BREAD TRADITIONAL MOROCCAN

BREAD TRADITIONAL MOROCCAN

The traditional Moroccan Bread:

Moroccan bread from Morocco travel the bases without him because he can not solve eat today and the types of puppets Hakdm flour bread wheat

Do you want to prepare a traditional Moroccan bread recipe of Moroccan cuisine distinctive taste? Ejrebiha in this new way!

The quantities of traditional Moroccan bread

1 kg of wheat flour

2 tablespoons olive oil

1 tablespoon yeast soup

1 large spoonful of sugar

Salt to taste

Puddle hot water if necessary

How to prepare traditional Moroccan bread

1. In a bowl, mix all ingredients except water, then gradually add water and kneaded well to obtain a soft cohesive dough.

2. Cut the dough into 4 pieces into a ball and leave the rest for two minutes.

3. Base paste palms uniqueness to become a little or circle, and placed in a floured tray disc-shaped.

4. Chinese lid and leave until the mixing of the dough.

5. Preheat oven to the highest degree and cook dough circles for 20-25 minutes and then fry a little under the grill.

6. Bread from the oven and even leave a little scared Sgunth offers.

Suggestions traditional Moroccan bread

It offers Moroccan tagine with bread or with butter and jam for breakfast

And eaten with all sorts of Moroccan food

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Delicious Moroccan dish (Alervaish)

(Delicious Moroccan dish (Alervaish

This famous Moroccan dish authentic dish offers on the occasion of birth. The dish of chicken mixed with Baltradh, a paste of grain flour cooked in the form of circles over the oil, and cut in the form of cubes. Dish containing hot food items and spices the most famous "head shop" to help gain Mnaat against colds.

Delicious Moroccan dish (Pastilla)

(Delicious Moroccan dish (Pastilla

Pastilla Fassi replica of pastry into a thin sheet, salted or sweet dish containing chicken or meat or fish bathroom, almonds, eggs and honey with a pinch of saffron and other spices. Sprinkle the dish after setting with cinnamon and powdered sugar until dissolved in accordance offers savory guests.

Moroccan Tagine 2015 (Scrumptious)

Moroccan Tagine

The Moroccan tagine largest Moroccan ambassador for the kitchen, which competes

Major international restaurants and world-famous Oriental, it combines

Between soft greens, dried fruits and land as well as for seasoning

And spices scented with red and white meat of birds and fish, which

It raises the appetite of foreign tourists.

Many of the foreign tourists who Aothon Morocco

Their goal soak up the sun Morocco golden hot and savoring a kick cuisine

  Moroccan cuisine is tempting

Traditional Moroccan couscous

Traditional Moroccan couscous

Is divided into two parts: I Prepare the sauce and couscous

Prepare couscous at this time Fenrhh large glass of cold water and leave until imbued with water and Nfrckh between our hands and then put a tablespoon of the oil over it and try Frckhbat couscous between our fingers and then put the couscous in the upper part of the deal couscous and let it sits for 45 minutes and then set it in the bottom of We reiterate our deep and sprayed with cold water and rubbing and this time we use unsalted butter instead of oil with a pinch of salt and a small berry wringing well Tmnaidh to the upper part of Alkskas for 40 minutes.

In the lower part of the cooker couscous put: meat with a grain of onions thin slices + spices + oil and a glass of water and make sure the salt and pepper, each according to his wish and leave it on the fire for a quarter of an hour, then add the Tru half of the water and leave it flush in parallel with couscous above.

In both sides of the pot put raisins with a little cold water and orange blossom water to swell.

Cut the rest of the onions Hraiho put them above the Naro we will add them: Who cup of broth in saucepan Houdrnah couscous tablespoon margarine tablespoon sugar and orange blossom water and one teaspoon cinnamon sticks and let it boil for a quarter of an hour w Mndev raisins and leave it on medium heat to dry broth.

In serving plate put the couscous pyramid-shaped concave from the middle and at the bottom we put pieces of meat and onion mixture monument above and raisins and also over the couscous and pour a little of the remaining gravy over the couscous grains Tmenzanh almonds and hard-boiled eggs

Candy traditional delicacies (chebakia)

(Candy traditional delicacies (chebakia

The traditional recipe a delicious dessert of Moroccan cuisine usually served with Moroccan tea and soup Moroccan calories, especially in the holy month of Ramadan a difficult recipe need to be adept at forming the dough recipe, but worth the effort and can chebbakia storage at room temperature for a month.

Try this new way to prepare the recipe candy Moroccan chebbakia Alkerioh appetite or group of recipes ornaments and sweets at home and explained steps Tell us your opinion!

Dessert served cold with Moroccan tea or Moroccan calories.

If it does not work Taatmknu of imports properly dough can be cut into slices