 grams) powdered sugar 1/3 cup (100 grams) honey 2 teaspoons orange blossom water (ma'a zahr)
Views: 175549 cookingwithalia
This week we are making my grandmother's pasta recipe. Very easy and super comforting!!! YUM! WRITTEN RECIPE: http://goo.gl/aPd8VL INGREDIENTS: 300 grams (11 oz) of spaghetti 1 jar (685 grams) of pasta tomato sauce (garlic or basil) 3 liters of water 1 medium sized onion 2 small tomatoes 1 tablespoon of crushed garlic salt and pepper to taste A pinch of dried thyme Olive oil Grated cheese
Views: 31286 cookingwithalia
Let's make frozen chocolate banana bites that are perfect for this hot weather!!! My cool banana slicer is from www.LightInTheBox.com online store! http://goo.gl/xofvhw WRITTEN RECIPE: http://goo.gl/2A8A0B INGREDIENTS: Bananas Dark chocolate (60-70% cocoa) A little bit of vegetable oil Toppings (shredded coconut, chocolate confetti, etc.)
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Today we are closing the most amazing series "Affordable Yumminess Recipes" with this amazing, delicious and easy recipe. Chicken rice recipe!!! RECIPE: https://goo.gl/fSxQ6f INGREDIENTS: Chicken Ingredients: A whole medium sized chicken 1 teaspoon salt ½ teaspoon black pepper 2 teaspoons coriander powder 2 teaspoons ground ginger ¼ teaspoon ground turmeric 2 teaspoons ground paprika ½ lemon Vegetable And Rice Ingredients: 2 tomatoes 1/2 onion 1 cup green peas 1 carrot 1/2 red bell pepper 2 garlic cloves 2 bay leaves 3 tablespoons vegetable oil 1 teaspoon coriander powder 1 teaspoon ground ginger ¼ teaspoon ground turmeric 1 teaspoon ground paprika Salt and pepper, to taste 2 cups basmati rice 2 cups water (same cup used to measure the rice) Topping: A large bunch of fresh cilantro DIRECTIONS: Step 1: Prepare The Chicken - First, let’s cut the chicken. Remove the excess fat. Cut the chicken legs around the joints closest to the body and pull them out. Then remove the wings. Cut the breast area in half and slice off the meat from the body. Finally slice off the back area. Note: Keep the chicken carcass for later to make homemade chicken stock. - Place the chicken in a large bowl and add the spices: pepper, salt, coriander powder, ginger, turmeric, and paprika. Squeeze half of the lemon over the chicken. - Mix the chicken, the spices, and lemon juice together until well incorporated. - Cover the bowl and marinate in the fridge for at least 30 minutes. Step 2: Prepare The Vegetables And Rice - Let’s start with the red pepper. Chop the top, cut the pepper into quarters, remove the white membrane from inside each quarter, and slice into thin strips lengthwise. Then cut the strips into small cubes. - Peel the carrot. Chop the tips of the carrot, cut the carrot in half, and slice each half in the middle lengthwise. Remove the thick carrot core. Slice the carrot pieces into thin strips lengthwise then cut the stipr into small cubes. - Thinly chop the onion. - Smash the garlic cloves then thinly chop them. - Peel the tomatoes and cut them into small cubes. - Now we need to wash the rice to remove excess starch. Place the rice in a large bowl and add cold water to it. Clean the rice with your fingers. You will notice the water will become cloudy. Remove this water and add new fresh water and clean the rice again. Do this 3 times until the water is not as cloudy. Step 3: Cook The Chicken And Vegetables - On medium heat, add the vegetable oil to a deep skillet. - Once the oil is hot, add the chicken pieces and cook for 5 minutes each side to lock in all the flavors. - Remove the chicken pieces from the pan and reserve for later. - In the same pan that still has chicken juices, add the chopped onion and garlic. Mix with the sauce and cook for a few minutes. - Add the chopped tomatoes and continue cooking for 5 minutes. - Add the chopped red bell pepper and carrot. Mix and continue cooking for another 5 minutes. - Add the spices: paprika, ground ginger, coriander powder, turmeric, pepper, and salt. Mix and cook for another few minutes. - Return the chicken pieces to the pot. - Add the green peas. - Add the water and the bay leaves. - Cover the pot and let the chicken and veggies cook on medium-high heat for around 20 minutes. Step 4: Cook The Rice - Drain the rice from the water and add it to the pot. Spread the rice evenly in the pot. - Reduce the heat to medium, cover the pot, and let the rice cook with the chicken and vegetables for around 20 minutes until the rice absorbs all the water. - Once the rice is done, remove the bay leaves. - Finely chop fresh cilantro and add it to the rice and chicken. Gently mix in all the ingredients. Serve immediately.
Views: 23450 cookingwithalia
Let's continue the Lamb Series with the most delicious Roasted Lamb Shoulder recipe. RECIPE: https://goo.gl/bZCYaY INGREDIENTS: 1 lamb leg or shoulder, around 1.5 kg (3 pounds) 2 preserved lemons, cut into quarters and rinds only 236 ml (1 cup) vegetable oil 700 ml (3 cups) water Marinade Ingredients: 1 teaspoon ground cumin 1 teaspoon sweet paprika 1/2 teaspoon ground turmeric 1 teaspoon ground ginger A pinch of saffron threads 1 teaspoon salt 1/4 teaspoon pepper 3 garlic cloves, grated 1/2 onion, grated 2 tablespoons finely chopped parsley 1/4 preserved lemon, pulp only DIRECTIONS: Step 1: Prepare the Marinade 1- In a large bowl, mix all the marinade ingredients. Add a little bit of water and mix until you have a thick paste. 2- Make cuts in the meat, between the ribs and also in the thick shoulder meat. 3- Cover the lamb shoulder with the marinade from all sides. Step 2: Cook the Meat 1- Place the lamb shoulder in a deep baking pan. Drizzle the vegetable oil on the meat. 2- Place the preserved lemon rinds underneath the meat, and pour water around. 3- Preheat an oven to 240 C / 475 F. 4- Place the meat in the oven in the middle rack and roast at that temperature for around 20 minutes. 5- Now reduce the temperature to 180 C / 350 F and continue cooking for another 2:30 hours, basting from time to time, until the meat is tender and the lamb has a nice dark crust. Also add water if necessary. Step 3: Serve the Meat 1- Place the meat immediately in a large plate and let it sit for 10 minutes before serving, so that the juices spread inside the meat to make it tender. 2- In the meantime, pour the sauce in a saucepan and cook it on high heat for a few minutes so it reduces and becomes thicker. 3- Serve with salt and cumin on the side, as people like to take chunks of meat and dip it in salt and cumin for more flavors.
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Use the almond paste we made last to prepare Almond Ghriba, a staple Moroccan gluten free cookie! WRITTEN RECIPE: http://goo.gl/5lrNaF INGREDIENTS: - 8.9 oz (250 grams) homemade almond paste (Video: https://youtu.be/5_S7ov9R0nY) - Zest of 1/2 lemon - 1 egg yolk - 1/2 teaspoon of baking powder - Powdered sugar for rolling - 1/4 cup orange blossom water (or water) for rolling STEPS: 1- First grate the lemon, to get lemon zest. 2- In a large bowl combine the almond paste, lemon zest, and egg yolk. Mix well by hand until all ingredients are well incorporated. 3- Add the baking powder and continue mixing. Time to roll! Keep your hands moistened with some orange blossom water or just water, begin shaping the almond mixture into balls the size of a walnut. 4- Roll each ball in powdered sugar until well covered. 5- Place the cookies in a buttered baking pan, and put a dent in the center of the each cookie with the tip of your finger 6- Bake in a pre-heated oven to 350 F / 180 C for about 15 minutes or until the cookies have a light golden color. 7- Do not overbake, these cookies will be soft when still hot but will become more chewy as they cool down. 8- Also, you can coat them, when still hot, with more powdered sugar if there is not enough. That’s it. Let me have the perfect bite: a slight crispy outside and a soft chewy inside. YUMMMYYY. Bon appetite.
Views: 18065 cookingwithalia
This week, we are going to make another one of my grandmother's comfort food recipes! Moroccan rice pudding flavored with Orange Blossom Water. YUMMY! WRITTEN RECIPE: http://goo.gl/2m2SnZ INGREDIENTS: 1 cup rice (any size of cup) 2 cups of water (same cup used for rice) 2 cups of milk (may need 1 extra cup) 1 small piece of lemon peel 1 cinnamon stick 1/3 cup of sugar (or to taste) - same cup used for the rice 1 teaspoon of orange blossom water (or to taste) 1 tablespoon of butter Ground cinnamon
Views: 46560 cookingwithalia
Warka is a staple ingredient in Moroccan cuisine - today we will make it at home, the easy way, following my dear friend Paula Wolfert's recipe! WRITTEN RECIPE: http://goo.gl/AWOpDN INGREDIENTS: 1 3/4 cup (226 grams) high-gluten flour 1/4 cup (40 grams) fine semolina flour 1 teaspoon salt 1 tablespoon cider vinegar or fresh lemon juice 1 tablespoon extra virgin olive oil 1 cup (236 ml) + 3/4 cup (177 ml) water 3 tablespoons vegetable oil fro brushing the cooked leaves
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To view written recipe, click here: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=127&Itemid=110 Maakouda is the ultimate Moroccan comfort food. Forget hash browns and french fries, these well-seasoned patties flavored with cumin, parsley and cilantro are going to become your favorite snack! This dish is a popular street food in Morocco, sold in a sandwich with bread, lettuce, tomatoes, and hot sauce; but can also be served as an appetizer or as a side. Enjoy!
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To view the written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=200&Itemid=110 Today I am going to show you how to make a cookie that looks difficult to make but it is not: Meringues with Walnuts! Meringue is basically egg whites with sugar, baked at low temperature. Today we are going to add walnuts to it. You get the crunchy outside of the meringue, with the smooth inside, balanced with the texture and flavor of the walnuts! You can keep in an airtight container for 1 week, but I doubt you'll have leftovers to keep. This cookies is simply amazing!
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You only need 4 ingredients to make the best chocolate cake ever!!! Start now :-) WRITTEN RECIPE: http://goo.gl/4oTkDw INGREDIENTS: 5.5 oz (160 grams) dark chocolate (60-70% cocoa content) 11 tablespoons (160 grams) unsalted butter 5 large eggs 1/2 cup (100 grams) white granulated sugar 1/4 cup (40 grams) white granulated sugar A pinch of salt 1 teaspoon vanilla paste (optional) Cocoa powder for decoration
Views: 56347 cookingwithalia
How to make a fluffy couscous in 10 minutes! WRITTEN RECIPE: http://goo.gl/AEnokX INGREDIENTS: Uncooked couscous (500 ml) -- Raw coucous, NOT half-cooked Boiling water (same volume as the couscous - 500 ml) Olive oil (2 tablespoons) Salt (1/4 teaspoon)
Views: 144957 cookingwithalia
To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=49&Itemid=110 How to make a delicious and super easy lentil soup. It is going to be one of your favorites this winter!
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Today, we're kicking off a new series called "The comfort series". I'm going to show you a few of my go to comfort food recipes to make you happy. Let's start this series with this simple and easy recipe "Moroccan Lentil Soup"!!! RECIPE: https://goo.gl/UPWg0b INGREDIENTS: 250 grams (1 1/4 cups) brown lentils, soaked in water overnight 1 large onion 1 large tomato 3 tablespoons finely chopped parsley 2 teaspoons paprika Salt and pepper, to taste 3 tablespoons olive oil 1 liter (4 cups) water DIRECTIONS: Step 1: Preparing the Ingredients 1- Soak the lentils in water overnight so they become soft and cook easily. Drain them from the water. 2- Cut the top of the tomato then cut into quarters. Grate the pulp of the tomato and discard the skin. 3- Finely chop the parsley. 4- Peel the onion, cut it in half, and finely chop it. Step2: Cooking the lentils 1- On medium heat, in a large pot, add the olive oil. Once hot, add the chopped onion, grated tomato, and lentils. Mix. 2- Add the chopped parsley and continue mixing. 3- Add the spices: paprika, salt, and pepper. 4- Mix and cook on medium heat for around 10 minutes. 5- Add boiling water to the lentils, cover the pan, and cook for 30 minutes. Stir from time to time. 6- After 30 minutes, taste the sauce and adjust the spices accordingly: salt, pepper, and paprika. 7- Serve hot in a bowl with a piece of bread. Bon Appetit!
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Today we are going to continue the Lamb Series with this amazing lamb kofta recipe. RECIPE: http://goo.gl/P1M9YB INGREDIENTS: Kefta ingredients: 500 grams (1 pound) lamb ground meat 1 cup of finely chopped parsley and cilantro, mixed 4 large mint leaves 1/2 medium onion, grated 3 tablespoons olive oil 1/2 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon sweet paprika 1 teaspoon coriander powder Salt and pepper, to taste For the yogurt sauce: 1/2 cup plain yogurt 1 heaping teaspoon minced herbs (mix of parsley, cilantro, and mint) 2 teaspoons lemon juice, or to taste Salt and pepper, to taste DIRECTIONS: Step 1: Make the Yogurt Sauce In a small bowl, combine the yogurt, herbs, lemon juice, salt, and pepper. Cover and place in the refrigerator until ready to serve. Step 2: Make the Kefta 1- In a large bowl, combine all the kefta ingredients together. Mix well with your hands until well incorporated. 2- Cover the bowl and chill in the fridge for 30 minutes before grilling. 3- To shape the kefta, take a handful of meat, and form a sausage-like shape. Repeat with remaining meat. Note: you can also shape the kefta into hamburger patties, or meatballs 4- Cook on hot charcoal (bbq) for 3-4 minutes on one side, then flip to the other side and continue cooking for another 3-4 minutes. Do not overcook otherwise the kefta will be dry. Step 3: Serve the Kefta Serve the kefat immediately, hot, with the yogurt sauce on the side. In Morocco, we eat kefta with Moroccan bread, mint tea, and a tomato cucumber fresh salad!
Views: 10671 cookingwithalia